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# Student Name: Hoi Ying Chu

Factor Method
Original Recipe Serving Size: 4
Factor Number: 20/4 = 5
***Please BOLD the answer for each calculation***
Original Ingredients Multiply Factor Recipe Quantity (AP) Raw Yield % Prep Amount (Produce only)
(Name, amount, prep style) (Use above #) (Give decimal and practical amounts!) (Produce only) (Give practical amounts!)
White Water Packed Tuna 60 oz. *(1 lb/16 oz) = 3.75 lb
5*12oz = 60oz of
1 Drained, 12 oz., no prep is 0.75lb *(16oz/ 1lb) = 12oz 100% 3lbs 12oz of tuna
Tuna
needed. 3lb +12 oz = 3lb 12 oz of tuna
1lb = 3 cups of carrots
5* cup = 5/4
Carrots, cup, diced and 5/4 cups *(1lb/3 cup) = 0.417lb
2 cups of diced 100% 7 oz of diced carrots in 5/4 cups
blanched. 0.417lb *(16 oz / 1lb) = 6.67 oz. or
carrots
7 oz of diced carrots

5* 13cup = 1
Mayonnaise, 13cup, no
3 cups of 1 cups of mayonnaise 100% 1 cups of mayonnaise
prep is needed.
mayonnaise
1lb = 2 cups of onion
Pre-chopped onions, 2 5* 2tbsp = 10 10 tbsp *(1 cup/ 16tbsp) = 0.625 cup
lb of pre-chopped onions in
4 tablespoons, no prep tbsp of pre- 0.625 cup = 5/8 cup 100%
5/8 cups
needed. chopped onions 5/8 cup *(1lb / 2 cup) = 0.25 lb
0.25lb = lb of pre-chopped onions
5* 1tbsp = 5 tbsp
Ranch Salad Dressing, 1
5 of Ranch salad 5tbsp of Ranch salad dressing 100% 5tbsp of Ranch salad dressing
tablespoon, no prep needed.
dressing
4.5 in. Hamburger Buns, 4
5*4 pieces =20
6 pieces, splitting the buns in 20 pieces of bun 100% 20 pieces of bun
pieces of bun
half.
1 lb = 2 cup of pea
5* cup = 5/4 1
Frozen Green Peas, cup, 1 4 cups *(1lb / 2 cup) = 0.56 lb 9 oz of frozen green peas in
7 cups of frozen 100%
blanched. 0.56 lb *(16 oz/ 1lb) = 8.96 oz or cups
green peas
~ 9 oz of frozen green peas
1 lb = 3 cups of asparagus 7 oz * 0.53 = 3.71 oz or 4 oz;
5* cup = 5/4
Asparagus, cup, diced 1 53% or 0.53 1lb = 3 cups of asparagus
8 cups of 1 4 cups *(1lb / 3cups) = 0.42 lbs.
and blanched. per 1lb diced 4oz *(1 lb/ 16 oz ) = 0.25 lb
asparagus 0.42 lbs. *(16 oz/ 1lb) = 6.72 oz or 0.25lb *(3 cups/ 1lb) =0.75 cup
Student Name: Hoi Ying Chu
7 oz of asparagus = cup
4oz diced asparagus in cup
1lb = 3 cups of bell pepper
1 5* cup = 5/4 1 7 oz of diced red bell pepper in
Red Bell Pepper, 4 1 4 cups *(1lb / 3 cup) = 0.42 lb
9 cups of red bel 100%
cup, chopped to firm dices. 0.42 lb *(16 oz / 1lb)= 6.72 oz or 7 oz cups
pepper
of diced red bell pepper
Student Name: Hoi Ying Chu

Factor Method
Original Recipe Serving Size:4
Factor Number: 150/4 = 37.5
***Please BOLD the answer for each calculation***
Original Ingredients Multiply Factor Recipe Quantity (AP) Raw Yield % Prep Amount (Produce only)
(Name, amount, prep style) (Use above #) (Give decimal and practical amounts!) (Produce only) (Give practical amounts!)
450 oz *(1lb / 16 oz) = 28.125 lb
White Water Packed Tuna 0.125 lb = 1/8 lb or
37.5 *12 oz =
1 Drained, 12 oz., no prep is 0.125lb *(16 oz / 1lb) = 2 oz 100% 28 lbs. or 28lb 2oz of tuna
450oz of tuna
needed.
28 lbs. or 28lb 2oz of tuna
1lb = 3 cups of carrots
37.5* cup= 9 3
Pre Diced Carrots, cup, 9 8 cups *(1lb /3 cup) = 75 oz
2 cups of diced 100% 5 lbs. of diced carrots in 9 cups
no prep is needed. 75 oz *(1lb / 16oz) = 4.6875 lbs.
carrots
or ~5 lbs. of diced carrots
12 cups ( 1 quart/ 4 cups) = 3.125
quarts
1
0.125 quart = 8 quart or
Mayonnaise, 13cup, no 37.5* 13cup = 3 quarts or 3quarts + cup of
3 0.125 quart *(4 cups/ 1 quart) = 0.5 100%
prep is needed. 12 cups mayonnaise
cup or cup;

