Fn 347-recipe Conversion

Ashley Tobalsky

FN 347 Introduction to Foodservice Recipe Conversion Worksheet Recipe Name ___Vegetable soup___________ Original Yield _____6 servings__________ Portion Size _____8 ounces______ Yield Needed ________50 servings___________ Conversion Factor ________8 1/3 _________ Ingredient

Amount Needed for original recipe yield

Amount Needed for yield of 50 portions

Bottled tomato juice

48 ounces

400 ounces

Frozen mixed vegetables

24 ounces

200 ounces

Water

3 cups

25 cups

Dried oregano

1 tsp

4 Tbsp

Salt and pepper

To taste

To taste

Vegetable soup INGREDIENTS for 6 servings • • • • •

1-1/2 (32 fluid ounce) bottles tomato juice 1-1/2 (16 ounce) packages frozen mixed vegetables 3 cups water 1-1/2 pinches dried oregano salt and pepper to taste

In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes. INGREDIENTS for 50 servings • • • • •

12-1/2 (32 fluid ounce) bottles tomato juice 12-1/2 (16 ounce) packages frozen mixed vegetables 25 cups water 12-1/2 pinches dried oregano salt and pepper to taste

Recipe Name ____________Pork tenderloin_______________ Original Yield _______6 servings________ Portion Size ______4 ounces______ Yield Needed _________50 servings__________ Conversion Factor _______8 1/3__________ Ingredient

Amount Needed for original recipe yield

Amount Needed for yield of 50 portions

Salt

¼ tsp.

1 Tbsp.

Pepper

¼ tsp.

1 Tbsp.

Pork tenderloin

1 ½ lbs

12 ½ lbs

Fresh rosemary

3 sprigs

25 sprigs

Pineapple preserves

¾ cup

6 ¼ cup

Horseraddish

1 ½ Tbsp.

¾ cup plus 2 tsp.

Pork tenderloin INGREDIENTS for 6 • • • • • •

1/4 teaspoon salt 1/4 teaspoon pepper 1-1/2 (1 pound) pork tenderloin 3 sprigs fresh rosemary 3/4 cup pineapple preserves 1 tablespoon and 1-1/2 teaspoons prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425 degrees F for 10 minutes. Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with the remaining sauce. INGREDIENTS for 50 • •

1 tablespoon salt 1 tablespoon pepper

• • • •

12-1/2 (1 pound) pork tenderloin 25 sprigs fresh rosemary 6-1/4 cups pineapple preserves 3/4 cup and 2 teaspoons prepared horseradish

Recipe Name _________Candied sweet potatoes______________ Original Yield ______5 servings

_________

Portion Size _____1/2 cup_______ Yield Needed ________50 servings___________ Conversion Factor ________10_________ Ingredient

Amount Needed for original recipe yield

Amount Needed for yield of 50 portions

Large sweet potatoes

2

20

Butter

¼ cup

2 ½ cups

Packed brown sugar

½ cup

5 cups

Orange juice

¼ cup

2 ½ cups

Candied sweet potatoes INGREDIENTS for 5 • • • •

2 large sweet potatoes 1/4 cup butter 1/2 cup packed brown sugar 1/4 cup orange juice

Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar. INGREDIENTS for 50 • • • •

20 large sweet potatoes 2-1/2 cups butter 5 cups packed brown sugar 2-1/2 cups orange juice

Recipe Name _________Avocado and fruit salad____________ Original Yield _____6 servings__________ Portion Size _____1 cup______ Yield Needed ________50 servings___________ Conversion Factor ______8 1/3___________ Ingredient

Amount Needed for original recipe yield

Amount Needed for yield of 50 portions

Avocados

6

50

Fresh peaches

3

25

Dices sweet onion

1 ½ cups

12 ½ cups

Fresh lime juice

¼ cup plus 2 Tbsp

3 cups plus 2 Tbsp

Salt and pepper

To taste

To taste

Avocado and fruit Salad INGREDIENTS for 6 • • • • •

6 avocados - peeled, pitted and diced 3 fresh peach - peeled, pitted and diced 1-1/2 cups diced sweet onion 1/4 cup and 2 tablespoons fresh lime juice salt and ground black pepper to taste

Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture and season with salt and pepper. Toss the mixture until evenly coated. INGREDIENTS for 50 • • • • •

50 avocados - peeled, pitted and diced 25 fresh peach - peeled, pitted and diced 12-1/2 cups diced sweet onion 3 cups and 2 tablespoons fresh lime juice salt and ground black pepper to taste

Recipe Name __________Cheesecake with fresh cherries____________ Original Yield ______9 servings_______

Portion Size _____1/9 of 8 in2 pie______ Yield Needed ________50 servings___________ Conversion Factor _______5 5/9_________ Ingredient

Amount Needed for original recipe yield

Amount Needed for yield of 50 portions

Graham cracker crumbs

1 ¼ cup

7 cups

Sugar

2 Tbsp

2/3 cup plus 1 tsp

Butter, melted

1/3 cup

1 ¾ cups plus 2 Tbsp

Softened cream cheese

11 ounces

3 ¾ lbs

Sugar

½ cup

2 ¾ cup

Eggs

2

11

Vanilla extract

1 tsp

1 Tbsp plus 2 ½ tsp

Fresh cherries

1 lb

5 lb and 9 ounces

Cheesecake with fresh cherries INGREDIENTS for 9 • 1 1/4 cups graham cracker crumbs • 2 tablespoons sugar • 1/3 cup butter or margarine, melted FILLING: • 11 ounces cream cheese, softened • 1/2 cup sugar • 2 eggs • 1 teaspoon vanilla extract • 1 lb fresh cherries DIRECTIONS 1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside. 2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Serve with fresh cherries. INGREDIENTS for 50 •

7 cups graham cracker crumbs

• 2/3 cup and 1 teaspoon sugar • 1-3/4 cups and 2 tablespoons butter or margarine, melted FILLING: • 3-3/4 pounds cream cheese, softened • 2-3/4 cups sugar • 11 eggs • 1 tablespoon and 2-1/2 teaspoons vanilla extract • 5 lbs and 9 oz fresh cherries