DFM 458

Recipe Enlargement, Costing, & Standardization

The instructor will provide a recipe.

Enlargement
Enlarge the recipe to make 150 servings. Use the Factor Method form to enlarge the recipe. Submit TYPED
calculations on the forms provided. If needed, submit typed calculations on a separate page and use the form to
report your answers. Handwritten assignments will not be accepted. For enlarging recipes, you MAY need to
convert some ingredient measures to weight. Use the tables from Food for Fifty (13th edition: Tables 4.2, 4.3,
for example) or other resources provided in class. See the Costing instructions below for yield % links.

Costing
Complete the Costing form based on your recipe. Obtain food costs from your local grocery store, Costco,
Safeway.com, produce price lists on iLearn, etc. When possible, use commercial pricing and NOT retail pricing.
You will need to find the yield % for some food items – in addition to Food for Fifty, the following may help:
 Yields for Meat and Poultry: http://1.usa.gov/1JsZJiB
 Yields for Fruits and Vegetables: http://1.usa.gov/1hO8V4O
 USDA Foods Fact Sheets: http://1.usa.gov/1TtXpfd

Standardization
Develop a standardized recipe for your recipe. Use the format provided and follow the guidelines described in
lecture and on the evaluation sheet attached. The ingredient listing and recipe directions must be standardized
for ease of use by food handlers.

The recipe must be standardized for a larger scale foodservice operation. If the quantities specified cannot be
accommodated using one piece of equipment, then you will have to account for this in your standardized recipe
(e.g., may write instructions to cook in batches, multiple pans, etc.).

You must include proper internal temperatures of potentially harmful foods and cooling and refrigerated storage
instructions. Label HACCP guidelines clearly. Make sure the directions are clear and easy to follow.

Nutrient Analysis
Conduct two nutrient analyses per serving of your recipe using USDA SuperTracker and My Food Diary
(http://www.myfooddiary.com/?source=g_cs_counter&OVKEY=count%20calories&network=s&keyword=count%20calo
ries&matchtype=e&device=c&devicemodel=&adgroup=1037681552&position=1t1&creative=16358561762&gclid=CO7
d2vyapdMCFQ2JfgodXEUErQ) Enter each ingredient as accurately as possible. If the database does not have your exact
ingredient, choose a similar one. When you have entered your recipe into both websites, you need to print out its
nutritional information. For directions explaining how to print out SuperTracker’s Nutrients Report, refer to this video
(2:05-2:30 min. explains how to print): https://www.youtube.com/watch?v=WsU5zN_938c. Also print out the nutritional
label from Calorie Count. (FYI: Many nutrient tracking resources often derive their information from the USDA National
Nutrient Database: http://ndb.nal.usda.gov.)

References
You must include a hard copy of your original recipe in addition to citing its source. For each ingredient, you
need to reference its yield percentages, pricing, and, if applicable, the source for any volume/weight
conversions. Do not forget to cite ServSafe for the HAACP guidelines and temperature! Follow the Department
APA guidelines posted on iLearn. MAKE SURE TO TURN IN THE RUBRIC/EVALUATION SHEET!
Factor Method
Original Recipe Serving Size: 50
Factor Number: 150/50 = 3

Raw Yield
Original Ingredients Multiply Factor Convert to Purchasing Units Prep Amount
%

