CUNY Queens College

Recipe Writing Project

Richal Shrestha
Quantity Food Purchasing, Production and Equipment (FNES 378)
Prof. Judith Batashoff
04/23/2020

STANDARDIZED RECIPE FORM

Recipe Name: Grilled Category: Entrée Recipe # 111

Oven Temperature &
Chicken Breast with Summer Baking Time: N/A
Vegetable Salad
Serving Size: 80g Grilled
Chicken, 1 cup Summer
Vegetable Salad
Yield: 20
INGREDIENTS QUANTITY HACCP GUIDELINES

Grilled Chicken 3.53 lbs CCP: Before handling ready-

Italian Dressing 2.5 cups to-eat foods, such as vegetables,
Teriyaki Sauce 2.5 cups hands must be washed and
Minced Garlic 1 cup, 1 tbsp, 1 tsp clean gloves must be worn.

Corn 3.75 cups CCP: Prepare foods at room

Pepper, diced 3.75 cups temperature in 2 hours or less.
Tomato, diced 3.75 cups
Cucumber, diced 5 cups CCP: Hold cold serving food
Raddish, diced 3.75 cups below 41 degrees Fahrenheit.

Feta Cheese, crumbled 6 tbsp, 2 tsp CCP: Chicken Breast should be

cooked to an internal
Charred Lime Vinaigrette ½ cup, 2 tbsp temperature of 165 degrees
Fahrenheit for 15 seconds.

CCP: Hold chicken breast at

internal temperature of 165
degrees Fahrenheit.

Prep area will be cleaned and

sanitized.
The chicken will be left in the
refrigerator for 30 mins after
mixing in marinating sauce.
The chicken will be placed in
grill right after 30 minutues
until internal temperature
reaches 41 F for 15 seconds.
The vegetables will be washed
and prepped to avoid cross
contamination.
Feta Cheese will be stored in
the refrigerator below 41 F.

STANDARDIZED RECIPE FORM

Recipe Name: Grilled Category: Entrée

Oven Temperature &
 Chicken Breast with Summer Baking Time: N/A Recipe # 111
Vegetable Salad
Serving Size: 80g Grilled
Chicken, 1 cup Summer
Vegetable Salad
Yield: 200
INGREDIENTS QUANTITY HACCP GUIDELINES

Grilled Chicken 35.3 lbs CCP: Before handling ready-

Italian Dressing 200 fl. oz to-eat foods, such as vegetables,
Teriyaki Sauce 200 fl. oz hands must be washed and
Minced Garlic 12 cups, 2 tbsp, 2 tsp clean gloves must be worn.

Corn 37.5 cups CCP: Prepare foods at room

Pepper, diced 37.5 cups temperature in 2 hours or less.
Tomato, diced 37.5 cups
Cucumber, diced 50 cups CCP: Hold cold serving food
Raddish, diced 37.5 cups below 41 degrees Fahrenheit.

Feta Cheese, crumbled 4 cups, 2 tbsp, 2 tsp CCP: Chicken Breast should be
cooked to an internal
Charred Lime Vinaigrette 6.25 cups temperature of 165 degrees
Fahrenheit for 15 seconds.

CCP: Hold chicken breast at

internal temperature of 165
degrees Fahrenheit.

Prep area will be cleaned and

sanitized.
The chicken will be left in the
refrigerator for 30 mins after
mixing in marinating sauce.
The chicken will be placed in
grill right after 30 minutues
until internal temperature
reaches 41 F for 15 seconds.
The vegetables will be washed
and prepped to avoid cross
contamination.
Feta Cheese will be stored in
the refrigerator below 41 F.

