popovers - 4:50 Whisk together the eggs, milk, and melted...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
DEPARTMENT OF HOSPITALITY OF TOURISM MANAGEMENT RECIPE FORM FOR COURSE HT- MGT: 355 RECIPE NAME: Popovers Conversion Factor = 5 RECIPE SOURCE: 355 Recipes YIELD: 15 pounds YIELD COST: $11.55 RECIPE TYPE: Prep PORTION SIZE: 3 oz PORTION COST: $0.14 PORTIONS IN YIELD: 80 A P Quantity Ingredient Purchase Cost Net Cost Preparation Notes 4 dozen Eggs .07 ea 3.36 1gallon Milk 2.02 gallon 2.02 1.5 lb Butter 3.32/lb 4.98 Melted 4 lb Flour, All-purpose .29/lb 1.16 Sifted 3 Tbsp Salt .01 tbsp .03 Recipe Timing, CCP, and Recipe Method Timing CCP Recipe Method 4:00 Turn on oven. Gather ingredients.
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 4:50 Whisk together the eggs, milk, and melted butter. Beat them until the mixture is frothy. 5:00 Combine the flour and salt in a separate bowl. Beat in the liquid gradually. Whisk until just incorporated. 5:15 155 deg F Spoon 3 oz into the cups of the pans and return to the oven. Reduce the heat of the oven to 350F and bake undisturbed for 25 minutes. Remove and poke a hole in each popover with a paring knife. Return to oven for five minutes. 5:55 Remove and serve....
View Full Document

This note was uploaded on 10/20/2011 for the course HTM 250 taught by Professor Staff during the Fall '11 term at UMass (Amherst).

Ask a homework question - tutors are online