MushroomSoup

TotalTime:
55min
Prep: 15 min
Cook: 40 min

Yield:
4servings

Ingredients
1 pound firm white mushrooms
(http://www.foodterms.com/encyclopedia/mushroom/index.html),
cleaned
1 medium lemon
1 tablespoon unsalted butter
(http://www.foodterms.com/encyclopedia/butter/index.html)
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
(http://www.foodterms.com/encyclopedia/cream/index.html)
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

Directions
Sprinkle the mushrooms with lemon juice. In a food processor
(http://www.foodterms.com/encyclopedia/food
processor/index.html), coarsely chop them.
Melt the butter in a heavy saucepan and lightly saute the shallots. Add
the mushrooms, thyme, and bay leaf and saute over moderate heat
for 10 minutes, or until the liquid disappears. Add the salt, pepper,
cream, and chicken stock
(http://www.foodterms.com/encyclopedia/stock/index.html) and
bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes
longer, stirring constantly. Correct seasoning to taste.
Serve in warm bowls. Sprinkle with minced parsley.
2014 Television Food Network, G.P. All Rights Reserved.

4/17/2014

Recipe Ingredient Conversion Calculator

Fruit From Washington - Recipe Quantity Calculator

Recipe Adjustment Factor is 37.5 Times Original Amounts (Original Amounts in

parentheses.)

Mushroom soup
37.5 pounds white mushrooms (1 pound)
38 medium lemon (1 none)
2 1/3 cups unsalted butter (1 tablespoons)
4 1/2 cups + 3 tablespoons minced shallots (2 tablespoons)
1/2 cup + 1 tablespoon + 1 1/8 teaspoons dried thyme (1/4 tablespoons)
19 bay leaf (1/2 none)
2 1/3 cups salt (1 tablespoons)
1 cup + 2 tablespoons + 2 1/4 teaspoons ground pepper (1/2 tablespoons)
75 cups heavy cream (2 cup)
56 1/4 cups chicken stock (1 1/2 cup)
2 1/3 cups cornstarch (1 tablespoons)
2 1/3 cups minced parsley (1 tablespoons)
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4/17/2014

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Recipe Conversion Worksheet

Recipe name: Mushroom Soup Original Servings Size: 4
Total Portion: 150 Conversion factor:150/4=37.5

1 pound firm white mushroom:
16oz X 37.5=600oz X 28.35g=17028g

1 medium lemon:
cup= 2 fl oz= 28.35g X 2= 56.70g X 37.5=2126.25g

1 tablespoon unsalted butter:
5g X 3tsp X 37.5=562.5g

2 tablespoons-minced shallots:
5g X 2 X 3tsp X 37.5=1125g

teaspoon dried thyme:
5g X 0.25=1.25g X 37.5=46.88g

bay leaf:
1 bay leaf = tsp
tsp X X 5g X 37.5= 23.44g

1teaspoon salt:
5g X 37.5= 187.50g

teaspoon freshly ground pepper:
5g X X 37.5=93.75g

2 cups heavy cream:
48tsp X 2 cups X 5g X 37.50= 18000g

1 cup chicken stock:
48tsp X 3/2 cups X 5g X 37.50=13500g

1-teaspoon cornstarch dissolved in 1 tablespoon of water:
5g X 37.50= 187.50g

1-tablespoon miced parsley:
5g X 37.50 X 3= 562.50g

UC Davis Dining Services

STANDARDIZED RECIPE FORM

Recipe Name: Mushroom Soup

Special Equipment: steam jacketed kettle

Total Yield (Portions): 150

Total Yield (Weight): 53443.32g
Portion size: 356.29g(12.56ou)
Portion Utensils: Spoon, ladles(8oz)
Ingredients:

Lemon

Cooking Temperature: 70-75degree

Cooking Time: 110min

Amounts:
Volume

Ziying Tan

Preparation Instruction Steps:

Weight
2121.25g

Count
1. Sprinkle the mushrooms with lemon juice. Then use the food
processor to chop them.

