Recipe Enlg:stand:cost

MushroomSoup
TotalTime:
55min
Prep: 15 min
Cook: 40 min
Yield:
4servings
Ingredients
1 pound firm white mushrooms
(http://www.foodterms.com/encyclopedia/mushroom/index.html),
cleaned
1 medium lemon
1 tablespoon unsalted butter
(http://www.foodterms.com/encyclopedia/butter/index.html)
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
(http://www.foodterms.com/encyclopedia/cream/index.html)
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley
Directions
Sprinkle the mushrooms with lemon juice. In a food processor
(http://www.foodterms.com/encyclopedia/food
processor/index.html), coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add
the mushrooms, thyme, and bay leaf and saute over moderate heat
for 10 minutes, or until the liquid disappears. Add the salt, pepper,
cream, and chicken stock
(http://www.foodterms.com/encyclopedia/stock/index.html) and
bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes
longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
2014 Television Food Network, G.P. All Rights Reserved.
4/17/2014
Recipe Ingredient Conversion Calculator
Fruit From Washington - Recipe Quantity Calculator
Recipe Adjustment Factor is 37.5 Times Original Amounts (Original Amounts in

parentheses.)
Mushroom soup
37.5 pounds white mushrooms (1 pound)
38 medium lemon (1 none)
2 1/3 cups unsalted butter (1 tablespoons)
4 1/2 cups + 3 tablespoons minced shallots (2 tablespoons)
1/2 cup + 1 tablespoon + 1 1/8 teaspoons dried thyme (1/4 tablespoons)
19 bay leaf (1/2 none)
2 1/3 cups salt (1 tablespoons)
1 cup + 2 tablespoons + 2 1/4 teaspoons ground pepper (1/2 tablespoons)
75 cups heavy cream (2 cup)
56 1/4 cups chicken stock (1 1/2 cup)
2 1/3 cups cornstarch (1 tablespoons)
2 1/3 cups minced parsley (1 tablespoons)
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D.R.Eberhart&Associates,Inc.P.O.Box539,Kittitas,WA98934
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PageUpdateNovember19,2010
Recipe conversion program developed by Kathryn Eberhart, SolsticeLight.com

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Recipe Conversion Worksheet

Recipe name: Mushroom Soup Original Servings Size: 4
Total Portion: 150 Conversion factor:150/4=37.5

1 pound firm white mushroom:
16oz X 37.5=600oz X 28.35g=17028g

1 medium lemon:
cup= 2 fl oz= 28.35g X 2= 56.70g X 37.5=2126.25g

1 tablespoon unsalted butter:
5g X 3tsp X 37.5=562.5g

2 tablespoons-minced shallots:
5g X 2 X 3tsp X 37.5=1125g

teaspoon dried thyme:
5g X 0.25=1.25g X 37.5=46.88g

bay leaf:
1 bay leaf = tsp
tsp X X 5g X 37.5= 23.44g

1teaspoon salt:
5g X 37.5= 187.50g

teaspoon freshly ground pepper:
5g X X 37.5=93.75g

2 cups heavy cream:
48tsp X 2 cups X 5g X 37.50= 18000g

1 cup chicken stock:
48tsp X 3/2 cups X 5g X 37.50=13500g

1-teaspoon cornstarch dissolved in 1 tablespoon of water:
5g X 37.50= 187.50g

1-tablespoon miced parsley:
5g X 37.50 X 3= 562.50g
UC Davis Dining Services

STANDARDIZED RECIPE FORM
Recipe Name: Mushroom Soup
Special Equipment: steam jacketed kettle
Total Yield (Portions): 150

Total Yield (Weight): 53443.32g
Portion size: 356.29g(12.56ou)
Portion Utensils: Spoon, ladles(8oz)
Ingredients:
Lemon
Cooking Temperature: 70-75degree

Cooking Time: 110min
Amounts:
Volume
Ziying Tan
Preparation Instruction Steps:

Weight
2121.25g
Count
1. Sprinkle the mushrooms with lemon juice. Then use the food
processor to chop them.
Butter,
562.5g
2. Melt the butter in a heavy steam jacketed kettle and then
Shallots
1125g
lightly saut the shallots.
Mushroom,
17028g
3. Add the mushrooms, thyme, and bay leaf and saut over
Thyme,
46.88g
moderate heat for 20 minutes or until the liquid disappears.
Bay leaf
23.44
Salt,
187.50g
4. After 20mins, add the salt, pepper, cream, and chicken stock
Pepper,
93.75g
and bring to a boil. Then reduce the heat and simmer for
Cream,
18000g
40minutes.
Chicken stock
13500g
Cornstarch
187.50g
5. After 40mins, add the cornstarch to the soup and continue to

simmer 20 minutes longer, stirring constantly.
Minced parsley
HACCP Notes
562.5g
Ziying Tan
6.Serve in warm bowls, and sprinkle with minced parsley.
1) Maintain above 135degree F

