By: Leslie Looney11/24/2011 at 12:30pmPlanned for 100 guests

55 guests came due to a virus going through the building

Final Event Presentation Thanksgiving

Customers were above 55 years old and their family members

This Event was held at an Independent Retirement home.

For my event I decided to do Thanksgiving dinner, this was a sit down dinner.

The portion sizes were small because we are feeding the elderly. They can order a small meal, medium meal or a large meal.

Background Information

The Menu Fresh baked bread  First Choice: Oven Roasted Turkey baked until the skin is evenly golden

brown. The skin is lightly crispy and the meat is tender and juicy Mashed Potatoes with Gravy, Creamy and fluffy potatoes that are

buttered to perfection. The Gravy is rich and glossy. We made Candied Sweet Potatoes are bright and fresh sweet potatoes that

are sweetened and creamy. They are finished with a golden brown marshmallow top.

Bread Stuffing is baked to a golden brown color. It is rich in flavor and fluffy in texture. A great addition to this meal.

Glazed Baby Carrots are steamed to a crisp perfection. They are glazed with sweet syrup that compliments them perfectly.

 Second Choice: Baked Glazed Ham is slow cooked in the oven. It is glazed with a

sweet homemade glaze. The meat is juicy and tender. Mashed Potatoes with Gravy, Creamy and fluffy potatoes that are

buttered to perfection. The Gravy is rich and glossy. Southern Green Beans, Crisp fresh green beans that are

perfectly steamed. Smoked bacon and caramelized onions are added to finish this side dish.

Bread Stuffing is baked to a golden brown color. It is rich in flavor and fluffy in texture. This is a great addition to this meal.

Candied Sweet Potatoes are bright and fresh sweet potatoes that are sweetened and creamy. They are finished with a golden brown marshmallow top.

 Dessert: Homemade Pumpkin Pie with Whipped Cream, this pie is creamy

and smooth with a golden brown crust. Whipped cream is homemade and creamy and fluffy.

We forecasted that we would have around 100 guests. This is based on the last 5 years. We ended up only having 55 guests because the building had the Norovirus the precious week, and people were still sick or recovering.

Turkey- 80lbsHam- 20lbsCarrots- 25lbsSweet Potatoes- 18lbsBread- 7loavesPotatoes- 30lbsDressing- 18lbsGravy- 5 quartsPies- 15 wholeGreen beans- 25lbsAll of these amounts are based off of the recipes I

used from this facility. They were all based on 100 servings.

Service We did a plated

service and had servers deliver the meals to the table.

We had all of the food held in the steam table and three people building the plates.

We had 4 servers for the dining room.

Service equipment usedo Steam tableo Hotel pans, whole

and half panso Slotted spoons, ice

cream scoops, tongs and ladles

o We used white plates to serve the meal on

o We plated the dessert on white dessert plates

Production5 days prior to event

Chef

Pull thaw all turkey and ham for the thanksgiving meal, place on pans and put on the bottom shelf of the walkin refrigerator.

2 days prior to event

Prep cook

Task Directions Amount

1 carrots Clean, Peel and slice carrots. Store in a 4" hotel pan, label and date 25lbs

