Yield: 100 Portions (8 pans) Each Portion: 2 cookies Temperature: 400° F Oven Pan Size: 18 x 26 inch sheet pan Ingredients Weights Measure Eggs, whole 1 lb 1-7/8 cups (10 eggs) Shortening 1 lb 8 oz 3-1/3 cups Water Read More …
Sugar Cookies for 100
Category: Volume
Banana Cream Pudding (instant) for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 1-3/4 quart (2 lb) milk, nonfat, dry 2 1/3 gallon water 1-No. 10 can (5 lb) vanilla dessert powder, instant 1-1/4 gallon (6 Read More …
Baked Apples with Raisin Coconut Filling for 100
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Baked Apples for 100
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Baked Apples with Mincemeat Filling for 100
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Sweet Potato Pie for 100
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Temperature: 425° F Oven Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, unbaked 13-1 crust Sweet potatoes, canned, vacuum packed 9 lb 4 oz 1-1/2 gal (8-1/4-No. Read More …
Banana Cream Pudding (cornstarch) for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch steam Table Pan 5 3/4 cups (1 lb 10 oz) milk, nonfat, dry 7 1/2 quart water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Toasted Coconut Marshmallow Frosting for 100
Servings: 3 Quarts (1-1/2 Quarts Per Sheet Cake) 1 cup water 1 teaspoon cream of tarter 4-1/2 cups (2 lb) sugar, granulated 3 teaspoon salt 1-1/2 cups (12 whites) egg whites 1-1/2 tablespoon vanilla 1-1/2 quart (1 lb) coconut, chopped Read More …
Winter Fruit Salad for 100
serves 100 Refrigerate 4-8 hours to blend flavors before adding bananas, does NOT keep overnight. 40 red apples, such as Jonathan or Gala, cored and diced 40 green Bartlett or Anjou pears, cored and diced 5 quarts (6+ pounds) fresh Read More …
Banana Butter Cream Frosting for 100
Servings: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) 2-1/2 cups (1 lb 4 oz) butter or margarine 4 3/4 quart (4 lb 12 oz) sugar, powdered, sifted 1 teaspoon salt 2 tablespoon vanilla 2 1/3 cups (1 lb 3 oz) Read More …
Vanilla Soft Serve Yogurt (Dehydrated Vanilla) for 100
Yield: 100 Portions (4-3/4 Gallons) Each Portion: 3/4 Cup (6 Ounces) Ingredients Weights Measure Yogurt mix, dehydrated, vanilla 10 lb 2-5 lb cn Water (40°F. to 60°F.) 2-1/2 gal Stir dehydrated mix into water. Mix thoroughly with wire whip Read More …
Banana Cake for 100
Servings: 100 Portions (2 Pans) Portions: 1 Piece Each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 1-1/2 quart (3 lb) bananas, fresh, peeled, sliced 10 lb cake mix, yellow 1 cup (8 oz) salad oil Read More …
Tapioca Pudding for 100
Yield: 100 Portions (3 pans) Each Portion: 1/2 Cup (4 Ounces) Pan Size: 12 x 20 x 2-1/2 inch Steam Table Pan Ingredients Weights Measure Milk, nonfat, dry 2 lb 13 oz 2-1/2 qt Water, warm 11-1/4 qt Butter Read More …
Baked Chocolate Custard for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 8 1/4 quart water, warm 3 quart (60 eggs) eggs, whole. Read More …
Two Crust Pies for 100
Servings: 100 Portions (17-2 crust pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 9 quart , (8 lb) flour, wheat, pastry, sifted 6 tablespoon (4 oz) salt 2-1/2 quart (4 lb 12 oz) shortening 1-1/4 quart water, cold Read More …
Baked Coconut Custard for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 3 quart (60 eggs) eggs, whole. Read More …
Baked Coconut Rice Pudding for 100
