FSN344.Recipe.Conversion

# FSN344.Recipe.Conversion - • Accurate usable information...

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New Format 1. Recipe Conversion/Adjustment Assignment Convert a home recipe (will be distributed in class) to an institutional/quantity recipe utilizing two different methods (Stepwise & Direct Reading Table). Procedures will be covered in class (detailed reference is available in Food for Fifty .) Requirements: 1. Using the stepwise modified Factor Method (will be given in class), convert the home recipe (a handout in class/posted on BBd) to a quantity recipe that will yield 100 servings . Use the following tables* in Food for Fifty : “Food weights and approximate equivalents in measure”; “Basic equivalents in measures and weights”. 2. Using the Direct Reading Table in “Food for Fifty ,” convert the same recipe to 100 servings (or 96 when applicable). * Table #s are listed on the recipe handout. Grade will be based on (10 points):

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Unformatted text preview: • Accurate, usable information. • Conformance to the following required format (stated below) . • Neatness counts! Recipe Conversion Kim Chin 4/20/11 FSN 344 Original Recipe Items Step 1 CF Step 2 CF x original amount Step 3 New Usable amount Direct Reading Table Method Amount 1/4C Vegetable oil 100/8= 12.5 ¼ x 12.5= 3.125 C 3 1/8 C 3 cups 1 C Onions, minced 100/8=12. 5 1 x 12.5=12.5 C 100 oz= 6 lb. 4 oz. 3 quarts 1C Green pepper, chopped 100/8=12. 5 1 x 12.5=12.5 C 100 oz=6 lb. 4 oz. 3 quarts 2 lb. Ground beef 100/8=12. 5 2 x 12.5=25 lb 25 lb n/a 1/4C Catsup 100/8=12. 5 ¼ x 12.5=3.12 5 C 3 1/8 C 3 cups 1 tsp. Salt 100/8=12. 5 1 x 12.5=12.5 tsp. ¼ C and ½ tsp 3 Tbsp and 2 tsp 1C Cheddar cheese, grated 100/8=12. 5 1 x 12.5=12.5 C 100 oz=6 lb. 4 oz. 3 quarts...
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FSN344.Recipe.Conversion - • Accurate usable information...

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