1995 SoCal Disaster Institute
The following menu was designed for the 1995 Southern California Disaster Institute "picnic in the park." The menu items are shown, along with product used (where applicable) and additional products that were needed.
Menu notes: This is a very simple logistical meal to produce as it uses primarily per-prepared foods and does not require a full institutional kitchen. It is not the best teaching menu, since it doesn’t require a full institutional kitchen or use many preparation techniques. Cost per meal was about $5 as of 1995.
|
Menu Item |
Product |
Notes |
| Herb-roasted chicken | Pierce Foods - PRQ60 | Packaged 12 legs and 12 breasts per case, 11.25 pounds. Serving is one leg or one breast. |
| "Fru-fru" Salads – Select 2 | We packaged two salads in same 8 oz container. This is a pretty presentation if you select two contrasting salads. Place an index card or other implement of separation in the middle of the 8 oz container, fill one side of the container with one salad, and the other with the contrasting salad. Remove the card and cover. | |
| Bread | Hard roll – local vendor | |
| Cookie | ||
| Knife-fork-spoon overwrap with napkin | ||
| After-dinner mint | ||
| Beverages | ||
| Moist towelette |
Additional Products Required:
- Box lunch package
- 8 ounce styrofoam cup for salads
- Paper for wrapping chicken