MLA4 - $3.32 Melted 1 Tbsp Salt .01/tbsp $.01 To Taste 1...

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Homework #4 – Complete Recipe Adjustments for the recipe you are assigned in lab for Meal 4. DEPARTMENT OF HOSPITALITY OF TOURISM MANAGEMENT RECIPE FORM FOR COURSE HT- MGT: 355 RECIPE NAME: Mixed Vegetables Conversion Factor = 4 RECIPE SOURCE: 355 Recipes YIELD: 15lbs YIELD COST:$21.89 RECIPE TYPE: Prep PORTION SIZE: 4 oz PORTION COST:$.36 PORTIONS IN YIELD: 60 A P Quantity Ingredient Purchase Cost Net Cost Preparation Notes x 5.97 lb Broccoli Crowns 1.39/lb $8.30 Florets x 8 lb Cauliflower .78/lb $6.24 Florets x 5 lb Carrots .62/lb $3.10 Julienne 1 lb Butter 3.32/lb
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Unformatted text preview: $3.32 Melted 1 Tbsp Salt .01/tbsp $.01 To Taste 1 Tbsp Garlic Powder .28/tsp $.84 To Taste 1 Tbsp Black Pepper .02/tsp $.08 To Taste Recipe Timing, CCP, and Recipe Method Timing CCP Recipe Method 4:00 Preheat steamer. Prep vegetables and keep separate in perforated pans until needed. 6:00 Steam the vegetables separately in the steamer using the following times: Broccoli; 3-4 minutes, Cauliflower; 4-5 minutes, Carrots; 4-5 minutes. 6:15 140 deg F Season to taste and hold for service...
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