Please pick 2 recipes: 1 Dessert AND 1 Beverage from the PDF Advanced Recipe file provided
Cost those recipes in the excel Cost file provided.
The requirements for the assignment are to:
· 1)Choose your recipes from the attached file, and use the costing template from Module #2.
module_3_Advanced Recipes Fall Dinner_fall_2022 x
Actions
· 2) Please ensure there is a detailed citation of where you obtained your pricing and
· 3)be sure to update the recipe ingredients with more detail on the specifications we discussed: Ingredient brands or varieties
Here is some additional comment on how to determine Yields.
Yields can be found in several ways, but here are the main 2:
1) Secondary information/Guides-There are produce and meat guides out there to determine yields, so just google them and you will find several. Yields will be expressed as a percentage of what is bought(AP-As Purchased) vs the percentage that is ultimately used(EP-Edible Portion).
2)Primary Information-Testing-Alternatively, restaurants, hotels, or any type of foodservice can conduct “live” yield tests by buying a large quantity of any ingredient…in an example if you purchased a case bok choy and weighed the “unfabricated As Purchased/AP” contents, then fabricate the bok choy, chop it, trim it, cut it and weigh whatever portion is left that is “usable Edible Portion/EP”. The usable weight divided by the original weight would be your actual yield percentage.
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Costing file
with Pinot Noir and Thyme
0
oz
4
s” make up a “Pack Unit”?)
EP Unit
Salmon
1.0
16
/
oz
/
oz
oz
lb
16
/
oz
$0.04
/
oz
oz
1.0
lb
16
/
oz
$1.13
/
oz
oz
1.0
/
oz
$0.12
/
oz
oz
$0.12
1
/
oz
$0.51
/
oz
8.00
oz
1.0
lb
16
/
oz
$0.88
/
oz
4.00
oz
lb
16
/
oz
$0.09
/
oz
6.00
oz
/
0
/
0
0
/
0
/
0
0.00
0
&”Arial,Bold”&14Recipe Costing Worksheet
Sheet1
Sheet2
Sheet3
Desserts
Honey Vanilla Ice Cream-No Churn-serves 12
Ingredients
|
milk , sweetened condensed |
14 oz |
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||
|
cream, heavy |
1 pt |
||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
vanilla extract |
2 tsp |
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|
honey (raw if possible) |
Directions
❶ Mix in a separate bowl the sweetened condensed milk and vanilla.
❷ Whip the cream in a different bowl to stiff peaks. Stir one-third of the whipped cream into the condensed milk mixture. Mix the remaining cream together until fully blended
❸ Chill until frozen, garnish with the honey and serve
Chocolate Chip Cookies-masi-serves 50
Ingredients
|
butter, un salt ed (room temperature) |
2. 5 cups |
||||
|
sugar, granulated |
1.5 cups |
||||
|
sugar, light brown |
|||||
|
eggs |
4 ea |
||||
|
4 tsp |
|||||
| salt | |||||
|
baking soda |
2.5 tsp |
||||
|
chocolate chips (70% cacao discs) |
2.5 lb |
||||
|
flour, cake |
17 oz |
||||
|
baking powder |
3 tsp |
||||
|
flour, bread |
3.3 cups |
||||
| honey |
0.5 cup |
Directions
1. Cream the butter and the sugars and honey in the bowl of a mixer fitted with the paddle attachment. Beat until light, approximately 5 minutes at medium speed.
2. Add the eggs to the creamed mixture one at a time. Add the vanilla.
3. Stir the salt, flour, baking powder, and baking soda together and add to the creamed mixture.
4. Stir in the chocolate chips by hand Portion the dough using a #20 scoop onto a paper-lined sheet panand let sit overnight.
5. Garnish with just a little Pink himalayan sea salt and bake at 350°F (180°C) until the cookies are golden brown and cooked through, approximately 10 to 12 minutes. Serve 2 cookies per order, garnished plate with fudge sauce and 1 small scoop of vanilla ice cream.
