Interahip theory paper
nlala
internshipprofolio.pdf
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Contents Cheesy Rolls
Lemon Sour Cream Cookies
Thin Chocolate Chip Cookies
Nutella Truffles
Oreos Truffles
Pineapple Coconut Truffles
Flat Bread
Banana Bread Muffin
Corn Bread
Cakey Brownies
Flourless Chocolate Cake
Weekly Journal
School Vs. Real World
Business Analyze
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Cheesy Rolls
Water 36oz
Dry yeast 4 tbsp.
Sugar 6 oz.
Flour 3# 15oz
Salt 2 Tbsp.
Warm Butter 6 oz.
1. Mix all the ingredients then proof for 30 minute.
2. While proofing Cut and dice up several of cheese and green onions.
3. Once done proofing divide into 1.75oz pieces then tie them into a single or double knot
and then proof again.
4. After done proofing wash clarify butter, bunch up a small amount of the cheese and place
in the center of the dough. Bake at 350° for 12 minutes.
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Lemon Sour Cream Cookies
Flour 1# 14oz
Baking Powder 2 tsp.
Baking Soda 1 tsp.
Salt 1tsp
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Butter 1#
Sugar 1# 5 oz
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Sour Cream 2 cup
Lemon Zest 2
1. Cream butter and sugar together.
2. Add in sour cream and lemon zest and mix. Then add in all the dry and mix.
3. Chill the dough for at least an hour before scooping and baking.
4. Bake at 325° just until golden.
Icing Powder Sugar 6 cup
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Lemon Juice ½ cup
Lemon Oil 1 tsp.
Yellow food dye
Mix all together.
Thin Chocolate Chip Cookies
Butter 2#
Brown Sugar 6 cup (7oz = cup)
Sugar 2 Cup
Eggs 8
Vanilla 4 tsp.
Flour 7 cup (2#2oz)
Salt 1 Tbsp
Baking Soda 4tsp
Mini Chips 6 cup (6 oz = cup)
1. Creaming method
2. Flatten before baking.
3. Bake at 325° for 5 minutes.
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Nutella Truffles
Cream 2 cup
Sugar 1#
63% Chocolate 1#
100% Chocolate 12oz
Cream 2 cup
Nutella 8oz
Prairie paste 1 Cup
1. Boil cream and sugar. Whisk in chocolates. Add in cream, nutella, and prairie paste.
2. Let it set. Once its firm to hold shape Scoop it up and roll into a ball. Coat it with dark
chocolate.
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Oreos Truffles
Oreos 2#4oz
Cream Cheese 1#
1. Robocoup the oreos. Mix Oreos and cream cheese together. Coat with white chocolate.
Pineapple Coconut Truffles
Filling Sugar 1 1/2cup
Coconut Flask 3 cup
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Powder Sugar 2 1/4 cup
Pineapple 3
Egg Yolks 12
1. Cut and dice pineapple and puree in robo coupe. Pour into pot.
2. Sugar, Coconut, and powder sugar, robo Coupe together. Pour into pot.
3. Cook over low heat until liquid evaporates, stirring often. Color will turn a dark golden
color.
4. Temper in yolks. Cook until dry and pulling away from sides of pot. Place in hotel pan
and put in cool or to chill until its scoop able.
Coating Coconut Flask 1 1/2 cup
Sugar 1 1/2 cup
1. Place in Robo Coupe.
2. Scoop filling and roll in the Coating.
3. Wrap and place in freezer.
Flat Bread
Bread Flour 2#
Soften Butter 12oz
Baking Soda 1/4 tsp.
Black Pepper 1/2 tsp.
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Water 15 oz
Parmesan Cheese 8 oz
Or
Rosemary or Chives 1 oz
1. Mix all ingredients together. Divide into 10 balls. Let it sit for an hour. Roll through pasta
machine to number 1.
2. Freeze it.
3. Coat with oil and sprinkle salts.
4. Bake at 325° for 12 minutes.
Banana Bread Muffin
Sugar 2# 13oz 100%
Bananas 4#4oz 151.1%
Lemon Juice 1/2oz 1.1%
Egg 12oz 31.1%
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All Purpose Flour 2# 13oz 100%
Baking Powder 2 1/2 tsp. 1.5%
Baking Soda 3/4 oz 1.66%
Salt 1 1/2tsp 1%
1. Use a paddle attachment. Mix all the wet and sugar together.
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2. Stiff in dry and mix.
3. Bake at 325° 25-30 minutes.
Corn Bread
Cornmeal 3#
All Purpose Flour 2# 10oz
Sugar 3# 12oz
Baking Powder 8 oz
Salt 4 Tbsp
Eggs 32
Melted Butter 24oz
Oil 2 2/3 cup
Whole Milk 8 cup
Butler milk 1qt
1. Whisk eggs. Add in liquid ingredient.
2. Stiff and add the dry last.
3. Scoop into muffin pans.
4. Bake at 325° for about 15 minutes.
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Cakey Brownies
63% Chocolate 1# 11 1/2 oz
Butter 2#4oz
Cocoa 13 3/4oz
Sugar 3# 15 1/2 oz
Eggs 21
Vanilla 3 Tbsp
Cake Flour 1# 3/4 oz
Salt 2tsp
Baking Powder 1 Tbsp 1 tsp.