Servings: 100 Portions (4 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 8 oz) rice 1-1/2 gallon water, cold 2-1/4 tablespoon (1-1/2 oz) salt 4-1/2 cups Read More …
Baked Custard for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm 3 quart (60 eggs) eggs, whole. Read More …
Baked Indian Pudding for 25 or 50
For 25 servings 2 9×13 buttered casseroles or one 12×20 steam table pan One hour at 350 degrees– Best served warm Ingredients 24 servings 50 servings Hot water 1 gallon 2 gallons Noninstant Nonfat Dry milk 5-1/2 cups 11 cups Read More …
Baked Apples with Raisin Nut Filling for 100
Servings: 100 Portions (2 Pans) Portions: 1 Apple each Pan Size: 18 by 26-inch Sheet Pan Temperature: 375 degrees F. Oven 100 apples (39 lb) apples, eating, fresh, whole A.P. 2-1/2 quart water, hot 1 cup (8 oz) butter or Read More …
Baked Caramel Custard for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 325 degrees F. Oven 4-1/2 cups (2 lb) sugar, granulated 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/4 quart water, warm Read More …
Chocolate Fudge Frosting for 100
Yield: 2-1/2 Quarts (1-1/4 Quarts Per Sheet Cake) Ingredients Weights Measure Butter or margarine 1 lb 2 cups Shortening 8 oz 1-1/8 cups Sugar, powdered, sifted 4 lb 1 gal Cocoa 8 oz 2-2/3 cups Milk, nonfat, dry 1-3/4 oz Read More …
Banana Cream Puddings (cooking type) for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Banana Cream Pie (dessert powder) for 100
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Banana Cream Filling for 100
Servings: 1-3/4 Quarts (filling for One 2-Layer Sheet Cake) 5-1/2 cups water 1-1/8 cups (5 oz) milk, nonfat, dry 1/2 cup (4 oz) sugar, granulated 1/2 teaspoon salt 9 tablespoon (3 oz) cornstarch 3/4 cup (6 oz) sugar, granulated 1/2 Read More …
Banana Cream Pie (cornstarch) for 100
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Baked Pineapple Cherry Rice Pudding for 100
Servings: 100 Portions (4 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 8 oz) rice 1-1/2 gallon water, cold 2-1/4 tablespoon (1-1/2 oz) salt 4-1/2 cups Read More …
Baked Rice Pudding for 100
Servings: 100 Portions (4 Pans) Portions: 2/3 Cup Each Pan Size: 12 by 20-inch Steam Table Pan Temperature: 350 degrees F. Oven 1-3/4 quart (3 lb 8 oz) rice 1-1/2 gallon water, cold 2-1/4 tablespoon (1-1/2 oz) salt 4-1/2 cups Read More …
Chocolate Marshmallow Sauce for 100
Servings: 100 Portions (3-1/4 Quarts) Portions: 2 Tablespoons Each 1-3/4 cups (8 oz) milk, nonfat, dry 1-1/2 quart water, warm 6 3/4 cups (3 lb) sugar, granulated 3 cups (12 oz) cocoa 1/4 teaspoon salt 2 cups water, cold 1-1/4 Read More …
Chocolate Macaroon Cake (Cake Mixes) for 100
Yield: 100 Portions (5 Pans) Each Portion: 1 slice Temperature: 350°F Pan Size: 16 x 4-1/2 x 4-1/8 inch loaf type pan Ingredients Weights Measure Cake Mix, Devil’s Food 8 lb 12 oz 8-1/2 qt (1-3/4 No. 10 cn) Salad Read More …
Chocolate Icing for 28, 56, 80 or 110
Ingredients Measurement 28 56 80 110 Milk Tablespoon 3 6 9 12 Unsweetened Chocolate Squares 2 4 6 8 Corn Syrup Tablespoon 1 2 3 4 Vanilla Teaspoon 1 2 3 4 Margarine Tablespoon 3 6 9 12 Powdered Sugar Read More …
Chocolate Ice Cream for 100
Servings: 100 Portions (5 Gallons) Portions: 3/4 Cup Each 1 quart (1 lb) cocoa, 1 cup (8 oz) sugar, granulated 3 quart water 1 gallon water 2-No. 10 can (8 lb 8 oz) ice cream mix, dehydrated Mix togeter cocoa, Read More …
Chocolate Glaze Frosting for 100
Yield: 2-1/4 cups Ingredients Weights Measure Sugar, powdered, unsifted 1 lb 3-1/2 cups Cocoa 2 oz 2/3 cup Butter or margarine 2-2/3 oz 1/3 cup Vanilla 1 tsp Water, boiling 1/2 cup (variable) Sift together sugar and cocoa Read More …
