221asmt03 - Menu Management: Recipe Standardization...

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Unformatted text preview: Menu Management: Recipe Standardization Assignment 50 points Assignment Guidelines for Standardizing a Recipe (30 points): so Standardize the provided recipe. 40 Use the recipe information (on the back of this sheet) to quantify the recipe, using the Factor Method, for 50 and 125 servings. 0:0 Present all calculations using the Factor Method Form. 0:0 Present standardized recipes on Standardized Recipe Form. Incorporate at least 2 HACCP procedures within the recipe form. «3 Turn in the following (MUST BE TYPED): 1. A Factor Method Form and standardized recipe for 50 servings, completed. 2. A Factor Method Form and standardized recipe for 125 servings, completed. 3. Any calculations (may be clearly hand—written). Assignment Guidelines for Casting a Recipe (20 points): 0:. Determine the cost of the recipe yielding 125 servings, as well as the cost per portion. oto Use the Recipe Costing Form. 4 Turn in the following (MUST BE TYPED): 1. The Recipe Costing Form, completed. 2. Any calculations (may be clearly hand-written). Tips: > Round numbers up or down as appropriate. > Measures may include BOTH cups and tbs or tbs and tsp. > Refer to The Book of Yields for conversions. Original Recipe: Broccoli, Rice and Cheese Casserole Serving Size: 1/3 cup (3.7 oz) Yield: 25 servings 1 lb 2 oz long~grain rice, cooked 2.5 lb fresh broccoli cuts, steamed 11.5 oz cream of mushroom soup 1 1/2 cup skim milk 13 oz cheddar cheese, grated 2 tbsp onion, dehydrated 1/4 tsp salt 3/4 cup bread crumbs 2 tbsp butter Combine rice, broccoli, soup, milk, cheese, onion and salt. Spray vegetable pan spray on steam table pan (12" x 20" x 2 1/2"). Spread mixture into pan. Mix breadcrumbs and melted butter- sprinkle over mixture. Bake at 350° for 1 hour in convection oven until browned and bubbling. Use a No. 12 scoop to portion. Current Pricing of items: Rice $6.75/25 lb bag Broccoli $1.65/lb Butter $48.00/3O lb (30 1 lb blocks) Bread crumbs $2.77/21 oz box Cream of mushroom soup $35.60/case 46 oz cans (12 cans/case) Onion flakes $3.50/4 oz container Skim milk $1.03/qt Salt $4.25/25 lb bag Cheddar cheese—grated $14.21/ 5 lb bag 26:: :2: m>O._.Om EmHIO—u mom—S mom mA>ZU>mU_N_ZO mmofimm 032.3 319 mg 0:263 <35“ mmoflon _ZQ_NmU_mZ._.m Mm mmWSZQm OOZ<mW4mU Dc>zddmm 3904.02 O>_..OC_..>._.mU mmWSZQm 0032.02 _<_m>mc_»m mmmSzmm .503: :03 .20mm9mzfiw 3904.9» gmfiIOU momg mom m4.>ZU>mU_N_ZO mmofimm an... 0355 <35” \N h Mm mmwSzmm nOz<mm._.mU Dc>z._._.:mm 05.63 <35” mmono: m>040m 0>rOCr>AmU mmWSzmm 003.502 §m>mcmm mmWSZGm mmofim mom firm OmflOm 9.2mmH OOOXw ._.Oq.>r <<m_®Id<_mrU 2C2.me Om UOEdOzm .ZUmx .2sz2 m_Nm Om UOijZm. voijZ 3mm U>Z <<m_©I._. §m>mcmm vaOmUCNm HE l .895 l mm0=um “Om vmmv>m>joz dim .fimivmgflcmm 000520 dim _ZDmx gum Om mmESZO U>Z >§OCZ._‘ Om <<m_OI.H. .umm U>Z Menu Item: Name: RECIPE COSTING FORM Total Yield: Portion Size: INGREDIENT QUANTITY Purchase Ingredient Unit cost (35) Cost ($) Total Recipe Cost:$ Number of Portions: Cost per Portion:$ ...
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221asmt03 - Menu Management: Recipe Standardization...

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