Quantity Food Production Rana Abousleiman, Christina Chan, Chelsea Cotugno, Krishna Kapadia, Kyra Tywanick Quantity Food Production Section 2

Livingston Faculty Dining Room Lunch served on March 9th From 11:30 AM-1:00 PM Forecasting: Approx 60 People American-Irish, St. Patrick’s Day Menu Menu: Corned Beef and Cabbage Vegan Shephard’s Pie Battered Fish and Irish Boxty Irish Pub Salad Baked Vegetables Irish Soda Bread*

Flyer Mr. McCarthy Ms. Bencivenga Irish Luck Marketing

Food Order Meat/Fish Amount Dairy Amount Margarine 15 oz Cod Fillets 22.5 lbs Corned Beef with Spice Pack 36 lbs Dairy Amount Margarine 15 oz Sharp White Cheddar 7.5 lbs Milk 3 qts & 24 fl. Oz Skim Milk 5 fl. Oz XL Eggs 3 dozens Unsalted Butter 1 lb 4 oz Buttermilk 1 gal 12 fl oz

Food Order Groceries Amount Produce Amount Frozen Amount Lentils 6 lb 7 oz. Vegetable Stock 2 gal. 2 qt. Dried Currants 3 lbs & 5.4 oz Vegetable Oil 1.5 Qt.+for frying White wine vinegar 1.5 Pt Dijon Mustard 4.5 fl oz AP flour 16.25 lb Pickled Beats (canned) 14.2 lbs Baking powder 2.1 oz Baking Soda 1.4 oz Sugar 1 lb 1.8 oz Pepper Salt Produce Amount Onion 10 lb. Garlic 11.6 oz. Yukon gold potatoes 44 lbs Fresh Thyme 0.6 oz. Tarragon 0.45 oz Fresh Rosemary 0.22 oz Cauliflower 20 lbs Butter Lettuce Leaves 22.5 lbs Cucumber 7.5 lbs Carrots 22 lbs Asparagus 10 lbs Oranges for Zest 10 oz Cabbage 2.88 lbs Red Potatoes 17.16 lbs Frozen Amount Mixed veggies (peas, carrots, green beans, corn) 6 lb 4 oz.

Corned Beef & Cabbage Place corned beef in large pot and cover with water. Then add spice packet and cover the pot. Bring to boil and then lower and let it simmer until tender. Add potatoes and carrots and cook until they are almost tender. Then add cabbage and cook for 15 minutes. Remove meat and let it rest for 15 minutes before slicing across the grain. Plate and serve vegetables, meat and broth. 3 lbs corned beef brisket with spice packet 10 small red potatoes 5 carrots, peeled & cut 1 large cabbage head, cut into wedges

Expansion Corned Beef & Cabbage Original Recipe Expanded Recipe Initial Serving # 5 People Initial Portion Size: 25 oz Desired Serving # 60 People Desired Portion Size: 25 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS Cabbage Large 2.4 lbs = 38.4 oz 12 460.8 oz 28.8 lbs Carrots 5 1 lb = 16 oz 192 oz 12 lbs Red Potatoes 10 small 1.43 lbs = 22.88 oz 274.56 oz 17.16 lbs Corned Beef with Spices Packet 3lbs 3 lbs = 48 oz 576 oz 36 lbs TOTAL Weight   125.28 oz 1503.36 oz Krishna Kapadia

Costing Corned Beef & Cabbage Recipe: Corned Beef & Cabbage Number of Portions: 60 Portion Size: 25 oz Cost per portion: $5.72 Selling Price: $16.34 Food Cost %: 35% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit Cabbage 28.8 lbs $1.63/lb 87% $1.87/lb $53.86 Carrots 12 lbs $0.38/lb 70% $0.54/lb $6.48 Corned Beef 36 lbs $3.96/lb 56.25% $7.04/lb $253.44 Red Potatoes 17.16 lbs $1.71/lb 100% $29.34 Total Cost: $343.12 Krishna Kapadia

Vegan Shephard’s Pie 1 medium onion, diced Place potatoes in a large pot and cover with water. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside. While potatoes are cooking, preheat oven to 425°F and lightly grease a baking dish In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes. Add a pinch each salt and pepper. Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt. Place on a baking sheet to catch overflow and bake at 425 for 10-15 minutes, or until the mashers are lightly browned on top. Let cool briefly before serving. 1 medium onion, diced 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans and corn 2 cloves garlic, minced 1 1/2 cups uncooked brown or green lentils, rinsed and drained 3 pounds yukon gold potatoes, thoroughly washed 4 cups vegetable stock 3-4 Tbsp vegan butter 2 tsp fresh thyme or 1 tsp dried thyme Salt and pepper to taste

