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
As my reference patient, I used my age, sex, height, weight, and activity level. I am 21
years old, Female, 52, 115 pounds, and I put moderate activity level. For the specific day that I
chose for the assortment of food,
Should not extend 50 degrees F during grinding and packaging.
Meat from head, tongue, heart and esophagus or straight fat are not acceptable.
Cut should be 75% lean.
Final grading is through a plate
Date: May 9, 2011
To: FSN 344 students who have (extensive) foodservice work/volunteer experience
From: Dr. Madoka Watabe-Belzel, RD.
RE: Alternate to the FSN 344 lab hours
Foodservice work experience at Jamba Jui