DIRECTIONS:
1. Remove thawed chicken from the bag and break apart with a fork.
2. In a bowl, add the Italian dressing, teriyaki sauce and minced garlic; stir to combine.
 3. Add the chicken breast, mix properly then, cover and marinate in the refrigerator for at
least 30 minutes.
4. Preheat oven to 350 degrees Fahrenheit.
5. After 30 mins, spray the grill pan with cooking spray and preheat on the stovetop over
medium high heat for about one minute.
6. Cook on the first side for about 4 minutes and turn the chicken breasts over on the other
side.
7. Cook on the second side for about two minutes, and then place the grill pan into the
preheated oven.
8. Cook in the oven for about 20 minutes, until chicken is cooked all the way through. The
internal temperature at this point need to be 165 F for at least 15 second.
9. Let the chicken rest while prep the summer salad. (approximately 5-7 minutes)
10. In a large bowl, add the corns, peppers, tomatoes, cucumbers and raddish. Then add
charred lime vinaigrette and salt according to taste, mix and add crumbled feta chesse.
Give it a gentle toss until evenly coated.
11. Assemble for service with 80g grilled chicken breast and 1 cup summer vegetable salad.

Recipe Factoring:
New Yield / Original Yield = Factor
For 20 portions, 20 / 1 = 20
For 200 portions, 200 / 1 = 200

Ingredients 1 portion 20 Portions 200 portions

Grilled Chicken 80 g 80*20=1600g= 56.48 oz =3.53lbs 80*200= 16000g= 564.8 oz=35.3lbs
Italian Dressing 2 tbsp 2*20 = 40tbsp = 2.5 cups 2*200 = 400tbsp = 200 fl. oz
Teriyaki Sauce 2 tbsp 2*20 = 40tbsp = 2.5 cups 2*200 = 40tbsp = 200 fl. oz
Minced Garlic 1 tsp 1*20 = 20tsp = 1 cup, 1tbsp, 1tsp 1*200 = 200tsp = 12 cup, 2tbsp, 2tsp

Corn 3 tbsp 3*20 = 60tbsp = 3.75 cups 3*200 = 600tbsp = 37.5 cups
Pepper, diced 3 tbsp 3*20 = 60tbsp = 3.75 cups 3*200 = 600tbsp = 37.5 cups
Tomato, diced 3 tbsp 3*20 = 60tbsp = 3.75 cups 3*200 = 600tbsp = 37.5 cups
Cucumber, diced 4 tbsp 4*20 = 80tbsp = 5 cups 4*200 = 800tbsp = 50 cups
Raddish, diced 3 tbsp 3*20 = 60tbsp = 3.75 cups 3*200 = 600tbsp = 37.5 cups

Feta Cheese, 1 tsp 1*20 = 20tsp = 6 tbsp, 2 tsp 1*200 = 200tsp = 4 cups, 2tbsp, 2tsp
crumbled

Charred Lime ½ tbsp ½*20 = 10tbsp = ½ cup, 2 tbsp ½*200 = 100tbsp = 6.25 cup
Vinaigrette

Edible portion (EP) refers to food in its raw state which has been cleaned out of unwanted
portions like the fat, skins, bones or seeds. Meanwhile, as purchased (AP) refers to the total
quantity of food purchased before any preparation. EP weight will always be less than the AP
weight as this accounts for weight of product after the losses of cooking and processing. The Ep
cost will also always be higher than the AP costs. I think, EP of chicken affected the most cost-
wise as after it was cleaned and visible fats were removed, it weighted less. Canned corn usually
have water in it and in my recipe, we only use corn so after the water was drained, there was less
edible portion of corn. The edible garlic portion was decreased as the garlic needed to be peeled
before minced. I think these 3 items were most affected than the other ingredients.

Edible Portion Calculations for Chicken Breasts:

For 20 portions,
EP = 3.53 lbs
Let’s assume Waste % = 22%, so % yield = 78%
Therefore, AP = EP / yield %
= 3.53 lbs / 0.78
= 4.53 lbs
Waste = AP – EP = 4.53 – 3.53 = 1lb

We need to purchase 4.53 lbs of chicken breast so that we can prepare the recipe with EP of 3.53
lbs of chicken breast when there is 22% waste.

For 200 portions,

EP = 35.3 lbs
Let’s assume Waste % = 32%, so % yield = 68%
Therefore, AP = EP / yield %
= 35.3 lbs / 0.68
= 51.9 lbs
Waste = AP – EP = 51.9 – 35.3 = 16.6 lb

We need to purchase 51.9 lbs of chicken breast so that we can prepare the recipe with EP of 35.3
lbs of chicken breast when there is 32% waste.