Expansion Vegan Shephard’s Pie Original Recipe Expanded Recipe Initial Serving # 6 People Initial Portion Size: 19.69 oz Desired Serving # 60 People Desired Portion Size: 19.69 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS Onion 1 medium 16 oz. 10 160 oz. 10 lb Garlic 2 cloves 0.33 oz. 3.3 oz. Lentils 1.5 c. 10.3 oz. 103 oz. 6 lb 7 oz. Vegetable stock 4 c. 32 fl oz. 320 fl oz. 2 gal. 2 qt. Fresh thyme 2 tsp. 0.06 oz. 0.6 oz. Frozen mixed veggies 10 oz. bag 10 oz. 100 oz. 6 lb 4 oz. Yukon gold potatoes 3 lb 48 oz. 480 oz. 30 lb Margarine 3 Tbsp. 1.5 oz. 15 oz. Pepper To taste To Taste Salt TOTAL Weight   118.19 oz 1181.9 oz Christina Chan

Costing Vegan Shephard’s Pie Recipe: Vegan Shephard’s Pie Number of Portions: 60 Portion Size: 19.69 oz Cost per portion: $1.36 Selling Price: $ 5.41 Food Cost %: 25% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit Onion 10 lb $0.192/lb 88% $0.218/lb $2.18 Garlic 3.3 oz. $1.67/lb $1.90/lb $0.39 Lentils 6 lb 7 oz. $2.77/lb 100% $17.83 Vegetable Stock 2 gal. 2 qt. $0.084/fl oz. $26.88 Fresh Thyme 0.6 oz. $3.94/oz. $2.36 Frozen Mixed Veggies 6 lb 4 oz. $1.29/lb $8.06 Yukon Gold Potatoes 30 lb $0.60/lb 81% $0.741/lb $22.23 Margarine 15 oz $1.25/lb $1.17 Total Cost: $81.10 Christina Chan

Battered Fish In a medium bowl mix together dry ingredients. 1 cup all-purpose flour 1 cup milk 1 egg 1 teaspoon baking powder 1 quart vegetable oil for frying 1 teaspoon salt 1 teaspoon ground black pepper 1 ½ pounds cod fillets Battered Fish In a medium bowl mix together dry ingredients. Stir in milk and eggs until smooth. Let stand for 20 minutes. In large pot, preheat oil to 350°F. Cover the fish in batter, one piece at a time and then place them in the heated oil. Fry until golden brown. Drain on paper towels.

Expansion Battered Fish Original Recipe Expanded Recipe Initial Serving # 4 People Initial Portion Size: 9.555 oz Desired Serving # 60 People Desired Portion Size: 9.555 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS All-Purpose Flour 1 cup 4 oz 15 60 oz 3.75 lbs Baking Powder 1 tsp 0.14 oz 2.1 oz Salt 0.22 oz 3.3 oz Ground Black Pepper 0.08 oz 1.2 oz Milk 8 fl. Oz 120 fl. Oz 3 qts & 24 fl. Oz Egg 1 egg 1.78 oz 26.7 oz 1.7 lbs= 1 dozen and 3 eggs Cod Fillets 1.5 lbs 1.5 lb 22.5 lbs Oil for Frying NA TOTAL Weight   38.22 oz 573.30 oz Rana Abousleiman

Costing Battered Fish Battered Fish Selling Price: $10.40 Recipe: Battered Fish Number of Portions: 60 Portion Size: 9.555 oz Cost per portion: $2.08 Selling Price: $10.40 Food Cost %: 20% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit All Purpose Flour 60 oz $0.02/oz 100% $1.20 Baking Powder 2.1 oz $0.11/oz $0.24 Salt 3.3 oz $0.07 Ground Black Pepper 1.2 oz $0.70/oz $0.84 Milk 120 fl. Oz $0.03/fl. Oz $3.60 Egg 26.7 oz $0.07/oz $1.87 Cod Fillets 22.5 lbs $5.19/lb $116.78 Total Cost: $124.60 Rana Abousleiman

