Cotugno Krishna Kapadia Kyra Tywanick Quantity Food Production Section 2 Livingston Faculty Dining Room Lunch served on March 9 th From 1130 AM100 PM Forecasting Approx ID: 643029
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Slide1
Rana
Abousleiman, Christina Chan, Chelsea Cotugno, Krishna Kapadia, Kyra TywanickQuantity Food ProductionSection 2Slide2Slide3
Livingston Faculty Dining
Room
Lunch served on
March 9
th
From
11:30 AM-1:00 PMForecasting: Approx 60 PeopleAmerican-Irish, St. Patrick’s Day Menu
Menu:Corned Beef and CabbageVegan Shephard’s PieBattered Fish and Irish BoxtyIrish Pub SaladBaked VegetablesIrish Soda Bread*Slide4
Marketing
Flyer
Mr. McCarthy
Ms.
BencivengaIrish LuckSlide5
Food Order
Meat/Fish
Amount
Cod Fillets
22.5 lbsCorned Beef with Spice Pack36 lbsDairy
AmountMargarine15 ozSharp White Cheddar7.5
lbsMilk3 qts & 24 fl. OzSkim Milk5 fl. OzXL Eggs3 dozensUnsalted Butter
1 lb 4 ozButtermilk1 gal 12 fl ozSlide6
Food Order
Frozen
Amount
Mixed veggies (peas, carrots, green beans, corn)
6 lb 4 oz.GroceriesAmount
Lentils6 lb 7 oz.Vegetable Stock2 gal. 2 qt.Dried Currants
3 lbs & 5.4 ozVegetable Oil1.5 Qt.+for fryingWhite wine vinegar1.5 PtDijon Mustard4.5 fl oz
AP flour16.25 lbPickled Beats (canned)14.2 lbsBaking powder2.1 ozBaking Soda1.4 ozSugar1 lb 1.8 oz
Pepper
Salt
Produce
Amount
Onion
10 lb.
Garlic
11.6 oz.
Yukon gold potatoes
44
lbs
Fresh Thyme
0.6 oz.
Tarragon
0.45
oz
Fresh Rosemary
0.22
oz
Cauliflower
20
lbs
Butter Lettuce Leaves
22.5
lbs
Cucumber
7.5
lbs
Carrots
22
lbs
Asparagus
10
lbs
Oranges for Zest
10
oz
Cabbage
2.88
lbs
Red Potatoes
17.16
lbsSlide7Slide8
Corned Beef & Cabbage
3
lbs
corned beef brisket with spice packet
10 small red potatoes5 carrots, peeled & cut 1 large cabbage head, cut into wedgesPlace corned beef in large pot and cover with water. Then add spice packet and cover the pot. Bring to boil and then lower and let it simmer until tender.Add potatoes and carrots and cook until they are almost tender.Then add cabbage and cook for 15 minutes.Remove meat and let it rest for 15 minutes before slicing across the grain.Plate and serve vegetables, meat and broth.Slide9
Expansion
Corned Beef & Cabbage
Original Recipe
Expanded Recipe
Initial Serving # 5 PeopleInitial Portion Size: 25 ozDesired Serving # 60 PeopleDesired Portion Size: 25 oz
INGREDIENTSOriginal MeasurementsCONVERTEDMEASUREMENTSMULTIPLYING
FACTOREXPANDEDMEASUREMENTSPURCHASEUNITSCabbageLarge2.4 lbs = 38.4 oz
12460.8 oz28.8 lbsCarrots 51 lb = 16 oz12192 oz12 lbsRed Potatoes
10 small
1.43 lbs = 22.88 oz
12
274.56 oz
17.16 lbs
Corned Beef with Spices Packet
3lbs
3 lbs = 48 oz
12
576 oz
36
lbs
TOTAL Weight
125.28
oz
1503.36
oz
Krishna KapadiaSlide10
Costing Corned Beef & Cabbage
Krishna Kapadia
Recipe:
Corned Beef & Cabbage
Number of Portions:60Portion Size:25 ozCost per portion:$5.72
Selling Price: $16.34 Food Cost %:
35% IngredientsRecipe Quantity (EP)Cost
Total Cost WeightVolumeCountAPC/Unit
Yield %
EPC/Unit
Cabbage
28.8 lbs
$1.63/
lb
87%
$1.87/lb
$53.86
Carrots
12 lbs
$0.38/lb
70%
$0.54/lb$6.48
Corned Beef
36 lbs
$3.96/lb
56.25%
$7.04/lb
$253.44
Red Potatoes
17.16 lbs
$1.71/lb
100%
$1.71/lb
$29.34
Total Cost:
$343.12 Slide11
1 medium onion, diced2 cloves garlic, minced
1 1/2 cups uncooked brown or green lentils, rinsed and drained4 cups vegetable stock2 tsp fresh thyme or 1 tsp dried thyme
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn
3
pounds yukon gold potatoes, thoroughly washed3-4 Tbsp vegan butterSalt and pepper to tastePlace potatoes in a large pot and cover with water. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.While potatoes are cooking, preheat oven to 425°F
and lightly grease a baking dishIn a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.Add a pinch each salt and pepper. Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the mashers are lightly browned on top.Let cool briefly before serving.
