Medical Dietetics 4200 and 6889 Standardized Recipes

Describe 3 ways you could reduce the cost/serving. (Costing and Cost Impacts)

One way that you could reduce the cost/serving would be to do inventory checks and to be efficient
with materials in that regard. Only getting the necessary ingredients and keeping track of what we
already had would eliminate extra materials going into purchasing orders. Another way would be by
providing staff training on how to eliminate waste with prep work. This would save materials and
require less purchasing quantities. A third way would be by choosing lower priced materials that
provided similar quality products. This would require some experience and trying different ingredients
to determine which priced product makes the most sense to buy and which one would lower the cost.

Describe 3 ways you could improve the sustainability of these standardized recipes. Provide detail
supporting your methods. (Sustainability)

One way to improve the sustainability of the recipes are by putting the scraps and trimmings from fresh
vegetables into a compost area. This reduces waste and makes each part of the vegetable useful. The
restaurant could have a little composting area outside where at several points throughout the day,
waste containers designated for these materials could be emptied into them. Another way could be by
ordering things like meat and produce from more local farm sources. This would decrease
transportation and reduce the environmental impact that comes with it. The last way could be by using
biodegradable containers to serve the food in. We could use similar material as the chipotle or BIBIBOP
bowls which are made from recycled materials and break themselves down over time.

Self-Reflection Questions: (Self Reflection)

1. What skills were the most valuable to this assignment?

The skills most valuable to this assignment were definitely the foodservice math skills that we worked
on a little bit in class. We still felt a little unsure of how to do several of them, and this assignment
definitely helped, but we know that more practice is still necessary to mastering it.

2. What was the most challenging part of the assignment to master? How could you overcome this
challenge in future work?

The most challenging part was probably working with all of the conversions and keeping quantities
straight. It seemed like we were constantly converting amounts to weights and then those weights to
higher quantities for bulk production, and it got a little difficult to organize all of the information at the.
Beginning when we had not established a set process.

3. What still challenges us or what makes sense now?

Many of the calculations needed for this assignment make a lot more sense now, but we did not master
using excel to get the calculations done quickly, which took a lot of time to do them by hand.
 4. What are you most proud of in this assignment?

We are very proud of the work that we put into this assignment because it was a pretty tedious process,
but we feel we put a lot of effort in and learned a lot about how much work it is to manage purchasing
and recipe building in foodservice.

INGREDIENT ORIGINAL PERCENT WEIGHT WEIGHT AMOUNT AP PRICE PER PRICE PRICE FOR
AMOUNT - 12 YIELD CONVERSION FOR 12 FOR 100 NEED CONTAINER PER OZ. 100
SERVINGS SERVINGS SERVINGS SERVINGS
GRASS-FED 2 lbs 85 16 oz per lb 32 oz 267 oz 314.12 $59.75 (160 $0.37 $117.30
GROUND BEEF oz oz)
WHOLE WHEAT 5.5 cups 100 8 oz per cup 44 oz 367 oz 367 oz $19.99 (320 $0.06 $22.02
ELBOW oz)
MACARONI
***CHICKPEA 5.5 cups 100 8 oz per cup 44 oz 367 oz 367 oz $37.97 (174 $0.22 80.74***
NOODLES oz)
ZUCCHINI (DICED) 3 cups 78 8 oz per cup 24 oz 200 oz 256.4 $39.99 (596 $0.07 $17.20
oz oz)
MEDIUM ONION, 2 cups 68 8 oz per cup 16 oz 133 oz 195.6 $52.99 (400 $0.13 $25.91
DICED oz oz)
GARLIC, MINCED 2 tsp 87 6 tsp per oz 0.33 oz 2.75 oz 3.16 oz $8.00 (16 oz) $0.50 $1.38
BEEF BONE 3 cups 100 8 oz per cup 24 oz 200 oz 200 oz $41.99 (384 $0.11 $21.87
BROTH oz)
TOMATO PASTE 2 Tbsp 100 3.8 Tbsp = 1 0.53 oz 4.42 oz 4.42 oz $32.09 (654 $0.05 $0.22
oz oz)
SHREDDED 3 cups 100 8 oz per cup 24 oz 200 oz 200 oz $61.99 (320 $0.19 $38.74
CHEDDAR CHEESE oz)
***VEGAN 3 cups 100 8 oz per cup 24 oz 200 oz 200 oz $109.99 (320 $0.34 68.74***
CHEESE oz)
SALT 2 tsp 100 6 tsp per oz 0.33 oz 2.75 oz 2.75 oz $11.99 (160 $0.07 $0.19
oz)
PEPPER 2 tsp 100 6 tsp per oz 0.33 oz 2.75 oz 2.75 oz $32.19 (80 $0.40 $1.11
oz)
RED PEPPER 1 tsp 100 6 tsp per oz 0.17 oz 1.42 oz 1.42 oz $19.19 (64 $0.30 $0.43
FLAKES oz)
Total Cost for 100 Servings: $246.37

