RECIPE FORM

Student Preparer:
Preheat Temperature: N/A
Product: Fruit Salad
Cooking Temperature: N/A
Yield: 55 servings
Cooking Time: N/A
Portion Size: cup
Preparation Time: 20-30 minutes
Portion Control Tool: c measuring cup
Type & Size Steam Table Pan: N/A
Equipment Used: Cutting board, strainer, knife, measuring cups, scale

INGREDIENTS
Strawberries
Grapes, seedless
Bananas, medium, ripe

Strawberry Yogurt, low

fat

AMOUNT
9- cups (3 lbs.
AP / 2.1 lbs. EP)
13.5 cups (4.5
lbs AP / 4.23 lbs.
EP)
14 bananas (5
lbs. AP / 3.25
lbs. EP)
32 oz.

PROCEDURE
Wash and slice strawberries in half. Wash and
halve grapes. Peel bananas and place onto cutting
board without touching the flesh. Wash hands and
cut bananas into inch slices.

Toss fruit and strawberry yogurt together in a large

bowl. Use cup measuring cups to place fruit
salad onto a salad dish. Place on trays and cover
with plastic wrap. Store in refrigerator until serving
time.

Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

RECIPE FORM

Student Preparer:
Preheat Temperature: 400 F
Product: Spinach and Cheese Quiche
Cooking Temperature: 400 F
Yield: 60 servings
Cooking Time: 1 hour
Portion Size: of a 9in crust(~4 oz)
Preparation Time: 30 minutes
Portion Control Tool: Pie Server
Type & Size Steam Table Pan:N/A
Equipment Used: countertop mixer, pie tin, measuring cups, cookie sheet, oven, cutting board,
knife

INGREDIENTS
Mayonnaise, light
Milk, skim

AMOUNT
4 cups 92.5
oz
4 cups

PROCEDURE
In countertop mixer, blend mayonnaise and milk
in a large bowl until smooth using wire whisk
attachment.

Eggs, large

37 eggs

Spinach, frozen,
chopped
Cheddar Cheese,
reduced-fat, shredded
Onion, white

92.5 oz/5.78 lb.

In another countertop mixer, lightly beat eggs.

Add eggs into the mayonnaise and milk mixture.
Cover with plastic wrap and store in refrigerator
until ready to assemble quiche.
Squeeze dry the thawed spinach with hands.Wash
the onion. Peel and cut away the first layer of the
onion. Wash the onion. Using the cutting board
and knife, finely dice white onions. Layer 9.25 oz.
spinach, 0.45 lbs. cheddar cheese, and cup
onion in each pie shell, making several layers of
each. Pour in 1 cups egg mixture from fridge.
Place quiches on prepared cookie sheet. Cover
quiches with foil. Bake in preheated oven for 45
minutes. Remove cover, and bake for an
additional 10-15 minutes.
Add 1 leaf of parsley for garnish.

4 lbs.
2.5 cups

Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

RECIPE FORM

Student Preparer:
Preheat Temperature: N/A
Product: Quiche Pie Crust
Cooking Temperature: N/A
Yield: 60 servings (10 pie crusts)
Cooking Time: N/A
Portion Size: of 9in pie crust
Preparation Time: 15 minutes
Portion Control Tool: N/A
Type & Size Steam Table Pan: N/A
Equipment Used: Pie tin, countertop mixer, measuring cups, measuring spoons.

INGREDIENTS
Flour
Salt

AMOUNT
15 cups/ 3.75
lbs.
7- tsp.

Olive oil
Water, cold

3- cups
3- cups

PROCEDURE
In a countertop mixer, use the wire whisk
attachment to mix the flour and salt on low. Per
pie crust, add 1.5 cups (0.375 lbs.) and tsp. of
salt in mixer.
In a separate mixer, beat 0.375 cups of olive oil
and water to thicken per pie mixture. Pour into the
flour and salt mixture and whisk until combined.
Press about 1- cups of the mixture into each pie
tin. Make sure that the crust is even on the bottom
and sides of the pie tin. Press the sides of crust
with thumbprints. This will be cooked in the
spinach and cheese quiche recipe.

Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

RECIPE FORM
Student Preparer:

Preheat Temperature: N/A

Product: Hashbrowns
Yield: 55 servings
Portion Size: cup
Portion Control Tool: cup measuring cup

Cooking Temperature: Medium Heat (~375 F)

Cooking Time: 6-7 minutes
Preparation Time: 20 minutes
Type & Size Steam Table Pan:Large hotel pan
20 - 12 - 2

Equipment Used: Flat top grill, saucepan, peeler, Buffalo Chopper, drainer

INGREDIENTS
Potatoes, fresh, white,
large

AMOUNT
27.5 potatoes
(9.2 lbs.)

Onion, white, chopped

1 cups + 2
teaspoons
14 cloves
2 tbsp, tsp

Garlic
Thyme, fresh
Black pepper
Vegetable Cooking
Spray

1 teaspoon
1 can

PROCEDURE
Wash and scrub potatoes with vegetable scrubber.
Peel potatoes using a peeler. Cook whole potatoes
in boiling water in a saucepan. Drain, and allow
to cool slightly. Place potatoes in buffalo chopper
to shred.
Wash, peel, and wash onions. Finely chop the
onions. Mince garlic using food processor. Finely
chop thyme using a knife. Combine shredded
potatoes, onion, minced garlic, thyme, and pepper
in a large bowl and mix.
Spray skillet with vegetable cooking spray and
place skillet on medium heat until hot.

Cook potato mixture into the skillet for 6-7

minutes or until browned on the bottom. Lift
potato patty off skillet, spray skillet with more
vegetable oil, and invert potato patty (browned
side up) onto skillet. Cook for 6-7 minutes or until
brown.
Cut potato patty into 55 squares (2 inch x 2 inch)
with a spatula. Hold in warmer until serving time
to keep away from danger zone temperatures (41
F-135 F OR 40 F-140 F)
Add a 1-2 cm of thyme as garnish.
Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

RECIPE FORM
Student Preparer:

Preheat Temperature: 475 F

Product: Roasted Onions and Peppers

Yield: 55 servings
Portion Size: cup
Portion Control Tool: cup measuring cup

Cooking Temperature: 475 F

Cooking Time: 15-17 minutes
Preparation Time: 10 minutes
Type & Size Steam Table Pan: Large hotel pan
20 - 12 - 2

Equipment Used: cutting board, knife, roasting pan, oven

INGREDIENTS
Onion, sweet
Bell pepper, green

Bell pepper, red

Cooking spray
Creole seasoning

AMOUNT
14 onions (7 lbs.
/ 5.11 lbs. EP)
14 green bell
peppers (7 lbs.
AP / 5.11 lbs.
EP)
14 red bell
peppers (7 lbs.
AP / 5.11 lbs.
EP)
1 can
28 Tsp.

PROCEDURE
Preheat oven to 475 F. Wash, peel, re-wash, and
thinly slice sweet onions into inch slices. Wash,
seed, and thinly slice green bell peppers into
inch slices. Wash, seed, and thinly slice red bell
peppers into inch slices. Place sweet onions,
green bell peppers, and red bell peppers on
roasting pan in a single layer.

Spray roasting pans with cooking spray for 5-10

seconds to coat. Place vegetables in roasting pans.
Coat vegetables in the roasting pan with cooking
spray (spray each pan for 10-15 seconds).
Sprinkle vegetables with creole seasoning.
Bake in preheated oven at 475 F for 15-17
minutes or until lightly browned. Hold in warmer
wrapped with saran wrap or aluminum foil until
serving time.

Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

RECIPE FORM
Student Preparer: Elizabeth

Preheat Temperature:350 F

Product: Banana Chocolate Chip Muffins

Cooking Temperature:350 F
Yield: 55 servings
Cooking Time: 30 minutes
Portion Size: 2 in. x 1 in
Preparation Time: 15 minutes
Portion Control Tool: Muffin Baking Trays
Type & Size Steam Table Pan:N/A
Equipment Used: Oven, Muffin Trays, fork, Stand Mixer

INGREDIENTS
Bananas, medium,
very ripe
Eggs, large
Milk, whole
Granulated Sugar
Brown Sugar
Flour, all-purpose
Baking Soda
Salt
Chocolate chips, milk