Vegan Shephard’s PieSlide12
Expansion
Vegan Shephard’s Pie
Original Recipe
Expanded Recipe
Initial Serving # 6 PeopleInitial Portion Size: 19.69 ozDesired Serving # 60 PeopleDesired Portion Size: 19.69 oz
INGREDIENTSOriginal MeasurementsCONVERTEDMEASUREMENTSMULTIPLYING
FACTOREXPANDEDMEASUREMENTSPURCHASEUNITSOnion1 medium16 oz.10
160 oz.10 lbGarlic2 cloves0.33 oz.103.3 oz.3.3 oz.Lentils1.5 c.10.3 oz.10103 oz.6 lb 7 oz.Vegetable stock
4 c.
32 fl oz.
10
320 fl oz.
2 gal. 2 qt.
Fresh thyme
2 tsp.
0.06 oz.
10
0.6 oz.
0.6 oz.
Frozen mixed veggies
10 oz. bag
10 oz.
10
100 oz.
6 lb 4 oz.
Yukon gold potatoes
3 lb48 oz.10480 oz.30 lbMargarine3 Tbsp.1.5 oz.1015 oz.15 oz.PepperTo taste
To taste
To taste
To Taste
To Taste
Salt
To Taste
To taste
To taste
To Taste
To Taste
TOTAL Weight
118.19 oz 1181.9 oz
Christina ChanSlide13
Costing Vegan Shephard’s Pie
Christina Chan
Recipe:
Vegan Shephard’s Pie
Number of Portions:60Portion Size:19.69 ozCost per portion:$1.36
Selling Price: $ 5.41 Food Cost %: 25%
IngredientsRecipe Quantity (EP)Cost
Total Cost WeightVolumeCountAPC/Unit
Yield %
EPC/Unit
Onion
10 lb
$0.192/lb
88%
$0.218/lb
$2.18
Garlic
3.3 oz.
$1.67/lb
88%
$1.90/lb
$0.39 Lentils
6 lb 7 oz.
$2.77/lb
100%
$2.77/lb
$17.83
Vegetable Stock
2 gal. 2 qt.
$0.084/fl oz.100%$0.084/fl oz.$26.88 Fresh Thyme0.6 oz.
$3.94/oz.
100%
$3.94/oz.
$2.36
Frozen Mixed Veggies
6 lb 4 oz.