Butter,

562.5g

2. Melt the butter in a heavy steam jacketed kettle and then

Shallots

1125g

lightly saut the shallots.

Mushroom,

17028g

3. Add the mushrooms, thyme, and bay leaf and saut over

Thyme,

46.88g

moderate heat for 20 minutes or until the liquid disappears.

Bay leaf

23.44

Salt,

187.50g

4. After 20mins, add the salt, pepper, cream, and chicken stock

Pepper,

93.75g

and bring to a boil. Then reduce the heat and simmer for

Cream,

18000g

40minutes.

Chicken stock

13500g

Cornstarch

187.50g

5. After 40mins, add the cornstarch to the soup and continue to

simmer 20 minutes longer, stirring constantly.

Minced parsley
HACCP Notes

562.5g

Ziying Tan
6.Serve in warm bowls, and sprinkle with minced parsley.

1) Maintain above 135degree F

2) Check and record temperature every two hours
3) Cover the lid, time and label
4) Reheat if it cools down

Last Name: ___________Tan____________ First Name: ________Ziying___________

RECIPE COSTING FORM

Menu Item: __Sweet Potato Casserole___
Total Yield:__50.64lbs(weight)________
Portion Size:____4lbs_____
INGREDIENT
Yams
Sugar, Brown
Cornstarch

QUANTITY

Purchase
Unit cost ($)

Ingredient Cost
($)

37 lbs 8oz

$77.66/12cans

$56.43

$13.72/1case

$3.11

$15.50/1 case

$0.23

0.75oz

$15.25/18oz

$0.67

3 quarts

$22.18/1 case

$4.18

12oz

$13.98/1 case

$0.35

5 lbs 7oz
5 oz

Cinnamon, ground
Nectar, apricot
Margarine, stick

Total recipe cost: $___64.97_____

Cost per Portion: $___3.08_____

Number of Portions: ____200____

Suggested Selling Price

$7.70

Should you make this product or should you buy it ready made? I should
buy it ready made
Why?_Because for a comparable product, it costs 0.7 per
pan(16.98pans/24persons). Compare to $7.70, it is way more convenient and
cheaper than buy it ready made ($0.7)

Ziying Tan

Costing Conversion Worksheet

Menu item: Sweet potato Casserole

Total Yield: 200

Yams:
37lbs 8oz=37.5lbs
37.5lbs/4.3lbs=8.72cans
Ingredient cost:
8.72cans X ($38.83/6cans)=$56.43
Purchase Unit Cost:
8.7cans->9cans->2cases
$38.83 X 2cases= $77.66

Brown sugar:
5lbs 7oz=5.44lbs
12 X 2lbs=24lbs
Ingredient cost:
5.44lbs X ($13.72/24lbs)= $3.11
Purchase Unit Cost:
I case=24lbs, which exceeds 5.44lbs, so $13.72

Cornstarch:
5 oz=5.75oz/16oz=0.36lbs
24 X 1lbs= 24lbs
Ingredient Cost:
0.36lbs X ($15.50/24lbs)=$0.23
Purchase Unit Cost:
1 case=24lbs= $15.50, which exceeds 0.36lbs

Ground cinnamon:
1 tbsp.=5 X 1.5 X 3=22.5g X 0.035oz=0.79oz
Ingredient Cost:
0.79oz
0.79oz X ($15.25/18oz)= $0.67
Purchase Unit Cost:
$15.25


Nectar:
3+0.25=3.25quart
3.25qt X 2pints=6.5pints
6.5pints x 16 fl oz=104 fl oz
Ingredient Cost:
104fl oz / 46oz =2.26oz
2.26oz X ($22.18/12oz)=$4.18

Ziying Tan
Purchase Unit Cost:
$22.18 since it only needs one case for 2.26oz

Stick margarine:
12oz=0.75lbs
30 X 1lb=30lbs
Ingredient cost:
0.75lbs X (13.98/30)=$0.35
Purchase Cost:
$13.98 since it only needs one case for 0.75lbs