20 to 30 min. 350 Degrees # of Rolls Measurements 25 50 75 100 Yeast Tablespoons 1-1/2 3 4-1/2 6 Warm Water Cups 1-1/2 3 4-1/2 6 Sugar Cups 1/2 1 1-1/2 2 Oil Cups 1/2 1 1-1/2 2 Dry Read More …
Sweet Roll Dough for 25, 50, 75 or 100 Rolls
Category: Volume
Conversion of Quantities in Recipes – Measure Conversion Chart
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 …
Toasted Garlic Bread for 100
Servings: 100 Portions (4 Pans) Portions: 2 slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 2 quart (4 lb) Butter or margarine, melted 4 tablespoon (12 cloves) Garlic, dry, minced 200 slices (12 lb) Read More …
12 inch Cheese Pizzas for 100
Servings: 100 Portions (25 Pans) Portions: 1 Piece Each Pan Size: 12-inch Diameter Pans or 18 by 26-inches Sheet Pan 1-1/4 gallon Pizza Sauce, cooked, prepared 7 1/4 tablespoon (1-1/2 oz yeast, active, dry 1-1/2 cup water, warm (105 to Read More …
Conversion of Quantities in Recipes – Weight Conversion Chart
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 …
Toasted Herb Bread for 100
Servings: 100 Portions (4 Pans) Portions: 2 slices each Pan Size: 18 by 26-inch Sheet Pan Temperature: 400 degrees F. Oven 6 cups (3 lb) Butter or margarine, melted 4-1/2 tablespoon nonfat dry milk 1-1/2 cups water 1 teaspoon dehydrated Read More …
Tempura Batter for 100
Yield: 1 gallon Ingredients Weights Measure Flour, wheat, general purpose, sifted 2 lb 12 ounces 2-3/4 quarts Baking powder 1-1/2 ounces 3-2/3 tablespoons Salt 2 ounces 3 tablespoons Eggs, whole, beaten 1 lb 2 ounces 2-1/8 cups (11 eggs) Read More …
White Bread for 100
Servings: 100 Portions (8 Loaves) Portions: 2 slices each Pan Size: 11 by 5 by 3 1/2-inch Bread Pan Temperature: 425 degrees F. Oven 1/4 cup (1-1/4 oz) Yeast, active, dry 1-1/2 cups (11 oz) Water, warm (105 to 110 Read More …
White Bread (Short Time Formula) for 100
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 450F Oven: 375F Oven Ingredients Percent Weights Measure Yeast, active, dry .98 2-1/4 ounces 7 tablespoons Water, warm (105°F. to Read More …
Syrup Glaze for 100
Yield: 1 quart Ingredients Weights Measure Syrup, blended 2 lb 6 ounces 3-1/2 cups Water 2 cups Combine blended syrup and water. Bring to a boil; boil about 5 minutes, stirring constantly. Brush warm glaze over rolls or coffee cakes Read More …
Bacon Omelet for 100
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 3/4 quart (5 lb) bacon, fried until crisp, drained, chopped 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, Read More …
Asparagus and Parmesan Frittata for 24
This recipe tor 24 servings is sure to be the “star’ at your next buffet. 72 extra-large egg whites or 6 cups Egg Exchange 1-1/2 cups nonfat or lowfat milk 3/4 cup sliced green onion 1 tablespoon crushed, dried basil Read More …
Whole Wheat Bread (Whole Wheat Flour Short Time Formula) for 100
Yield: 100 portions (8 loaves) Each Portion: 2 slices Pan Size: 10-1/2 x 5 x 3-1/2 inch bread pan Temperature: 375F Oven Ingredients Weights Measure Yeast, active, dry 2-1/4 ounces 7 tablespoons Water, warm (105°F. to 110°F.) 1 lb 2 Read More …
Egg and Milk Wash for 100
Ingredients Weights Measure MILK, NONFAT, DRY 1/2 ounce 3 tablespoons WATER 12-1/2 ounces 1-1/2 cups EGGS, WHOLE, FROZEN 4-2/3 ounces 1/2 cup Combine milk and water; mix until thoroughly blended. Add eggs; whip until well blended. Brush on Read More …
Buffet Food Amounts Chart for 100 to 150 People
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 …
Crunchy Chicken Casserole for 40
Plan ahead, this needs to be made the night before! 20 cups cubed cooked chicken 1 package (2 lb.) elbow macaroni, cooked and drained 6 jars (6 oz.; each) sliced mushrooms, drained 2 jars (4 oz., each) diced pimientos, drained Read More …
Buffet Food Amounts Chart for 20 to 50 People
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 …
Cabbage Rolls for 250
8 lbs. ground beef 8 lbs. ground pork 5 lbs. onions, finely diced 8-10 heads cabbage plus one extra 8 tablespoon salt 8 teaspoon black pepper 2 teaspoon paprika Garlic (optional), and season to taste 12 cups uncooked rice, washed Read More …
Broccoli and Ham Hot Dish for 100
4 boxes chopped frozen broccoli 4 medium onions, chopped 6 cups raw rice 4 teaspoon Worcestershire sauce 2 large (51 oz.) cans cream of chicken soup 2 large (51 oz.) cans cream of celery soup 3 cups milk 5 lbs. Read More …
Bean and Cheese Dip for 60
1 #10 can of Que Bueno Nacho Cheese Sauce (medium hot) 2 #10 cans of Rosarita refried beans 6 Pounds of stone ground round tortilla chips In a 12 quart (or larger) pot, dump the Cheese Sauce and Refried Beans. Read More …
Eggs A La King With Mushrooms for 100
Servings: 100 Portions (4 1/4 Gallons) Portions: 2/3 Cup plus 1 Slice Toast 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 cups (1 lb 8 oz) butter or margarine, melted 3/4 cup (1 lb) peppers, Read More …
Eggs A La King for 100
Servings: 100 Portions (4 1/4 Gallons) Portions: 2/3 Cup plus 1 Slice Toast 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 cups (1 lb 8 oz) butter or margarine, melted 3/4 cup (1 lb) peppers, Read More …
