UC Davis Dining Services

STANDARDIZED RECIPE FORM

Recipe Name: Potato Cheese Soup Major Equipment: 20 gal Steam-jacketed kettle,
10 gal Tilting skillet,
Yield: 200 portions or 12.5 gal 60 qt Immersion blender
Portion size: 1 cup (8 oz) Temperature:
Portion Utensils: 8 oz ladle Cooking Time:

Ingredient: Amount (produce AP): Procedure:

Volume Weight Count
Potatoes, diced 26 lbs, 12 In 20 gallon steam-jacketed kettle, cook potatoes and
Carrots, sliced oz carrots until tender in salted water to cover.
Salt 9 lbs Do not drain. Reduce heat to simmer.
cup + 1 Tbsp
Heat oil in 10 gallon tilting skillet. Saut onions and
Oil 1 cups
10 lbs garlic in oil until soft.
Onions, diced
3 oz Stir into kettle with potatoes, carrots and water.
Garlic, chopped
Puree vegetables with 60 qt immersion blender.
Stir in milk, pepper, and parsley. Bring to 180 - 190F.
Milk 3 gal + 3 qt
Pepper 1 Tbsp + 2 tsp
Fresh parsley, 2 13 bunches
chopped
Add cheese and stir until melted.
Sharp cheddar 3 lbs, 12 oz
cheese, shredded
Serve with 8 oz ladles into heated bowls.
Notes:
Hot-hold at 135 F or above for service. For cook-chill or to store leftovers: Cool in small batches to 70 F within 2 hours,
and then to 41 F or lower within 4 hours. When reheating: Reheat to 165 F within 2 hours. Keep at 165 F or above for
at least 15 seconds. Do not mix old and new batches. Do not reheat more than one time.
Butter can be substituted for all or part of the oil.
 Recipe Costing Form

Recipe Name: Potato-Cheese Soup Food Cost %: 30%

Yield: 200 portions or 12.5 gal Cost Per Portion: $0.395
Portion Size: 8 oz Selling Price: $1.32

Recipe Quantity (AP)

Ingredient: Cost Total Cost
(complete only ONE column for each)
APC/unit
Volume Weight Count
(AP Cost)
1.
Potatoes 26.75 lbs $5.49/10 lbs $14.68575
2.
Carrots 9 lbs $4.39/5 lbs $ 7.902
3.
Onions 10 lbs $4.39/3 lbs $14.63333
4.
Garlic 3.25 oz $0.60/lb $ 0.12188
5.
Parsley 2 13 bunches $2.19/bunch $ 5.11
6.
Milk 3.75 gal $4.39/gal $16.4625
7.
Cheddar cheese 3.75 lbs $9.87/2 lbs $18.50625
8.
Oil 1.75 cups $2.99/48 oz $ 0.87208
9.
Salt 9 oz $0.89/26 oz $ 0.30838
10
Pepper 0.41667 oz $8.79/7.75 oz $ 0.47258

Total Recipe Cost: $79.075

Costing Definitions:

Cost per Portion: The cost of each serving. Total recipe cost divided by the number of portions.
Selling Price: Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
Food Cost %: An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
Recipe Quantity: List all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
APC/unit: As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
Total cost: The total cost of each ingredient used.
Recipe cost: The total of all items in the total cost column. This represents the total estimated cost of the recipe.
 Recipe Enlargement Form
Factor Method: Original servings/size: 10, 8 oz servings
Enlarge the original recipe to 200 servings by using the factor method. Factor: 20
Calculate to six decimal places and round off to five decimal places.
Your final measures should be in simplified measures and rounded off following rounding rules.

Change to measure & simplify

Ingredients Original recipe Convert to weight Multiply by factor
(all produce is AP)

1 Potatoes 4 medium 1.333333 lb 26.66667 lb 26 lbs, 12 oz

2 Carrots 2 0.444444 lb 8.88889 lb 9 lbs

3 Onion 1 0.5 lb 10 lb 10 lbs

4 Garlic 1 clove 0.166667 oz 3.33333 oz 3.25 oz

5 Oil 1 - 2 tablespoons 0.030303 to 0.060606 lb 0.60606 to 1.21212 lb 1.25 to 2.5 cups

6 Milk 3 cups 1.5 lb 30 lb 3 gal + 3 quarts

7 Sharp Cheddar Cheese - 1 cup grated 0.125 to 0.25 lb 2.5 to 5 lb 2 lbs, 8 oz to 5 lbs

8 Salt 2 teaspoons 0.444444 oz 8.88889 oz 9 oz, or 0.75 cup + 1 Tbsp

9 Pepper teaspoon 0.020833 oz 0.41667 oz 2 Tbsp + 2 tsp

1
10 Parsley 1 tablespoon 0.09375 oz 1.875 oz 2 3 bunches