$1.29/lb
100%
$1.29/lb
$8.06
Yukon Gold Potatoes
30 lb
$0.60/lb
81%
$0.741/lb
$22.23
Margarine
15 oz
$1.25/lb
100%
$1.25/lb
$1.17
Total Cost:
$81.10 Slide14
Battered Fish
1 cup all-purpose flour1 teaspoon baking powder1 teaspoon salt1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying1 ½ pounds cod filletsIn a medium bowl mix together dry ingredients.Stir in milk and eggs until smooth. Let stand for 20 minutes.In large pot, preheat oil to 350°F.Cover the fish in batter, one piece at a time and then place them in the heated oil.Fry until golden brown. Drain on paper towels.Slide15
Expansion Battered Fish
Original Recipe
Expanded Recipe
Initial Serving # 4 People
Initial Portion Size: 9.555 ozDesired Serving # 60 PeopleDesired Portion Size: 9.555 ozINGREDIENTSOriginal MeasurementsCONVERTEDMEASUREMENTS
MULTIPLYINGFACTOREXPANDEDMEASUREMENTSPURCHASEUNITS
All-Purpose Flour1 cup4 oz1560 oz
3.75 lbsBaking Powder1 tsp0.14 oz152.1 oz2.1 oz
Salt
1 tsp
0.22 oz
15
3.3 oz
3.3 oz
Ground Black Pepper
1 tsp
0.08 oz
15
1.2 oz
1.2 oz
Milk
1 cup
8 fl. Oz
15
120 fl. Oz
3 qts & 24 fl. Oz
Egg
1 egg
1.78 oz
15
26.7
oz
1.7 lbs= 1 dozen and 3 eggs
Cod Fillets
1.5 lbs
1.5 lb
15
22.5
lbs
22.5 lbs
Oil for Frying
NA
NA
NA
NA
NA
TOTAL Weight
38.22 oz
573.30 oz
Rana
AbousleimanSlide16
Costing
Battered Fish
Rana
Abousleiman
IngredientsRecipe Quantity (EP)CostTotal Cost Weight
VolumeCountAPC/UnitYield %
EPC/Unit All Purpose Flour60 oz
$0.02/oz100%$0.02/oz$1.20 Baking Powder2.1 oz
$0.11/oz
100%
$0.11/oz
$0.24
Salt
3.3 oz
$0.02/oz
100%
$0.02/oz
$0.07
Ground Black Pepper
1.2 oz
$0.70/oz
100%
$0.70/oz
$0.84
Milk
120 fl. Oz
$0.03/fl. Oz
100%
$0.03/fl. Oz
$3.60
Egg
26.7 oz
$0.07/oz
100%
$0.07/oz
$1.87
Cod Fillets
22.5 lbs
$5.19/lb
100%
$5.19/lb$116.78 Total Cost:$124.60
Recipe:
Battered Fish
Number of Portions:
60
Portion Size:9.555 ozCost per portion:$2.08
Selling Price:
$10.40
Food Cost %:
20% Slide17
IRISH BOXTY
1 ½ cups grated raw potatoes1 cup all-purpose flour1 cup mashed potatoes1 egg
1 tablespoon skim milk
Salt and pepper to taste
¼ cup olive oilIn a large bowl, toss the grated potatoes with flour.Stir in mashed potatoes until everything is combinedIn a separate bowl whisk together the milk and egg, then mix them into the potatoes. Season with salt and pepper.Form patties from the potato mixture.In a large skillet heat the olive oil over medium-high heat and fry the patties on both sides until golden brownDrain on paper towel and serve.Slide18
Expansion Irish
Boxty
Original Recipe
Expanded Recipe
Initial Serving # 6 PeopleInitial Portion Size: 3.61 ozDesired Serving # 60 PeopleDesired Portion Size: 3.61 ozINGREDIENTS
Original MeasurementsCONVERTEDMEASUREMENTSMULTIPLYINGFACTOREXPANDED
MEASUREMENTSPURCHASEUNITSGrated Raw Potatoes1.5 cups9 oz10
90 oz5.625 lbsAP Flour1 cup4 oz1040 oz2.5 lbs
Mashed Potatoes
1 cup
6.4 oz
10
64 oz
4 lbs
Egg
1 egg
1.78 oz
10
17.8 oz
1.1125 lbs= 10 eggs (dozen -2)
Skim Milk
1 tbsp
0.5 fl. Oz
10
5 fl. Oz
5 fl. Oz
TOTAL Weight
21.68 oz
216.80 oz
Rana
AbousleimanSlide19
Costing Irish
Boxty
Rana
Abousleiman
IngredientsRecipe Quantity (EP)CostTotal Cost Weight
VolumeCountAPC/UnitYield %
EPC/Unit Grated Raw Potatoes90 oz
