A LA CARTE SALAD -- MENU SELECTION

EventMaster
Menu Item Code
1 CHEF'S SALAD FT 0391
2 CAESAR SALAD FT 0504
3 SOUTHWEST CHICKEN SALAD FT 0021
SOUTHWEST CHICKEN BREAST FT 0012
AVOCADO RANCH DRESSING FT 0298
4 FRIED CHICKEN SALAD FT 0087
5 TRIOI SALAD FT 0257
TUNA SALAD FT 0367
CHICKEN SALAD FT 0225
GARDEN MIXED GREENS FT 0396
FRESH FRUIT CUP FT 0348
PARMESAN CROSTINI FT 0433
Yield
Portion
Size:
100
1
1
2
Calories Protein Fat Cholesterol Carbohydrates Sodium Calcium
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Each
Micro Greens(1/4 oz. ea.) 8 oz.
Salt 5 tbsp
Balsamic Glaze (0.75 oz. ea.) 1 Gal.
Garlic, Roasted 1/2 cup (= 4 ounce) On small plate place in order 1 tomato, 1 mozz slice, 1 tomato, 1 mozz slice, 1 tomato.
Pepper 3 tbsp Top tower with micro greens and drizzle with basil oil and then balsamic glaze and serve.
Basil, Fresh, chopped 2 cup
Olive Oil(1.5 oz. ea) 1.25 Gal. For Tower:
Fresh Mozzarella, Sliced 1 oz. ea.(2 ea.) 200 ea. For Basil Oil:
Tomato Roma, Sliced 1/4 in.(3 ea.) 300 slices Blend together, basil, oil, garlic, salt and pepper until smooth.
INGREDIENTS
QUANTITY
REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
1. RECIPE PART : This part contains ingredients, requried quantity for each ingredients, and preparation
instructions.
MENU ITEM RECIPE PREPARATION
MENU ITEM: Caprese Tower
Name of the Menu Item
How many guests you need
to serve.
List of Ingredients
Required to Quantity for
each ingredient to serve
the Yield Portion size
indicated #1 .
1
Serving
Size:
1 Ea.
QUANTITY
SERVING
SIZE
PORTION
COST
1 139.86 $
Calcium Remark RECIPE YIELD
* Note: Nutritional Information is indicated for one serving size.
1 Each
PREPARED BY:
1/2 cup = 8 tbsp
1 gal = 128 ounce
1 Med Garlic Head = 2 tbsp
1 cup = 8 ounce
Micro Greens(1/4 oz. ea.)
Salt
Balsamic Glaze (0.75 oz. ea.)
On small plate place in order 1 tomato, 1 mozz slice, 1 tomato, 1 mozz slice, 1 tomato. Garlic, Roasted
Top tower with micro greens and drizzle with basil oil and then balsamic glaze and serve. Pepper
Basil, Fresh, chopped
For Tower: Olive Oil(1.5 oz. ea)
For Basil Oil: Fresh Mozzarella, Sliced 1 oz. ea.(2 ea.)
Blend together, basil, oil, garlic, salt and pepper until smooth. Tomato Roma, Sliced 1/4 in.(3 ea.)
0
PREPARATION INSTRUCTIONS INGREDIENTS
1. RECIPE PART : This part contains ingredients, requried quantity for each ingredients, and preparation
instructions.
2. RECIPE COST CALCULATION PART: This working sheet automatically calculate 1) requried quantity for
each ingredient based on Yield portion size, cost per one serving portion, total cost, and
suggested selling price based on the food cost you desire.
MENU ITEM RECIPE PREPARATION MENU ITEM RECIPE COST CARD
MENU ITEM: Caprese Tower
many guests you need
Serving Size per guest.
Preparation Instructions
"Recipe Quantity" will
item based on the Yield Portion Size or serving size.
If you change the Yield Portion Size at
Recipe part, the yield portion size at Cost
Calculation part will be changed
automatically.
4
Yield
Portion Size:
100
Serving
Portion
0
QUANTITY
/ ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE /
CASE PER
UNIT
TOTAL COST
AS
PURCHASED
2 Ounce 200 200.0 lb 3.82 $ 12.50 lb 47.75 $
1 Ounce 100.00 109.89 lb 0.75 $ 6.87 lb 5.15 $
0.02 cup 2 2.00 lb 7.31 $ 1.00 lb 7.31 $
1.5 Ounce 150 150.00 gal 17.12 $ 1.17 gal 20.06 $
0.005 cup 0.5 0.50 head 0.50 $ 4.00 head 2.00 $
0.03 tbsp 3 3.00 8 oz. Btl 3.62 $ 0.19 btl 0.68 $
0.05 tbsp 5 5.00 48oz.Pk 1.89 $ 0.05 pk 0.10 $
0.75 Ounce 75 75.00 12.9oz. Btl 4.56 $ 75 oz 26.51 $
0.08 Ounce 8 8.00 8 oz. Pk 17.58 $ 1.00 pk 17.58 $
CONDIMENT COST 10%
TOTAL COST OF ITEM
SIDE ITEM
COST
- $ 4.66 $ $139.86
COST PER PERSON
COMBINED MEAL COST
SELLING PRICE PER
PERSON
PREPARED BY:
SUBTOTAL
1/2 cup = 8 tbsp
1 gal = 128 ounce
1 Med Garlic Head = 2 tbsp
1 cup = 8 ounce
Micro Greens(1/4 oz. ea.)
Salt
Balsamic Glaze (0.75 oz. ea.)
Garlic, Roasted
Pepper
Basil, Fresh, chopped
Olive Oil(1.5 oz. ea)
REQUIRED
WEIGHT or
COUNT BY
PURCHASED UNIT
Fresh Mozzarella, Sliced 1 oz. ea.(2 ea.)
Tomato Roma, Sliced 1/4 in.(3 ea.)