AMOUNT
13 bananas (5
lbs. AP / 3 lbs.
EP)
5 eggs
1 cup
2 cups
2 cups
6.875 cups/1.72
lb./27.52 oz
1 tbsp + 1 tsp
1 tbsp + 1 tsp
2 cups

PROCEDURE
Peel the banana and place the flesh into a bowl.
Using a fork, mash the bananas until smooth.
Using the stand mixer, whisk in eggs, milk,
granulated sugar and brown sugar.
In a separate stand mixer, mix together flour,
baking soda and salt.
Add flour mixture to the mashed bananas and mix
well.
Fold in chocolate chips. Place muffin holders in
regular sized muffin pans. Spoon in equal parts of
batter into muffin cup (~2.5 soup spoonfuls).
Bake for 30 minutes. Insert toothpick. If it comes
out clean, it is ready to be taken out.
Allow to cool slightly in pan, then remove to wire
rack. Place aluminum foil over the muffins until
serving time.

Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

RECIPE FORM
Student Preparer:
Product: Wheat Dinner Rolls
Yield: 55 servings

Preheat Temperature: 375

Cooking Temperature: 375
Cooking Time: 30 minutes

Portion Size: 1 roll

Portion Control Tool: Hand Roll
Equipment Used: Mixer, Pan

INGREDIENTS
Water, 105 - 110 F
Yeast, dry active
Brown sugar
Salt, table
Oil, vegetable
Wheat germ, toasted
Flour, whole wheat
Flour, white allpurpose
Cooking Spray

Preparation Time: 30-35 minutes + 30 min proofing

Type & Size Steam Table Pan: 9x13

AMOUNT
2 cups
2 tbsp. + 1 tsp
cup
2 tsp. + 1 tsp
A little more
than cup
cup
3.5 cup
3.5 cup

PROCEDURE
Spray pan with cooking spray.
Put ingredients, in list order (minus the cooking
spray), into the bowl of the mixer. Mix with
paddle for 5-10 minutes. Dough will look very
sticky.

1 Can
Scrape dough onto floured prep surface. With
floured hands, pat into a large ball. Cut into 55
sections. Place rolled pieces of dough into pan in
a 6 x 8 formation.
Cover pan with kitchen towel and let rest for 30
minutes. Bake at 375 F for 25 minutes.
Turn rolls out on cooling rack. Can serve when
cool enough to handle.

Note: If the purchased amount (AP) is different from the edible portion (EP) obtained then AP
should also be included in amount in parenthesis.

Adjusted Recipe Chart

GROUP (names):

Kelly Compton

Erin Goldstrom

Young No

Recipe: Fruit Salad

Original recipe number of servings: 12 servings

INGREDIENT

ORIGINAL
QUANTITY

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Strawberries

1 pint

9 cups

3.08 lbs

Grapes, seedless

1 pound

4.5 lb

4.5 lbs

Bananas, medium, fresh

3 bananas (1 lb)

14 bananas (4.67 lb)

5 lbs (4.67 lbs) AP

Strawberry yogurt

1 (8 oz.) container

32 oz.

32 oz.

TOTAL

GROUP (names):

14.5 lbs.

Kelly Compton

Recipe: Spinach and Cheese Quiche

Erin Goldstrom

Young No

Original recipe number of servings: 6 servings

INGREDIENT

ORIGINAL
QUANTITY

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Mayonnaise, light

cup

4 cups

2.3 lbs

Milk, skim

cup

4 cups

2.3 lbs

Eggs, large

4 eggs

37 eggs

4.05 lbs. / 67.7502 oz.

Spinach, frozen, chopped

1 (10 oz.) package

92.5 oz

92.5 oz / 5.78 lbs.

Cheddar cheese, reduced-fat, 8 oz. = 1.75 cups

shredded

16 cups

4 lbs

Onion, chopped

2.25 cups

1 lb

cup

TOTAL

GROUP (names):

20.5 lbs.

Kelly Compton

Recipe: Quiche Pie Crust

Original recipe number of servings: 6 servings

Erin Goldstrom

Young No

INGREDIENT

ORIGINAL
QUANTITY

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Flour, all-purpose

1 cup

9 cups

2.3 lbs

Salt

Tsp.

1.5 Tbsp

1 oz

Olive Oil

cup

2 cup

18 oz / 1.125 lbs.