$0.05/oz81%$0.04/oz$3.6All Purpose Flour40 oz
$0.02/
oz
100%
$0.02/
oz
$0.8
Mashed Potatoes
64 oz
$0.05/
oz
81%
$0.04/
oz
$2.56
Egg
17.8 oz
$0.07/oz100%$0.07/oz
$1.25
Skim Milk
5 fl. Oz
$0.03/fl. Oz
100%
$0.03/fl. Oz
$0.15
Total Cost:
$8.36
Recipe:
Irish
Boxty
Number of Portions:
60
Portion Size:
3.61
oz
Cost per portion:
$0.14
Selling Price:
$0.94 Food Cost %: 15% Slide20
IRISH PUB SALAD
Dressing
1/3 cup vegetable oil
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard½ teaspoon chopped fresh tarragonSalt and pepperSalad:8 Large butter lettuce leaves, rinsed and crisped6 to 8 oz Dubliner Cheese, sliced2 or 3 large hard- cooked eggs, peeled and cut1 ½ cups thinly sliced cucumber1 can sliced picked beets, drainedTo make dressing: Whisk together oil, vinegar, Dijon mustard, tarragon, then salt and pepper to tasteFor the salad, place equal parts of shredded sharp cheddar cheese, sliced hard-cooked eggs, sliced cucumbers, sliced beets, and butter leaf lettuce on plates. Then top with dressing.Slide21
Expansion Irish Pub Salad
Original Recipe
Expanded Recipe
Initial Serving #
4 PeopleInitial Portion Size: 16.6 ozDesired Serving # 60 PeopleDesired Portion Size: 16.6 ozINGREDIENTS
Original MeasurementsCONVERTEDMEASUREMENTSMULTIPLYINGFACTOR
EXPANDEDMEASUREMENTSPURCHASEUNITSvegetable oil1/3 C2.65 fl. Oz15
39.75 fl oz1.5 QtWhite Wine Vinegar3 T1.5 fl. Oz1522.5 fl oz1.5 PtDijon Mustard
2 t
0.3
fl. Oz
15
4.5 fl oz
4.5 fl oz
Tarragon
1/2 t
0.03oz
15
.45 oz
.45 oz
Salt
1/8 t
0.03
oz
15
.45
oz.45
oz
Pepper
1/8 t
0.03
oz
15
.45 oz
.45 oz
butter lettuce leaves
3 cups
24 oz
15360 oz22.5 lbsSharp white cheddar
8 oz
8 oz
15
120 oz
7.5 lbs
eggs
3 hard cooked
7 oz
15
105 oz
4 dozen
cucumber1.5 C8 oz15120 oz7.5 lbspickled beets1 can15 oz15225 oz
14.2
lbs
TOTAL Weight
66.54 oz 998.1 oz
Chelsea
CotugnoSlide22
Costing Irish Pub Salad
Chelsea Cotugno
Ingredients
Recipe Quantity (EP)
CostTotal Cost WeightVolumeCount
APC/UnitYield %EPC/Unit
veg oil39.75 fl oz1.5 Qt 0.15/oz100%0.15/oz
$5.96 White Wine Vinegar22.5 fl oz1.5 Pt 0.04/oz100%0.04/oz$0.90 Dijon Mustard
4.5 fl oz
4.5 fl oz
0.08/oz
100%
0.08/oz
$0.36
Tarragon
.45 oz
.45 oz
3.3/oz
100%
3.3/oz
$
1.49
butter lettuce leaves
360 oz
22.5 lbs 0.03/oz
76%
0.03/oz
$10.8
Sharp white cheddar
120 oz
7.5 lbs
0.33/oz
100%
0.33/oz
$39.6
eggs105 oz4 dozen 0.07/oz
100%
0.07/oz
$7.35
cucumber
120 oz
7.5 lbs
0.09/oz
84%
0.08/oz
$10.8
pickled beets225 oz14.2 lbs 0.05/oz100%0.05/oz$11.25Total Cost:
$88.51
Recipe:
Irish Pub
Salad
Number of Portions:60Portion Size:
16.6
oz
Cost per portion:
$1.48
Selling Price:
$7.38
Food Cost
%:
20% Slide23
Roasted Vegetables
5 carrots1 large head cauliflower
1
lb
asparagusHalf a sprig of rosemary5 cloves of garlicOlive Oil to coatSalt and pepper to tasteRecipe DirectionsWash and Chop all the vegetablesPreheat the oven to 450°FPeel and crush the garlicRemove the rosemary off the sprig and chop themMix the vegetables, garlic and rosemary in a pan with olive oil
Bake until vegetables are tender and golden brown and serveSlide24
Expansion Roasted Vegetables
Original Recipe
Expanded Recipe
Initial Serving #