0
INGREDIENTS
2. RECIPE COST CALCULATION PART: This working sheet automatically calculate 1) requried quantity for
each ingredient based on Yield portion size, cost per one serving portion, total cost, and
suggested selling price based on the food cost you desire.
MENU ITEM RECIPE COST CARD
Caprese Tower
"Recipe Quantity" will be calculated proper amount for each
based on the Yield Portion Size or serving size.
If your purchased weight is different than recipe quantity unit,
you need to change the formula accordingly. For example, your
purchased weight is lb, but your recipe unit is oz. Then you need
to change the formula from pound to ounce. (1 lb = 16oz).
a. Purchased Price
per unit : what you
pay for each unit
a
1
4
1
2
3
1 Ea.
YIELD %
After
Prep
Cost /
Portion
TOTAL
COST
100% $0.48 47.75 $
91% $0.05 5.15 $
100% $0.07 7.31 $
100% $0.20 20.06 $
100% $0.02 2.00 $
100% $0.01 0.68 $
100% $0.001 0.10 $
100% $0.27 26.51 $
100% $0.18 17.58 $
127.14 $
12.71 $
139.86 $
$ 1.40
COST OF
GS %
30.0%
DATE
COST LAST CHECKED
15-Oct-14
SUBTOTAL
2. RECIPE COST CALCULATION PART: This working sheet automatically calculate 1) requried quantity for
each ingredient based on Yield portion size, cost per one serving portion, total cost, and
suggested selling price based on the food cost you desire.
MENU ITEM RECIPE COST CARD
a. Purchased Price
unit : what you
pay for each unit
2
3
3
BACK TO MENU LIST
Yield
Portion
Size:
100
Serving
Size:
1 Salad
1
2
3
4
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
MENU ITEM RECIPE PREPARATION
MENU ITEM: Chef Salad
Mixed Greens Topped with Julienne Turkey, Ham, American and
Swiss Cheeses, Tomatoes and Cucumbers
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
Lettuce, Leaf, Fresh, Head 31 lbs 4 ounce Wash lettuce. Tear or cut lettuce into large pieces.
Turkey Breast, Cooked Julienne 1/8"x1/4"x4" 3 lbs Cut ham, turkey, and cheeses into thin strips and eggs and tomatoes into 8 wedges each.
Chef-Style Ham, Cooked, Julienne 1/8"x1/4"x4" 3 lbs
Place about 1-1/2 cups of lettuces in center of plate. Add 6 thin strips meat, 12 thin strips cheese, 2 cucumbers slices, 3 egg
wedges, and 2 tomato wedges.
Yellow American Cheese, 0.5 oz Slices Julienne
1/2"
3 lbs Cover; refrigerate until ready to serve.
Swiss Cheese, 0.5 oz, Slices Julienne
1/2"
3 lbs CCP: Hold for service at 40F. or lower. If desired, 3/4 Garlic Croutons may be prepared.
Egg, Hard Cooked, Wedged 25 eggs
Tomatoes, Fresh, 6x6 Wedge Cut 8 25 each
Cucumbers, Fresh, Sliced 1/4" with skin 2-3/8 lbs
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Salad
Carbohydrates Sodium Calcium Remark
Yield
Portion
Size:
100
Serving
Portion
1 Salad
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
5 ounce 500 781.25 lb 0.96 $ 48.83 lb 46.88 $ 64% $0.47 46.88 $
0.03 lbs 3.00 3.00 lb 2.74 $ 3.00 lb 8.22 $ 100% $0.08 8.22 $
0.03 lbs 3 3.00 lb 2.36 $ 3.00 lb 7.08 $ 100% $0.07 7.08 $
0.03 lbs 3 3.00 lbs 2.47 $ 3.00 lb 7.41 $ 100% $0.07 7.41 $
0.03 lbs 3 3.00 lb 4.29 $ 3.00 lb 12.87 $ 100% $0.13 12.87 $
0.25 each 25 25.00 each 0.10 $ 25.00 each 2.50 $ 100% $0.03 2.50 $
2.00 oz 100 222.22 lb 0.80 $ 14.00 each 11.20 $ 90% $0.11 11.20 $
0.38 ounce 38 39.18 lb 0.98 $ 2.45 lb 2.40 $ 97% $0.02 2.40 $
98.55 $
CONDIMENT COST 10%
9.86 $
TOTAL COST OF ITEM 108.41 $
$ 1.08
QUANTITY SERVING SIZE
PORTION
COST
SIDE ITEM COST
SELLING PRICE
PER PERSON
COST OF
GS %
1 108.41 $ - $ 3.61 $ 30.0%
REQUIRED WEIGHT or
COUNT BY
PURCHASED UNIT
MENU ITEM RECIPE COST CARD
MENU ITEM: Chef Salad
0
INGREDIENTS
Lettuce, Leaf, Fresh, Head
Turkey Breast, Cooked Julienne 1/8"x1/4"x4"
Chef-Style Ham, Cooked, Julienne 1/8"x1/4"x4"
Yellow American Cheese, 0.5 oz Slices Julienne 1/2"
Swiss Cheese, 0.5 oz, Slices Julienne 1/2"
Egg, Hard Cooked, Wedged
Tomatoes, Fresh, 6x6 Wedge Cut 8
Cucumbers, Fresh, Sliced 1/4" with skin
0
0
0
0
0
0
0
0
COST PER PERSON
PREPARED BY:
SUBTOTAL
15-Oct-14
COMBINED MEAL COST DATE COST LAST CHECKED
$108.41
RECIPE YIELD
BACK TO MENU LIST
Yield
Portion
Size:
100
Serving
Size:
1 Salad
1
2
Calories Protein Fat Cholesterol DATE LAST CHECKED
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Cup
Green Leaf Lettuce 100 each Place souffl cup with 1 ounce ladle dressing on the side.
CCP: Wrap and hold refrigerated at internal temperature of 40F. or below for same day service.
