Free Recipes Archive
Conversions, Guidelines, etc.
Weights are more accurate than measures and recipe ingredients should be weighed whenever possible. If scales for weighing are not available, follow the rules for measuring to ensure accurate measures. Flour, general purpose or bread – When specified, sift before Read More …
Bake – To cook by dry heat in an oven, either covered or uncovered. Barbecue – To roast or cook slowly, basting with a highly seasoned sauce. Baste – To moisten food with liquid or melted fat during cooking to Read More …
Guidelines for Use of Powdered Beverage Bases (Fruit Flavored) YIELD: 100 Portions (6-1/4 Gallons) EACH PORTION: 1 Cup (8 Ounces) INGREDIENTS WEIGHTS MEASURES Beverage base, powdered, fruit punch flavor 2 oz. 1/4 cup (1-1/45 gal yield pkg) Sugar, granulated 5 Read More …
1. The water temperature in which the yeast is dissolved is important. If temperatures above 110°F. are used, the yeast will be killed. If under 105°F. the yeast’s growth or development will be retarded. 2. The amount of water required Read More …
General Guidelines Keep fresh fruits and vegetables cold at all times except bananas. DO NOT remove from shipping containers unless needed within 24 hours. When vegetables, except onions, and fruits are removed from shipping containers, sort, trim, wash, drain well Read More …
FROSTINGS Frostings should not be so strongly flavored that they detract from the flavor of the cake. Frostings should complement the flavor of the cake. If a colored frosting is desired, mix the food coloring with a small amount of Read More …
1. PREPARE AND DIVIDE DOUGH: Prepare 1 recipe Pie Crust. Divide dough into 13 7-1/2 oz pieces for bottom crust and 13-7 oz pieces for top crust; place on lightly floured board. 2. ROLL DOUGH: Sprinkle each piece of dough Read More …
Prepare 1-1/4 recipes Pie Crust. Divide dough into 8 pieces. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into l8 by 24-inch rectangular sheet about 1/8 inch thick. Cut into 12–6 inch Read More …
BAKED PIE SHELLS 1. PREPARE AND DIVIDE DOUGH: Prepare 1/2 recipe Pie Crust. Divide dough into 13 7-1/2 oz pieces; place on lightly floured board. 2. ROLL DOUGH: Sprinkle each piece of dough lightly with flour; flatten gently. Using a Read More …
Prepare 1-1/4 recipes Pie Crust. Divide dough into 8 pieces. Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by 24-inch rectangular sheet about 1/8 inch thick. Cut into 12-6-inch squares. Read More …
Ingredients Weights Measure cantaloupe 50 melons 25 melons 1/2 melon per serving 1/4 melon per serving honeydew, large/jumbo PLUS 20-25 limes for wedges 13 melons 1/8 melon per serving honeydew, small PLUS 20-25 limes for wedges 25 melons 1/4 Read More …
Quick Calculations By David Lutz, CMP If you’ve ever stood in a breakout room with the hotel’s meeting space capacity chart in hand and thought, “There’s no way 125 people can fit in here theater-style,” you know how important it Read More …
The size baking pan used in developing and standardizing cake recipes is included in the upper left corner of each volume recipe. Other pan sizes may be used. When using: 9-inch Layer Pan Pour 18 to 20 oz batter into Read More …
GENERAL INFORMATION Try to select desserts that do not need oven or refrigerator space. If you have 3 or more desserts, consider having one chocolate and one light, low fat or low calorie. To control serving size, you MUST cut Read More …
Since atmospheric pressure decreases as altitude increases, the requirement for baking soda also decreases. Bakery mixes are formulated for use at sea level air pressure. A reduction in the soda content of mixes at higher altitudes is easily accomplished with Read More …
Read and follow instructions on container. Before starting to mix cake: Assemble utensils and prepare baking pans. Check to make sure oven racks are level and in proper position for baking. Set oven thermostat to temperature specified on container. If Read More …
Read through entire recipe. Assemble all utensils and baking pans. Preparation of Cake Pans: Do not use warped or bent baking pans. Use only lightweight sheet pans (weighing about 4 lb) designed for baking. Shiny metal pans are best for Read More …
Quiche or frittata Recipe with 9 dozen eggs- 9 9×13 casseroles Scrambled eggs 16-18 dozen PLUS 1 dozen hard boiled Scrambled tofu 4 to 6 ounces soft or silken tofu per person- 24 to 32 pounds Hash brown potatoes 40 Read More …
CHARACTERISTIC BISCUITS MUFFINS YEA