Deviled Eggs for 100
Servings: 100 Portions Portions: 2 Halves Each 100 eggs, hard cooked 1 cup (8 oz) mustard, prepared 2 teaspoon salt 1 cup (8 oz) relish, pickle, sweet, drained 3 cups (1 lb 8 oz) salad dressing 1 tablespoon paprika, ground Read More …
Creamed Eggs for 100
Servings: 100 Portions (4 1/4 Gallons) Portions: 2/3 Cup Each 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 3/4 cups (1 lb 14 oz) butter or margarine 1-1/2 quart (1 lb 4 oz) flour, wheat, Read More …
Developing Large Batch Recipes
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 …
Egg Wash for 100
Ingredients Weights Measure EGGS, WHOLE, FROZEN 8 ounces 3/4 cup MILK, NONFAT, DRY 7/8 ounces 1/4 cup WATER 1 lbs 2 cups Combine eggs, milk, and water; mix well. CCP: Refrigerate at 41 F. or lower until ready Read More …
How To Buy Cheese For A Crowd
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 …
Appetizers Plan for 100
100 Servings General information Appetizers served before a buffet or full dinner are OPTIONAL. They just fill-in, helping the really hungry and the drinker. They DO reduce the intake of dinner food, but only about 10%. If you do Read More …
Ham Omelet for 100
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 quart (4 lb) ham, canned, chopped 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 teaspoon pepper, black 2 cups (1 Read More …
Ham and Cheese Omelet for 100
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 3 quart (4 lb) cheese, grated or shredded 1-1/2 quart (2 lb) ham, canned, chopped 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) Read More …
Griddle Fried Eggs for 100
Servings: 100 Portions Portions: 2 Eggs Each Temperature: 325 degrees F. Griddle 200 eggs, whole 2 cups (1 lb) bacon fat or shortening, melted Break 2 eggs into a small bowl. Fry eggs “to order” on a lightly greased griddle. Read More …
Guidelines for Use of Antibrowning Agents (Non Sulfiting Agents)
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 …
Eggs Au Gratin for 100
Servings: 100 Portions Portions: 2/3 Cup Each Pan Size: 18 by 24-inches Roasting Pan Temperature: 325 degrees F. Oven 1-3/4 quart (2 lb) milk, nonfat, dry 9 1/3 quart water, warm 3 3/4 cups (1 lb 14 oz) butter or Read More …
Guidelines for Handling Frozen Food
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 …
Guidelines for Garnishes
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 …
Green Pepper Pizza for 100
Servings: 100 Portions (4 Pans) Portions: 1 Piece Each Temperature: 450 degree F. Oven 1 gallon Pizza Sauce, cooked, prepared 5 tablespoons (1-1/2 oz yeast, active, dry 1 cup water, warm (105 to 110 degrees F.) 1-1/4 quart water, cold Read More …
Guidelines for Fruit Bars
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 …
Egg White Wash for 100
Ingredients Weights Measure EGG WHITES 5-2/3 ounces 1/2 cup WATER 1-1/8 lbs 2-1/4 cups Beat egg whites and water together. CCP: Refrigerate at 41 F. or lower until ready for use. Brush over shaped dough before or after Read More …
Food Quantities for 100
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 …
EZ Baked Beans for 200
6 gallon cans pork and beans 3 lb. brown sugar 3 (32 oz.) bottles catsup 1 pint prepared mustard 1 lb. bacon 1 package frozen chopped onions Salt and pepper to taste Mix all ingredients together. Bake at 350 degrees Read More …
Food Conversions from Pounds to Cups
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 …
Egg and Water Wash for 100
Ingredients Weights Measure EGGS, WHOLE, FROZEN 7-5/8 ounces 3/4 cup WATER 1 lbs 2 cups Combine eggs with water. Whip until well blended. Brush on pies. Allow to dry before baking. CCP: Refrigerate at 41 F. or lower Read More …
Information for Standardized Recipes
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 …
How Much Food To Serve 100
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 …
Guidelines for Using Eggs
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 …
Mushroom Omelet for 100
Servings: 100 Portions (2-1/2 Gallons) Portions: 1 Omelet Each Temperature: 325 degrees F. Griddle 4-Jumbo can (4 lb) mushrooms, canned, sauté ed in butter, chopped or sliced 2-1/2 gallon (200 eggs) Eggs, whole 4 2/3 tablespoon (3 oz) salt 2 Read More …
Guidelines for Using Herbs
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 …
Hard Cooked Eggs for 100
Servings: 100 Portions Portions: 2 Eggs Each 200 eggs (20 lb) eggs, whole enough to cover – water, hot Cover eggs with hot water. Bring to a boil; reduce heat and simmer 10 to 15 minutes. DO NOT BOIL. Remove Read More …
Guidelines for Use of Tilting Fry Pans
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 …
Homemade Pancake Maple Syrup for 100
2 quart (8 cups) water 1-1/2 oz corn starch 6 lb brown sugar 1/4 teaspoon salt 1 1/3 tablespoon mapeline flavoring Combine first 4 ingredients. Bring to a boil, reduce to a simmer and cook 10 minutes or until thickened. Read More …