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Dinner Project Solution
Students are encouraged to email the instructor if there are questions as the project is completed. The deliverable is an Excel spreadsheet that represents the Project Plan needed to complete the project and it will include columns for:
* Task sequence # - starting with the number 1 and incrementing by 1 for each task
* Tasks that have to be done – describe the task for each action that must be completed (tasks start with a verb)
* Duration of the task – enter the number of days you think it would take to complete that task
* Predecessor to the task – enter the sequence # of any tasks that must be completed before this task can be started
* Resources – enter the name of any Person who will participate in the task (see Personnel Assignments in the attached)
NOTE: A key component of this project is to think about the sequence and interaction of tasks. To prepare a menu item, there are certain actions that must be done in sequence before other actions (pre-heat oven before placing pan in oven) while there may be actions that are not related to each other (peal potatoes and peal carrots - either can be done first). Conversely, if you have only 1 oven, you cannot cook 2 items at the same time.
Start by creating the sequence of actions for each menu item; identifying resources that are being used. Then think about whether menu items are competing for the same resource and if so, which item should be done first (i.e. don't want cold mashed potatoes).
RECIPES NEEDED FOR ASSIGNMENT!
Creamy Tomato Soup
Prep time: 5 min
Total time to make: 15
# of servings: 4 servings
Ingredients
15-ounce chicken broth
28-ounce concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil
Soup toppers
4 slices crusty bread, 4 inches across, ¼ inch thick-sliced
Prep Instructions
Combine broth and tomatoes in medium saucepan.
Cook over medium heat until soup bubbles.
Stir in heavy cream.
Reduce heat to low.
Season with a little salt and pepper.
Simmer gently 15 minutes, stiring occasionally.
Puree soup.
Place in serving dish.
Add soup toppers.
Mashed Potatoes with Gravy
prep time: 30 min
total time: 1 hr 30 min
servings: 16 servings, 1/2 cup each
Ingredients
4 lb. white or Gold potatoes (about 10), peeled, cubed
1 cup Light Sour Cream
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 tsp. onion powder
1 slice OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
Preparation
1.Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain.
2.Place potatoes in large bowl.
3.Add sour cream, reduced-fat cream cheese and onion powder
4.Mash until creamy.
5.Spoon into lightly greased 2-qt. casserole
6.Cover with plastic wrap.
7.Refrigerate up to 2 days.
8.Remove from refrigerator 30 min. before baking.
9.Discard plastic wrap.
10.Heat oven to 350°F.
11.Bake potatoes 1 hour or until heated through.
12.Sprinkle with bacon and onions.
Pecan Pie
Prep time: 20 mins
Cook time: 45 mins
# of servings: 8 servings
Ingredients
1 ½ cup flour
1/3 cup plus 1 tablespoon vegetable oil
3 tablespoon milk
½ teaspoon salt
3 tablespoons unsalted butter, melted
¾ cup sugar
¾ cup dark corn syrup
3 large eggs
2 tablespoons plus 1-1/4 teaspoons pure vanilla extract
1-1/2 cup coarsely chopped pecans (about 6 ounces)
1 cup heavy cream, chilled
Instructions
Place a rack in the center of oven and preheat to 400 degrees.
In medium bowl, combine flour, oil, milk, ¼ teaspoon salt, stirring with a fork until the dough just comes together
Pat dough flat and place between 2 sheets of parchment or wax paper.
Roll out dough to an 11-inch round.
