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Cheryl Gregory Spring 2013

Recipe Name: Dragon-Fruit Salad

Small Metal Baking Pan Chefs Knife Large Bowl Small Bowl Whisk

Total Yield/Portions: 1 Portion size: 9 cups Portion Utensils:

Cooking Temperature: 375 F Internal Temperature: 160 F Cooking Method: Baking Cooking Time: 30 min. Total Preparation Time: 15 min.

Ingredients Volume Butter Cooked, Boneless, Skinless Chicken Breasts 1/4T 1c Weight Count

Preparation Instructions

1. Grease metal baking pan with butter. 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) Canned Sliced Pineapple

500g 2 slices

3. Peel the pitaya skin and dice the fruit. Add the pitaya to the chicken. 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. 6. Add the yogurt to the small bowl. 7. Add the soy sauce to the small bowl.

Plain, reduced-fat yogurt Low-sodium soy sauce

1/3c 1T

Distilled White Vinegar Sugar, white, refined Cayenne Pepper, finely ground Finely ground pepper

2t 1t t t

8. Add the white vinegar to the small bowl. 9. Add the sugar to the small bowl. 10. Add the cayenne to the small bowl 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.

Cheryl Gregory Spring 2013 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, 1c 1c x 1lb = 1/3 lb 1/3lb x150 =50lbs 50lbs chicken chicken breast 3c 2 pitaya pitaya (1pitaya ~300g) 150gx150 22,500g x 1pitaya = 75 pitayas or (avg 500g x 60% yield = 300g/2 = 150g =22,500g 300g 300g) 22,500gx 1kg x 2.2lbs= 49.5lbs pitayas 1000g 1 kg 3 drained, canned 2 slices (10slices = 1lb) 1/5lb x 150=30lbs 30lbs x 10slices x 1 20oz-can pineapple slices 2slicesx 1 lb =1/5 lb 1 lb 10 slices 10slices = 30 20-oz cans 4 chopped green head (4c = 1lb) 1.5lbsx150=225lb 225lbsx4c=900cx1gal= 56gal+1qt cabbage ~6c loose6c x 1lb = 1.5 lbs 1lb 16c chopped-cabbage (1 head ~12c chopped) packed 4c or 900c x 1head = 75 heads 12c 5 plain reduced-fat 1/3 c (2c=1lb) 1/6lb x 150= 25lbs 25lbsx2c =50c x1gal=3gal + 2c yogurt yogurt 1/3c x 1lb = 1/6lb 1lb 16c 2c 6 low-sodium soy sauce 1T (1T = 0.56oz) 0.56ozx150=84oz 84oz x 1T =150T x 1c = 9.375c 1Tx0.56oz=0.56oz 0.56oz 16T .375c x 16T/c= 6T = 9c+6Tsoy sauce (2c = 1lb) 1 lb x150 = 3.125lb x 2c = 6 c white vinegar 2tx1Tx 1c x1lb= 1lb 3.125lb 1lb 3t x16T 2c 48 48 (2.25T = 1oz) 1ozx150= 22.22oz 150ozx 2.25T=50T x1c = 3c + 2T sugar 1tx1T x 1oz = 1 oz 6.75 6.75 1 oz 16T 3t 2.25T 6.75 (4T = 1oz) 1 oz 3.125oz x 4T =12.5T = c+ 0.5T 1/4t x1Tx1oz= 1 oz x150=3.125oz 1oz 3t 4T 48 48 0.5T x 3t/T = 1.5T =c+1t cayenne (4T = 1oz) 1 oz 3.125oz x 4T =12.5T = c+ 0.5T 1/4t x1Tx1oz= 1 oz x150=3.125oz 1oz 3t 4T 48 48 0.5T x 3t/T = 1.5T = c+1t pepper

7 white vinegar


8 sugar


9 cayenne pepper


10 pepper


Cheryl Gregory Spring 2013

Food Cost Form

Menu Item: ___Dragon-Fruit Salad_________ Number of Portions: __150____ Cost per Portion: ___$12.57____ Ingredients Date: __4/15/13____ Portion Size: __~9c____ Selling Price: __$40______ Food Cost %: ____30%______ Cost Total Cost Yield Factor 0.66 50lbs x $6 = $454.55 0.66 lb 0.60 49.5lbx$9.51= $784.58 0.60 lb 1.00 30cans x $2.84 = $85.18 1.00 can 0.87 75 x $5.49 = $473.28 0.87 0.99 25lb x $4.99 = $63.01 0.99 2lb 1.00 84oz x $11.61 = $15.24 1.00 64oz 1.00 50oz x $7.99 = $3.12 1.00 128oz 1.00 1.39lb x $1.715= $2.39 1.00 1lb 1.00 3.125oz x $7.99 = $1.79 1.00 14oz 1.00 3.125ozx $16.13 = $2.80 1.00 18oz $1,885.94 $1,885.94/150 = $12.57 $12.57 /30% = $41.91