Mini Chocolate Chip 1 1/2 #
1. Melt butter in a pot and add chocolate to melt.
2. Put cocoa and sugar in mixer and add Chocolate/butter, scrape.
3. Add egg and vanilla slowly.
4. Stiff dry and mix, add in chocolate chips.
5. Spray pan, add parchment then spray again,
6. Bake at 325° for 25 minutes with high fan,
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Flourless Chocolate Cake
Water 3#
Sugar 2# 4 oz
Butter 5#
100% chocolate 5# (unsweetened)
62% chocolate 2 1/2 #
Eggs 50
Vanilla
Sugar 1 #
1. Boil water, sugar, and butter together. Add in chocolates to melt. Whip up egg, vanilla,
and sugar. Add chocolate and mix.
2. Babe at 350° for 30-35 minutes with a water bath.
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Weekly Journal
Week 1: Preparing for Easter by doing small prep work to prepare for the big buffet. Also train
on how to work on the line for the dining room. The first thing I was taught was how to make
their cheese roll which they use left cheese to make.
Week 2: Easter Weekend. Preparing for Easter, bake and decorated Easter theme desserts
cookie with chocolate. Help serves 1,400 people for brunch, lunch was divided into 3 different
hours and had 3 different dessert table to set up. I would check the table every 15 minutes at first
then after checking the table I would go back to forward being back empty plate and replacing
them with new and fuller plates. It was a busy day and a great learning experiences. And work
on the line for dinner.
Week 3: It was slow week, but there was a lot of Christian events and celebration. Did a lot of
cake cutting and started working on the line by myself. Working on the line again. Also I stop
calling the pastry chef and banquet chef, chef and started using their name and I got to learn
more about my coworkers.
Week 4: Mother’s Day weekend, help prep and prepare dessert table. Serve over 1,00 people for
Mother’s day lunch by setting up 3 different buffet tables and switching out any plates that need
to be replace with more desserts.
Week 5: Had about 2-3 Bridal showers. I also help the banquet Chef prepare dinner before
serving. And by then I was giving a list what to do and pretty much on my own.
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Week 6: Memorial Day weekend, prepare and serve about 800 people 2 table one inside and one
outside. The head pastry chef had a heat stroke so it was just me and the assistant pastry chef.
We divide the work Thur out the week.
Week 7: There was a baby shower and 2 bridal showers this week. I help the banquet chef again
with preparing food. And the head pastry was still not back yet.
Week 8: There was a wedding, decorated some crème brulee. Work on the line and the head
pastry chef finally was feel well enough to work again. And the head chef showed me how to
use the ice cream machine they had.
Week 9: This week was Medinah 90th year anniversary. Worked about 12 hours one day. Serve
over 1,400 people again with 4 dessert buffet and also Father’s day
Week 10: 4th of July Week was super busy preparing and baking desserts. Had two dessert table
outside and one inside. And private firework show for member and employees to watch outside.
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School Vs. Real World
I work in a banquets setting, so making something new like in school every day. In
school we have a set time limit of what we can make for that class period. But on my internship
we would prepare food few days of ahead of time and if we didn’t finish for the day we can
come in in early the next day to finish what we didn’t finish.
Unlike school I didn’t have a lot of room to work. Sometime I would have a lot of space
sometime I would have no space and have to find space for myself to work. Unlike school I
didn’t have to do inventory, they do it once a month I believe. In school never learn on how to
do, but learn about it.
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Business Analyze Medinah Country Clubs
Medinah has a various curaine. Their lunch cover average about 300, dinner 280 people. Lunch
is usually $18 per person and dinner $38 per person. They target private club members and
families only. Medinah also have specialty menus and events menus as well.
Medinah food cost is calculated based on the amount of product we use. The formula goes as
follows:
Last month’s inventory + Current month’s purchases – Current inventory = Product usage
Product usage/Food Sales
So, if last month they had $50,000 of inventory at the end of the month and we purchased
$10,000 worth of food this month, they would be at $60,000. If Medinah ending inventory is
$40,000 they subtract it from the $60,000 and they have our product usage of $20,000.
Then they divide the Product usage number from the total food sales for the month.
So, if they sold $78,000 worth of food, they would divide $20,000 by $78,000 to come up with a
food cost of 25.6%.
Now, being a private club they run a much higher food cost than normal places. Medinah budget
a 40% food cost when most restaurants try to stay under 31%. They typically run a 38.5% food
cost.
The idea of the labor calculation is very similar to the food as it is derived from sales. The
formula goes as follows:
Total labor dollars spent/Total sales
So, if last month Medinah spent $8,600 in labor and our total sales (food, liquor, beverage,
catering) was $50,000 out labor percent would be 17.2%. This is normally broken up by
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department such as kitchen, wait staff, bartenders, and managers so we could have a better idea
of where they are spending our labor dollars.
Medinah focus primarily on steaks and seafood. They have a strong Mediterranean influence in
our food, but we try to remain as American as possible. Their lunch items include things from
filet mignon sliders and fresh fish to burgers and cobb salads.
Their banquet side is primarily American steakhouse fare. They serve prime steaks, fly fish in
from all over the country and we constantly use the finest products we could get.
Medinah do many club events focusing on various types food from Italian, BBQ, Sushi, and
other cultures.
All of my early classes basic help prepare me. I really didn’t learn anything new, most of the
stuff I did was like review works