1 1/3 cup olive oil 1/3 cup x 3 = 1 cup 1 cup olive oil = 8 fl. oz. 1 cup olive oil
1 cup onions = 0.3303 lbs. 9 lbs. x .90 = 8.1 lb.
1 cup onions = 5 oz. = 150 g. x (1 .1 lb. x (16 oz./ 1 lb.) = 1.6 oz or 2
lb./454 g.) = 0.3303 lbs. oz.
1 gal. = 16 cups 1 cup onion = 1 medium onion
2 qts. x 3 = 6 qts.
1 qt. = 4 cups 1 gallon = 16 cups
2 qaurts , and 1/3 cup 1/3 cup x 3 = 1 cup 0.9 or 90%
2 2 qts. = 8 cups 2 qts. = 8 cups
onion, diced 6 qts. = 1.5 gal = Fresh
16 cups + 8 cups + 1 cup = 25 16 cups + 8 cups + 1 cup = 25
1 gal. + 2 qts. + 1 cup
cups cups
25 cups x 0.3303 lbs. = 8.2575 lbs 8 lbs. + 2 oz. as 25 cups = 25
or Medium Onions
9 lbs. Onions
1 cup garlic = 136 g.
3 cups x 136 g. = 408 g. 1 lb. x .87 = .87 lbs
1 cup garlic, minced 0.87 or 87%
3 1 cup x 3 = 3 cups 408 g. x (1 lb. / 454 g.) = 0.89 lbs or
Fresh
or 1 lb. garlic
1 lb. garlic
1 cup tomato paste = 7.9 oz.
1 qts. x 3 = 3 qts.
5 qts. x (4 cups/ 1 qt.) = 20 cups Assume
3 cups x 3 = 9 cups
4 1 quart, 3 cups tomato paste 20 cups + 1 cup = 21 cups 100% 1/105 oz. can + 5/ 12 oz. cans
8 cups = 2 qts.
21 cups x 7.9 oz. =
5 qts. + 1 cup
165 oz. tomato paste
5 16 quarts, and 3 cups water 16 qt. x 3 = 48 qts. 12 gal. + 2 qts. + 1 cup 12 gal. + 2 qts. + 1 cup
3 cups x 3 = 9 cups water
8 cups = 2 qts.
4 qts. =1 gal
50 qts + 1 cup =
12 gal. + 2 qts. + 1 cup
 1 cup ground cumin = 3.38 oz.
Assume
½ cups = 3.38 oz. / 2 = 1.69 oz.
6 ½ cups ground cumin ½ cups x 3 = 1 ½ cups 100% 1 ½ cups ground cumin
3.38 oz. +1.69 =
≈ 5 oz. ground cumin
1 cup ground coriander = 3.35 oz.
¼ cup x 3 = ¾ cup
½ tbsp. x (1 oz. / 5 tbsp.) = 0.1
1 ½ Tbsp. x 3 = 4 ½ Assume
¼ cup, 1½ tablespoons oz. 1 cup +1/2 Tbsp. ground
7 Tbsp. 100%
ground coriander 3.35 oz. + 0.1 oz. = 3.45 oz. coriander
4 Tbsp. = ¼ cup =
Or
1 cup +1/2 Tbsp.
3.5 oz. ground coriander
2 tsp. x 3 = 6 tsp. 2 tbsp. red pepper x (1 oz. /5.67
2 teaspoon red pepper Assume
8 3 tsp. =1 Tbsp. = tbsp.) = 2 Tbsp. red pepper flakes
flakes 100%
2 Tbsp. 0.353 oz. red pepper flakes
¼ cup x 3 = ¾ cup
1 cup dried oregano = 3.05 oz.
1 ½ Tbsp. x 3 = 4 ½ Assume
¼cup, 1½ tablespoons dried ½ tbsp. x (1 oz. / 8 tbsp.) = 0.0625
9 Tbsp. 100% 1 cup + ½ Tbsp. dried oregano
oregano 3.05 oz. + 0.0625 =
4 Tbsp. = ¼ cup =
3.113 oz. dried oregano
1 cup + ½ Tbsp.