Recipe Quantity (AP) (complete only ONE column for each) Weight Volume Count 50lbs 49.5 lbs

1. Chicken 1 breast 2. Pitaya 3. Canned pineapple slices 4. Green cabbage 5. Reduced-fat yogurt 6. Low-sodium soy sauce 7. White vinegar 8. Sugar 9. Cayenne pepper 10 Pepper

APC/unit (AP Cost) $60/10lb = $6/lb $95.04/10lb = $9.51/lb 30 20-oz cans $68.14/24cans = 300 slices = $2.84/can 75 $5.49/head $4.99/2lbs = $2.5/lb $11.61/64oz = $0.19/oz $7.99/128oz = $0.07/oz $17.15/10lbs = $1.715/lb $7.99/14oz = $0.57/oz $16.13/18oz = $0.90/oz Total Recipe Cost: Cost/Portion: Selling Price:

25lbs 84oz 3.125lb x 16oz/lb = 50oz 22.22oz x1lb/16oz = 1.39 lbs 3.125 oz 3.125 oz

Cheryl Gregory Spring 2013

Costing Definitions: Cost per Portion: Selling Price: Food Cost %: Recipe Quantity: APC/unit: Yield %: Total cost: Recipe cost: The cost of each serving. Total recipe cost divided by the number of portions. 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) An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price list all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.) As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc. The yield percentage is used to adjust the AP cost to compensate for waste/loss. The total cost of each ingredient used. The total of all items in the total cost column. This represents the total estimated cost of the recipe.

Cheryl Gregory Spring 2013 Purchase Specifications Recipe Title: __Dragon-Fruit Salad_________ Name of Item (5 largest quantity ingredients) Quantity to Order (from enlarged recipe) 50 lbs Number in commercial unit Number of units needed Specification


Chicken Breast, boneless, skinless




49.5 lbs




Reduced-fat, Plain Yogurt

25 lbs



Canned Pineapple Slices

600 oz = 37.5 lbs

6lbs 11oz per #10 can


Green Cabbage

225 lbs = 75 heads (at ~3lbs a head)

3 heads/bag


Chicken Breast, boneless, skinless USDA Grade A. Fresh, natural, minimally processed, 99% fat free. No antibiotics added. Ready-to-cook. Cello wrapped. Receiving temperature: 32F or below. Pitaya Fruit, fresh Red-skinned with red flesh. Non-GMO. Whole fruit, no blemishes, no dark spots, no cuts. Receiving temperature: 38-40 F. Reduced-fat, Plain Yogurt Made from whole milk from cows not treated with growth hormones. 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: 38F or below. Pineapple Slices, canned Grade 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. Expired date stamped. Receiving temperature: 65-70 F. Green Cabbage, fresh US #1. Medium size. Bright, light-green color. Firm, no blemishes, no brown spots, no wilting, no cuts. Non-GMO. Store in fridge in plastic bin with perforated lid. Receiving temperature 38-40 F.

Cheryl Gregory Spring 2013

Original Recipe: Pitaya Healthy Salad by Esther Huh, age 11 Esthers 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 salad ingredients when they serve it and if you do this, serve the dressing on the side. Makes 1 serving INGREDIENTS 1 cup diced cooked chicken breast pitaya (dragonfruit) or 2 kiwi, peeled and diced 2 slices pineapple, peeled, cored, and diced head cabbage, cored, cut into -inchthick slices, and chopped 1/3 cup plain reduced-fat yogurt 1 tablespoon low-sodium soy sauce 2 teaspoons white vinegar 1 teaspoon sugar Pinch cayenne or minced hot red chile to taste PREPARATION In a large bowl, combine the chicken, pitaya, pineapple, and cabbage. In a small bowl, whisk together the yogurt, soy sauce, vinegar, sugar, and cayenne. Add the yogurt sauce to the fruit and cabbage, and toss to coat. Serve.

References: 1. Huh, Esther. (2012). Pitaya Healthy Salad. The Healthy Lunchtime Cookbook. Retrieved from http://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 (11th 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 from http://www2.costco.com/Service/FeaturePage.aspx?ProductNO=11603102&whse=BD_823&topnav=bdoff.

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