Guidelines for Preparing Frostings and Frosting Cakes
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 …
Guidelines for Making Two Crust Pies
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 …
Guidelines for Making Turnovers
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 …
Guidelines for Making One Crust Pies
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 …
Guidelines for Making Dumplings
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 …
Individual Fruits Needed for 100
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 …
Artichoke Hearts for 50
2 cans (3 Kilo -about 7 lbs.) 1/4 cut salad artichokes Arrange in 2 steam table pans. Heat: 1 cup lemon juice 2 tablespoon salt 2 teaspoon oregano 3 teaspoon grated lemon rind 1-1/2 cups minced onion 1/2 teaspoon garlic Read More …
Asparagus Au Gratin for 100
Servings: 100 Portions Portions: 1/2 Cup or 4 to 5 Spears Each 20 lb asparagus, cuts and tips, frozen 2 tablespoon salt 1-1/2 gallon water, boiling 2 7/8 cups (13 oz) milk, nonfat, dry 3 3/4 quart water and reserved Read More …
Baked Beans With Catsup for 100
Servings: 100 Portions (2 Pans) Portions: 1 Cup Each Pan Size: 18 by 24-inch Roasting Pan Temperature: 350 degrees F. Oven 16 lb. beans, kidney, lima or white, dry 5 gallon water, cold to cover (variable) water, hot 9 tablespoon Read More …
Vanilla Cream Pie (cornstarch) for 100
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 5-1/2 cups (1 lb 10 oz) milk, nonfat, dry 7 1/4 water, warm 4-1/2 cups (2 lb) sugar, granulated 1-1/2 tablespoon Read More …
Vanilla Soft Serve Ice Cream for 100
Servings: 100 Portions (3 Gallons) Portions: 3/4 Cup Each 3 gallon Ice milk mix, liquid, fresh, vanilla, chilled Pour mixture into top hopper of mechanical freezer; start dasher motor; turn on refrigeration. Freeze to a temperature of 18 to 22 Read More …
Vanilla Cream Pie (dessert powder) for 100
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 4 oz) milk, nonfat, dry 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, pudding, cooking Read More …
Vanilla Cream Pie (dessert powder, instant) for 100
Servings: 100 Portions (17 Pies) Portions: 1/6 Pie Each Pan Size: 9-inch Pie Pan 17-1 crust pie shells, baked 2 quart (2 lb 3 oz) milk, nonfat, dry 2-1/2 gallon water, cold (50 degrees F.) 1 1/4-No. 10 can (6 Read More …
Vanilla Cream Pie for 100
Yield: 100 Portions (13 pies) Each Portion: 1/8 pie Pan Size: 9 inch pie pan Ingredients Weights Measure Pie shells, baked 13-1 crust Milk, nonfat, dry 1 lb 3 oz 4-1/3 cups Water, warm 11 lb 5 oz 5-2/3 Read More …
Vanilla Cream Puddings (cooking type) for 100
Servings: 100 Portions (3 Pans) Portions: 1/2 Cup Each Pan Size: 12 by 20-inch Steam Table Pan 8 3/4 cups (2 lb 8 oz) milk, nonfat, dry 1-1/2 quart water 3-No. 2-1/2 can (4 lb 8 oz) vanilla dessert powder, Read More …
Apple, Celery, and Pineapple Salad for 100
Servings: 100 Portions Portions: 1/2 Cup Each 1 quart (2 lb) salad dressing 2-1/2 gallon (9 lb) apples, fresh, eating, cored, unpared, diced, 1/2 inch 3 quart (6 lb 12 oz or 1-No. 10 can) pineapple, canned, chunks or tidbits Read More …
Apple and Cabbage Coleslaw for 100
Serves: 90-95 3 cartons (16 ounces, each) sour cream 1 cups sugar 2 tablespoon salt 1 tablespoon pepper 5 teaspoon ground mustard 4 to 5 pounds unpeeled tart apples, julienned 1/2 cups lemon juice 3 large heads cabbage (3-4 pounds, Read More …