Final Standardized Recipe

Juhi’s BBQ Tofu Bowl

Main Dish

Serving Size: ~ 27 oz

Recipe Yield: 30 servings

Cooking Temperature and Time: 400 degrees F; 30 minutes

Equipment and Utensils needed: oven, measuring cups and spoons, cutting boards, knives,
4 mixing bowls, up to 4 baking sheets, serving utensils and bowls

Ingredients

For the Dressing:

§ 5 cups plain Greek Yogurt
§ 5 oz water
§ 5 oz lemon juice
§ 10 clove garlic, minced
§ 0.42 oz kosher salt

For the Bowls:

§ 160 oz (20 cups/10 packages) extra-firm tofu
§ 2.5 oz paprika
§ 1.0 oz chili powder
§ 1.7 oz ground cumin
§ 1.7 oz garlic powder
§ 1.7 oz kosher salt
§ 0.83 oz ground black pepper
§ .42 oz smoked paprika
§ 2.25 cups olive oil
§ 20 medium sweet potatoes, cut into ½” thick moons
§ 30 cups broccoli
§ 2.5 cup barbecue sauce
§ 10 cup cooked brown rice
§ 10 15 oz can black beans, drained and rinsed
§ 5 cup chopped fresh cilantro
 Instructions

Make the dressing:

Whisk all the ingredients together in a small bowl until emulsified and well-combined; set
aside.

Make the Bowls:

1. Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting
board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven
preheats. Tear the tofu into bite-sized pieces.

2. Arrange 2 racks to divide the oven into thirds and heat to 400°F. Lightly coat a rimmed
baking sheet with olive oil.

3. Meanwhile, place the paprika, cumin, chili powder, garlic powder, half of the salt, half of
the pepper, and smoked paprika in a medium bowl and stir to combine. Pour in half of the
oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a
single layer on the prepared baking sheet.

4. Place the sweet potato and broccoli on a separate baking sheet. Drizzle with the remaining
olive oil, sprinkle with the remaining salt and pepper, and toss to coat. Spread into an even
layer.

5. Roast the tofu and vegetables for 15 minutes. Flip the tofu and sweet potatoes and toss
the broccoli. Rotate the baking sheets between racks and from front to back. Roast until
the tofu and vegetables are lightly browned, about 15 minutes more.

6. Drizzle the tofu with the barbecue sauce and toss to combine. Divide the rice (1/3 cup) and
black beans (5 oz) among serving bowls. Top with the tofu, sweet potato, and broccoli.
Drizzle with the dressing and garnish with the cilantro. Serve warm.
Purchase Request Test 2
 Cost Analysis Test 1

Student Name: Juhi Shah Date: 10/1/19

Recipe Name: BBQ Tofu Bowl Total Recipe Cost: $7.12

Target Yield: 3 Cost Per Serving: 2.37
Portion Descript: Selling Price: $7.00
Portion Size: 27 oz Food Cost Percent: 33.8%
Target Food Cost Percent: 33% (Cost Per Serving / Selling Price) ↑

Ingredient Quantity & Unit Cost

Purchase Price Per Unit

Actual Amount Needed
(Same unit as B & C)

Purchase Price From

(Same unit as B & C)