2) Check and record temperature every two hours
3) Cover the lid, time and label
4) Reheat if it cools down
Last Name: ___________Tan____________ First Name: ________Ziying___________
RECIPE COSTING FORM

Menu Item: __Sweet Potato Casserole___
Total Yield:__50.64lbs(weight)________
Portion Size:____4lbs_____
INGREDIENT
Yams
Sugar, Brown
Cornstarch
QUANTITY
Purchase
Unit cost ($)
Ingredient Cost
($)
37 lbs 8oz
$77.66/12cans
$56.43
$13.72/1case
$3.11
$15.50/1 case
$0.23
0.75oz
$15.25/18oz
$0.67
3 quarts
$22.18/1 case
$4.18
12oz
$13.98/1 case
$0.35
5 lbs 7oz
5 oz
Cinnamon, ground
Nectar, apricot
Margarine, stick
Total recipe cost: $___64.97_____
Cost per Portion: $___3.08_____
Number of Portions: ____200____
Suggested Selling Price
$7.70
Should you make this product or should you buy it ready made? I should
buy it ready made
Why?_Because for a comparable product, it costs 0.7 per
pan(16.98pans/24persons). Compare to $7.70, it is way more convenient and
cheaper than buy it ready made ($0.7)
Ziying Tan
Costing Conversion Worksheet
Menu item: Sweet potato Casserole

Total Yield: 200

Yams:
37lbs 8oz=37.5lbs
37.5lbs/4.3lbs=8.72cans
Ingredient cost:
8.72cans X ($38.83/6cans)=$56.43
Purchase Unit Cost:
8.7cans->9cans->2cases
$38.83 X 2cases= $77.66

Brown sugar:
5lbs 7oz=5.44lbs
12 X 2lbs=24lbs
Ingredient cost:
5.44lbs X ($13.72/24lbs)= $3.11
Purchase Unit Cost:
I case=24lbs, which exceeds 5.44lbs, so $13.72

Cornstarch:
5 oz=5.75oz/16oz=0.36lbs
24 X 1lbs= 24lbs
Ingredient Cost:
0.36lbs X ($15.50/24lbs)=$0.23
Purchase Unit Cost:
1 case=24lbs= $15.50, which exceeds 0.36lbs

Ground cinnamon:
1 tbsp.=5 X 1.5 X 3=22.5g X 0.035oz=0.79oz
Ingredient Cost:
0.79oz
0.79oz X ($15.25/18oz)= $0.67
Purchase Unit Cost:
$15.25

Nectar:
3+0.25=3.25quart
3.25qt X 2pints=6.5pints
6.5pints x 16 fl oz=104 fl oz
Ingredient Cost:
104fl oz / 46oz =2.26oz
2.26oz X ($22.18/12oz)=$4.18
Ziying Tan
Purchase Unit Cost:
$22.18 since it only needs one case for 2.26oz

Stick margarine:
12oz=0.75lbs
30 X 1lb=30lbs
Ingredient cost:
0.75lbs X (13.98/30)=$0.35
Purchase Cost:
$13.98 since it only needs one case for 0.75lbs

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MushroomSoup

Recipe Ingredient Conversion Calculator

Fruit From Washington - Recipe Quantity Calculator

Recipe Adjustment Factor is 37.5 Times Original Amounts (Original Amounts in

Convert Another Recipe

Recipe Ingredient Conversion Calculator

Recipe conversion program developed by Kathryn Eberhart, SolsticeLight.com

Recipe Conversion Worksheet

UC Davis Dining Services

Recipe Name: Mushroom Soup

Special Equipment: steam jacketed kettle

Total Yield (Portions): 150

Cooking Temperature: 70-75degree

Preparation Instruction Steps:

2. Melt the butter in a heavy steam jacketed kettle and then

lightly saut the shallots.

moderate heat for 20 minutes or until the liquid disappears.

5. After 40mins, add the cornstarch to the soup and continue to

1) Maintain above 135degree F

Last Name: ___________Tan____________ First Name: ________Ziying___________

RECIPE COSTING FORM

Total recipe cost: $___64.97_____

Cost per Portion: $___3.08_____

Number of Portions: ____200____

Suggested Selling Price

Costing Conversion Worksheet

Menu item: Sweet potato Casserole

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Last Name: _Tan First Name: Ziying_

Total recipe cost: $_64.97___

Cost per Portion: $_3.08___

Number of Portions: 200