Recipe Name:

Number of Servings:
Serving Size:
Amount Directions
2 cups
1 cup
0.25 cups
2 tbsp
1
0.25 cups
1 tbsp
Lime juice or lemon juice
Sugar, white or brown
HACCP/Food Safety Notes: Wash hands before, during and after preparation. Store at a temperature of 41
o
F (5
o
C) or lower. Store on top shelf in
refrigerator. When holding, maintain an internal temperature of 41
o
F (5
o
C) or lower. Only use equipment that can maintain this temperature. Do not
store food directly on ice (place on a plate first).
Melon Salsa (original recipe)
Naomi Stamper - Recipe Standardization Assignment - NSFC 430
Melon Salsa
12
0.25 cups (use 2 oz spoodle)
Ingredient
Melon (honeydew, cantaloupe, and/or watermelon), seeded and
chopped into 0.5 inch cubes
In a medium-sized bowl, stir together all ingredients. Taste
and season with more lemon or lime juice or sugar, if needed.
Cover and chill for at least 30 minutes. Serve with grilled or
broiled fish or chicken.
Cucumber, peeled, seeded and chopped into 0.5 inch pieces
Onion, red or white, coarsely chopped
Cilantro or mint, fresh, finely chopped
Jalapeo, seeded, finely chopped
Recipe Name:
Number of Servings:
Serving Size:
Original Amount Factor Amount to Serve 50 Directions
2 cups 4.167 8 cups or 2 qt
1 cup 4.167 4 cups
0.25 cups 4.167 1 cup
2 tbsp 4.167 8 tbsp or 0.5 cups
1 4.167 4
0.25 cups 4.167 1 cup
1 tbsp 4.167 4 tbsp or 0.25 cups
HACCP/Food Safety Notes: Wash hands before, during and after preparation. Store at a temperature of 41
o
F (5
o
C) or lower. Store on top shelf in
refrigerator. When holding, maintain an internal temperature of 41
o
F (5
o
C) or lower. Only use equipment that can maintain this temperature. Do not
store food directly on ice (place on a plate first).
Ingredient
Melon (honeydew, cantaloupe, and/or watermelon),
seeded and chopped into 0.5 inch cubes
In a large-sized bowl, stir together all
ingredients. Taste and season with more
lemon or lime juice or sugar, if needed.
Cover and chill for at least 30 minutes.
Serve with grilled or broiled fish or
chicken.
Cucumber, peeled, seeded and chopped into 0.5 inch
pieces
Onion, red or white, coarsely chopped
Cilantro or mint, fresh, finely chopped
Jalapeo, seeded, finely chopped
Lime juice or lemon juice
Sugar, white or brown
Naomi Stamper - Recipe Standardization Assignment - NSFC 430
Melon Salsa
Melon Salsa (#S-12345)
50
0.25 cups (use 2 oz spoodle)
Recipe Name:
Number of Servings:
Serving Size:
Original Amount Factor Amount to Serve 100 Directions
2 cups 8.33 16 cups or 1 gallon
1 cup 8.33 8 cups
0.25 cups 8.33 2 cups
2 tbsp 8.33 16 tbsp or 1 cup
1 8.33 8
0.25 cups 8.33 2 cups
1 tbsp 8.33 8 tbsp or 0.5 cups
Naomi Stamper - Recipe Standardization Assignment - NSFC 430
Melon Salsa
Melon Salsa (#S-12345)
100
0.25 cups (use 2 oz spoodle)
Ingredient
Melon (honeydew, cantaloupe, and/or watermelon),
seeded and chopped into 0.5 inch cubes
In two large-sized bowls, distribute the
ingredients evenly between the two
bowls. Stir together all ingredients. Taste
and season with more lemon or lime
juice or sugar, if needed. Cover and chill
for at least 30 minutes. Serve with grilled
or broiled fish or chicken.
Cucumber, peeled, seeded and chopped into 0.5 inch
pieces
Onion, red or white, coarsely chopped
Cilantro or mint, fresh, finely chopped
Jalapeo, seeded, finely chopped
Lime juice or lemon juice
Sugar, white or brown
HACCP/Food Safety Notes: Wash hands before, during and after preparation. Store at a temperature of 41
o
F (5
o
C) or lower. Store on top shelf in
refrigerator. When holding, maintain an internal temperature of 41
o
F (5
o
C) or lower. Only use equipment that can maintain this temperature. Do not
store food directly on ice (place on a plate first).