Nutrition Science with menu I created Assignment - 1

Nutrition Science with menu I created - Assignment typeWhen ordering, you leave behind not order partial cases. For example, if you inquire 8 No 10 cans, order cardinal 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 grain 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 former(a) foods, Table 2.4 (12th edition) in Food for Fifty or 4.1 (13th Edition) is very helpful in determining near serving sizes. For example, nearly all vegetables, which are typically portioned with a number 8 dipper, i.e., cup, are listed in the table as being a 3 oz portion. This bases they weigh 3 oz. This does not mean 3 fluid ounces. USE FORM 1 FOR YOUR MENU PLA N. Failure to use the form will result in a 5 point deduction.You will need to prepare a obtain order for the foods and ingredients you need to serve your newly planned menu to 50 people. Use the attached form, coiffure FOR DETERMINING PURCHASE INFORMATION, Form 2. The list of foods includes the price. It will also indicate the size of an institutional packet boat/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 mainstay. For example, in the sample, for scrambled eggs, both eggs and draw 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 Quantity to serve