Water, cold

cup

2 cup

1.125 lbs

TOTAL

GROUP (names):

4.6125 lbs.

Kelly Compton

Recipe: Hash Browns

Original recipe number of servings: 4 servings

Erin Goldstrom

Young No

INGREDIENT

ORIGINAL
QUANTITY

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Potatoes, fresh, large

2 potatoes

27.5 potatoes

9.2 lbs

Onion, yellow, chopped

2 Tbsp.

1 cups + 2
teaspoons

0.6 lbs

Garlic

1 clove

14 cloves

2.3 oz

Thyme, fresh

Tsp.

2 tbsp, tsp

0.22 oz

Pepper, black, ground

Tsp.

1 teaspoon

0.15 oz

Cooking spray, vegetable

1 can

1 can

N/A

TOTAL

GROUP (names):

9.967 lbs.

Kelly Compton

Erin Goldstrom

Young No

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Recipe: Roasted Onions and Peppers

Original recipe number of servings: 4 servings

INGREDIENT

ORIGINAL
QUANTITY

Onion, sweet

1 onion

14 onions

7lb AP

Bell pepper, green

1 bell pepper

14 bell peppers

7lb AP

Bell pepper, red

1 bell pepper

14 bell peppers

7lb AP

Cooking spray

1 spray

N/A

N/A

Creole seasoning

2 Tsp.

9 tbsp. 1 tsp.

4.35 oz.

TOTAL

GROUP (names):

21.27 lbs.

Kelly Compton

Erin Goldstrom

Young No

Recipe: Banana Chocolate Chip Muffins

Original recipe number of servings: 12 servings

INGREDIENT

ORIGINAL
QUANTITY

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Bananas, medium, ripe

3 bananas

14 bananas

4.6 lbs

Egg

1 egg

5 eggs

8 oz.

Milk, whole

cup

1 cup

0.75 lbs.

Sugar, granulated

cup

2.3 cups

1 lb

Sugar, brown

cup

2.3 cups

0.8 lb

Flour, all-purpose

1 cup

7 cups

1 lbs

Baking soda

1 Tsp.

4.6 tsp.

0.7 oz

Salt

1 Tsp.

4.6 tsp.

1 oz

Chocolate chips, semi-sweet

2-3 Tbsp.

2 cups

0.75 lbs.

Cooking spray, vegetable

Sprays from can

Sprays from can

N/A

TOTAL

GROUP (names):

10.8 lbs.

Kelly Compton

Erin Goldstrom

Young No

Recipe: Wheat Rolls

Original recipe number of servings: 48 servings

INGREDIENT

ORIGINAL
QUANTITY

ADJUST TO 55
SERVINGS

CONVERT TO
WEIGHT

Water, warm

2 cup

2 cup

1.15 lb

Yeast, dry

2 Tbsp

2 Tbsp + 1 tsp

0.67 oz

Brown Sugar

cup

cup

0.17 oz

Salt, table

2 Tsp

2 Tbsp + 1 tsp

1.56 oz

Oil, vegetable

cup

cup

0.0625 lbs.

Wheat germ, toasted

cup

cup

0.05 lbs

Flour, whole wheat

3 cups

3.5 cups

1.14 lbs

Flour, white all-purpose

3 cup

3.5 cup

1.14 lbs

TOTAL

3.5 lbs.

RECIPE COST SHEET

Product: Fruit Salad
Yield: 55 servings
Portion Size: cup

Date: 9/29
COST

TOTAL

INGREDIENT

Amount

UNIT

# OF
UNITS

PER UNIT
$

COST $

Strawberries

49.3 oz

32 oz

1.54

$8.39

$12.92 From
PeaPod.com

Grapes, seedless

4.5 lbs

2.3 lbs

$5.73

$11.46 From
PeaPod.com

Bananas, fresh

4.67 lbs

10 lbs

0.47

$9.65

$4.54

Strawberry
yogurt

32 oz

6 oz

5.33

$0.45

$2.40

TOTAL

Cost per portion for recipe: $0.57

$31.32

Total number of portions sold to customers: 28

Cost per portion sold to customers: $ 1.12
Total number of portions served (students & customers): 55
Cost per portion served: $ 0.57
COMMENTS:

RECIPE COST SHEET

Product: Spinach & Cheese Quiche (Filling)
Yield: 60 servings
Portion Size: of 9 pie

Date: 9/29
COST

TOTAL

INGREDIENT

Amount

UNIT

# OF
UNITS

PER UNIT
$

COST $

Mayonnaise,
light

36.8 oz

30 oz

1.23

$4.29

$5.26 From
PeaPod.com

Milk, fluid,
skim

36.8 oz

128 oz

0.29

$3.49

$1.01 From
PeaPod.com

Eggs, large,
whole

4.625 lbs
(37 eggs)

15 dozen
(180 eggs)

0.21

$28.37

$5.83

Spinach, frozen,
chopped

5.78 lbs

3 lbs

1.93

$4.22

$8.13

Cheddar Cheese,
reduced fat,
shredded

72 oz

8 oz (per
bag)

$2.00

$18.00 from
PeaPod.com

Onion, chopped

1 lb

50 lbs

0.02

$44.37

$0.89

TOTAL

$39.12

Cost per portion for recipe: $39.12/60= $0.65

Total number of portions sold to customers: 28
Cost per portion sold to customers: $1.40
Total number of portions served (students & customers): 58
Cost per portion served: $0.67
COMMENTS:

RECIPE COST SHEET

Product: Hashbrowns
Yield: 55 servings
Portion Size: cup

Date: 9/29
COST

TOTAL

INGREDIENT

Amount

UNIT

# OF
UNITS

PER UNIT
$

COST $

Potatoes, fresh,
large

9.2 lbs

50 lbs

0.18

$13.35

$2.40

Onion, yellow,
chopped

4.5 lbs

50 lbs

.09

$44.37

$3.99

Garlic

2.3 oz

5 lbs

0.03

$13.92

$0.40

Thyme, fresh

0.22 oz

0.75 oz

0.29

$2.09

$0.60

Pepper, black,
ground

0.15 oz

6 oz

.025

$4.49

$0.11

TOTAL

$7.50

Cost per portion for recipe: $7.50/55= $0.14

Total number of portions sold to customers: 28
Cost per portion sold to customers: $0.27
Total number of portions served (students & customers): 48
Cost per portion served: $0.16
COMMENTS:

RECIPE COST SHEET

Product: Roasted Onions & Peppers
Yield: 55 servings
Portion Size: cup

Date: 9/29
COST

TOTAL

INGREDIENT

Amount

UNIT

# OF
UNITS

PER UNIT
$

COST $

Onion, sweet

7 lb (14
count)

1 count

14

$1.00

$14.00

Bell Pepper,
green

7 lb

5 lbs

1.4

$28.05

$39.27

Bell Pepper, red

7 lb

11 lb

0.64

$40.10

$25.52

Creole seasoning

4.35 oz

3.18 oz

1.37

$3.39

$4.64

TOTAL

$83.43

Cost per portion for recipe: $83.42/55= $1.52

Total number of portions sold to customers: 28
Cost per portion sold to customers: $2.98
Total number of portions served (students & customers): 55
Cost per portion served: $1.52
COMMENTS:

RECIPE COST SHEET

Product: Banana Chocolate Chip Muffins
Yield: 55 servings
Portion Size: 1 muffin (2 x 1 )

Date: 9/29
COST

TOTAL

INGREDIENT

Amount

UNIT

# OF
UNITS

PER UNIT
$

COST $

Bananas,
medium, ripe

4.6 lbs

10 lbs

.46

$9.65

$4.44

Egg, whole

8.75 oz (5
eggs)

15 dozen
(180 eggs)

0.03

$28.37

$0.85

Milk, whole,
fluid

20 oz

512 oz

0.04

$17.20

$0.69

Sugar,
granulated

1 lb

50 lbs

0.02

$34.80

$0.70

Sugar, brown

1 lb

24 lb

0.042

$29.50

$1.23

Flour, allpurpose

1 lb

50 lbs

0.035

$15.40

$0.54

Baking soda

0.7 oz

16 oz

0.044

$0.89

$0.040

Salt

1 oz

624 oz (24
pks of 26
oz)

