Kathleen Hahn and Makenzie Brown

Recipe Project Report

NUTR 341-01
11/23/14
Original Recipes attached.
Documentation:
Avocado Sauce:
Brune, Jesse. "Silky Avocado Sauce Recipe : Food Network." Silky Avocado Sauce
Recipe : Food Network. Television Food Network G.P., 1 Jan. 2010. Web. 7 Nov. 2014.
<http://www.foodnetwork.com/recipes/silky-avocado-sauce-recipe.html>.
Southwestern Black Beans:
"Quick Southwestern Black Beans Recipe - Details, Calories, Nutrition Information
| RecipeOfHealth.com." RecipeOfHealth. RecipeOfHealth.com, 1 Jan. 2014. Web. 7
Nov. 2014. <http://recipeofhealth.com/recipe/quick-southwestern-black-beans204107rb>.
Sauteed Onions & Pepper:
Garten, Ina. "Sauteed Onions and Peppers Recipe : Ina Garten : Food Network."
Sauteed Onions and Peppers Recipe : Ina Garten : Food Network. Television Food
Network G.P., 1 Jan. 2006. Web. 7 Nov. 2014.
<http://www.foodnetwork.com/recipes/ina-garten/sauteed-onions-and-peppersrecipe.html>.
Expanded Recipes:
SAUCE
6 avocado, halved, seed & peeled
12 cloves garlic
2 cups Greek yogurt
1 cup fresh cilantro leaves
kosher salt & freshly ground black pepper, to taste
Directions:
Blend all ingredients in a food processor. (Add yogurt last as two servings must be dairy
free).
Chill until service.
SOUTHWESTERN BLACK BEANS

Ingredients:
12 teaspoons canola oil
3 cups red onion, chopped
6 garlic cloves, minced
teaspoon ground cumin (add more to taste)
1 (90 ounce) can black beans, rinsed and drained
3 cups water- boiling with 1 tbs vegetable stock
- add fresh cilantro to taste
- 3-6 tablespoons lime juice- add to taste
- season with salt and pepper to taste
Directions:
1. Heat oil in a large nonstick skillet over medium heat. (while oil is heating, boil water in
separate pot).
2. Add the onions and saute for 4 minutes, or until soft.
3. Add the garlic and cumin and saute for 1 minute.
4. Stir in the beans and water with vegetable base.
5. Cook, stirring occasionally, for NO MORE than 5 minutes. While cooking the beans,
add cilantro, salt, and pepper to taste.
6. Remove from heat and stir in the lime juice.
SAUTEED GREEN PEPPERS & ONIONS
Ingredients:
-6 green peppers
-3 large yellow onions
Directions:
Slice peppers and onions into 2-3 x 1/2 inch strips. Heat oil on med. high. Add peppers &
onions. Cook, stirring every few minutes until caramelized - 15-20 minutes. Serve hot.
Avocado Sauce:
Cost of recipe: $8.94
Yield: 24 servings
Cost per serving: $0.37
Southwestern Black Beans:
Cost of total recipe: $7.04
Yield: 24
Cost per serving: $0.29
Sauteed Peppers & Onions:
Cost of Recipe: $3.77

Serving Size: 2 slices green pepper & 3 slices onion

Cost per serving: $0.16
Description of the Recipe Testing Process:
Sauce:
Details on Prep Procedures:
Prep time: half hour
12 Servings
List of equipment:
(1) Green cutting board
(2) Knife
Measuring cups
Food processor
Large bowl
Rubber spatula
(12) Large rectangular plates
Prep notes:
-Also make batch for 2 people with no yogurt
-Chill for service
Sensory Evaluation Summary (See attached for evaluation forms): The sauce was a
nice, creamy texture. There were just a few lumps which needed to be blended more
thoroughly. It was a beautiful green color and had flecks of cilantro in it which gave it
variety. The taste was a little strong on the cilantro, but overall it was a hit.