Grated Parmesan CHEZ, CONV 2-1/2 lbs Place 1 lettuce leaf on each 9" serving plate. Top with 1-1/2 ounces romaine.
Caesar Salad Dressing (CONV) 3 qts Sprinkle 1/2 ounce croutons and 2 tsp parmesan over romaine.
Romaine Lettuce, Cubed 1" 9-1/2 lbs Note; CCP: Keep ingredients refrigerated at internal temperature of 40F. or below for use.
Seasoned Croutons (CONV) 3 lbs A La Carte:
Crisp Romaine Topped with Croutons and Caesar Dressing
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Caesar Salad
Yield
Portion
Size:
100
Serving
Portion
1 Salad
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
1.50 ounce 150 234 0.49 $ 14.65 7.18 $ 64% $0.07 7.18 $
0.03 lb 3.00 3.00 0.77 $ 3.00 2.31 $ 100% $0.02 2.31 $
0.025 lb 2.5 2.50 4.63 $ 2.50 11.58 $ 100% $0.12 11.58 $
0.03 qt 3 3.00 3.88 $ 3.00 11.64 $ 100% $0.12 11.64 $
0.5 oz 100 3.13 0.96 $ 3.13 3.00 $ 64% $0.03 3.00 $
35.70 $
CONDIMENT COST 10%
3.57 $
TOTAL COST OF ITEM 39.27 $
$ 0.39
QUANTITY
SERVING
SIZE
PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
100 39.27 $ - $ 1.31 $ 30.0%
DATE COST LAST
CHECKED
$39.27
15-Oct-14
COST PER PERSON
COMBINED MEAL
COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
0
Green Leaf Lettuce
0
Grated Parmesan CHEZ, CONV
Caesar Salad Dressing (CONV)
REQUIRED WEIGHT
or COUNT BY
PURCHASED UNIT
Romaine Lettuce, Cubed 1"
Seasoned Croutons (CONV)
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Caesar Salad
BACK TO MENU LIST
Yield
Portion
Size:
100
Serving
Size:
1 Salad
1
2
3
4
5
6
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Salad
Flour Tortilla 12" 100 (1 each)
Green Onion, 1/4" bias(garnish) 3 Lbs. (1/2 oz portion)
Sour Cream 1 1/2 Gal.( 2 oz portion)
Avocado Ranch Dressing (See Recipe) 1 1/2 Gal.( 2 oz portion)
Southwest Chicken Breast, Cooked 5 Oz --
See Recipe
100 each (5 oz breast) Place 2 oz. portion of sour cream and salsa in ramekins and serve on the side.
Salsa -- SEE RECIPE 1 1/2 Gal.( 2 oz portion)
Black Beans 12 1/2 Lbs.(2 oz portion) Slice chicken breast on a bias and place at the back of the bowl.
Red Onions, Fresh, Diced 1/4" 3 Lbs. (1/2 oz portion) Drizzle with Avocado Ranch dressing and garnish with lime wedge and green onion.
Black Olives, Sliced 6 1/4 Lbs. (1 oz portion) Then line in order from right to left sliced olives, corn, diced tomatoes, diced onions, cheese, and
Corn 12 1/2 Lbs. (2 oz portion) black beans.
Lime, 1/8th wedges(garnish) 12 1/2 each (1 wedge) prior.
Tomatoes, Fresh, 6x6, Diced 1/2" 12 1/2 Lbs. (2 oz portion) Place tortilla shell on large plate and fill with cut romaine.
Romaine Lettuce, 1" pieces 31 1/4 Lbs. (5 oz portion) In deep fryer place tortilla. Submerge with the bottom of a 2 qt. pot or shell maker. Cook until golden
Jack/Cheddar Cheese Blend, Shredded 12 1/2 Lbs. (2 oz portion) brown. Remove from fryer and drain on a sheet pan lined with paper towel. Can be made one day
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM:
Southwest Chicken Salad
Yield
Portion
Size:
100
Serving
Portion
1 Salad
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After
Prep
COST /
PORTION
TOTAL COST /
PORTION
5 ounce 500 781.25 oz 0.03 $ 5.00 0.15 $ 64% $0.00 0.15 $
2.00 ounce 2.00 2.00 oz 0.14 $ 2.00 0.28 $ 100% $0.00 0.28 $
0.13 each 0.13 0.13 ea 0.26 $ 0.13 0.03 $ 100% $0.00 0.03 $
2 ounce 2 2.20 oz 0.05 $ 2.20 0.11 $ 91% $0.00 0.11 $
1 ounce 1 1.00 oz 0.06 $ 1.00 0.06 $ 100% $0.00 0.06 $
2 ounce 2 2.00 oz 0.05 $ 2.00 0.10 $ 100% $0.00 0.10 $
2.00 ounce 2 2.00 oz 0.04 $ 2.00 0.08 $ 100% $0.00 0.08 $
0.5 ounce 0.5 0.55 oz 0.02 $ 0.55 0.01 $ 90% $0.00 0.01 $
1 each 1 1.00 ea 1.66 $ 1.00 1.66 $ 100% $0.02 1.66 $
2 ounce 2 2.00 oz 0.05 $ 2 0.10 $ 100% $0.00 0.10 $
2 ounce 2 2.00 oz 0.07 $ 2 0.14 $ 100% $0.00 0.14 $
2 ounce 2 2.00 oz 0.20 $ 2 0.40 $ 100% $0.00 0.40 $
1 each 1 1.00 ea 0.18 $ 1 0.18 $ 100% $0.00 0.18 $
0.5 ounce 0.5 1 oz 0.13 $ 0.59 0.08 $ 85% $0.00 0.08 $
0 0 - $ 0 - $ 100% - $
0 0 - $ 0 - $ 100%
- $
3.38 $
CONDIMENT COST 10%
0.34 $
TOTAL COST OF ITEM 3.72 $
$ 3.72
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF GS
%
100 3.72 $ - $ 12.40 $ 30.0%
DATE COST LAST CHECKED
$3.72
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
Flour Tortilla 12"
Green Onion, 1/4" bias(garnish)
Sour Cream
Avocado Ranch Dressing (See Recipe)
Southwest Chicken Breast, Cooked 5 Oz -- See
Recipe
Salsa -- SEE RECIPE
Black Beans
Red Onions, Fresh, Diced 1/4"
Black Olives, Sliced
Corn
Lime, 1/8th wedges(garnish)
Tomatoes, Fresh, 6x6, Diced 1/2"
REQUIRED
PURCHASE WEIGHT
or COUNT BY UNIT
Romaine Lettuce, 1" pieces
Jack/Cheddar Cheese Blend, Shredded
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Southwest Chicken Salad
Yield
Portion
Size:
100
Serving
Size:
1 5 oz. Breast
1
2
3
4
5
6
Calories Protein Fat Cholesterol Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Salad
Olive Oil 2 Cup 15 seconds.