1 tsp. x 3 = 3 tsp. = 1 tbsp. x (1 oz. / 1.92 tbsp.) = Assume

10 1 teaspoon sea salt 1 Tbsp. sea salt
1 Tbsp. 0.52 oz. sea salt 100%

2 tsp. x 3 = 6 tsp.
2 teaspoon fresh ground 2 tbsp. x (1 oz. / 4 tbsp.) = Assume
11 3 tsp.= 1 Tbsp. = 2 tbsp. ground black pepper
black pepper 0.50 oz. ground black pepper 100%
2 Tbsp.
3 qts. x 3 = 9 qts. 1 bag brown lentils = 1 lb. 2 gallons + 1 quart
8 qts. = 2 gal 1 gallon = 8 lbs. x 2 gal. = 16 lbs. Assume Dried Brown Lentils
12 3 quarts dried brown lentils 2 gal and 1 qt. + 1 qt. = 2 lbs. = 18 lbs. dried 100%
brown lentils
1 cup mushrooms = 3 oz.
Assume
3 gal. x (4 qts. / 1 gal.) x (4 cups/1
12 qts. = 3 gal 100%
12 quarts, and 2 cups qt.) = 48 cups
13 2 cups = 1 pt. Fresh 3 gal. + 1 pint mushrooms
mushroom, sliced 1 pint = 2 cups
3 gal + 1 pint (use of whole
2 cups = 6 oz.
mushroom)
48 cups x (3 oz. / 1 cup) =

12 quarts, and 2 cups
14
celery, sliced
12 quarts, and 2 cups whole
15
kernel corn, frozen
144 oz. + 6 oz. =
150 oz. mushrooms
2 cups celery = 1 lb.
3 gal. x (4 qts. / 1 gal.) x (4 cups/1
qt.) = 48 cups
1 pint = 2 cups 25 lbs. x 0.75 = 18.75 lbs
12 qts. = 3 gal
48 cups + 2 cups = 50 cups 0.75 or 75% or
2 cups = 1 pt.
50 cups x (1 lb. / 2 cups) = Fresh 19 lbs. celery
3 gal + 1 pint
25 lbs. celery or 19 celery hearts
2 cups = 12.3 oz.
3 gal. x (4 qts. / 1 gal.) x (4 cups/1
qt.) = 48 cups
12 qts. = 3 gal
1 pint = 2 cups Assume 25 bags of frozen whole kernel
2 cups = 1 pt.
48 cups + 2 cups = 50 cups 100% corn
3 gal + 1 pint
50 cups x (12.3 oz. / 2 cup) =
307.5 oz. whole kernel corn
Costing
Menu Item: Alicia’s Lentil Stew Portion Size:
Number of Portions: 150 Selling Price: $0.91 / 0.30 = $3.00 or
$ 3.99
Cost per Portion: $136.51 / 150 = $0.91 Food Cost %: 30%

Recipe Quantity (AP)

Cost

Ingredient (Preparation) Total Cost

Cooked
APC/unit
Weight Volume Count Yield %
(AP Cost)
(Produce)