3 quarts or 3quarts + cup of
mayonnaise
75 tbsp *(1 cup/ 16tbsp) = 4.6875
cups
2
0.6857 cup = ~ 3 cup
Pre-chopped onions, 2 2 2 lbs. of pre chopped onions in
37.5* 2 tbsp = 75 4.6875 cups = 4 3 cups
4 tablespoons, no prep 100%
tbsp 1lb = 2 cups of onion 4 cups
needed.
2
4 3 cups *(1lb / 2 cup) = 1.87 lbs.
or ~ 2 lbs. of pre-chopped onions
Student Name: Hoi Ying Chu
37.5 tbsp * (1 cup/16 tbsp) = 2.34 cup
1
0.34 cup = ~ 3 cup
1
2.34 cup = 2 cups
3
1
Ranch Salad Dressing, 1 37.5 * 1tbsp = 2 3cups *( 1pint / 2 cups) = 1.17 pints 1 pint+ cup of ranch salad
5 100%
tablespoon, no prep needed. 37.5 tbsp 0.17 pint* ( 2 cups/ 1 pint) = 0.34 cup dressing
1
0.34 cup = ~ 3 cup

=1 pint+ cup of ranch salad
dressing
4.5 in Hamburger Buns, 4 37.5 *4 buns =
6 pieces, splitting the buns in 150 pieces of 150 pieces of buns 100% 150 pieces of buns
half. buns
1 lb = 2 cup of pea
Frozen Green Peas, cup, 37.5* cup= 9 3 4lbs. of frozen green pea in 9
7 9 8 cups *( 1lb/ 2 cup) = 4.17 lbs. or 100%
blanched. cups cups
~ 4lbs. of frozen green pea
1
38lbs * 0.53 = 1.66 lbs
1 lb = 3 cups of asparagus 2
0.66 lb= ~ lb
3 3
9 8 cups *( 1lb/ 3 cups) =3.125 lbs. 2
1.66lbs = 1 3 lbs
Asparagus, cup, diced 37.5* cup= 9 1 53% or 0.53
8 0.125 lb = lb
and blanched. cups 8 per 1lb diced 1 lb = 3 cups of asparagu
0.125 lb *(16oz /1lb) = 2 oz 1.66lbs *(3cups/ 1lb) =4.98 cups or

3 lbs. or 3lbs 2oz of asparagus ~5 cups

1 lbs. of asparagus in 5 cups
1lb = 3 cups of bell pepper
3
9 8 cups *( 1lb/ 3 cups) =3.125 lbs
1
Pre Diced Red Bell Pepper, 37.5* cup= 9 0.125 lb = 8 lb 3 lbs. or 3lbs 2oz of diced red
9 1 100%
cup, no prep needed.
4 cups 0.125 lb *(16oz /1lb) = 2 oz bell pepper in 9 cups

3 lbs. or 3lbs 2oz of diced red bell

pepper
Student Name: Hoi Ying Chu
Costing
Menu Item: Mixed Veggies Tuna Salad Sandwich Portion Size: 1 (4.5in.) hamburger bun,
5oz mixed veggie tuna salad
Number of Portions: 150 Selling Price: \$0.98/0.30 = \$3.27, or
\$3.75
Cost per Portion: \$146.62 /150 = \$0.98 Food Cost %: 30%

