ach 122 fall 2008 assignment Luxenburg

1. and other Recipes from
Professor Luxenburg’s
Material and Methods Class
Fall Semester 2006
Department of Architecture and Interior Design
Anne Arundel Community College

3. BUCKY
TRUFFLES
AND OTHE RECIPES FROM
PROFESSOR LUXENBURG’S
MATERIALS AND METHODS CLASS
ANNE ARUNDEL COMMUNITY COLLEGE
DEPARTMENT OF ARCHITECTURE AND
INTERIOR DESIGN
FALL SEMESTER 2006

4. Assignment No. 1
CSI MasterFormat
The Construction Specification Institute (CSI) has
established a standard format for the writing of the
various materials and systems that are necessary for
the assembly of a building.
As an exercise, each student selected a food recipe
and rewrote the information unto CSI MasterFormat
using CSI PageFormat. The pages that follow are the
results of that exercise.
In the end, we learned some things about technical
writing and we had a great party!
Thanks to all my students who participated in this
project.
Richard J. Luxenburg, AIA

5. TABLE OF CONTENTS
SECTION RECIPE NAME
00001 Oreo Mud Pie Nick Saylor
00002 Mexican Layer Dip Chris Corneal
00003 Knoor Spinach Dip Jonathan Kellogg
00004 Mexican Style Meatballs Ryan Monahan
00005 Watergate Salad Corey Mack
00006 Mango Mousse SigenaT. Sugar
00007 Banana Choco-Nut Bread Jon Fugitt
00008 Mint Chip Brownies David Gregory
00009 Grape Jelly Meatballs Dean Roshan
00010 Artichoke Dip Paul Schilder
00011 Pickled Watermelon Rind Rich Luxenburg
Section 00001
Oreo Mud Pie

6. Part 1 GENERAL
1.1 SUMMARY
A. A decorative Oreo and coffee ice cream pie.
1.02 QUANTITY
A. 8 servings.
Part 2 PRODUCTS
2.01 MATERIALS
A. 26 Oreo sandwich cookies (Finely crushed estimated 2 cups)
B. ¼ cup Land-o-Lakes unsalted butter (melted)
C. 1 quart Starbucks coffee ice cream (Softened)
D. 1 ½ cups Smuckers chocolate fudge sauce
E. Prepared Cool Whip whipped topping
F. Additional whole Oreo sandwich cookies (Garnish)
Part 3 EXECUTION
3.01 PREPARATION
A. Mix cookie crumbs and butter in small bowl until pliable.
B. Press ¼ inch of cookie mixture evenly into bottom and sides of 9
inch pie plate.
C. Spread softened ice cream evenly to fill prepared cookie crust.
D. Lightly top with 1/16 inch fudge sauce.
E. Freeze @ 30 degrees for 6 hours or until firm.
F. Garnish with 1 inch round dollop of whipped topping around
perimeter of pie.
G. Add extra 5 whole cookies on top after whip wherever seems fit.
H. Serve semi frozen in 8 even slices.
Recipe for a Party
Nick Saylor AACC Spring 2005
Section 0002
Mexican Layer Dip

7. PART 1 GENERAL
1.01 SUMMARY
A. Layered food of Southwestern style ingredients to create a dip that
will be a party favorite.
1.2 QUANITIY
A. Serves 10 people
PART 2 PRODUCTS
2.1 PRODUCTS
A. Refried beans (1 large cup)
B. Sour Cream (1 large tub)
C. Real mayonnaise (8 oz size jar)
D. Guacamole 6 oz fresh from avocado
E. Salsa (1 can)
F. Cheddar/Taco Cheeses (8 oz packages)
G. Spring Onions 10 spring onions chopped 1/8”
H. Black olives (8 oz can)
Recipe for a Party
Chris Corneal AACC Spring 2005

8. Part 3 EXECUTION
3.1 PREPERATION
A. Empty out refried beans and spread ¼” thick.
B. Mix 1 cup of sour cream and ½ cup of mayonnaise and pack of
taco seasoning together, spread onto next layer ½” thick
C. Mix full tub of Guacamole and spread for next layer ¼” thick
D. Open jar of salsa and spread for the next layer ¼” thick
E. Spread cheeses over salsa, ½” thick
F. Use all black olives cut 1/8” thick
G. Put spring onions on top layer that are cut 1/8”thick
END OF SECTION
Recipe for a Party
Chris Corneal AACC Spring 2005
Section 00003

9. Knorr Spinach Dip
PART 1 GENERAL
1.01 SUMMARY
A. Spinach dip served in an open bread bowl with
crackers and fresh vegetables.
1.02 QUANTITY
A. Four cups dip (10 people)
PART 2 PRODUCTS
2.01 MATERIALS
A. One package (10 oz.) baby spinach, chopped
B. One container (16 oz.) sour cream
C. One cup Hellmann’s or Best Foods real mayonnaise
D. One package Knorr Vegetable recipe mix
E. One can (8 oz.) water chestnuts, drained and chopped
F. Three green onions, chopped
Recipe for a Party
Jonathan Kellogg AACC Spring 2005

