Nutrition Science with menu I created Assignment - 1

Nutrition Science with menu I created - Assignment Example When ordering, you will not order partial cases. For example, if you need 8 No 10 cans, order two cases. Plan a one-day menu including serving sizes from the foods listed at the end of this document. When a food is portioned to be an individual serving in the list included in this assignment, use that as the serving size. For example, dry, uncooked cereal is on the list in single serving boxes/cartons that range from 0.75 to 1.375 ounces. If you use one of them as a menu item, the serving size will be the same as the weight on the list. For other foods, Table 2.4 (12th edition) in Food for Fifty or 4.1 (13th Edition) is very helpful in determining some serving sizes. For example, nearly all vegetables, which are typically portioned with a number 8 dipper, i.e.,  ½ cup, are listed in the table as being a 3 oz portion. This means they weigh 3 oz. This does not mean 3 fluid ounces. USE FORM 1 FOR YOUR MENU PLAN. Failure to use the form will result in a 5 point deduction. You will need to prepare a purchase order for the foods and ingredients you need to serve your newly planned menu to 50 people. Use the attached form, FORMAT FOR DETERMINING PURCHASE INFORMATION, Form 2. The list of foods includes the price. It will also indicate the size of an institutional package/case and the contents of the case. 1. Using FORM 2, list all the menu items including any ingredients you will need to make the menu item in the first column. For example, in the sample, for scrambled eggs, both eggs and milk are listed. Then in the second column, list the amount you will need to make 50 servings. If you need a partial can or package please indicate that in the column titled Quantity to serve 50. If the product comes in 1 oz or approximately 1 oz (cereal) or 4 or 6 oz portions (juice, pudding, yogurt, etc), indicate in the â€Å"Quantity to serve