## ***Please BOLD the answer for each calculation***

Recipe Quantity (AP)
(Use only ONE column per ingredient, Cost
should use exact amounts here)
Ingredient (Preparation) Cooked Total Cost
Yield %
Weight Volume Count AP Cost/Unit
(Produce,
meat)
\$5.95 / 66.5 oz = 28 lbs.
*(\$1.44/lb) =
\$0.09/ oz
\$40.32
28lb 2oz of 1lb = 16 oz.
1 White Water Packed Tuna Drained 100% 2 oz * (0.09/oz) =
tuna \$0.09 16
\$0.18
* =
16 \$40.32 + \$0.18 =
\$1.44/ lb \$40.50
\$2.86 / 104oz =
\$0.03 /oz
1lb = 16 oz 5 lbs *(\$0.48/lb)
2 Diced Carrots 5 lbs. 9 cups 100%
\$0.03 16 = \$2.40
* =
16
\$0.48 / lb
1
1 \$6.00/ gallon 38 qts * (\$1.50/
3 Mayonnaise 3 8 quarts 100%
\$1.50/ quart qt) = \$4.69
\$5.89 / 5lbs. 2 lbs *(\$1.18/lb)
4 Pre-chopped onions 2 lbs. 4 cups 100%
\$1.18 / lb = \$2.36
\$10.24 / gallon 1 pint
1 1 gal = 8 pint *(\$1.28/pint) =
5 Ranch Salad Dressing 1 pint+ 3 cup \$10.24 1/8 100% \$1.28
*1 = 1
cup
8 3
Student Name: Hoi Ying Chu
\$1.28/ pint *(\$0.64/cup) =
1 gal = 16 cups \$0.21
\$10.24 1/16 \$1.28+ \$0.21 =
* 1
\$1.49
16
= \$0.64 /cup
150 pieces
\$3.27/ 12 pieces
6 4.5 in. Hamburger Buns 150 pieces 100% *(\$0.27/ piece)
\$0.27/ piece
= \$40.50
4 lbs.
\$6.39/ 5 lbs.
7 Frozen Green Peas 4 lbs. 9 cups 100% *(\$1.28/lb) =
\$1.28 / lb
\$5.12
1
3 8 lbs.
1 \$4.98 / 2lbs. 50% or 0.50 per *(\$2.49/lb) =
8 Asparagus, diced 3 lbs. 5 cups
8 \$2.49 / lb 1lb cooked \$7.78/ 0.5=
\$15.56
\$13.66/ 20 oz
\$0.68/ oz 1
3 lbs.
Red Bell Pepper, diced 1 1 lb = 16 oz 8
9 3 lbs. 9 cups 100% *(\$10.88/lb) =
8 \$0.68 16
* = \$34.00
16
10.88/ lb
Total Recipe Cost: \$146.62
Student Name: Hoi Ying Chu
Standardization
Recipe Name: Mixed Veggie Tuna Salad Sandwich Equipment: Oven
Recipe Source: Taste of Home Cooking Temperature: 400 F
Total Yield/Portions: 150 Internal Temperature: 165 F
Portion Size: 1 (4.5in.) hamburger bun, 5oz mixed veggie Cooking Method(s): Baking
Portion Utensils: 1Thong and # 6 scoop Cooking Time: 10-15 minutes
Pan Size / # of Pans: Full size sheet pan / 8 Total Preparation Time: 25 minutes

## Ingredients Weight Volume Count Preparation Instructions

1 1. Wash and diced the asparagus. It should come out as 5 cups and put it aside for
Asparagus 3 lbs. 5 cups
8 later use.
1 2. Bring a pot of water to boil and blanch the diced asparagus and green pea for 3
Diced Asparagus 3 lbs. 5 cups
8
to 4 minutes. Then put the cooked asparagus and green peas into ice water for
3
Green Pea 4 lbs. 9 cups
8 2-3 minutes. Then strain the peas and asparagus from water to later use.
White Water Packed 1 3. Take all the following ingredients out of the cans, combine and mix it in a
28 8 lbs.
Tuna Drained large bowl. Ingredients including tuna, diced carrots, chopped onions, green
3 peas, diced asparagus, diced red bell pepper, mayonnaise, and ranch salad
Diced Carrots 5 lbs. 9 8 cups
2 dressing.
Chopped onions 2lbs. 4 3 cups
Make sure to mix every ingredient very well together and covered with sauces.
3
Green Peas 4 lbs. 9 cups
8
1 HACCP: If the tuna salad is not going to be use immediately, wrap the bowl
Diced Asparagus 3 lbs. 5 cups
8
1 3 with syringe wrap and date. Then put it into the fridge near the top section.
Diced Red Bell Pepper 3 lbs. 9 8 cups
8
1
Mayonnaise 3 8 quarts
1
Ranch Salad Dressing 1 pint+ 3
Student Name: Hoi Ying Chu
cup
4.5 in. Hamburger 4. Split the hamburger buns into half. Then put a baking paper onto the full sheet
150 buns
Buns pan. Then place the bottom part of the bun onto the baking paper.
5. Use the #6 scoop to scoop the tuna salad mixture on to the bottom bun. Then
put the top part of the bun back on and seal the tray with foil. Make sure to seal
the foil tightly around the sheet pan.

