Recipe Standardization, Enlargement, Costing, & Product Specifications

8/13/2019 Recipe Standardization, Enlargement, Costing, & Product Specifications

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Cheryl GregorySpring 2013

Recipe Name:Dragon-Fruit Salad Equipment:

Small Metal Baking PanChefs Knife Large BowlSmall BowlWhisk

Total Yield/Portions: 1 Cooking Temperature: 375 FPortion size: 9 cups Internal Temperature: 160 F

Cooking Method: BakingPortion Utensils: Cooking Time: 30 min.

Total Preparation Time: 15 min.

Ingredients Preparation Instructions

Volume Weight Count

Butter 1/4T 1. Grease metal baking pan with butter.

Cooked, Boneless,Skinless Chicken Breasts

1c 2. Preheat oven to 375F. Bake chicken in greased metal baking dish for 15

min. Flip chicken over and bake for another 15 min. Allow chicken to cool

for 10 min. Cut chicken into 1 inch cubes and place in large bowl.

Medium-size Pitaya Fruit(~500g)

500g 3. Peel the pitaya skin and dice the fruit. Add the pitaya to the chicken.

Canned Sliced Pineapple 2 slices 4. Drain off excess juices. Dice the slices of pineapple and add to the

chicken in the large bowl.

Green Cabbage 6c (1/2

head)

5. Cut the cabbage into inch thick slices then, chop. Add to the chicken in

the large bowl. Toss the ingredients together in the large bowl.

Plain, reduced-fat yogurt 1/3c 6. Add the yogurt to the small bowl.

Low-sodium soy sauce 1T 7. Add the soy sauce to the small bowl.


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Distilled White Vinegar 2t 8. Add the white vinegar to the small bowl.

Sugar, white, refined 1t 9. Add the sugar to the small bowl.

Cayenne Pepper,finely ground

t 10. Add the cayenne to the small bowl

Finely ground pepper t 11. Add the pepper to the small bowl. Whisk together all ingredients in the

small bowl until thoroughly mixed to make the sauce.12. Add the yogurt sauce to the chicken mix in the large bowl. Toss to coat

thoroughly. Serve full salad. (If multiplying recipe, keep yogurt sauce and

chicken mix separate, covered and refrigerated until just prior to service.

Serve 9 cups per person.)

13. To store: keep yogurt sauce and chicken mix separate. Cover each.

May be refrigerated for up to 48 hours.


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Recipe Enlargement using the Factor Method: Original serving size: 1 . Factor number: 150 . Ingredients Original recipe Convert to weight Multiply by factor Convert to practical measurements

1 cooked, cubed,chicken breast

1c 1c x 1lb = 1/3 lb3c

1/3lb x150 =50lbs 50lbs chicken

2 pitaya(avg 500g x 60% yield =300g)

pitaya (1pitaya ~300g)300g/2 = 150g

150gx150=22,500g

22,500g x 1pitaya = 75 pitayas or300g

22,500gx 1kg x 2.2lbs= 49.5lbs pitayas1000g 1 kg

3 drained, cannedpineapple slices

2 slices (10slices = 1lb)2slicesx 1 lb =1/5 lb

10slices

1/5lb x 150=30lbs 30lbs x 10slices x 1 20oz-can1 lb 10 slices

= 30 20-oz cans4 chopped green

cabbage(1 head ~12c chopped)

head~6c loose-packed

(4c = 1lb)6c x 1lb = 1.5 lbs

4c

1.5lbsx150=225lb 225lbsx4c=900cx1gal= 56gal+1qt1lb 16c chopped-cabbage

or 900c x 1head = 75 heads12c

5 plain reduced-fatyogurt

1/3 c (2c=1lb)1/3c x 1lb = 1/6lb

2c

1/6lb x 150= 25lbs 25lbsx2c =50c x1gal=3gal + 2c yogurt1lb 16c

6 low-sodium soy sauce 1T (1T = 0.56oz) 1Tx0.56oz=0.56oz

0.56ozx150=84oz 84oz x 1T =150T x 1c = 9.375c0.56oz 16T

.375c x 16T/c= 6T = 9c+6T soy sauce 7 white vinegar 2t (2c = 1lb)

2tx1Tx 1c x1lb= 1lb3t x16T 2c 48

1 lb x150 =3.125lb48

3.125lb x 2c = 6 c white vinegar1lb

8 sugar 1t (2.25T = 1oz)1tx1T x 1oz = 1 oz

3t 2.25T 6.75

1ozx150= 22.22oz6.75

150ozx 2.25T=50T x1c = 3c + 2T sugar6.75 1 oz 16T

9 cayenne pepper 1/4t (4T = 1oz)1/4t x1Tx1oz= 1 oz

3t 4T 48

1 ozx150=3.125oz48

3.125oz x 4T =12.5T = c+ 0.5T1oz

0.5T x 3t/T = 1.5T =c+1t cayenne10 pepper 1/4t (4T = 1oz)

1/4t x1Tx1oz= 1 oz3t 4T 48

1 ozx150=3.125oz48

3.125oz x 4T =12.5T = c+ 0.5T1oz

0.5T x 3t/T = 1.5T = c+1t pepper


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Costing Definitions:

Cost per Portion: The cost of each serving. Total recipe cost divided by the number of portions.Selling Price: Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost

percentage. Selling price = cost per portion/food cost % (in decimal form)Food Cost %: An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling priceRecipe Quantity: list all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)

APC/unit: As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.Yield %: The yield percentage is used to adjust the AP cost to compensate for waste/loss.Total cost: The total cost of each ingredient used.Recipe cost: The total of all items in the total cost column. This represents the total estimated cost of the recipe.


