Catering Event - Purchasing Component You are catering a luncheon for 48 guests at your facility

Health Science Mar 20, 2021

Catering Event - Purchasing Component

You are catering a luncheon for 48 guests at your facility. The annual board meeting will take place at the facility’s cafeteria, and the kitchen will be used to prepare all of the food for the event. The luncheon will include the following menu:

Lobster Salad with Beets, Peaches, Avocado with Orange Dressing

Crepes Suzette

For each recipe, calculate the AP quantity for each ingredient. Use the information from The Book of Yields, as necessary.
Comprise a grocery list showing all items’ total AP quantities needed.
Using the price lists in The Book of Yields, fill out the purchase order to Gordon Food Service for the grocery list.

**You must show your work for all calculations**

**Answers must be handwritten**

**Failure to show how answers are obtained may result in a failing grade for the project**

**Round to 2 decimals, as necessary**

EP = AP x yield %

Recipe #1: Lobster Salad with Beets, Peaches and Avocado

Ingredient	Recipe Quantity	Revised Recipe Quantity	Yield	AP Quantity
Lobster meat, cooked & sliced (Australian Lobster tail)	9 lbs	lbs	100%	lbs
Beets, cooked, peeled, & sliced	72 oz	lbs		lbs
Peaches, sliced	18 ea	ea		ea
Avocados, sliced	24 ea	ea		ea
tomatoes, peeled, seeded, & sliced (Roma)	30 oz	lbs		lbs
Salt, regular	6 t	oz	100%	oz

Recipe #2: Orange Dressing

Ingredient	Recipe Quantity	Revised Recipe Quantity	Yield	AP Quantity
Olive Oil (extra virgin)	40 fl oz	L	100%	L
Orange juice, fresh	20 fl oz	ea		ea
Black pepper, cracked	1 2/3 t	oz	100%	oz
Salt, regular	6 2/3 t	oz	100%	oz

Recipe #3: Crepes Suzette

Ingredient	Recipe Quantity	Revised Recipe Quantity	Yield	AP Quantity
Sugar, granulated (sugar cane)	340 g	lbs	100%	lbs
Butter (unsalted)	1360 g	lbs	100%	lbs
Orange juice, fresh	720 mL	ea		ea
Grand Marnier (1 bottle= 750 mL)	720 mL	btl	100%	btl
Brandy (1 bottle = 1.5 L)	720 mL	btl	100%	btl

Recipe #4: Dessert Crepes

Ingredient	Recipe Quantity	Revised Recipe Quantity	Yield	AP Quantity
Eggs	24 ea	dozen		dozen
Heavy Cream	2880 mL	pt	100%	pt
Milk, whole	1362 mL	G	100%	G
Butter, melted (unsalted)	84 g	lbs	100%	lbs
Flour, all-purpose	1362 g	lbs	100%	lbs
Confectioners’ sugar	306 g	lbs	100%	lbs
Salt, regular	30 g	oz	100%	oz

Grocery List for Citrus County Orange Bowl Committee Luncheon

**Answers should be handwritten**

Makes 48 servings

Ingredient	AP Quantity for Lobster Salad	AP Quantity for Orange Dressing	AP Quantity for Crepes Suzette	AP Quantity for Dessert Crepes	Total AP Quantity
Avocados
Beets (canned)
Black pepper
Brandy
Butter (unsalted)
Confectioners’ Sugar
Eggs
Flour, All-purpose
Grand Marnier
Heavy cream
Lobster (Australian 8-10 oz)
Milk, whole
Olive oil (extra virgin)
Orange juice, fresh
Peaches
Salt, regular
Sugar, granulated (sugar cane)
Tomatoes (Roma)