2 Onions(for g.b) Dice 6 Large onions, store in a closed container w/ label and date 6 large

3 Onions and Celery Dice for stuffing, store in closed container with a label and date 4 heads of celery and 8 onions

4 Sweet potatoes Clean, peel and cut into 2" pieces, place in a container, fill with water and cover 18lbs

5 Potatoes Clean, peel and cut into 2" pieces, place in a container, fill with water and cover 30lbs

6 Green Beans Open cans, drain, place in a 4" hotel pan. Cover and Label and date 4cans

Chef

Task Directions Amount

1 Pie Dough Make pie dough for 10 pies, cover and label and date 11x recipe

1 day prior to event

Prep Cook

Task Directions Amount

1 Bacon Dice, place in a container with a lid, label and date 3lbs

2 Apples Peel and slice, place in a container, cover with water and a sm amount of lemon juice 10lbs

3 Pie, filling Mix all ingredients together for pie filling 11x ricipe

4

Chef

Task Directions Amount Cooking time

1 Turkey Clean, season and pan, make sure it is ready to go into the oven 4, 20lb turkeys

2 Glaze Make glaze for ham 2 cups

3 Ham Pan and get ready for oven 30lbs, 2 hams

4 Pie Crust Roll out and form pie crust 11 crusts

5 Pies Pour filling into crust and bake, let cool over night 11 pies Approx: 45 min

Day of Event

Prep cook

Task Directions Amount Cooking time Start time

1 Pies Slice and plate pies, finish with whip 110 slices 10:00 AM

2 Drain Potatoes Drain potates, and place in a perferated 4' pan 30lbs 35 min in steamer 11:00 AM

3 Drain Sw. Pots Drain sw. Potates and apples, mix together with other ingredients and roast 18lbs, 10lbs 60min 10:45am

4 Glaze/bake ham Pour glaze over ham and place into oven (ham is fully cooked) 30lbs, 2 hams 35min 11:00am

5 Green Beans Place green beans in steamer 4cans 10min, steamer 11:45am

6 Slice Ham Slice ham into 4oz portions, and reglaze if needed 30lbs 11:45am

7 Slice Turkey Assist chef slice turkey 4 Turkeys 11:00am

Chef

Task Directions Amount Cooking time Start time

1 Turkey Place in oven, baste every 30-45 minutes 4 turkeys 5hours 6am

2 Bread Make bread dough, form into loaves and let proof 7 loaves 2 hours 6am

3 Stuffing Mix all ingredients together, bake 20lbs 1.5 hours 10:30 AM

4 Green beans Cook onions and bacon together, mix together with green beans 6 onions, 3lbs 15 min 11:30am

5 Carrots Steam carrots and add butter and sugar 25lbs 15 minutes, steamer 11:30 AM

6 Potatoes Whip together with other ingredients 30lbs 10 minutes 11:50 AM

7 Bake Bread/ slice Bake bread and slice 7 loaves 30-45 minutes 10:00am

8 Slice turkey Slice turkey off bone, and pan for service 4 turkeys approx: 11:00am

Gravy Make gravy from turkey drippings 1 gallon 10 minutes 12:00 AM

Production continuedStaff on Duty

Chef2 Prep cooksSous chef2 dishwashers4 servers

Dinner was served at 12:30pm, and service ended at 1:30pm

Equipment UsedConvection ovenConventional ovenSteamerSteam table, plate

warmerLarge mixer, small

mixerSpider burnersKnivesRobo coup

Food that I was involved with included:o Cook and sliced Turkeyo Making breado Slicing and cooking carrotso Thickening gravyo Portioning cranberry sauceo Plating during serviceo Plating pumpkin pie

Production

Finish Product

Service went great, we were keeping up with the servers and the plates were going out at a great pace.

We did cook to much food for the crowd that we had, but that had to do with a virus that was going through the building.

The production of the food was great, everything went smooth and all of the food was done on time and was really tasty.

The turkey was cooked to an internal temperature of 170 degrees F, we made sure we cooked the pies the day before so they had time to set up. This was nice because it made the pie easier to cut and have the right consistency. We decided to place the cranberry on the portion cups so it would not bleed on the other foods. We whipped the pies right before they went out and we used fresh whipped cream.

I think that it is good to have a plan but to be able to deal with what comes at you on the day of the event. Not everything goes as planned and it is important to be able to work with what you have.

Evaluation

I learned that even when you plan everything out, you are going to have to change some things. Not everything goes as planned, for example our expected numbers were low because of an illness.

I learned that if you have a great team you can get a large amount of work done with little stress. The team at the kitchen worked great together and almost could communicate with out talking to each other.

Timing of the food was really important. I think that this was the hardest part of the project. I had help from the chef, but it is still difficult to figure the timing out.

Event Summary