IRISH BOXTY In a large bowl, toss the grated potatoes with flour. Stir in mashed potatoes until everything is combined In a separate bowl whisk together the milk and egg, then mix them into the potatoes. Season with salt and pepper. Form patties from the potato mixture. In a large skillet heat the olive oil over medium-high heat and fry the patties on both sides until golden brown Drain on paper towel and serve. IRISH BOXTY 1 ½ cups grated raw potatoes 1 cup all-purpose flour 1 cup mashed potatoes 1 egg 1 tablespoon skim milk Salt and pepper to taste ¼ cup olive oil

Expansion Irish Boxty Rana Abousleiman Original Recipe Expanded Recipe Initial Serving # 6 People Initial Portion Size: 3.61 oz Desired Serving # 60 People Desired Portion Size: 3.61 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS Grated Raw Potatoes 1.5 cups 9 oz 10 90 oz 5.625 lbs AP Flour 1 cup 4 oz 40 oz 2.5 lbs Mashed Potatoes 6.4 oz 64 oz 4 lbs Egg 1 egg 1.78 oz 17.8 oz 1.1125 lbs= 10 eggs (dozen -2) Skim Milk 1 tbsp 0.5 fl. Oz 5 fl. Oz TOTAL Weight   21.68 oz 216.80 oz Rana Abousleiman

Costing Irish Boxty Irish Boxty Selling Price: $0.94 Food Cost %: 15% Recipe: Irish Boxty Number of Portions: 60 Portion Size: 3.61 oz Cost per portion: $0.14 Selling Price: $0.94 Food Cost %: 15% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit Grated Raw Potatoes 90 oz $0.05/oz 81% $0.04/oz $3.6 All Purpose Flour 40 oz $0.02/oz 100% $0.8 Mashed Potatoes 64 oz $2.56 Egg 17.8 oz $0.07/oz $1.25 Skim Milk 5 fl. Oz $0.03/fl. Oz $0.15 Total Cost: $8.36 Rana Abousleiman

IRISH PUB SALAD Dressing Salad: To make dressing: Whisk together oil, vinegar, Dijon mustard, tarragon, then salt and pepper to taste For the salad, place equal parts of shredded sharp cheddar cheese, sliced hard-cooked eggs, sliced cucumbers, sliced beets, and butter leaf lettuce on plates. Then top with dressing. Dressing 1/3 cup vegetable oil 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard ½ teaspoon chopped fresh tarragon Salt and pepper Salad: 8 Large butter lettuce leaves, rinsed and crisped 6 to 8 oz Dubliner Cheese, sliced 2 or 3 large hard- cooked eggs, peeled and cut 1 ½ cups thinly sliced cucumber 1 can sliced picked beets, drained

Expansion Irish Pub Salad Original Recipe Expanded Recipe Initial Serving # 4 People Initial Portion Size: 16.6 oz Desired Serving # 60 People Desired Portion Size: 16.6 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS vegetable oil 1/3 C 2.65 fl. Oz 15 39.75 fl oz 1.5 Qt White Wine Vinegar 3 T 1.5 fl. Oz 22.5 fl oz 1.5 Pt Dijon Mustard 2 t 0.3 fl. Oz 4.5 fl oz Tarragon 1/2 t 0.03oz .45 oz Salt 1/8 t 0.03 oz Pepper butter lettuce leaves 3 cups 24 oz 360 oz 22.5 lbs Sharp white cheddar 8 oz 120 oz 7.5 lbs eggs 3 hard cooked 7 oz 105 oz 4 dozen cucumber 1.5 C pickled beets 1 can 15 oz 225 oz 14.2 lbs TOTAL Weight   66.54 oz 998.1 oz Chelsea Cotugno

Costing Irish Pub Salad Recipe: Irish Pub Salad Number of Portions: 60 Portion Size: 16.6 oz Cost per portion: $1.48 Selling Price: $7.38 Food Cost %: 20% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit veg oil 39.75 fl oz 1.5 Qt 0.15/oz 100% $5.96 White Wine Vinegar 22.5 fl oz 1.5 Pt 0.04/oz $0.90 Dijon Mustard 4.5 fl oz 0.08/oz $0.36 Tarragon .45 oz 3.3/oz $1.49 butter lettuce leaves 360 oz 22.5 lbs 0.03/oz 76% $10.8 Sharp white cheddar 120 oz 7.5 lbs 0.33/oz $39.6 eggs 105 oz 4 dozen 0.07/oz $7.35 cucumber 0.09/oz 84% pickled beets 225 oz 14.2 lbs 0.05/oz $11.25 Total Cost: $88.51 Chelsea Cotugno