Serve hot or chill to below 39 degrees F.
Salt 1 Cup side up.
Pepper 1 Cup CCP- Place in a preheated 350 degree F oven to an internal temperature of 165 degrees F and hold
Cumin 1 Cup Next rub chicken breast with olive oil and sprinkle both sides with seasoning mixture.
Paprika 1 Cup Mark both sides of the chicken breasts on the grill and place on a greased sheet pan, presentation
Chicken Breast, Bnls, Skls, Raw 100 (5oz each) Clean chicken breast of excess fat.
Chili Powder 1 Cup Combine Chili powder, Cumin, Paprika, Salt and pepper in a bowl.
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM:
Southwest Chicken Breast
BACK TO MENU LIST
LAST UPDATED
15-Oct-14
15 seconds.
Serve hot or chill to below 39 degrees F.
side up.
CCP- Place in a preheated 350 degree F oven to an internal temperature of 165 degrees F and hold
Next rub chicken breast with olive oil and sprinkle both sides with seasoning mixture.
Mark both sides of the chicken breasts on the grill and place on a greased sheet pan, presentation
Clean chicken breast of excess fat.
Combine Chili powder, Cumin, Paprika, Salt and pepper in a bowl.
PREPARATION INSTRUCTIONS
Yield
Portion
Size:
100
Serving
Portion
1 5 oz. Breast
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
PURCHASED
WEIGHT or
COUNT PER CASE
TOTAL COST AS
PURCHASED
YIELD %
After Prep
UNIT
COST
TOTAL COST /
PORTION
5 ounce 500 500.00 lb 2.87 $ 31.25 89.69 $ 100% $0.09 89.69 $
0.03 lbs 3.00 3.00 lb 4.57 $ 3.00 13.71 $ 100% 13.71 $
0.03 lbs 3 3.00 lb 9.82 $ 3.00 29.46 $ 100%
29.46 $
0.03 lbs 3 3.00 lbs 4.89 $ 3.00 14.67 $ 100%
14.67 $
0.03 lbs 3 3.00 lb 0.14 $ 3.00 0.42 $ 100%
0.42 $
0.25 each 25 2.00 cup 0.36 $ 1.00 0.36 $ 100% 0.36 $
0.25 each 25 2.00 cup 1.09 $ 2.00 2.18 $ 100%
2.18 $
0 0.00 - $ 0.00 - $ 100%
- $
0 0.00 - $ 0.00 - $ 100%
- $
0 0.00 - $ 0 - $ 100%
- $
0 0 - $ 0 - $ 100%
- $
150.49 $
CONDIMENT COST 10%
15.05 $
TOTAL COST OF ITEM 165.54 $
$ 1.66
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST SELLING PRICE
COST OF GS
%
100 165.54 $ - $ 5.52 $ 30.0% $165.54
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
DATE COST LAST CHECKED
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
Olive Oil
0
Salt
Pepper
Cumin
Paprika
Chicken Breast, Bnls, Skls, Raw
Chili Powder
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Southwest Chicken Breast
BACK TO MENU LIST
Yield
Portion
Size:
2
Serving
Size:
2 oz.
each
serving
(Serving 100)
Gallons
1
2
Calories Protein Fat Cholesterol LAST UPDATED DATE
10-Feb-12
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Salad
Pepper 2 Tbsp
Cumin 2 Tbls
Lemon Juice 1.5 Cups
Chili Powder 2 Tbsp
Lime Juice 16 ea
Ranch Dressing(prepared) 6 Qt In blender or mixer combine all ingredients until well incorporporated.
Avocado, sliced 18 Serve or chill.
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Avocado Ranch (SW Salad)
Yield
Portion
Size:
2
Serving
Portion
2 oz. each serving
Gallons
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
3 qt 6 6.00 2.75 $ 6.00 16.50 $ 100% $8.25
9 each 18.00 24.32 0.57 $ 24.32 13.86 $ 74% $6.93
1 Tbsp 2 2.00 0.15 $ 2.00 0.30 $ 100% $0.15
8 each 16 16.00 0.26 $ 16.00 4.16 $ 100% $2.08
1 Tbsp 2 2.00 0.31 $ 2.00 0.62 $ 100% $0.31
0.75 cup 1.5 1.50 0.56 $ 1.50 0.84 $ 100% $0.42
1.00 Tbsp 2 2.00 0.03 $ 2.00 0.06 $ 100% $0.03
0 0 - $ 0 - $ 100%
CONDIMENT COST 10%
TOTAL COST OF ITEM
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE PER
PERSON
COST OF GS
%
2 39.98 $ - $ 66.63 $ 30.0%
DATE COST LAST CHECKED
$39.98
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
Pepper
0
Cumin
Lemon Juice
Chili Powder
Lime Juice
REQUIRED PURCHASE
WEIGHT or COUNT
BY UNIT
Ranch Dressing(prepared)
Avocado, sliced
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM:
Avocado Ranch (SW Salad)
each serving
TOTAL COST /
PORTION
16.50 $
13.86 $
0.30 $
4.16 $
0.62 $
0.84 $
0.06 $
- $
36.34 $
3.63 $
39.98 $
$ 19.99
DATE COST LAST CHECKED
15-Oct-14
MENU ITEM RECIPE COST CARD
BACK TO MENU LIST
Yield
Portion
Size:
1
Serving
Size:
1 Salad
1
2
3
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Salad
PORTION: Serve 1 Salad.
