﻿ Information for Standardized Recipes 6 - Theodora's Recipies
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 Information for Standardized Recipes 6 Source: U.S. Department of Defence
 @import url(https://www.google.com/cse/api/branding.css); Custom Search - - -> Select a Recipe Category <- - - General Information Appetizers Beverages Breads and Sweet Doughs Cereals and Pasta Products Cheese and Eggs Cakes and Frostings Cookies Pastry and Pies Puddings and Other Desserts Desserts (Sauces and Toppings) Meat, Fish and Poultry Salads and Dressings Sandwiches Dressings, Gravies, and Sauces Soups Vegetables Meatless Entrée Alternatives Feedback form A. GENERAL INFORMATION No. 1(3) The amount of water needed for 333 portions is: 19 GL, 3 QT, 1 PT, 1 C, 10 TBSP and 2 3/4 TSP. NOTE: 4 QT = 1 GL 2C = 1PT 3 TSP = 1 TBSP 2 PT = 1 QT 16 TBSP = 1C 4. To adjust the recipe on the basis of a quantity of an ingredient to be used: First -- Obtain a Working Factor by dividing the pounds you have to use by the pounds required to yield 100 portions. For example: 102 lb � 30 (lb per 100 servings) = 3.40 (Working Factor) Then -- Multiply the quantity of each ingredient in the recipe by the Working Factor. 5. To adjust the recipe to yield a specific number of portions of a specific size: First -- Divide the desired portion size by the standard portion of the recipe. 3 oz (desired size) � 4 oz (standard portion) = .75 348 (servings needed) x .75 = 261 261 � 100 = 2.61 (Working Factor) Then -- Multiply the quantity of each ingredient in the recipe by the Working Factor. Please bookmark this page (add it to your favorites). If you wish to link to this page, you can do so by referring to the URL address below this line. https://theodora.com/recipies/gen_info/information_for_standardized_recipes_6.html Copyright © 1995-2011 ITA all rights reserved.