Dark Chocolate Fudge Sauce Makes 4 servings
Ingredients
cream, heavy
1 cup
honey
1.5 oz
chocolate, bittersweet
0.5 lb
Directions
❶ Combine the cream and honey in a saucepan and bring just to a boil, stirring frequently.
❷ Chop the chocolate and place in a large bowl.
❸ Pour the hot cream over the chocolate and stir with a whisk until completely melted.
❹ Store well covered and refrigerated. Gently rewarm over a bain marie if desired.
Approximate value per serving:
Calories 129 kcal,
Total Fat 9.92 g,
Calories from Fat 89.28 g,
Saturated Fat 6.05 g,
Trans Fat N/A,
Cholesterol 21 mg,
Sodium 7.49 mg,
Total Carbohydrates 11.68 g,
Protein 0.92 g,
Vitamin A 225.3 IU,
Vitamin C 0.11 mg,
Iron 0.46 mg,
Calcium 14.66 mg
No Bake Key Lime for Advanced-serves 10
Ingredients
Lime Zest (grated fine)
0.
2 oz
Graham Cracker Crust [Food for Fifty]
2
1 oz
eggs (separated)
12 ea
cream of tartar
0.5 tsp
vanilla extract
1.5 tsp
nutmeg, ground
to taste
mango (diced fine for garnish)
1 ea
raspberries (garnish)
1 pt
cream, heavy (garnish)
8 fl oz
milk, sweetened condensed
5.25 lb
juice, key lime
1
8 oz
Directions
For Crust:
1. Preheat oven to 350 degrees.
2. Place graham cracker c
rum
bs, sugar, and melted butter in 9-inch pie tin.
3. Rub together until crumbs are thoroughly coated with butter, and evenly moist. Press firmly into even layer up sides and on bottom of pan.
4. Bake for about 5 or 6 minutes, until starting to color. Remove from oven; cool completely.
For
Filling
:
1. Whip egg whites and cream of tartar until foamy, then increase to high speed and continue beating until stiff peaks. Set aside until needed.
2. Beat egg yolks until thick and light yellow in color.
3. Add condensed milk; beat well.
4. Add lime juice, vanilla, and nutmeg. Fold in beaten egg whites. Mix and pour into circular silicone molds.
5. Place in freezer until service. Use crushed graham cracker crust mixture as a base and top with molded frozen dessert Garnish each slice with grated lime zest, fresh lime garnish, diced mango and fresh berries. Store any remaining pie in freezer
Freeform Apple Pies Makes 4 servings
Ingredients
|
Dough |
||||
|
butter, unsalted |
8 oz | |||
|
flour, all purpose |
||||
|
1 tsp |
||||
|
water (ice cold) |
3 fl oz |
|||
| Filling | ||||
|
apple (peeled, cored, large dice) |
1 lb |
|||
| 1 oz | ||||
| 2 oz | ||||
|
cinnamon, ground |
1/4 tsp |
|||
|
1 tbl |
||||
|
brandy, apple |
2 fl oz |
|||
|
Egg wash |
||||
| 1 ea | ||||
| milk |
1 fl oz |
|||
|
sugar, sanding (for garnish) |
as needed |
|||
|
Vanilla Ice Cream (for garnish) |
||||
|
Caramel Sauce (for garnish) |
Directions
1 To prepare the dough, cut the butter into medium dice and place it in the freezer for 5 minutes. Sift the flour with the salt. Toss the butter with the flour and salt and then place the mixture in the bowl of a food processor. Pulse until the butter chunks are the size of very small peas. Drizzle in the ice water and pulse just until the dough barely comes together. Do not overmix.
2 Turn the dough out onto a work surface. Press it gently and quickly, then divide the dough into four rounds. Place the rounds on a sheet pan, cover them with plastic wrap and refrigerate for approximately 20 minutes before rolling out.