$4.98/16 fl. oz. 8 fl. oz. x 0.32=

1 Olive oil 8 fl. oz. Assume 100%
32.00¢ / fl. oz. $2.56
9 lbs. x 0.59 =
$5.99/10 lbs.
2 Onion, diced 9 lbs. 85% or 0.85 $5.31 x 0.85 =
59.00¢ / 1 lb.
$4.51
1 lb. x $2.65 =
$5.29 / 2 lbs.
3 Garlic, chopped 1 lb. 87% or 0.87 $2.65 x 0.87 =
$2.65 / 1 lb.
$2.31
105 oz. x 0.03 =
$3.28 / 105 oz. $3.15
3.00¢ /1 oz. 12 oz. x 0.12 =
4 Tomato paste 165 oz. Assume 100%
$1.48 / 12 oz. $1.44(2) = $2.88
12.00¢ / 1 oz. $3.15 + $2.88
$6.03
12 gal. + 2 qts.
5 Water
+1 cup
$2.99 / 2.24 oz. 5 oz. x 1.33 =
6 Ground cumin 5 oz. Assume 100%
$1.33 / 1 oz. $6.65
 $2.89 / 4 oz. 3.5 oz x 0.72 =
7 Ground coriander 3.5 oz. Assume 100%
72.00¢ / 1 oz. $2.52
$2.59 / 1.5 oz. 0.353 oz. x 1.73 =
8 Red pepper flakes 0.353 oz. Assume 100%
$1.73 / 1 oz. $0.63
$2.09 / 0.75 oz. 3.113 oz. x 2.79 =
9 Dried oregano 3.113 oz. Assume 100%
$2.79 / 1 oz. $8.70
$2.57 / 26 oz. 0.52 oz. x 0.10 =
10 Sea salt 0.52 oz. Assume 100%
10¢ / 1 oz. $0.05
$2.89 / 0.62 oz. 0.50 oz. x 4.66 =
11 Fresh ground black pepper 0.50 oz. Assume 100%
$4.66 / 1 oz. $2.33
$15.99 / 20 lb. 18 lbs. x 0.80 =
12 Dried brown lentils 18 lbs. Assume 100%
80.00¢ / 1 lb. $14.40
150 oz. x 0.44 =
$3.49 / 8 oz.
13 Mushrooms 150 oz. 69% or 0.69 $66.00 x 0.69 =
44.00¢ / 1 oz.
$45.54
25 lbs. x 1.00 =
$3.99 / 4 ct. (4 lb.) $25.00 x 0.75 =
14 Celery 25 lbs. 75% or 0.75
$1.00 / 1 lb. $18.75

$0.84 / 12 oz. 307.5 oz. x 0.07 =

15 Whole Kernel Corn 307.5 oz. Assume 100%
7.00¢ / 1 oz. $21.53
Total Recipe Cost: $136.51

Directions: ( Due to high quantity of ingredients, it would be best to do in 2-4 batches, simply divide each ingredient by 2 and procede to
recipe directions)
1. Add 1/2 of the oil, onion, and garlic to a large tilting skillet on low with a lid until the onions are soft and translucent.
2. With a kitchen spoon move the softened onion and garlic to one side of the pan and add the rest of the oil and the can of tomato paste. With the
spoon move the paste in the oil to concentrate the tomato flavor.
3. Transfer sauce into large soup pot
3. Add the water, spices, lentils, and cook for an 1 hour on medium heat with a lid.
4. Add the vegetables, and if necessary add more water depending on the desired thickness of the stew.
5. Continue cooking until the lentils are soft and tender to taste. Lentils take about 20 minutes to cook. Keep checking every 5 minutes, until lentils
are thoroughly cooked. When the stew has finished cooking add the salt.

HACCP GUIDELINES

1. “Foods prepared in large volumes or in advance for next day service usually follow an extended process flow. These foods will pass through the
temperature danger zone more than one time; thus, the potential for the growth of spore-forming or toxigenic bacteria is greater in this process.
Failure to adequately control food product temperatures is one of the most frequently encountered risk factors contributing to foodborne
illness”(FDA).
2. After cooking it is important to avoid time-temperature abuse, hot foods such as Alicia’s Lentil Stew should be above 140 degrees, 40-140 degrees
would be considered the danger zone. In this zone the likelihood of pathogens surviving and growing rapidly is strong.
3. Check/ Monitor temperarure using a thermocouple or thermistor. Should read 140 degrees.
4. If holding make sure to monitor temperature, if the soup drops below 140, it would be best to reheat this soup to avoid it from going into the
danger zoneo again.
5. Cooling & Storage: If there are leftovers let food cool completely but, do not let it sit out for more than 2 hours( past two hours recommended to
throw away), once it is cooled store in refrigerator that is set at below 40 degrees.
Nutrient Analysis—Super Tracker
Alicia’s Lentil Stew / 1 Portion

Kimberly Lopez’s Nutrients Report 03/01/18 - 03/01/18

Your plan is based on a 2200 Calorie allowance.