10. PART 3 EXECUTION
3.01 PREPERATION
A. Combine all ingredients
B. Chill for about two hours
C. Hollow out bread bowl, cucumber, and cherry tomatoes
D. Fill bread and vegetables with spinach dip
E. Serve with favorite dippers
3.02 DECORATION
A. Sprinkle parsley over dip
B. Cover half of opening with top
C. Put bread bowl in the middle of an 18” plate
D. Spread vegetables, crackers, cheese, etc. around bowl
END OF SECTION
Recipe for a Party
Jonathan Kellogg AACC Spring 2005
Section 00006
MANGO MOUSSE

11. PART 1 GENERAL
1.1 SUMMARY
A. A delicious and light Mango mousse accompanied by kiwi
and mango
B. Makes 6 servings
PART 2 PRODUCTS
2.1 MATERIALS
A. 2 Mangoes
Peeled and chopped into bite size pieces
2.2 MANUFACTURERS
A. Gelatin
1 Envelope
B. Frozen light Whipped dessert topping (Cool Whip brand)
8-ounces
C. Sugar
2 Tablespoons
D. Lemon Juice
2 Teaspoons
Recipe for a Party
Sigena T. Sugar AACC Spring 2005

12. PART 3 EXECUTION
3.1 ERECTION
A. In blender place chopped mangoes until smooth.
B. Add 2 cups of water into blender and mix.
C. Pour mixture into saucepan and bring to boil.
D. In large mixing bowl, mix sugar, gelatin and mango mixture until
gelatin dissolves.
E. Add lemon juice to mixture, cover and freeze for 45-60 minutes.
F. Place mixture in blender for 2-3 minutes, until smooth and thick.
G. Add whipped topping to mixture, let the mixture chill for 4 hours.
3.2 FINISHES
A. Place mixture in dessert dishes
B. Arrange product in dessert dish with mango slices or any other
preference.
3.03 FIELD QUALITY CONTROL
A. Ensure all working surfaces are clean.
B. Wash hands before handling any food products.
C. Ensure all equipment and materials are within specifications.
END OF SECTION
Recipe for a Party
Sigena T. Sugar AACC Spring 2005
Dean Roshan AACC Spring
2005

13. Section 00010
Artichoke Dip
PART 1 GENERAL
1.1 SUMMARY
A. An Artichoke dip for casual get together, very simple to create
and can be served either hot or cold.
1.2 QUANTITY
B. Serving sizes vary on amount taken per dip. Average amount 30
servings.
PART 2 PRODUCTS
2.01 MATERIALS
A. Artichokes (1 can) Fanci Food Premium Gourmet 12 oz
1. Cut to ¼ inch pieces
B. Marinated artichoke (1 Jar) Fanci Food Premium Gourmet
1. Drained and Cut to ¼ inch pieces
C. Mayonnaise (1 cup) Safeway Select Products
1. Reduced Fat
D. Green Chilies (2 cans) Old el Paso
1. 4.5 oz peeled chilies
E. Monterey Jack Cheese (3/4 lb) Cracker Cheese
1. Shredded 1 Inch in length
Recipe for a Party
Paul Schilder AACC Spring
2005

14. PART 3 EXECUTION
3.01 PREPERATION
A. Cut Artichoke Hearts to ¼ inch size and put into mixing bowl.
B. Take one cup of mayonnaise, and place into mixing bowl.
C. Grade the Monterey jack cheese into mixing bowl.
D. Dump all the green chilies as into mixing bowl.
E. Mix all ingredients and empty into low-sided ceramic platter.
F. Pre heat oven to 350 degrees.
G. Place mix into oven and let bake for 20 minutes.
H. Remove from oven, and use chips or crackers for dipping.
END OF SECTION
Recipe for a Party
Paul Schilder AACC Spring
2005

15. Section 00011
PICKLED WATERMELON RIND
PART 1 GENERAL
1.1 SUMMARY
A. A very sweet use of the part of the melon that is usually thrown away!
1.2 QUANTITY
A. Enough for 20 people.
PART 2 PRODUCTS
2.1 MATERIALS
A. Watermelon
B. Pickling Solution
a. 2 pounds sugar
b. 1 pint vinegar
c. 1 pint water
d. 1 lemon, sliced thin
e. 1 tablespoon cinnamon
f. 1 teaspoon cloves
g. 1 teaspoon allspice
Recipe for a Party
Richard Luxenburg AACC Spring 2005

16. PART 3 EXECUTION
3.1 PREPERATION
A. Watermelon
a. Cut rind into 1” pieces (eat or save the red meat)
b. Soak watermelon rind over night in salt water
c. Drain and cook in clear water until tender (boil ½ hour)
B. Pickling
a. Combine all pickling ingredients in a pot and heat until
liquid (do not boil, use a slow heat or the sugar will
crystallize)
b. Add mixture to the cut up melon rind
c. Pickle for at least 2 days
END OF SECTION
Recipe for a Party
Richard Luxenburg AACC Spring 2005