Breaded Chicken Tenders, Cooked, Hot, Sliced 3 ounce CCP: Place in chilled service container and hold at internal temperature of 40F.
Tomatoes, Small diced 1/2 ounce NOTE: Salad can be combined and pre-assembled and stored in cooler.
Cucumbers, Small diced 1/2 ounce Prior to serve re-form salad and add chicken and dressing and serve.
Granny Smith Apples, with Skin, Quartered,
Sliced thin (Toss in 1:2 Lemon Juice to water
mixture to prevent browning)
1/2 ounce
Place Dressing in a squeeze bottle and gently apply to the tops of each salad; applying dressing in a back and forth motion
across the salad.
Blue Cheese Crumbles 1/2 ounce
Romaine Lettuce 1-1/2" Pieces 2-3/4 ounce Arrange the remaining ingredients in a "confetti" fashion around and on top of the greens.
Walnuts, Shelled, Toasted, Chopped 1/2 ounce
Raspberry Dressing (CONV) 2 ounce each In a stainless steel bowl combine Spring Mix and Romaine and toss. Plate 5-1/2 ounces of lettuce
Spring Salad Mix 2-3/4 ounce mix on the center of a chilled dinner plate.
Romaine and Spring Mix Greens garnish with Walnuts, Apples and
Diced Fried Chicken Tenders and Dressing with Crumbled Blue
Cheese
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Fried Chicken Salad, Plated
Yield
Portion
Size:
1
Serving
Portion
1 Salad
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
2.0 ounce 2 2.00 0.08 $ 2.00 0.16 $ 100% $0.16
0.16 $
2.75 ounce 2.75 2.75 0.19 $ 2.75 0.52 $ 100% $0.52
0.52 $
2.75 ounce 2.75 4.30 0.03 $ 4.30 0.13 $ 64% $0.13
0.13 $
0.5 ounce 0.5 0.50 0.48 $ 0.50 0.24 $ 100% $0.24
0.24 $
0.5 ounce 0.5 0.50 0.06 $ 0.50 0.03 $ 100% $0.03
0.03 $
0.5 ounce 0.5 0.50 0.18 $ 0.50 0.09 $ 100% $0.09
0.09 $
0.50 ounce 0.5 0.56 0.05 $ 0.56 0.03 $ 90% $0.03
0.03 $
0.5 ounce 0.5 0.52 0.06 $ 0.50 0.03 $ 97% $0.03
0.03 $
3 ounce 3 3.00 0.20 $ 3.00 0.60 $ 100% $0.60
0.60 $
1.83 $
CONDIMENT COST 10%
0.18 $
TOTAL COST OF ITEM 2.01 $
$ 2.01
QUANTITY SERVING SIZE PORTION
COST SIDE ITEM COST
SELLING PRICE
PER PERSON
COST OF
GS %
1 2.01 $ - $ 6.71 $ 30.0%
DATE COST LAST CHECKED
$2.01
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
Breaded Chicken Tenders, Cooked, Hot, Sliced
0
Tomatoes, Small diced
Cucumbers, Small diced
Granny Smith Apples, with Skin, Quartered, Sliced thin (Toss
in 1:2 Lemon Juice to water mixture to prevent browning)
Blue Cheese Crumbles
Romaine Lettuce 1-1/2" Pieces
Walnuts, Shelled, Toasted, Chopped
REQUIRED WEIGHT or
COUNT BY
PURCHASED UNIT
Raspberry Dressing (CONV)
Spring Salad Mix
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Fried Chicken Salad, Plated
BACK TO MENU LIST
Yield
Portion
Size:
1
Serving
Size:
1 Salad ( 8 ounces)
1
2
3
4
5
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Salad
PORTION: 1 salad with 2 ounce dressing and 2 slices of crostini.
Butter, PC 2 each Place the Crostini slices, shingled at 11 and 10 O'clock on the plate.
Your Choice of Dressing, CONV 1 ounce Serve Salad dressing and butter PC on the side at the table.
Leaf Lettuce, Fresh 3 leaves place the fruit cup (fruit only) at 10 O'clock with the garden mixed greens in the center of the plate
Parmesan Crostini, -- SEE RECIPE 2 slices in a mound.
Garden Mixed Greens, -- SEE RECIPE 2 ounce 4 O'clock and 8 O'clock.
Fresh Fruit Cup, -- SEE RECIPE 1/2 cup Using a 2 ounce ice cream scoop place tuna salad at 2 O'clock, place chicken salad at 6 O'clock,
Tuna Salad, -- SEE RECIPE 2 ounce Prepare each item according to recipes and reserve for service.