6 PeopleInitial Portion Size: 10.8 ozDesired Serving # 60 PeopleDesired Portion Size: 10.8 ozINGREDIENTS
Original MeasurementsCONVERTEDMEASUREMENTSMULTIPLYINGFACTOR
EXPANDEDMEASUREMENTSPURCHASEUNITScarrots51 lb= 16 oz10
160 oz10 lbscauliflower1 large head2 lbs= 32 oz10320 oz20 lbsasparagus1 lb1 lb= 16 oz
10
160
oz
10
lbs
Rosemary
half a sprig
0.022 oz
10
0.22
oz
0.22
oz
Garlic
5 cloves
0.83 oz
10
8.3
oz8.3 ozOilTo coatTo coatTo coatTo coatTo coatSalt & PepperTo tasteTo tasteTo tasteTo tasteTo taste
TOTAL Weight
64.85
oz
648.52
oz
Rana
AbousleimanSlide25
Costing Roasted Vegetables
Ingredients
Recipe Quantity (EP)
Cost
Total Cost WeightVolumeCountAPC/Unit
Yield %EPC/Unit carrots
160 oz $0.02/oz70%$0.014/oz
$2.24 cauliflower320 oz $0.07/oz62%$0.043/
oz
$13.76
asparagus
160
oz
$0.17/
oz
53%
$0.09/
oz
$14.40
rosemary
0.22
oz
$1.275/oz
100%
$1.275/oz
$0.28
garlic
8.3
oz
$0.41/
oz
100%
$0.41/
oz
$3.40
Total Cost:$34.08
Recipe:
Roasted
Vegetables
Number of Portions:
60
Portion Size:
10.8
oz
Cost per portion:
$0.57
Selling Price:
$2.84 Food Cost %: 20%
Kyra
TywanickSlide26
Irish Soda Bread
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt4 tablespoons unsalted butter1 ¾ cups buttermilk1 XL egg1 teaspoon grated orange zest1 cup dried currantsRecipe DirectionsPreheat oven to 375ºF. Line a sheet pan with parchment paper.Combine flour, sugar, baking soda, and salt in a bowl. Add butter and mix bowl on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tbsp of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round load. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread. Bake for 45-55 mins, or until a cake test comes out clean.
Cool and serve warm or at room temp.Slide27
Expansion Irish Soda Bread
Original Recipe
Expanded Recipe
Initial Serving #
6 PeopleInitial Portion Size: 7.025 ozDesired Serving # 60 PeopleDesired Portion Size: 7.025 ozINGREDIENTS
Original MeasurementsCONVERTEDMEASUREMENTSMULTIPLYINGFACTOR
EXPANDEDMEASUREMENTSPURCHASEUNITSAll-Purpose Flour4 cups
1 lb= 16 oz10160 oz10 lbsSugar4 tbsp
1.78 oz
10
17.8
oz
1 lb 1.8 oz
Baking Soda
1 tsp
0.14 oz
10
1.4 oz
1.4 oz
Kosher Salt
1.5 tsp
0.33 oz
10
3.3 oz
3.3 oz
Unsalted Butter
4 tbsp (1/4 cup)
2 oz
10
20 oz
1 lb 4 oz
Buttermilk
1 3/4 cup
14 fl. oz
10
140 oz
1 gal 12 fl oz
XL Eggs
1 egg
2 oz
10
20 oz
1lb 4
oz
Grated Orange Zest
1 tsp
0.56 oz
10
5.6 oz
5.6 oz
Dried Currants
1 cup
0.34lbs = 5.34 oz
10
53.4 oz
3
lbs
5.4
oz
TOTAL Weight
42.15
oz
421.5
oz
Kyra
TywanickSlide28
Costing Irish Soda Bread
Ingredients
Recipe Quantity (EP)
Cost
Total Cost WeightVolumeCountAPC/Unit
Yield %EPC/Unit AP flour
160 oz $0.01/oz100%$0.01/oz
$1.60 sugar17.8 oz $0.03/oz100%$0.03/
oz
$0.53
baking soda
1.4 oz
$0.06/
oz
100%
$0.06/
oz
$0.08
kosher salt
3.3
oz
$0.01/
oz
100%
$0.01/oz
$0.03
unsalted butter
20
oz
$0.15/
oz
100%
$0.15/
oz
$3.00
buttermilk 140 fl.
Oz
$0.02/
oz
100%
$0.02/oz
$2.80
XL eggs
20
oz
$0.05/oz100%$0.05/oz$1.00 grated orange zest5.6 oz
$0.05/
oz
9%
$0.005/oz$0.03 dried currants53.4 oz $0.50/
oz
100%
$0.50/
oz
$26.70
Total Cost:
$35.77
Recipe:
Irish Soda Bread
Number of Portions:
60
Portion Size:
7.025
oz
Cost per portion:
$0.60
Selling Price:
$2.39
Food Cost
%:
25%
Kyra
TywanickSlide29
Gina’s Plate