0.002

$14.10

$0.02

Chocolate chips,
semi-sweet

0.75 lb

24 oz

0.5

$5.39

$2.70

Baking cup
liners, large

55 count

.92

$1.99

$1.82

TOTAL

Cost per portion for recipe: $0.24

Total number of portions sold to customers: 28
Cost per portion sold to customers: $ 0.47
Total number of portions served (students & customers): 54
Cost per portion served: $0.24

$13.03/55=
$0.24

RECIPE COST SHEET

Product: Quiche Crust
Yield: 60 servings
Portion Size: of 9 inch pie crust
9/29

Date:

COST

TOTAL

INGREDIENT

Amount

UNIT

# OF
UNITS

PER UNIT
$

COST $

Flour, allpurpose

2.3 lbs

50 lbs

0.046

$15.40

$0.71

1 oz

624 oz
(24 pks of
26 oz)

0.002

$14.10

$0.02

18 oz
(0.141 gal)

1 gal

.141

$27.90

$3.93

Salt

Olive Oil

TOTAL

Cost per portion for recipe: $0.08

Total number of portions sold to customers: 28
Cost per portion sold to customers: $ 0.17
Total number of portions served (students & customers): 58
Cost per portion served: $0.08

$4.66/55=
$0.08

COMMENTS:

RECIPE COST SHEET

Product: Wheat Dinner Rolls
Yield: 55 servings
Portion Size: 1 roll

INGREDIENT

Date: 9/29

Amount

COST

TOTAL

UNIT

# OF
UNITS

PER UNIT
$

COST $

n/a

n/a

n/a

$0.00

Water

1 lb

Yeast, dry

0.67 oz

4 oz jar

0.17

$4.19

$0.70

Brown sugar

.17 oz

32 oz bag

0.005

$1.79

$0.01

Salt, table

1.56 oz

26 oz

0.06

$0.99

$0.06

Oil, vegetable

0.0625 lb (1
oz)

48 oz

0.02

$3.99

$0.08

Wheat germ,
toasted

0.05 lb (0.8
oz)

12 oz

0.07

$5.19

$0.35

Flour, whole
wheat

1.14 lbs

5 lb

0.23

$2.79

$0.64

Flour, white, all

purpose

1.14 lbs

2 lb

0.57

$3.79

$2.16

TOTAL

Cost per portion for recipe: $4.00/55=0.072

$4.00

Total number of portions sold to customers: 0

Cost per portion sold to customers: $0 made, so $4.00
Total number of portions served (students & customers):20
Cost per portion served: $0.2
PRE-MEAL SUMMARY OF FORECASTED FOOD COSTS

Student Manager Name: Kelly Compton, Erin Goldstrom, Young No

Date of Meal: October 27
Theme: Brunch While You Crunch For Your Classes

RECIPE NAME

TOTAL
PORTIONS
TO
PREPARE

FORECAST
TOTAL
COST

COST PER
PORTION

Fruit Salad

55

$31.32

$0.57

Spinach and Cheese Quiche

60

$39.12

$0.71

Quiche Crust

60

$4.66

$0.08

Hash Browns

55

$7.50

$0.14

Roasted Onions and Peppers

55

$84.40

$1.53

Banana Chocolate Chip

Muffins

55

$13.03

$0.24

Wheat Rolls

55

$4.00

$0.07

TOTALS

XXXXXX

$184.03

$3.34

TOTAL FOOD COSTS: $

COMMENTS:

184.03

NUTRIENT ANALYSIS PER SERVING

Name of Meal: Brunch While You Crunch for your Classes
Item

Kcal

Pro (g)

CHO

Fat (g)

(g)

Chol

Sodium

%Kcal

(mg)

(mg)

from fat

Fruit Salad

81

1.5

19.2

0.6

11

6.7%

Spinach &
Cheese
Quiche

356

17.9

19.9

23.2

141

612

58.7%

Hashbrowns

140

4.0

32.0

0.0

15

0.0%

Roasted
Onions &
Peppers

46

0.9

6.2

.4

302

47.0%

Banana
Chocolate
Chip Muffins

167

2.8

37.5

1.2

16

315

6.5%

Wheat Rolls

97

14

99

37%

Total kcal: 887

% of fat: 29.4g fat total (9cal/gram)(1/887kcal total)= 29.8%