Chicken Salad, -- SEE RECIPE 2 ounce On a chilled dinner plate make a bed with the leaf lettuce in the shape of clover; at 12 noon,
A refreshing blend of Tuna and Chicken Salad accompanied with
Mixed Greens, Fruit and Crostini
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Trio Salad - Plated
Yield
Portion
Size:
1
Serving
Portion
1 Salad (8 ounces )
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
1.00 each 1 1.00 0.22 $ 1.00 0.22 $ 100% $0.22 0.22 $
1.00 each 1.00 1.00 0.28 $ 1.00 0.28 $ 100% 0.28 $ 0.28 $
1.00 each 1 1.00 0.19 $ 1.00 0.19 $ 100% 0.19 $ 0.19 $
1.00 each 1 1.00 0.34 $ 1.00 0.34 $ 100% 0.34 $ 0.34 $
1.00 each 1 1.56 0.06 $ 1.56 0.09 $ 64% 0.09 $ 0.15 $
1.00 each 1 1.00 0.40 $ 1.00 0.40 $ 100% 0.40 $ 0.40 $
1.00 each 1 1.00 - $ 1.00 - $ 100% - $ - $
1.00 each 1 1.00 0.24 $ 1.00 0.24 $ 100% 0.24 $ 0.24 $
1.82 $
CONDIMENT COST 10%
0.18 $
TOTAL COST OF ITEM 2.00 $
$ 2.00
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
1 2.00 $ - $ 6.66 $ 30.0%
DATE COST LAST
CHECKED
$2.00
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
0
Butter, PC
Your Choice of Dressing, CONV
Leaf Lettuce, Fresh
Parmesan Crostini, -- SEE RECIPE
Garden Mixed Greens, -- SEE RECIPE
Fresh Fruit Cup, -- SEE RECIPE
REQUIRED WEIGHT or
COUNT BY
PURCHASED UNIT
Tuna Salad, -- SEE RECIPE
Chicken Salad, -- SEE RECIPE
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Trio Salad - Plated
Yield
Portion
Size:
1.5
Serving
Size:
gallon
1
2
Calories Protein Fat Cholesterol Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size:
Sweet Pickle Relish, Drained 1-1/4 cup 1 tbsp Salad made with raw celery must be discarded after the meal period (or maximum of 24 hours).
Yellow Onions, Fresh, Diced 1/8" 7 ounce
Diced Red Peppers, Canned, Drained 1-1/4 cup 1 tbsp SHELF LIFE: Use within 24 to 48 hours if blanched celery was used.
Ground White Pepper 7/8 tsp Mix well. CCP: Hold refrigerated at internal temperature of 40F. or below for 2 to 3 hours
Salad Dressing (Mayo - Type) 1 qts 1/4 cup before service.
Pasteurized Fresh Lemon Juice (CONV) 1/4 cup 3 tbsp (When raw celery is used in cold salads, the finished product cannot be held for more than 24 hours.)
Salt 7/8 tsp Combine celery, tuna, lemon juice, salt, pepper, salad dressing, onion, red pepper and relish.
Celery, Fresh, Diced 1/8" 3 lbs 7 ounce NOTE: All ingredients must be well-drained.
Chunk Light Tuna, Water Pack, Drained 6 lbs If salad is to be held for more than 24 hours, blanch raw celery for 20 seconds.
Tuna, Celery, Sweet Pickle Relish and Red Pepper Combined with
Salad Dressing and Lemon Juice
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Tuna Salad
BACK TO MENU LIST
LAST UPDATED DATE
15-Oct-14
Salad made with raw celery must be discarded after the meal period (or maximum of 24 hours).
SHELF LIFE: Use within 24 to 48 hours if blanched celery was used.
Mix well. CCP: Hold refrigerated at internal temperature of 40F. or below for 2 to 3 hours
before service.
(When raw celery is used in cold salads, the finished product cannot be held for more than 24 hours.)
Combine celery, tuna, lemon juice, salt, pepper, salad dressing, onion, red pepper and relish.
NOTE: All ingredients must be well-drained.
If salad is to be held for more than 24 hours, blanch raw celery for 20 seconds.
PREPARATION INSTRUCTIONS
Yield
Portion
Size:
1.5
Serving
Portion
0 0
gallon
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
36.7 ounce 55.0005 61.80 lb 0.30 $ 3.86 1.16 $ 89% $0.77 1.16 $
4.00 lb 6.00 6.00 lb 2.26 $ 6.00 13.56 $ 100% $9.04 13.56 $
4.667 tbsp 7.0005 7.00 tbsp 0.04 $ 7.00 0.28 $ 100% $0.19 0.28 $
0.583 tsp 0.8745 0.87 tsp 0.01 $ 0.87 0.01 $ 100% $0.01 0.01 $
0.583 tsp 0.8745 0.87 tsp 0.02 $ 0.87 0.02 $ 100% $0.01 0.02 $
2.833 cup 4.2495 4.25 cup 0.50 $ 4.25 2.12 $ 100% $1.42 2.12 $
4.67 ounce 7.0005 7.78 ounce 0.02 $ 7.78 0.16 $ 90% $0.10 0.16 $
14 tbsp 21 21.00 tbsp 0.06 $ 21.00 1.26 $ 100% $0.84 1.26 $
14 tbsp 21 21.00 tbsp 0.03 $ 21.00 0.63 $ 100% $0.42 0.63 $
19.20 $
CONDIMENT COST 10%
1.92 $
TOTAL COST OF ITEM 21.11 $
$ 14.08
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
1.5 21.11 $ - $ 46.92 $ 30.0%
DATE COST LAST
CHECKED
$21.11
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
Sweet Pickle Relish, Drained
0
Yellow Onions, Fresh, Diced 1/8"
Diced Red Peppers, Canned, Drained
Ground White Pepper
Salad Dressing (Mayo - Type)
Pasteurized Fresh Lemon Juice (CONV)
Salt
REQUIRED WEIGHT or
COUNT BY
PURCHASED UNIT
Celery, Fresh, Diced 1/8"
Chunk Light Tuna, Water Pack, Drained
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM:
Tuna Salad
BACK TO MENU LIST
Yield
Portion
Size:
3
Serving
Size:
pound
1
2
3
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size:
SHELF LIFE: Use within 24 to 48 hours if blanched celery was used. Salads made with raw celery
must be discarded after the meal period (or maximum of 24 hours).