As Purchased From

(C / D) or (A / D)
Edible Portion %
If A & B Are Not

Amount Needed
Convert A Here

Cost of Actual
Compatible…
From Recipe

Vendor

(E x G)
Vendor

A B C D E F G
16 oz 12- 12 oz 1 16 oz $20.15 $0.14 / oz $2.24
Extra Firm Tofu
2 (8 oz/each) 40 lb bag 1 lb 0.8 .8 lb $29.00 .$0.73 / lb $ 0.58
Medium Sweet Potatos
3 (8oz/each) 20 lb bag 1 1/2 lb 61% .92 lb $35.00 $1.75/ lb $ 1.61
Brocolli
1 Cup 25 lb bag 1/4 lb 1 1/4 lb $17.37 $0.70 / lb $ 0.18
Brown Rice
16 oz 6- 10lb cans 1 lb 1 1 lb $22.05 0.37 / lb $ 0.37
Black Beans
1/4 Cup 1 gallon 1/16 gallon 1 1/16 gallon $11.09 $11.09/gallon $ 0.69
Barbeque Sauce
1/2 Cup 6- 32 oz 2 oz 1 2 oz $25.80 $0.13 / oz $ 0.26
Plain Greek Yogurt
1 tsp 16 oz 1/6 oz 1 1/6 oz $11.70 $0.73 / oz $ 0.12
Cumin
1 tsp 18 oz 1/6 oz 1 1/6 oz $9.06 $0.50 / oz $ 0.08
Chili Powder
1 tsp 24 oz 1/6 oz 1 1/6 oz $12.94 $0.54 / oz $ 0.09
Garlic Powder
2 tsp 18 oz 1/3 oz 1 1/3 oz $10.32 $0.57 / oz $ 0.19
Smoked Paprika
1/2 tsp 18 oz .083 oz 1 .083 oz $15.30 $0.85 / oz $ 0.07
Ground Black Pepper
1 1/4 tsp 3 lbs .013 lb 1 .013 lb $1.96 $0.65 / oz $ 0.01
Kosher Salt
1 Tb 32 oz 1/2 oz 1 1/2 oz $3.13 $0.098 / oz $ 0.05
Lemon Juice
1 1 lb .0136 lbs 1 .0136 lbs $3.85 $3.85 / lb $ 0.05
Clove Garlic

Subtotal $ 6.59
Hidden Cost ( x.08) $ 0.53
Total Cost $ 7.12
 Cost Analysis Test 2
Student Name Juhi Shah Date: 10/29/19

Recipe Name: Juhi's BBQ Tofu Bowl Total Recipe Cost: $75.11
Target Yield: 30 Cost Per Serving: $2.50
Portion Descript: Selling Price: $7.00
Portion Size: 27 oz Food Cost Percent: 33%
Target Food Cost Percent: 33% (Cost Per Serving / Selling Price) ↑

Ingredient Quantity & Unit Cost

Purchase Price Per Unit

Actual Amount Needed
(Same unit as B & C)

Purchase Price From

(Same unit as B & C)

As Purchased From

(C / D) or (A / D)
Edible Portion %
If A & B Are Not

Amount Needed
Convert A Here

Cost of Actual
Compatible…
From Recipe

Vendor

(E x G)
Vendor

A B C D E F G
120 oz 12-12 oz 120 oz 1 120 oz $20.15 $0.14 / oz $16.80
Extra Firm Tofu
20 (8 oz/
40 lb bag 10 lbs 0.8 12.5 lbs $29.00 .$0.73 / lb $9.13
Medium Sweet Potatoes each)
30 (4
20 lb bag 7.5 lbs 0.61 12.3 lbs $35.00 $1.75/ lb $21.53
Medium Broccol Florets oz/each)
10 cups 25 lb bag 2.5 lbs 1 2.5 lbs $17.37 $0.70 / lb $1.70
Brown Rice
160 oz 6- 10lb cans 6- 10lbs cans 1 10lbs cans $22.05 0.37 / lb $3.70
Black Beans
2.5 cups 1 gallon 0.16 gallon 1 0.16 gallon $11.09 $11.09/gallon $1.77
Barbeque Sauce
5 cups 6- 32 oz 40 oz 1 40 oz $25.80 $0.13 / oz $5.20
Plain Greek Yogurt
1.7 oz 16 oz 1.7 oz 1 1.7 oz $11.70 $0.73 / oz $1.24
Ground Cumin
1.0 oz 18 oz 1.0 oz 1 1.0 oz $9.06 $0.50 / oz $0.50
Chilli Powder
1.7 oz 24 oz 1.7 oz 1 1.7 oz $12.94 $0.54 / oz $0.92
Garlic Powder
0.42 oz 18 oz 0.42 oz 1 0.42 oz $10.32 $0.57 / oz $0.24
Smoked Paprika
2.5 oz 18 oz 2.5 oz 1 2.5 oz $10.32 $0.57 / oz $1.43
Paprika
0.83 oz 18 oz 0.83 oz 1 0.83 oz $15.30 $0.85 / oz $0.71
Ground Black Pepper
2.12 oz 3 lbs 0.13 lbs 1 0.13 lbs $1.96 $0.65 / lb $0.08
Kosher Salt
2.25 cups 1L 0.53 L 1 0.53 L $6.78 $6.78/L $3.59
Olive Oil
5 fl oz 32 fl oz 5 fl oz 1 5 fl oz $3.13 $0.098 / oz $0.49
Lemon Juice
10 1 lb 0.136 lb 1 0.136 lb $3.85 $3.85 / lb $0.52
Clove Garlic