3 To prepare the filling, heat a sauté pan over high heat, add the apples and let them brown slightly. Add the butter and let it melt so that it loosens and frees the apples from the bottom of the pan. Then cook for approximately 1 minute, add the sugar and let it brown, stirring occasionally. Add the cinnamon and vanilla extract. Add the apple brandy and flambé. Cool the filling before assembling the pies.
4 Prepare the egg wash by whipping the egg together with the milk.
5 On a floured surface, roll out each round of dough into a circle approximately 8 inches (20 centimeters) in diameter. Place an appropriate-size plate or other circular object on top of the rolled-out dough and cut out a circle.
6 Place one-quarter of the apple filling in the center of each dough round, leaving 11⁄2 inches (3.7 centimeters) of dough exposed along the edges. Brush the dough with egg wash and then fold the border over the filling in approximately five or six folds, each fold slightly overlapping the previous one. Place the pies on a sheet pan and brush additional egg wash over the surface. Sprinkle with sanding sugar.
7 Place the pies in the freezer until frozen. (Freezing will help prevent the butter running from the crust during baking.)
8 Preheat the oven to 400°F (200°C). Bake the frozen pies, rotating them occasionally. Bake until the apples are tender and the crust is evenly browned, approximately 20 minutes. Serve warm or at room temperature, dusted with powdered sugar and accompanied by whipped cream or ice cream and Caramel Sauce.
Cinnamon Rum Snickerdoodle Bars-20 servings
Ingredients
|
2 cups |
||
|
rum, dark (Bacardi) |
1 tbl 1 tsp |
|
|
Dry Ingredients |
||
| 5 cups | ||
|
1/2 cup |
||
|
chocolate, white |
Directions
Cream butter and sugar on medium speed for 5 minutes,
using a flat beater.
Add eggs, vanilla, and rum to creamed mixture. Mix thoroughly.
Mix dry ingredients. Add to creamed mixture.
Mix on low speed until well blended.
Press mixture onto a parchment lined half sheet pan.
Combine sugar and cinnamon.
top dough with cinnamon sugar mixture
Bake at 350°F for approximately 25-30 minutes.
Cut into portions, garnish with caramel drizzle, extra cinnamon sugar,and white chocolate daisy decoration.
Caramel Rum Sauce Makes 6 servings
Ingredients
|
9 oz |
|
| water | |
|
Lemon Juice (fresh) |
0.5 fl oz |
|
cream, heavy (room temperature) |
4 fl oz |
|
butter, unsalted (cut into pieces) |
0.75 oz |
| rum |
Directions
MISE EN PLACE
► Warm cream.
► Cut butter into pieces.
❶ Combine the sugar and water in a heavy gauge, medium heavy saucepan. Stir to moisten the sugar completely. Place the saucepan on the stove top over high heat and bring to a boil. Brush down the sides of the pan with water to remove any sugar granules.
❷ When the sugar comes to a boil, add the lemon juice. Do not stir the sugar, as this may cause lumping. Continue boiling until the sugar caramelizes, turning a dark golden brown and producing a rich aroma.
❸ Remove the saucepan from heat. Gradually add the cream and rum. Be extremely careful, as the hot caramel may splatter. Whisk in the cream to blend.
❹ Add the pieces of butter. Stir until the butter melts completely. If necessary, return the sauce to the stove to reheat enough to melt the butter.
❺ Strain the sauce and cool completely at room temperature. The sauce may be stored several weeks under refrigeration. Stir before using.
Approximate value per serving:
Calories 49.14 kcal,
Total Fat 1.96 g,
Calories from Fat 17.64 g,
Saturated Fat 1.22 g,
Trans Fat N/A,
Cholesterol 6.68 mg,
Sodium 1.72 mg,
Total Carbohydrates 8.24 g,
Protein 0.1 g,
Vitamin A 73.37 IU,
Vitamin C 1.16 mg,
Iron 0.02 mg,
Calcium 3.68 mg
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