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

3. 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*

4. Flyer
Mr. McCarthy
Ms. Bencivenga
Irish Luck
Marketing

5. 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

6. 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.

8. 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

9. 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 = oz oz
17.16 lbs
Corned Beef with Spices Packet
3lbs
3 lbs = 48 oz
576 oz
36 lbs
TOTAL Weight oz oz
Krishna Kapadia

10. 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

11. 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 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 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

12. Expansion Vegan Shephard’s Pie
Original Recipe
Expanded Recipe
Initial Serving # 6 People
Initial Portion Size: oz
Desired Serving # 60 People
Desired Portion Size: 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 oz oz
Christina Chan

13. 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 %: %
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

14. 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.

15. Expansion Battered Fish
Original Recipe
Expanded Recipe
Initial Serving # 4 People
Initial Portion Size: oz
Desired Serving # 60 People
Desired Portion Size: 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 oz
Rana Abousleiman

16. 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

17. 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

18. 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
lbs= 10 eggs (dozen -2)
Skim Milk
1 tbsp
0.5 fl. Oz
5 fl. Oz
TOTAL Weight
21.68 oz oz
Rana Abousleiman

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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 oz
Rana Abousleiman

25. 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

26. 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 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

27. Expansion Irish Soda Bread
Original Recipe
Expanded Recipe
Initial Serving # 6 People
Initial Portion Size: oz
Desired Serving # 60 People
Desired Portion Size: 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

28. 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

29. Gina’s Plate