Nutrients Target Average Eaten Status

Total Calories 2200 Calories 376 Calories Under

Protein (g)*** 46 g 21 g Under

Protein (% Calories)*** 10 - 35% Calories 23% Calories OK

Carbohydrate (g)*** 130 g 75 g Under

Carbohydrate (% Calories)*** 45 - 65% Calories 79% Calories Over

Dietary Fiber 25 g 19 g Under

Total Sugars No Daily Target or 16 g No Daily Target or

Limit Limit
Added Sugars < 55 g 0g OK

Total Fat 20 - 35% Calories 8% Calories Under

Saturated Fat < 10% Calories 1% Calories OK

Polyunsaturated Fat No Daily Target or 3% Calories No Daily Target or

Limit Limit
Monounsaturated Fat No Daily Target or 3% Calories No Daily Target or
Limit Limit
Linoleic Acid (g)*** 12 g 1g Under

Linoleic Acid (% Calories)*** 5 - 10% Calories 3% Calories Under

α-Linolenic Acid (% Calories)*** 0.6 - 1.2% Calories 0.2% Calories Under

α-Linolenic Acid (g)*** 1.1 g 0.1 g Under

Omega 3 - EPA No Daily Target or 0 mg No Daily Target or

Limit Limit
Omega 3 - DHA No Daily Target or 0 mg No Daily Target or
Limit Limit
Cholesterol < 300 mg 0 mg OK

Minerals

Calcium 1000 mg 124 mg Under

Potassium 4700 mg 1779 mg Under

Sodium < 2300 mg 188 mg OK

Copper 900 µg 862 µg Under

Iron 18 mg 8 mg Under
Magnesium 310 mg 139 mg Under

Phosphorus 700 mg 505 mg Under

Selenium 55 µg 14 µg Under

Zinc 8 mg 4 mg Under

Vitamins

Vitamin A 700 µg RAE 66 µg RAE Under

Vitamin B6 1.3 mg 0.7 mg Under

Vitamin B12 2.4 µg 0.0 µg Under

Vitamin C 75 mg 23 mg Under

Vitamin D 15 µg 0 µg Under

Vitamin E 15 mg AT 2 mg AT Under

Vitamin K 90 µg 39 µg Under

Folate 400 µg DFE 360 µg DFE Under

Thiamin 1.1 mg 0.4 mg Under

Riboflavin 1.1 mg 0.6 mg Under

Niacin 14 mg 8 mg Under

Choline 425 mg 114 mg Under

 Table 2. MyFoodDiary

Table 1. MyFitnessPal
 DFM 458 / HTM 448
Evaluation Sheet for Recipe Enlargement, Costing, & Standardization Project
Enlargement & Costing Evaluation
Enlargement using the Factor Method:
Do final amounts/measurements make sense? ___
Calculations are correct
Each error = -2 points 30
Recipe Costing:
Appropriate selling price? ___
Sensible portion size? 40
Calculations are correct? (-2 points for each error)
Enlargement and Costing Comments:

Standardized Recipe Evaluation

Followed the given format, concise, easy to read, lines to separate
ingredients and steps, numbering of steps, etc.
Overall accuracy of procedures as a standardized recipe. ___
Matching used ingredients and cooking steps. 40
Modify descriptions for large quantity production.
Standardization Checklist: Items included will receive 1 point; incorrect/missing items receive no pts.
Recipe name
Yield
Portion size
Serving utensils
Pan size/description/number of pans needed
List of special equipment needed with size, usage times, equipment
Cooking temperature
Cooking method
Cooking time (reasonable estimated time frame)
Total estimated preparation time
Sequential listing of ingredients (in order of use)
Internal temperature
Serving/garnishing suggestions
Storage requirement before and after serving
HACCP instructions
Standardization Comments:

Nutrient Analysis Evaluation

Provided a Nutrients Report for one serving of recipe. ___
Included all ingredients or appropriate alternatives from database.
5 points for each analysis. 10
Nutrient Analysis Comments:

Referencing: If references are missing, points will be deducted from the

corresponding section(s). See instructions for required references. Total: /120
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