Yellow Onions, Fresh, Diced 1/4" 1-3/4 ounce
Pulled Diced Mixed chicken Meat, Cooked 1 lbs 8 ounce
Parsley Flakes, Dried 2-3/4 tsp Combine celery, onion, chicken and dressing. Toss gently to evenly coat.
Celery, Fresh, Diced 1/4" 9-3/4 ounce CCP: Hold refrigerated at internal temperature of 40F. or below for service.
Pasteurized Fresh Lemon Juice (CONV) 7/8 tsp If salad is to be held for more than 24 hours, blanch raw celery for 20 seconds.
Ground Marjoram 7/8 tsp (When raw celery is used in cold salads, the finished product cannot be held for more than 24 hours.)
Mayonnaise 1-1/2 cup Combine mayonnaise, Old Bay seasoning, lemon juice, marjoram and parsley for dressing.
Old Bay Seasoning 1-3/4 tsp Mix until well-blended. CCP: Hold refrigerated at internal temperature of 40F. or below for use.
Chopped Chicken, Celery and Onions Mixed with Creamy Lemon-
Marjoram Mayonnaise Dressing
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Chicken Salad
Yield
Portion
Size:
3
Serving
Portion
0 0
pound
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
0.5 cup 1.5 1.50 cup 0.50 $ 1.50 0.75 $ 100% $0.25 0.75 $
0.58 tsp 1.75 1.75 tsp 0.07 $ 1.75 0.12 $ 100% $0.04 0.12 $
0.292 tsp 0.876 0.88 tsp 0.01 $ 0.88 0.01 $ 100% $0.00 0.01 $
0.292 tsp 0.876 0.88 tsp 0.29 $ 0.88 0.25 $ 100% $0.08 0.25 $
0.917 tsp 2.751 2.75 tsp 0.06 $ 2.75 0.17 $ 100% $0.06 0.17 $
3.25 ounce 9.75 10.96 ounce 0.02 $ 10.96 0.22 $ 89% $0.07 0.22 $
0.58 ounce 1.749 1.94 ounce 0.02 $ 1.94 0.04 $ 90% $0.01 0.04 $
8 ounce 24 24.00 lb 3.09 $ 1.50 4.64 $ 100% $1.55 4.64 $
- $
6.19 $
CONDIMENT COST 10%
0.62 $
TOTAL COST OF ITEM 6.81 $
$ 2.27
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
3 6.81 $ - $ 7.57 $ 30.0%
DATE COST LAST
CHECKED
$6.81
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
0
Yellow Onions, Fresh, Diced 1/4"
Pulled Diced Mixed chicken Meat, Cooked
Parsley Flakes, Dried
Celery, Fresh, Diced 1/4"
Pasteurized Fresh Lemon Juice (CONV)
Ground Marjoram
REQUIRED WEIGHT or
COUNT BY
PURCHASED UNIT
Mayonnaise
Old Bay Seasoning
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Chicken Salad
Yield
Portion
Size:
100
Serving
Size:
1 cup
1
2
3
Calories Protein Fat Cholesterol
17 cal 1 g 0 g 0 mg 4 g 16 mg 32 mg mil
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1 Cup
Tomatoes, Fresh, Thin Wedges 4 lbs
Celery, Fresh, Chopped 2 lbs Cover. Add tomatoes to other salad vegetables just before serving. Toss lightly.
Onions, Yellow, Fresh, Chopped 8 ounce CCP: Hold for service at 41F. or lower.
Lettuce, Leaf, Fresh, Head 8 lbs Tear prepared lettuce into large pieces.
Carrots, Fresh, Chopped 2 lbs Combine lettuce with carrots, celery, and onions; toss lightly.
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Garden Mixed Greens
BACK TO MENU LIST
LAST UPDATED DATE
15-Oct-14
Cover. Add tomatoes to other salad vegetables just before serving. Toss lightly.
CCP: Hold for service at 41F. or lower.
Tear prepared lettuce into large pieces.
Combine lettuce with carrots, celery, and onions; toss lightly.
PREPARATION INSTRUCTIONS
Yield
Portion
Size:
100
Serving
Portion
1 cup
0
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
0.08 lb 8 13 lb 0.96 $ 12.50 12.00 $ 64% $0.12 12.00 $
0.02 lb 2.00 2.25 lb 0.36 $ 2.25 0.81 $ 89% $0.01 0.81 $
0.02 lb 2 2.25 lb 0.30 $ 2.25 0.67 $ 89% $0.01 0.67 $
0.08 ounce 8 8.89 ounce 0.02 $ 8.89 0.18 $ 90% $0.00 0.18 $
0.04 lb 4 4.40 lb 0.80 $ 4.40 3.52 $ 91% $0.04 3.52 $
17.18 $
CONDIMENT COST 10%
1.72 $
TOTAL COST OF ITEM 18.90 $
$ 0.19
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
100 18.90 $ - $ 0.63 $ 30.0%
DATE COST LAST
CHECKED
$18.90
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
0
0
Tomatoes, Fresh, Thin Wedges
0
Celery, Fresh, Chopped
Onions, Yellow, Fresh, Chopped
REQUIRED WEIGHT or
COUNT BY PURCHASED
UNIT
Lettuce, Leaf, Fresh, Head
Carrots, Fresh, Chopped
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM:
Garden Mixed Greens
BACK TO MENU LIST
Yield
Portion
Size:
4
Serving
Size:
1/4 Cup
lbs
1
2
3
4
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size: 1/4 cup
SHELF LIFE: Use within 24 hours.
Choose for contrasting colors.
Strawberries, Fresh or Blueberries or
Raspberries
1-3/4 cup 3 tbsp PORTION: Serve 1/4 cup
VARIATION: Other fruits may be substituted according to availability
Pineapple, Fresh, Peeled & Cored, Cubed 3/4" 10-1/2 ounce As needed for service, stir in berries.