Transfer dough to a 9-inch pie plate, fitting it into the pan without stretching
Crimp edges of pie shell
Using fork, gently prick bottom of crust a few times and refrigerate
In large bowl, whisk together butter, sugar, corn syrup, eggs, 2 tablespoons plus 1 teaspoon vanilla and remaining ¼ teaspoon salt
Cover bottom of piecrust evenly with pecans
Pour in filling
Bake pie, rotating it halfway through, until crust is gold and filling is set in middle, about 45 minutes
Let pie cool on wire rack for at least 45 minutes
Meanwhile, using electric mixer, beat heavy cream on high speed until soft peaks form, 2-3 minutes
Add remaining ¼ teaspoon vanilla and beat until incorporated, about 10 seconds more
Serve with pie
Pink Lemonade
Prep time: 10 mins
Total time to make: 10 mins
# of servings: 12 servings
Ingredients
2 cups of white sugar
9 cups of water
2 cups of fresh lemon juice
1 cup of chilled cranberry juice
Prep Instructions
1. pour 9 cups of water into a pitcher
2. pour 2 cups of fresh lemon juice
3. pour 1 cup of chilled cranberry juice
4. mix in 2 cups of white sugar
5. the pink lemonade is ready to serve
Pan Gravy
Prep time: 5 min
Total time to make: 15 min
# of servings: 12 servings
Ingredients
2 1/2 cups pan drippings
Ice cubes (optional)
4 cups turkey stock or 2 cups chicken broth and 2 cups water; more for drippings if needed
3/4 cup flour
Salt and pepper
Prep Instructions
Discard any onion skins from the turkey roasting pan
Pour the drippings and solids into a 1-qt. measuring cup.
Let the liquid settle (throw in a few ice cubes to speed up the separation process, if desired).
Skim off and discard the fat from the surface. You should have 2 to 2 1/2 cups of defatted drippings (add stock or broth, if necessary, to equal 2 1/2 cups).
Return the pan drippings and solids to the roasting pan.
Place the flour in a medium bowl.
Using a fork, gradually stir in 1 cup turkey stock. (If the stock is hot, add it very slowly to prevent lumps from forming.)
Gradually mix in 1/2 cup more stock.
Set the roasting pan on 2 burners over medium-high heat.
Scrape up any browned bits at the bottom of the pan and bring the drippings to a simmer.
Whisk in the flour paste and bring to a simmer, whisking constantly.
Gradually whisk in the remaining 2 1/2 cups turkey stock and boil, whisking, until thickened, about 12 minutes.
Season to taste with salt and pepper.
Holiday Dinner Project
Create a Project Plan to describe the tasks needed to prepare and serve a holiday dinner. Create an Excel spreadsheet that includes: Task Sequence #; Tasks; Duration; Predecessor; and Resources.
Scope: Prepare and serve a holiday dinner as described below.
Dinner Menu
* Task sequence # - starting with the number 1 and incrementing by 1 for each task
* Tasks that have to be done – describe the task for each action that must be completed (tasks start with a verb)
* Duration of the task – enter the number of days you think it would take to complete that task
* Predecessor to the task – enter the sequence # of any tasks that must be completed before this task can be started
* Resources – enter the name of any Person who will participate in the task (see Personnel Assignments in the attached)
NOTE: A key component of this project is to think about the sequence and interaction of tasks. To prepare a menu item, there are certain actions that must be done in sequence before other actions (pre-heat oven before placing pan in oven) while there may be actions that are not related to each other (peal potatoes and peal carrots - either can be done first). Conversely, if you have only 1 oven, you cannot cook 2 items at the same time.
Start by creating the sequence of actions for each menu item; identifying resources that are being used. Then think about whether menu items are competing for the same resource and if so, which item should be done first (i.e. don't want cold mashed potatoes).
RECIPES NEEDED FOR ASSIGNMENT!
Creamy Tomato Soup
Prep time: 5 min
Total time to make: 15
# of servings: 4 servings
Ingredients
15-ounce chicken broth
28-ounce concentrated crushed tomatoes
1 cup heavy cream
Coarse salt and black pepper
20 leaves fresh basil
Soup toppers
4 slices crusty bread, 4 inches across, ¼ inch thick-sliced
Prep Instructions
Combine broth and tomatoes in medium saucepan.
Cook over medium heat until soup bubbles.
Stir in heavy cream.
Reduce heat to low.
Season with a little salt and pepper.
Simmer gently 15 minutes, stiring occasionally.
Puree soup.
Place in serving dish.
Add soup toppers.
Mashed Potatoes with Gravy
prep time: 30 min
total time: 1 hr 30 min
servings: 16 servings, 1/2 cup each
Ingredients
4 lb. white or Gold potatoes (about 10), peeled, cubed
1 cup Light Sour Cream
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 tsp. onion powder
1 slice OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
Preparation
1.Cook potatoes in large saucepan of boiling water 10 to 15 min. or until tender; drain.
2.Place potatoes in large bowl.
