355QUIZ - CHANGE THE NEW YIELD TO EQUAL 120 PORTIONS...

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CHANGE THE NEW YIELD TO EQUAL 120 PORTIONS DEPARTMENT OF HOSPITALITY OF TOURISM MANAGEMENT RECIPE FORM FOR COURSE HT- MGT: 355 RECIPE NAME: Romaine Salad with Lemon Garlic Vinaigrette Conversion Factor = 4 RECIPE SOURCE: 355 Recipes YIELD: 30 pounds YIELD COST: $45.74 RECIPE TYPE: Prep PORTION SIZE: 4 oz PORTION COST: $0.38 PORTIONS IN YIELD: 120 A P Quantity Ingredient Purchase Cost Net Cost Preparation Notes x 16 lb Romaine $.54/lb $8.64 Bite-sized pieces x 6 lb Radicchio $.93/lb $5.58 Bite-sized pieces x 8 lb Cucumber $.73/lb $5.84 Sliced thin x 2 lb Red Onion $1.03/lb $2.06 Sliced thin 1.5 pt Lemon Juice $.09/oz $2.16 1.5 qt Olive Oil $.32/oz $15.36 1.5 qt Salad Oil $.07/oz $3.36 x 4 oz Garlic $1.57/lb $0.4 Minced 2 Tbsp Rosemary, Dried $1.11/bu $2.22 2 Tbsp Salt $.01/tbsp $0.02 4 tsp Black Pepper $.02/tsp $0.08 2 Tbsp Sugar $.01/tbsp $0.02 Recipe Timing, CCP, and Recipe Method Timing CCP Recipe Method 4:00 Gather ingredients. 4:15 40 deg F Cut lettuce and rinse thoroughly. Spin Dry. Keep the lettuce well chilled for service.
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