The dietitian wants your department to make the following recipe for lunch service in the Assisted Living Facility in which you work, where there are 125 residents. For this exercise, we will not consider dressing. You need to determine if it is most cost-efficient to use EP or AP products.

Adapted from: Ina Garten’s Greek Salad Yield: 8 servings

Ingredient:	Amount:	Steps:
Cucumber, sliced	2 cups	Chop all the vegetables as indicated in the ingredient list. Place in a large bowl Mix thoroughly Add vinaigrette and toss
Green peppers, diced	2 cups
Tomatoes, chopped	2.5 cups
Sweet onion, sliced	1 cup
Feta Cheese, crumbled	½ lb
Medium-sized olives, pitted and chopped	½ cup

Resources:

• Percent Yield document (in Resources Unit 1)
• Vendor Pricing Document (included at the end of this document)
• Canadian Nutrient File (CNF) – Search by Food
• NOTE: For each answer, round to 1 decimal EXCEPT money ($) which will ALWAYS be 2 decimals (ex. $20.03). Failure to round properly will lose you ½ mark per answer.

Tasks:

Step 1 – Identify the CNF # for each of the foods listed and record it on the table below NOTE: Be sure to use the CNF item that is CLOSEST to the product identified

Step 2 – Change the recipe into metric. and the appropriate unit for whether it is a liquid or a solid, above or below 1 kg (see notes).

Ingredient	Amount in recipe	CNF # Used	Amount in METRIC WEIGHT
Cucumber, sliced	2 cups
Green peppers, diced	2 cups
Tomatoes, chopped	2.5 cups
Sweet onion, sliced	1 cup
Feta Cheese, crumbled	250g	-
Medium-sized olives, pitted and chopped	½ cup