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MLA 5 - 4:00 40 deg F Prep spinach eggs mushrooms red onion...

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Virginia Nolan MLA Meal 5 DEPARTMENT OF HOSPITALITY OF TOURISM MANAGEMENT RECIPE FORM FOR COURSE HT- MGT: 355 RECIPE NAME: Spinach Salad with Bacon Vinaigrette Conversion Factor = 4 RECIPE SOURCE: 355 Recipes YIELD: 15 lb YIELD COST: $31.13 RECIPE TYPE: Prep PORTION SIZE: 4 oz PORTION COST:$0.52 PORTIONS IN YIELD: 60 A P Quantity Ingredient Purchase Cost Net Cost Preparation Notes x 6 lb Spinach 1.48/lb 8.88 Stemmed, torn 16 ea Eggs .07 ea 1.12 Hard-boiled, sliced x 1.5 lb Mushrooms, medium 1.72/lb 2.58 Sliced thin x 1.5 lb Red onion 1.03/lb 1.55 Sliced thin 2 loaf White bread 1.69 loaf 3.38 For Croutons 2 lb Bacon 2.79/lb 5.58 Diced x 5 oz Shallots 3.65/lb 1.14 Minced x 2 oz Garlic 1.75/lb .22 Minced 1.5 lb Brown Sugar .67/lb 1 1 pt Cider Vinegar .07/oz 1.12 2 qt Vegetable Oil .07/oz 4.48 2 Tbsp Salt .01/tbsp .02 To Taste 1Tbsp Black Pepper .06/tbsp .06 To Taste Recipe Timing, CCP, and Recipe Method Timing CCP Recipe Method
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Unformatted text preview: 4:00 40 deg F Prep spinach, eggs, mushrooms, red onion. Arrange on salad plates and hold in salad refrigerator for service. 4:45 Cube bread for croutons. Toss in olive oil and season with salt, pepper, and garlic powder. Toast in oven on a sheet pan until golden brown. Set aside for service. 5:00 165 deg F For vinaigrette: render bacon. Remove the diced bacon and reserve. 5:15 Add the shallots and the garlic to the bacon fat and sweat. 5:25 Blend in brown sugar to melt. Whisk in the cider vinegar, and then the oil. 5:35 140 deg F Season to taste with salt and pepper. Portion into 2 ounce ramekins. Keep warm for service 6:05 At time of service, portion croutons onto salads, and place warm dressing on plates. Virginia Nolan MLA Meal 5...
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MLA 5 - 4:00 40 deg F Prep spinach eggs mushrooms red onion...

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