Documented Process: This was a very straightforward recipe. We initially tried to make
the dairy-free sauce first, but then realized we could mix the entire recipe, set aside two
servings and then add the dairy. We tasted as we went to determine the amount of salt,
pepper, garlic and cilantro needed. We also had chef and other team members taste it to
get additional feedback. It was determined that we only need about - cup of cilantro,
so we adjusted the recipe accordingly. We simply took notes as we went to document the
process and will make adjustments to the recipe we are printing for the actual event.
HACCP Analysis of Avocado Sauce:
Hazard

Preventative
Measure

Corrective Action

Receiving:
-Fresh Vegetables
-Dairy

-Contamination
and Spoilage

-Packaging intact
-No signs of insects
or rodents
-No mold, off-odors
-Accept dairy at 45
degrees Fahrenheit
or less

-Reject delivery

Storing:
-Vegetables
-Dairy

-Bacterial growth
and spoilage

-Label date, use

FIFO
-Keep raw food
stored above cooked
in refrigerators

-Discard ingredients if
evidence of time,
temperature abuse or
spoilage is noted

Preparation:
-Trim/chop/mince
vegetables

-Contamination
and crosscontamination
-Bacterial growth

-Wash hands
-Clean and sanitize
utensils, knives,
cutting boards
-Wash vegetables
before chopping and
mincing

-Wash hands
-Wash, rinse, sanitize
utensils, knives, cutting
boards

Assembling:
-Avocado sauce - put
all ingredients into
processor

-Contamination
from food handler

-Use gloves, tongs,

ladles, to handle
ingredients

Holding:

-Contamination

-Cover as soon as

-Chill until time of

service

from outside
sources

prepped and store in

refrigerator

Description and evaluation of sauce produced and served at Meal Event:

Yield: 4 cups
Portions served: 2 Tablespoon per person (24 people) - 3 cups were served
Portions leftover: 8 Servings left over (1 cup)
Sensory qualities: Texture was thick and creamy. Had a strong garlic flavor that was
slightly offset by the added greek yogurt. A hint of cilantro was detected which added a
fresh flavor. Color was earthy green.
Customer acceptance: Some disliked the look of the sauce as the presentation was poor.
Some complaints regarding the small amount available on the plate, but it must have
tasted good since they wanted more. One described the sauce as resembling a green
slug.
Black Beans:
Details on Prep Procedure:
Prep time: half hour
12 Servings
List of equipment:
Sharp knife
Green Cutting board
Can opener
Set of measuring spoons
Strainer (for rinsing beans)
Liquid measuring cup

Lemon squeezer
Heavy bottom pan
Stirring spoon
Large bowl
Access to stovetop
(12) 6 oz square bowl
Prep notes:
Do not cook beans longer than five minutes as this may make beans overcooked. Add
cilantro, salt and pepper last to taste.
Sensory Evaluation: (See attached for evaluation forms)
Beans were a little overcooked and lost their gummy texture. Some of the outer skins
had peeled off because of overcooking them. Also had a strong cumin flavor along with
a slight chili flavor. The mild caramelized onion paired well with the cumin and chili.
Appearance was slightly dull as the bean dish was mostly brownish-gray in color.
Changes:
Beans needed more flavor so will be cooked in a veggie stock instead of in water. Omit
chili powder as this may be too much chili in addition to the chili soup served as an
appetizer. Add 1 tsp of cumin instead of 6 tsp since cumin has a strong flavor and
overpowers the beans. Add lime juice to taste instead of 6 tbs to ensure that lime juice
does not overpower the other flavors in the bean dish. Cook beans no longer than five
minutes to prevent overcooking them.
Documented Process:

Kept an eye on the beans as they cooked to make sure that the beans did not
overcook. Later found out that the beans do not have to be cooked until all water
evaporates as this will result in overcooking. Asked Chef Percell to taste-test beans and
wrote down his recommendations concerning the addition of salt and pepper. Also wrote
down to cook beans in a vegetable broth base ( add 1 tbs of vegetable base to boiling
water, then pour over beans).
HACCP Analysis of Southwest Black Beans:
Hazard

Preventative
Measure

Corrective Action

Receiving:
-Fresh Vegetables
-Canned Goods

-bacterial growth
-tampered can

-Packaging intact
-No signs of insects
or rodents
-No mold, off-odors
-Accept

-Reject delivery

Storing:
-Vegetables
- Canned goods

-Bacterial growth
and spoilage

-Label date, use FIFO

-Keep raw food
stored above cooked
in refrigerators

-Discard ingredients if
evidence of time,
temperature abuse or
spoilage is noted

Preparation:
-Trim/chop/mince
vegetables
- open can of beans

-Contamination
-Bacterial growth

-Wash hands
-Clean and sanitize
utensils, knives,
cutting boards
-Wash vegetables
before chopping and
mincing