HACCP: Securing the foil around the edge of sheet pan, prevent foil from
falling into the sandwich when baked. If the foil is not secure it can be sucked
into the oven fan and tear into pieces. Those pieces of foil can become physical
contaminant if fall into the sandwiches.
6. Put the sheet pen into the oven and bake at 400 F for 10-15 minutes or until
heated through the sandwich. Check the internal temperature, with a
penetration thermometer, of the sandwich to ensure everything is cooked
thoroughly.

HACCP: If the internal temperature does not reach 165F, put the sandwich
back into oven and bake for another 3-4 minutes.
Diced Avocado 1 whole 7. After ensuring everything is cooked leave the sandwich in the sheet pan and
Cucumber Strips cucumber
place it on the steam table ensuring the temperature of the food never goes
Carrot Strips carrot
Split Cherry Tomato 3 tomato under 140F. When serve, take the foil off of the sheet pan and take one
sandwich out and place it on a serving plate along with some cucumber strips,
carrot strips, dice avocado, and cherry tomato for garnish.
HACCP: If the sandwich are not served within 4 hours, throw those sandwich
away.
Student Name: Hoi Ying Chu
DFM 458; Evaluation Sheet for Recipe Enlargement, Costing, & Standardization Project
Enlargement & Costing Evaluation
Enlargement for 20 and 150 servings using the Factor Method: ___
Do final amounts/measurements make sense?
Calculations are correct (for 8 ingredients minimum) 10pts (20 servings)/
Each error = -2 points 20pts (150 servings)
Recipe Costing:
Appropriate selling price? ___
Sensible portion size? 40
Calculations are correct? (-2 points for each error)
Enlargement and Costing Comments:

## Standardized Recipe Evaluation

Followed the given format, concise, easy to read, lines to separate
ingredients and steps, numbering of steps, etc.
Overall accuracy of procedures as a standardized recipe. ___
Matching used ingredients and cooking steps. 40
Modify descriptions for large quantity production.
Standardization Checklist: Items included will receive 1 point; incorrect/missing items receive no pts.
Recipe name
Yield
Portion size
Serving utensils
Pan size/description/number of pans needed
List of special equipment needed with size, usage times, equipment
Cooking temperature
Cooking method
Cooking time (reasonable estimated time frame)
Total estimated preparation time
Sequential listing of ingredients (in order of use)
Internal temperature
Serving/garnishing suggestions
Storage requirement before and after serving
HACCP instructions

## Nutrient Analysis Evaluation

Provided a Nutrients Report for one serving of recipe. ___
Included all ingredients or appropriate alternatives from database.
10

## Referencing: If references are missing, points will be deducted from the

corresponding section(s). See instructions for required references. Total: /120
Student Name: Hoi Ying Chu

Reference:

Costco. (n.d.). Diced 1/4" Onions, 5 lbs. Retrieved May 12, 2017, from

Costco. (n.d.). Flav-R-Pac Sweet Green Peas, 5 lbs. Retrieved May 12, 2017, from

Molt. M. (2001). Food for fifty (pp. 19, 22, 23, 28). Upper Saddle River. NJ: Prentice Hall.

Samsclub. (n.d.). Asparagus (2 lbs.). Retrieved May 12, 2017, from https://www.samsclub.com/sams/asparagus-
4lb/prod7340433.ip?xid=plp%3Aproduct%3A1%3A1

Samsclub. (n.d.). Augason Farms Diced Red& Green Bell Peppers (20oz, 3pk.). Retrieved May 12, 2017, from
https://www.samsclub.com/sams/red-green-pepper-3pk-4-85-ship/prod16320238.ip?xid=plp:product:1:1

Samsclub. (n.d.). Rainbo Enriched Buns, Institutional Pack (4.5in., 12 ct.). Retrieved May 12, 2017, from
https://www.samsclub.com/sams/hmb-white-4-5-12-ct-30-oz/prod7230265.ip?xid=plp1580105-
groc:product:1:41

TasteofHome. (n.d.). Mixed Veggie Tuna Salad Sandwich Recipe. Retrieved May 12, 2017, from

USDA. (2007, December). Food Buying Guide for Child nutrition Programs: Vegetables/ Fruits. Retrieved May
12, 2017, from https://www.fns.usda.gov/sites/default/files/FBG_Section_2-VegFruits_2.pdf

Walmart. (2015, November 14). Kraft Salad Dressing Ranch, 1 GAL (3.79l). Retrieved May 12, 2017, from