Roasted Vegetables Recipe Directions Wash and Chop all the vegetables Preheat the oven to 450°F Peel and crush the garlic Remove the rosemary off the sprig and chop them Mix the vegetables, garlic and rosemary in a pan with olive oil Bake until vegetables are tender and golden brown and serve 5 carrots Half a sprig of rosemary 1 large head cauliflower 5 cloves of garlic 1 lb asparagus Olive Oil to coat Salt and pepper to taste

Expansion Roasted Vegetables Original Recipe Expanded Recipe Initial Serving # 6 People Initial Portion Size: 10.8 oz Desired Serving # 60 People Desired Portion Size: 10.8 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS carrots 5 1 lb= 16 oz 10 160 oz 10 lbs cauliflower 1 large head 2 lbs= 32 oz 320 oz 20 lbs asparagus 1 lb Rosemary half a sprig 0.022 oz 0.22 oz Garlic 5 cloves 0.83 oz 8.3 oz Oil To coat Salt & Pepper To taste TOTAL Weight   64.85 oz 648.52 oz Rana Abousleiman

Costing Roasted Vegetables Recipe: Roasted Vegetables Number of Portions: 60 Portion Size: 10.8 oz Cost per portion: $0.57 Selling Price: $2.84 Food Cost %: 20% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit carrots 160 oz $0.02/oz 70% $0.014/oz $2.24 cauliflower 320 oz $0.07/oz 62% $0.043/oz $13.76 asparagus $0.17/oz 53% $0.09/oz $14.40 rosemary 0.22 oz $1.275/oz 100% $0.28 garlic 8.3 oz $0.41/oz $3.40 Total Cost: $34.08 Kyra Tywanick

Irish Soda Bread Recipe Directions 4 cups all-purpose flour Preheat oven to 375ºF. Line a sheet pan with parchment paper. Combine flour, sugar, baking soda, and salt in a bowl. Add butter and mix bowl on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tbsp of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round load. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread. Bake for 45-55 mins, or until a cake test comes out clean. Cool and serve warm or at room temp. Irish Soda Bread 4 cups all-purpose flour 4 tablespoons unsalted butter 1 ¾ cups buttermilk 4 tablespoons sugar 1 teaspoon baking soda 1 XL egg 1 teaspoon grated orange zest 1 ½ teaspoons kosher salt 1 cup dried currants

Expansion Irish Soda Bread Original Recipe Expanded Recipe Initial Serving # 6 People Initial Portion Size: 7.025 oz Desired Serving # 60 People Desired Portion Size: 7.025 oz INGREDIENTS Original Measurements CONVERTED MEASUREMENTS MULTIPLYING FACTOR EXPANDED MEASUREMENTS PURCHASE UNITS All-Purpose Flour 4 cups 1 lb= 16 oz 10 160 oz 10 lbs Sugar 4 tbsp 1.78 oz 17.8 oz 1 lb 1.8 oz Baking Soda 1 tsp 0.14 oz 1.4 oz Kosher Salt 1.5 tsp 0.33 oz 3.3 oz Unsalted Butter 4 tbsp (1/4 cup) 2 oz 20 oz 1 lb 4 oz Buttermilk 1 3/4 cup 14 fl. oz 140 oz 1 gal 12 fl oz XL Eggs 1 egg 1lb 4 oz Grated Orange Zest 0.56 oz 5.6 oz Dried Currants 1 cup 0.34lbs = 5.34 oz 53.4 oz 3 lbs 5.4 oz TOTAL Weight   42.15 oz 421.5 oz Kyra Tywanick

Costing Irish Soda Bread Recipe: Irish Soda Bread Number of Portions: 60 Portion Size: 7.025 oz Cost per portion: $0.60 Selling Price: $2.39 Food Cost %: 25% Ingredients Recipe Quantity (EP) Cost Total Cost   Weight Volume Count APC/Unit Yield % EPC/Unit AP flour 160 oz $0.01/oz 100% $1.60 sugar 17.8 oz $0.03/oz $0.53 baking soda 1.4 oz $0.06/oz $0.08 kosher salt 3.3 oz $0.03 unsalted butter 20 oz $0.15/oz $3.00 buttermilk 140 fl. Oz $0.02/oz $2.80 XL eggs $0.05/oz $1.00 grated orange zest 5.6 oz 9% $0.005/oz dried currants 53.4 oz $0.50/oz $26.70 Total Cost: $35.77 Kyra Tywanick

Gina’s Plate