-Wash hands
-Wash, rinse, sanitize
utensils, knives, cutting
boards, can opener

Assembling:
-Contamination
-add all
from food handler
ingredients to skillet

-Use gloves, tongs,

ladles, to handle
ingredients

Holding:
-Hot hold until
time of service

-Cover as soon as
prepped and store in
warmer

-Contamination
from outside
sources
-maintain temp at
135F

Description and evaluation of Southwestern Black Beans produced and served at

Meal Event:
Yield: 13 cups
Portions served: cup per person (24 people) = 12 cups served
Portions leftover: 1 cup leftover (2 servings)
Sensory qualities: Beans were subtly salty with a mild lime flavor. Texture was soft and
slightly chewy. A hint of red onion was detected which added a bit of crunch to the dish.
Fresh cilantro added a slight tang that complimented the meatiness of the beans.
Customer acceptance: Beans seemed to be well accepted. Plate-waste analysis showed
that the majority of beans were eaten by the customers.
Sauteed Peppers & Onions
List of equipment needed:
Sharp knife
Skillet
Spatula
Serving bowl
Green cutting board
Access to stovetop
PREP: (total time: half hour)
-Slice peppers & onions into 2 x slices
-Heat oil
-Refer to recipe
Sensory Evaluation of Sauteed Onions & Peppers:

They were a little burnt because of trouble with the stove, but some of them were
caramelized beautifully and were very tasty. The appearance was browned, the taste
good, and the texture a soft caramelization. The only thing we would have changed in the
future was pay closer attention to the stove settings to prevent burning. A longer, slower
cook would have been better. We did not do any sensory evaluation forms on this recipe
because we decided not to make it for the actual meal event. When experimenting with
plating, we realized couldnt figure out how to make it look good on the plate and it was
unnecessary for the overall food experience. We have plenty of food for the main dish, so
we decided not to make it in the future.
HACCP Analysis: none - not served
Description and evaluation of sauteed peppers & onions produced and served at
Meal Event: none - not served
Summary:
Overall, the recipe testing day went well. The recipes tasted good and the bean
dish made on the serving day tasted better than on the testing day since the adjustments
mentioned above were made. On the day of serving, the presentations of both the
avocado sauce and pico de gallo were less than satisfactory. Customers were unhappy
with the small amount of avocado sauce served with the meal and disliked the appearance
of the sauce.
Next time, we would give more attention to planning out the plating presentation.
There were two difficulties to this. First of all, we couldnt experiment ahead of time with
the entree presentation because we did not make all parts of the entree on the Recipe Test
day per the recommendation of chef. Second, because of our experience as a service

team, we realized despite the production teams instructions, chef stepped in and had us
change the entree presentation. As a result, we figured he would do the same with our
entree and while we had a general idea of plating, we did not come up with a specific
plan for the presentation.
Instead of waiting the day of presentation to decide on how to plate, plating ideas
should be set the day before serving. The service team noted that they felt unprepared
and therefore were flustered over how to plate. Unfortunately, this resulted in small
portions and poor presentation. Next time, plating technique will be considered earlier
and the serving team will be well-informed of the plating technique. This meal event
taught us that presentation has great impact on the acceptance and taste of food. Great
detail should be put into plate presentation, perhaps just as much detail as is put into
making the food.
Another important detail is keeping the food hot. The entree arrived cold and
while it was still enjoyed by the guests, it greatly impacts the palate when food meant to
be hot arrives cold. This was a little distressing because of the great care the production
team took to warm the entree plates prior to service. At 9:45am, when we pulled together
a sample entree, all of the plates were warm and so was the food. Sometime between then
and 10:30am, everything got cold. Our guess is the food was plated too early and then
cooled quickly as it sat waiting for service. We understand how this could easily happen
because as a service team you dont want the guests waiting on the food. Service is a
difficult part of the job, particularly timely plating and techniques on keeping food hot,
and perhaps it would be good to have professional instruction on how to do these tasks
well.