Subtotal $ 69.55
Hidden Cost ( x.08) $ 5.56
Total Cost $ 75.11
 Evaluation
Overall, I believe this test recipe project allowed me to consider the steps that are
involved in making just one recipe for an establishment’s menu, and also critically think about
all the factors that can affect the desirability of your recipe. Additionally, I experienced many
obstacles that occurred during preparation and production of my recipe. In my first test of the
BBQ Tofu Bowl, I followed the original recipe very loosely because the instructions were not
specific in terms of how much of each ingredient should be put in each serving. Therefore, to
solidify the measurements for my second test, I had to measure the weight for 2 medium sweet
potatoes, how much was 3 cups of broccoli, and so on. Once I had all of those numbers, I was in
good shape to create the standardized recipe. Since the original recipe made 3 servings, I scaled
up my test recipe to 30, so the math was relatively easy and the end numbers were friendly. After
converting some of the weights (i.e. teaspoons to ounces, pounds to cups), I was able to complete
the purchase request. However, completing the second costing analysis was not as simple. After
the first calculations, I ended with almost a 50% food cost. I couldn’t understand why since in
my first costing analysis, it was only 34%. I decided to adjust some of the ingredients in order to
meet the food cost percent. Thus, I decreased the portion sizes of tofu and broccoli because they
were both the most expensive and also the most in quantity in the recipe. This helped me get my
food cost down to exactly 33%.
Although I was not in the Hot Foods Rotation during the day my test recipe was being
served, I was able to set up the components on the line and demonstrate how the BBQ Tofu
Bowl is constructed. The only big issue we ran into was when weighing how much of each
component (rice, beans, broccoli, sweet potato, tofu, and sauce) should be added to each serving.
This was difficult because we couldn’t find a scoop/utensil that matched the weight on the
standardized recipe; but we were able to approximate the weights. However, this proved to
contribute to the fact that the bowls sold out at 28, even though my recipe was for 30 servings.
Finally, I analyzed the customer’s product evaluations. The average of the scores were fairly
consistent for each category; appearance (5.8), texture (5.5), taste (5.6), and overall rating (5.5).
Surprisingly, most of the critiques were about the taste and amount of the barbeque sauce. There
were also comments about the texture and blandness of the rice and beans. I was pretty satisfied
with how my whole test recipe went because tofu is usually a 50/50 food- you either love it or
hate it. All in all, of course I feel like this recipe could beat out the other tofu bowl we have in
the regular rotation. With some modifications with the portion sizes, spices, and textures, I
believe this would add a trendier option for Bevier Café.
 Personal Evaluation: Updating the Menu
Like anything else in this fast-pace world, Bevier Café needs to keep up with the times
and continue to update menu items. Trends and fads come and go as often as seasons in Illinois.
Thus, adopting a more flexible and trendier menu would prove that Bevier Café is a worthwhile
establishment to dine at year-round. Although it may take some time and money, I think it’s
critical to re-evaluate the menu regularly during the semester to search for improvements or
additions (my BBQ Tofu Bowl?) that can keep Bevier Café the most talked about place on
campus.
 Nutritional Analysis

Source: MyFitnessPal