Orange, 88ct, Peeled, Sectioned, Halved 11 ounce
Red Delicious Apples, 125ct Cubed 1/2" with Skin 7-1/2 ounce Combine all fruits except berries. Mix to evenly distribute.
Cantaloupe, 23 ct, Peeled & Seeded, Diced, Diced
3/4"
1 lbs 5-1/2 ounce CCP: Hold refrigerated at internal temperature of 40F. or below for service.
Pasteurized Fresh Lemon Juice (CONV) 1/2 cup Combine lemon juice and water.
Water 1/2 cup Dip apples in lemon mixture to prevent discoloration. Drain.
32 1/4 cup
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Fresh Fruit Cup
Yield
Portion
Size:
4
Serving
Portion
1/4 Cup
lbs
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After Prep
COST /
PORTION
TOTAL COST
0.13 cup 0.5 0.50 0.56 $ 0.50 0.28 $ 100% $0.07 0.28 $
0.13 cup 0.50 0.50 - $ 0.50 - $ 100% $0.00 - $
1.875 ounce 7.5 8.15 0.11 $ 8.15 0.90 $ 92% $0.22
0.90 $
5.375 ounce 21.5 42.16 0.04 $ 42.16 1.69 $ 51% $0.42
1.69 $
2.625 ounce 10.5 20.19 0.11 $ 20.19 2.22 $ 52% $0.56
2.22 $
2.75 ounce 11 16.18 0.10 $ 16.18 1.62 $ 68% $0.40 1.62 $
7.75 Tbsp 31 32.98 0.10 $ 32.98 3.30 $ 94% $0.82
3.30 $
10.00 $
CONDIMENT COST 10%
1.00 $
TOTAL COST OF ITEM 11.00 $
$ 2.75
QUANTITY SERVING SIZE PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
4 11.00 $ - $ 9.17 $ 30.0%
DATE COST LAST
CHECKED
$11.00
15-Oct-14
COST PER PERSON
COMBINED MEAL COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
0
Strawberries, Fresh or Blueberries or
Raspberries
0
Pineapple, Fresh, Peeled & Cored, Cubed 3/4"
Orange, 88ct, Peeled, Sectioned, Halved
Red Delicious Apples, 125ct Cubed 1/2" with
Skin
Cantaloupe, 23 ct, Peeled & Seeded, Diced,
Diced 3/4"
REQUIRED WEIGHT or
COUNT BY PURCHASED
UNIT
Pasteurized Fresh Lemon Juice (CONV)
Water
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM: Fresh Fruit Cup
BACK TO MENU LIST
Yield
Portion
Size:
100
Serving
Size:
2 Slices
1
2
3
Calories Protein Fat Cholesterol LAST UPDATED DATE
15-Oct-14
Carbohydrates Sodium Calcium Remark
* Note: Nutritional Information is indicated for one serving size.
NUTRITIONAL INFORMATION Portion Size:
and bake for 2 to 3 minutes more or until cheese is evenly melted. Serve immediately.
French Baguette, 10 oz. Sliced 3/4" on Bias (14
Slices per Loaf, Discard Ends)
15 loaves Top each slice with 1/2 tbsp cheese. Bake in a 350F. convection (400F. standard) oven
Grated parmesan Cheese (CONV) 1-1/2 qts for 5 to 6 minutes or until golden brown. Reduce oven temperature by 50F.
Olive Oil 1 qts Combine oil and garlic. Mix until well-blended.
Garlic, Fresh, Minced 1/2 cup 2 tbsp Brush one side of each bread slice with about 1 tsp oil mixture. Arrange on sheet pans.
Sliced Baguette Brushed with Olive Oil and Garlic, baked with
Parmesan Cheese
14 Slices per Loaf
INGREDIENTS
QUANTITY REQUIRED
MEASURE
PREPARATION INSTRUCTIONS
MENU ITEM RECIPE PREPARATION
MENU ITEM: Parmesan Crostini
Yield
Portion
Size:
100
Serving
Portion
2 Slices 0
14 Slices per Loaf
QUANTITY /
ONE
PORTION
UNIT
RECIPE
QUANTITY
QUANTITY
REQUIRED
PURCHASE
WEIGHT
PURCHASED
PRICE / CASE
PER UNIT
TOTAL COST
AS
PURCHASED
YIELD %
After
Prep
COST /
PORTION
TOTAL COST
0.0098 qts 0.98 0.98 4.37 $ 0.98 4.28 $ 100% $0.04 4.28 $
0.10 tbsp 10.20 10.20 0.10 $ 10.20 1.02 $ 100% $0.01 1.02 $
0.143 loaf 14.3 14.30 1.20 $ 14.30 17.16 $ 100% $0.17
17.16 $
0.015 qts 1.5 1.50 9.26 $ 1.50 13.89 $ 100% $0.14
13.89 $
0 0.00 - $ 0.00 - $ 100% $0.00
- $
0 0 - $ 0 - $ 100%
- $
36.35 $
CONDIMENT COST 10%
3.64 $
TOTAL COST OF ITEM 39.99 $
$ 0.40
QUANTITY
SERVING
SIZE
PORTION
COST
SIDE
ITEM
COST
SELLING PRICE
PER PERSON
COST OF
GS %
100 39.99 $ - $ 1.33 $ 30.0%
DATE COST LAST
CHECKED
$39.99
15-Oct-14
COST PER PERSON
COMBINED MEAL
COST
RECIPE YIELD
PREPARED BY:
SUBTOTAL
0
0
0
0
0
0
0
0
0
0
0
French Baguette, 10 oz. Sliced 3/4" on Bias (14
Slices per Loaf, Discard Ends)
Grated parmesan Cheese (CONV)
REQUIRED WEIGHT
or COUNT BY
PURCHASED UNIT
Olive Oil
Garlic, Fresh, Minced
0
INGREDIENTS
MENU ITEM RECIPE COST CARD
MENU ITEM:
Parmesan Crostini