3.Add sour cream, reduced-fat cream cheese and onion powder
4.Mash until creamy.
5.Spoon into lightly greased 2-qt. casserole
6.Cover with plastic wrap.
7.Refrigerate up to 2 days.
8.Remove from refrigerator 30 min. before baking.
9.Discard plastic wrap.
10.Heat oven to 350°F.
11.Bake potatoes 1 hour or until heated through.
12.Sprinkle with bacon and onions.
Pecan Pie
Prep time: 20 mins
Cook time: 45 mins
# of servings: 8 servings
Ingredients
1 ½ cup flour
1/3 cup plus 1 tablespoon vegetable oil
3 tablespoon milk
½ teaspoon salt
3 tablespoons unsalted butter, melted
¾ cup sugar
¾ cup dark corn syrup
3 large eggs
2 tablespoons plus 1-1/4 teaspoons pure vanilla extract
1-1/2 cup coarsely chopped pecans (about 6 ounces)
1 cup heavy cream, chilled
Instructions
Place a rack in the center of oven and preheat to 400 degrees.
In medium bowl, combine flour, oil, milk, ¼ teaspoon salt, stirring with a fork until the dough just comes together
Pat dough flat and place between 2 sheets of parchment or wax paper.
Roll out dough to an 11-inch round.
Transfer dough to a 9-inch pie plate, fitting it into the pan without stretching
Crimp edges of pie shell
Using fork, gently prick bottom of crust a few times and refrigerate
In large bowl, whisk together butter, sugar, corn syrup, eggs, 2 tablespoons plus 1 teaspoon vanilla and remaining ¼ teaspoon salt
Cover bottom of piecrust evenly with pecans
Pour in filling
Bake pie, rotating it halfway through, until crust is gold and filling is set in middle, about 45 minutes
Let pie cool on wire rack for at least 45 minutes
Meanwhile, using electric mixer, beat heavy cream on high speed until soft peaks form, 2-3 minutes
Add remaining ¼ teaspoon vanilla and beat until incorporated, about 10 seconds more
Serve with pie
Pink Lemonade
Prep time: 10 mins
Total time to make: 10 mins
# of servings: 12 servings
Ingredients
2 cups of white sugar
9 cups of water
2 cups of fresh lemon juice
1 cup of chilled cranberry juice
Prep Instructions
1. pour 9 cups of water into a pitcher
2. pour 2 cups of fresh lemon juice
3. pour 1 cup of chilled cranberry juice
4. mix in 2 cups of white sugar
5. the pink lemonade is ready to serve
Pan Gravy
Prep time: 5 min
Total time to make: 15 min
# of servings: 12 servings
Ingredients
2 1/2 cups pan drippings
Ice cubes (optional)
4 cups turkey stock or 2 cups chicken broth and 2 cups water; more for drippings if needed
3/4 cup flour
Salt and pepper
Prep Instructions
Discard any onion skins from the turkey roasting pan
Pour the drippings and solids into a 1-qt. measuring cup.
Let the liquid settle (throw in a few ice cubes to speed up the separation process, if desired).
Skim off and discard the fat from the surface. You should have 2 to 2 1/2 cups of defatted drippings (add stock or broth, if necessary, to equal 2 1/2 cups).
Return the pan drippings and solids to the roasting pan.
Place the flour in a medium bowl.
Using a fork, gradually stir in 1 cup turkey stock. (If the stock is hot, add it very slowly to prevent lumps from forming.)
Gradually mix in 1/2 cup more stock.
Set the roasting pan on 2 burners over medium-high heat.
Scrape up any browned bits at the bottom of the pan and bring the drippings to a simmer.
Whisk in the flour paste and bring to a simmer, whisking constantly.
Gradually whisk in the remaining 2 1/2 cups turkey stock and boil, whisking, until thickened, about 12 minutes.
Season to taste with salt and pepper.
Holiday Dinner Project
Create a Project Plan to describe the tasks needed to prepare and serve a holiday dinner. Create an Excel spreadsheet that includes: Task Sequence #; Tasks; Duration; Predecessor; and Resources.
Scope: Prepare and serve a holiday dinner as described below.
Dinner Menu
1 file (20.2KB)
