Project II: Recipe Enlargement, Food Cost Form and Recipe Standardization for
Roman Style Chicken
DFM 458: Management of Quantity Food Purchasing and Production
San Francisco State University
Professor Kathryn Stemler, RD
Fall 2012
By Alma Hernandez
October 30, 2012
1
Recipe Enlargement- Factor Method for Roman Style Chicken:
Enlarge the original recipe to 150 servings by using the factor method.
Calculate to six decimal places and round off to five decimal places.
Ingredients
Skinless chicken breast
halves with ribs
Original
recipe
19.26 oz
Convert to
weight
Original serving size:
Factor number:
Multiply by
factor
1.2 lbs
6
25
.
.
Convert to practical measurements
30 lbs
30 lbs
Skinless chicken thighs with
bones
6.4 oz
0.4 lbs
10 lbs
10 lbs
Salt
1.5 tsp
0.25 oz
6.25 oz
12 ½ tbsp
Black Pepper
1.5 tsp
0.25 oz
6.25 oz
12 ½ tbsp
Olive Oil
¼ cup
2 oz
50 oz
6 ¼ cups
Red Bell Pepper
3.88 oz
3.88 oz
97 oz
6 lbs
Yellow Bell Pepper
3.88 oz
3.88 oz
97 oz
6 lbs
Prosciutto
3 oz
3 oz
75 oz
4.70 lbs
Garlic
2 cloves
0.33 oz
8.33 oz
1 cup
2
Can of Diced Tomatoes
1 can
15 oz
375 oz
23.44 lbs or 25 cans of 15 oz
White Wine
½ cup
4 oz
100 oz
3 quarts ½ cup
Fresh Thyme
1 tbsp
0.5 oz
12.5 oz
1 ½ cup 1 tbsp
Fresh Oregano
1tbsp
0.166 oz
4.15 oz
½ cup
Chicken Stock
½ cup
4 oz
100 oz
3 quarts ½ cup
Capers
2 tbsp
1 oz
25 oz
1 1/8 cups
Parsley
¼ cup
2 oz
50 oz
6 ¼ cup
3
Food Cost Form
Menu Item: Roman Style Chicken
Number of Portions: 150
Cost per Portion: $3.90
Ingredients
Skinless Chicken Breast Halves with ribs
Skinless Chicken Thighs with bones
Salt
Black Pepper
Olive Oil
Red Bell Pepper
Yellow Bell Pepper
Prosciutto
Garlic
Can of Diced Tomatoes
White Wine
Fresh Thyme
Fresh Oregano
Chicken Stock
Capers
Parsley
Date: 10/30/12
Portion Size: 9 oz or approx 1 cup
Selling Price: $13.00 Food Cost %: 30%
Recipe Quantity (AP)
(complete only ONE column for each)
Weight
Volume
Count
30 pounds
10 pounds
6.25 oz
6.25 oz
50 fl oz
6 pounds
6 pounds
75 oz
8.33 oz
100 oz
100 fl oz
12.5 oz
4.15 oz
100 fl oz
25 oz
50 oz
Costing Definitions:
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Cost
APC/unit
(AP Cost)
$3.49/lb
$2.69/lb
$0.11/oz
$1.32/oz
$0.52/fl.oz
$1.20 ea.
$1.20 ea.
$2.20/oz
$0.21/oz
$0.09/oz
$0.52/fl.oz
$3.32/oz
$3.32/oz
$0.06/fl. oz
$1.10/oz
$0.55/oz
Total Recipe
Cost:
Total Cost
Yield %
100%
100%
100%
100%
100%
80%
80%
100%
100%
99%
100%
100%
100%
100%
100%
100%
$585.65
$104.70
$26.90
$0.6875
$8.25
$26.00
$37.50
$37.50
$165.00
$1.749
$9.09
$52.00
$41.50
$13.778
$6.00
$27.50
$27.50
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. It’s 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.
Yield %:
The yield percentage is used to adjust the AP cost to compensate for waste/loss.
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.
5
Standardized Recipe Form Using Vista Room Equipment
Recipe Name: Roman-Style Chicken
Pan Size: 2 12 qt Stock Pots with lid
Equipment: Wooden spoon
Total Yield/Portions: 150
Portion size: 9 oz or approx. 1 cup
Portion Utensils: 8 oz Laddle
Cooking Temperature: 35-165 degrees Celsius
Cooking Method: Stove Range
Cooking Time: 40 minutes
Total Preparation Time: 20 minutes
Ingredients
(complete one column for each)
Volume
4 Skinless chicken
breast halves with ribs
Weight
Count
1. Season the chicken with 4 1/2 tbsp of salt and 4 1/2 tbsp of black pepper.
30 lbs
2 skinless chicken
thighs with bones
In 2 12qt stock pots, heat the olive oil over medium heat. When the oil is hot,
cook the chicken until browned on both sides. Remove from pan and set aside.
10 lbs
Salt
4 1/2 tbsp
Black Pepper
4 1/2 tbsp
Olive Oil
Preparation Instructions
6 1/4 cup
Red Bell Pepper, sliced
6 lbs
Yellow Bell Pepper,
sliced
Prosciutto, chopped
6 lbs
Garlic, chopped
1 cup
Tomatoes, diced
23.44 lbs
4.70 lbs
1. Keeping the same pans over medium heat, add the peppers and prosciutto and
cook until the peppers have browned and the prosciutto is crisp, about 5
minutes.
(Note: Red and Yellow Bell Peppers can be substituted with green. Prosciutto
can also be substituted with bacon if preferable).
1. Add the garlic and cook for about one minute.
Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pot.
6
Garlic, chopped
1 cup
1. Add the garlic and cook for about one minute.
Tomatoes, diced
23.44 lbs
Add the tomatoes, wine and herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pot.
White Wine
3 qt. 1/2
cup
Fresh Thyme leaves
1 1/2 cup
1 tbsp
Fresh Oregano leaves
Chicken Stock
1/2 cup
3 qt. 1/2
1. Return the chicken to the pot, add the stock and bring the mixture to a boil.
cup
Reduce the heat and simmer, covered, until the chicken is cooked through, about
20-30 minutes.
1. If serving immediately, add the capers and the parsley. Stir to combine and
Capers
3 1/8 cup
Fresh Flat Leaf Parsley
leaves, chopped
6 1/4 cup
serve.
If making ahead of time, transfer the chicken and sauce to a storage container,
cool and refrigerate. The next day, reheat the chicken to a simmer over medium
heat. Stir in the capers and the parsley and serve.
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Works Cited
Deesareen. "Food for Fifty." Scribd. N.p., n.d. Web. 29 Oct. 2012. <http://www.scribd.com/doc/3992647/Food-for-Fifty>.
"Roman-style Chicken." Recipe : Giada De Laurentiis : Recipes : Food Network. N.p., n.d. Web. 29 Oct. 2012.
<http://www.foodnetwork.com/recipes/giada-de-laurentiis/roman-style-chicken-recipe-index.html>.
"Safeway - Shop at Your Local Grocery Store." Safeway - Shop at Your Local Grocery Store. N.p., n.d. Web. 29 Oct. 2012.
<http://www.safeway.com/ShopStores/Shop.page>.
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