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 YEAST BREADS AND ROLLS Outside Appearance Shape irregular. . Too much liquid. Dough not rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. Too much flour. Not enough liquid. Overmixing. Too much batter in Read More …
CHARACTERISTIC BISCUITS MUFFINS YEAST BREADS AND ROLLS Color. . . . . . . . . . Uniform golden brown top and bottom. Inside creamy white. Free from yellow or brown spots. Uniform golden brown out- side. Inside creamy Read More …
Most bread and sweet dough recipes have an additional column on the left side of each recipe card for TRUE PERCENTAGES. These are based on the total weight of all the ingredients, the sum of which is 100 percent. Read More …
When asked to serve a large number of people you may feel overwhelmed. The quantity of food required can be staggering and almost unbelievable to the person who cooks for a small family. The secret to successfully preparing enough food Read More …
(Single Strength, Concentrated and Instant) TYPE CAN SIZE AMOUNTS FOR 1 GALLON (128 oz) AMOUNTS FOR 3-1/8 GALLONS (100-4 oz portions) 1. Juice, Canned, Single Strength Apple, cranberry juice cocktail, grape, grapefruit, grapefruit and orange, orange, pineapple, tomato Read More …
Nonfat Dry Milk (Conventional) + Water= Fluid Skim Milk 1-2/3 tbsp 1/2 cup 1/2 cup 3 tbsp 1 cup 1 cup 1-2/3 oz (6 tbsp) 1-7/8 cups 2 cups 3-1/4 oz (3/4 cup) 3-3/4 cups 1 qt Read More …
All quantities in the Measures column of the recipes should be sifted before measuring. If flour weights rather than measures are used, the flour should be sifted after weighing to aerate the flour and to remove any foreign particles. BREAD Read More …
The following chart for measures permits easy adjustments of recipes to yield the number of portions actually needed. Since recipes are based on 100 portions, find the amount as specified in the recipe under column headed 100 portions and then Read More …
The following chart for weights permit easy adjustment of recipes to yield the number of portions actually needed. Since recipes are based on 100 portions, find the amount as specified in the recipe under the column headed 100 portions, and Read More …
The following chart is meant as a guideline to help you create your buffet with as little stress as possible. You know your guests best and can increase or decrease the amount of food slightly to suit the occasion. This Read More …
20 – 25 Servings 50 Serving pre dinner appetizers (optional) 2 large bags tortilla chips, salsa, cheese etc. to go with theseor veggies & 3 c. dipor indiv. appys, 2-3 per person,4-5 kinds 3-4 lb. asstd. cheese Read More …
Summary Successfully converting recipes for large-bath production requires understanding basic principles such as volumetric and weight measurements, conversion factors, and surface and volume. Key Issues During the early stages of product development, it is generally advisable to work with small Read More …
Capriole Banon – USA; stunning chevre wrapped in macerated chestnut leaves To determine how much cheese you’ll need for a party, answer the following questions: How many people? Count each adult as one, each child as one-half. Multiply the total Read More …
The purpose of an antibrowning agent is to prevent browning and maintain color and crispness in fresh potatoes and fruits. DIRECTIONS FOR USE Dissolve 1-3/4 ounces (3 tablespoons) antibrowning agent per gallon of cold water in a clean stainless steel, Read More …
Proper storage and handling procedures for frozen foods is essential for keeping foods safe and palatable. Some foods, such as vegetables, do not need to be thawed before cooking. Many recipes require meat to be only partially thawed or tempered, Read More …
A garnish is a food item or part of a food item featured in such a way as to enhance the food served. Garnishing is an art. It can be done well with little time or effort by following a Read More …
Fruit bars provide important sources of nutrients such as Vitamins A and C, and fiber. All fruits are low in fat and calories and none contain cholesterol. They may be set up for service at breakfast, lunch, dinner and brunch Read More …
These amounts are calculated to serve 100- they already include appropriate extra to allow for seconds. SALADS AT DINNER FOR 100 Option 1:Potato orPasta Salad 35 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) OR Pasta salad Read More …
FOR PLANNING PURPOSES This is extremely useful information if you are costing out a menu or if you have a food service ‘formula’ recipe that lists ingredients by weight and you want to convert the recipe to cups etc. Read More …
Recipe Conversion Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield Read More …
This chart represents a list of foods, and how much is needed to serve 100 People. Amount Measure Ingredient 2 gallons Applesauce 3 gallons String beans 2 gallons Baked beans 24 pounds Beets (cooked) 2 pounds Butter 12 Loaves of Read More …
SANITARY PRECAUTIONS: Fresh clean eggs only should be accepted from supply points. DO NOT ACCEPT DIRTY or DIRTY, CRACKED EGGS. Fresh eggs should be refrigerated until ready to use. Under no circumstances should fresh eggs be stored unrefrigerated. Frozen whole Read More …
The following information is provided as a guide in developing familiarity and creativity with using herbs. Start with a small amount, taste, then add more if necessary. Suggestions for Use Basil Mildly peppery with a trace of mint and cloves Read More …
The tilting fry pan is a versatile piece of equipment. Although usually described as an oversized skillet because of its large flat cooking surface, this piece of equipment can perform almost any type of cooking except deep fat frying. The Read More …
Use of steamers in quantity food preparation can save cooking time, labor, help maintain appearance of food, and preserve nutrients normally lost by other cooking methods. Steamers are ideal for batch preparation. Foods may be steamed and served in the Read More …
A microwave oven heats, cooks, or thaws food by means of short energy waves called microwaves. Oven-proof glass, paper, oven-proof dinnerware and plastic are transparent to microwaves and will permit microwaves to pass through them with little or no absorption. Read More …
ONIONS Dehydrated, chopped and dehydrated compressed, chopped onions maybe used in any recipe which specifies “onions, dry, chopped or sliced.” REHYDRATION GUIDE: Dehydrated Onions + Water(70-90°F.) = Rehydrated Onions OR Dry Onion Equivalent* Dehydrated, chopped onions 2 Read More …
TSP TBSP FLUID OUNCES CUPS SCOOPS LADLES FLUID MEASURE 3 1 1/2 1-1/2 3/4 1-No. 40 2 1 1-No. 30 Size 0 2-2/3 1-1/3 1-No. 24 3 1-1/2 1-No. 20 4 2 1/4 1-No. 16 Size 1 5-1/3 2-2/3 Read More …
HACCP System: A food safety system that identifies hazards and develops control points throughout the receiving, storage, preparation, service and holding of food. This system is designed to prevent foodborne illness. Critical Control Point (CCP): A point in a specific Read More …
Turkey- Average 6 ounce Servings Per Pound Whole Turkey 1.4 Bone-in Turkey Breast 1.6 Thighs 1.4 Drumsticks 1.3 Wings 1.1 Boneless Breast 2.0 Boneless Thigh 2.0 Boneless Turkey Roast 2.0 Cutlets/Slices 2.0 Tenderloins/Fillets 2.0 Ground Turkey 2.0 Deli/Cooked Turkey Read More …
CAN SIZE AVERAGE NET WEIGHT OR FLUID MEASURE PER CAN (SEE NOTE) AVERAGE CUPS PER CAN APPROX. CAN PER CASE NO. CANS EQUIV. NO. 10 CN No. 10 6 lb 8 oz 12-1/2 6 1 No. 3 cyl 3 Read More …
1. Measure or weigh quantities of water and coffee carefully. Prepare only in amounts necessary to maintain continuous service. Urn coffee held 1 hour or longer and automatic coffee maker coffee held 30 minutes or longer deteriorates in flavor and Read More …