Total Cost for 1 Serving: $2.46

EQUIPMENT:

Stovetop, knife, cutting board, wooden spoon, serving utensils

HACCP:

Beef should be cooked to minimum internal temperature of 155 degrees F for 15 seconds. Food
should be held at a temperature of at least 135 degrees F and can be held without temperature for
up to 4 hours.
 DIRECTIONS:

1. In a large pot set over medium high heat, add onion and beef. Season with salt and pepper. Cook until
brown all over, breaking up the meat as you go, about 10 minutes. Stir in the minced garlic, cook for
another minute.
2. Add the pasta and zucchini and toss to coat, then pour in the broth. Add the tomato paste and stir to
combine. Season with salt.
3. Bring to a gentle boil over medium high heat. Simmer 5-8 minutes until the pasta is al dente, stirring
often.
4. Stir in the cheese and cook for another few minutes until very creamy. Add red pepper flakes.
5. Divide the pasta among bowls and enjoy!

Yield: 22 cups
Serving Size: 1.83 cups
INGREDIENT ORGINAL PERCENT WEIGHT WEIGHT AMOUNT AP PRICE PER PRICE PRICE FOR
AMOUNT - YIELD CONVERSION FOR 10 FOR 100 NEED CONTAINER PER OZ. 100
10 SERVINGS SERVINGS SERVINGS
SERVINGS
PASTA SALAD
TRICOLOR ROTINI 2 lbs 100% 16 oz per lb 32 oz 320 oz 320 oz $11.49 $0.07 $22.40
PASTA (160 oz)
MEDIUM BELL 1 cup 59% 8 oz per cup 8 oz 80 oz 135.59 $27.99 $0.16 $21.56
PEPPER, SLICED oz (176 oz)
ZUCCHINI (SLICED) 1 cup 78% 8 oz per cup 8 oz 80 oz 102.56 $39.99 $0.07 $7.12
oz (596 oz)
CHERRY 1 cup 90% 8 oz per cup 8 oz 80 oz 88.89 $29.93 $0.07 $6.65
TOMATOES, oz (400 oz)
HALVED
BLACK OLIVES 1 cup 100% 8 oz per cup 8 oz 80 oz 80 oz $35.09 $0.05 $4.29
(SLICED) (654 oz)
GRATED 1 cup 100% 8 oz per cup 8 oz 80 oz 80 oz $92.99 $0.29 $23.25
PARMESEAN (320 oz)
CHEESE
FRESH 1 cup 100% 8 oz per cup 8 oz 80 oz 80 oz $33.99 (96 $0.35 $28.33
MOZZARELLA oz)
BALLS, CHOPPED
FRESH PARSLEY 1/3 cup 100% 8 oz per cup 2.67 oz 26.7 oz 26.7 oz $30.49 (64 $0.48 $12.72
oz)

HOMEMADE
DRESSING
RED WINE VINEGAR 1/3 cup 100% 8 oz per cup 2.67 oz 26.7 oz 26.7 oz $41.99 (64 $0.66 $17.62
oz)
EXTRA VIRGIN 1/2 cup 100% 8 oz per cup 4 oz 40 oz 40 oz $22.86 $0.45 $18.00
OLIVE OIL (50.7 oz)
SALT 1/2 tsp 100% 6 tsp per oz 0.083 oz 0.83 oz 0.83 oz $11.99 $0.07 $0.06
(160 oz)
GROUND BLACK 1/2 tsp 100% 6 tsp per oz 0.083 oz 0.83 oz 0.83 oz $32.19 (80 $0.40 $0.33
PEPPER oz)
DRIED OREGANO 1/2 tsp 100% 6 tsp per oz 0.083 oz 0.83 oz 0.83 oz $2.72 (4 $0.68 $0.56
oz)
Total Cost for 100 Servings: $162.89
Cost per Serving: $1.63

EQUIPMENT:

Stovetop, whisk, knife, cutting board, refrigerator, serving utensils

HACCP:
Can be held without refrigeration for 6 hours (starting at the time it was taken above 41
degrees F), must be kept at 41 degrees Fahrenheit (food must not reach 70 degrees C or higher)
DIRECTIONS:

1. Bring a large pot of water to a boil and once boiling add pasta. Cook until tender (7-10
minutes). Drain and rinse well with water.
2. During the time the pasta is cooking, make the dressing. Combine red wine vinegar,
salt, pepper, oregano, and olive oil. Whisk until blended and add cooked pasta. Mix
well.
3. Chop bell peppers, zucchini, tomatoes, black olives into small cubes. Stir chopped
vegetables into pasta and dressing mixture. Add parmesan, mozzarella, and herbs.
4. Refrigerate for at least 30 minutes and serve.

Yield: 16 cups
Serving Size: 1.6 cups