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Purchase Specifications

Recipe Title: __Dragon-Fruit Salad_________

Name of Item(5 largest quantity

ingredients)

Quantityto Order

(fromenlargedrecipe)

Number incommercial

unit

Numberof unitsneeded

Specification

1. Chicken Breast,boneless, skinless

50 lbs ~60lb/case 1 Chicken Breast, boneless, skinlessUSDA Grade A. Fresh, natural, minimally processed, 99% fatfree. No antibiotics added. Ready-to-cook. Cello wrapped.Receiving temperature: 32 F or below.

2. Pitaya 49.5 lbs 3lb/box 17 Pitaya Fruit, freshRed-skinned with red flesh. Non-GMO. Whole fruit, noblemishes, no dark spots, no cuts.Receiving temperature: 38-40 F.

3. Reduced-fat, PlainYogurt

25 lbs 64oz/tub 7 Reduced-fat, Plain YogurtMade from whole milk from cows not treated with growthhormones. 3.25% milkfat. 0g trans fat. Kosher. Premium quality.With live, active and probiotic cultures. Smooth and creamy.Mountain High Brand, original style. Expired date stamped.Receiving temperature: 38 F or below.

4. Canned PineappleSlices

600 oz =37.5 lbs

6lbs 11oz per#10 can

6 Pineapple Slices, cannedGrade A Fancy. Whole pineapple slices packed in natural

juices: 100% pineapple juice. Dole brand, bright yellow color,free from skins, minimal-no dark spots found on fruit. Expireddate stamped.Receiving temperature: 65-70 F.

5. Green Cabbage 225 lbs =75 heads(at ~3lbsa head)

3 heads/bag 25 Green Cabbage, freshUS #1. Medium size. Bright, light-green color. Firm, noblemishes, no brown spots, no wilting, no cuts. Non-GMO.Store in fridge in plastic bin with perforated lid.Receiving temperature 38-40 F.


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Original Recipe:

Pitaya Healthy Salad by Esther Huh, age 11Esthers mom, Dae Young, is a big fan of the high-fiber pitaya fruit (dragonfruit), and happily, so is Esther.They combined it with chicken and cabbage to make a healthy, vibrant salad. They like to layer the saladingredients when they serve it and if you do this, serve the dressing on the side.

Makes 1 serving

INGREDIENTS1 cup diced cooked chicken breast pitaya (dragonfruit) or 2 kiwi, peeledand diced

2 slices pineapple, peeled, cored, anddiced head cabbage, cored, cut into -inchthick slices, andchopped1/3 cup plain reduced-fat yogurt1 tablespoon low-sodium soy sauce2 teaspoons white vinegar1 teaspoon sugarPinch cayenne or minced hot red chile totaste

PREPARATIONIn a large bowl, combine the chicken, pitaya, pineapple, andcabbage. In a small bowl, whisk together the yogurt, soysauce, vinegar, sugar, and cayenne. Add the yogurt sauceto the fruit and cabbage, and toss to coat. Serve.


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References:

1. Huh, Esther. (2012). Pitaya Healthy Salad. The Healthy Lunchtime Cookbook . Retrieved fromhttp://www.choosemyplate.gov/healthy-eating-tips/sample-menus-recipes/HealthyLunchtimeChallengeCookbook.pdf.

2. Pitaya weight & yield: Nutritional Value of Dragonfruit. FitDay. Retrieved on April 14, 2013, from

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutritional-value-of-dragonfruit.html .

3. Soy Sauce weight conversion: Retrieved on April 14, 2013 from http://www.aqua-calc.com/calculate/food-volume-to-weight .

4. All other weight conversions: Molt, Mary. (2001). Food for fifty (11 th ed.). Upper Saddle River, NJ: Prentice-Hall, Inc.

5. All APC/unit costs retrieved from Amazon.com: grocery and gourmet food dept.

6. Buy Exotic Fruits. Retrieved on May 11, 2013 from http://www.buyexoticfruits.com/pitayafruits.html.

7. Costco Business Deliver. Retrieved on May 11, 2013 fromhttp://www2.costco.com/Service/FeaturePage.aspx?ProductNO=11603102&whse=BD_823&topnav=bdoff.
http://www.choosemyplate.gov/healthy-eating-tips/sample-menus-recipes/HealthyLunchtimeChallengeCookbook.pdfhttp://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutritional-value-of-dragonfruit.htmlhttp://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutritional-value-of-dragonfruit.htmlhttp://www.aqua-calc.com/calculate/food-volume-to-weighthttp://www.aqua-calc.com/calculate/food-volume-to-weighthttp://www.aqua-calc.com/calculate/food-volume-to-weighthttp://www.buyexoticfruits.com/pitayafruits.htmlhttp://www2.costco.com/Service/FeaturePage.aspx?ProductNO=11603102&whse=BD_823&topnav=bdoffhttp://www2.costco.com/Service/FeaturePage.aspx?ProductNO=11603102&whse=BD_823&topnav=bdoffhttp://www.buyexoticfruits.com/pitayafruits.htmlhttp://www.aqua-calc.com/calculate/food-volume-to-weighthttp://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutritional-value-of-dragonfruit.htmlhttp://www.choosemyplate.gov/healthy-eating-tips/sample-menus-recipes/HealthyLunchtimeChallengeCookbook.pdf

Recipe Standardization, Enlargement, Costing, & Product Specifications

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