Ashley Tobalsky

FN 347 Introduction to Foodservice

Recipe Conversion Worksheet

Recipe Name ___Vegetable soup___________

Original Yield _____6 servings__________

Portion Size _____8 ounces______

Yield Needed ________50 servings___________

Conversion Factor ________8 1/3 _________

Ingredient Amount Needed for Amount Needed for

original recipe yield yield of 50 portions

Bottled tomato juice 48 ounces 400 ounces

Frozen mixed vegetables 24 ounces 200 ounces

Water 3 cups 25 cups

Dried oregano 1 tsp 4 Tbsp

Salt and pepper To taste To taste

Vegetable soup

INGREDIENTS for 6 servings

• 1-1/2 (32 fluid ounce) bottles tomato juice

• 1-1/2 (16 ounce) packages frozen mixed vegetables
• 3 cups water
• 1-1/2 pinches dried oregano
• salt and pepper to taste

In a large pot over medium heat combine the tomato juice, water, mixed vegetables,
oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

INGREDIENTS for 50 servings

• 12-1/2 (32 fluid ounce) bottles tomato juice

• 12-1/2 (16 ounce) packages frozen mixed vegetables
• 25 cups water
• 12-1/2 pinches dried oregano
• salt and pepper to taste
Recipe Name ____________Pork tenderloin_______________

Original Yield _______6 servings________

Portion Size ______4 ounces______

Yield Needed _________50 servings__________

Conversion Factor _______8 1/3__________

Ingredient Amount Needed for Amount Needed for

original recipe yield yield of 50 portions

Salt ¼ tsp. 1 Tbsp.

Pepper ¼ tsp. 1 Tbsp.

Pork tenderloin 1 ½ lbs 12 ½ lbs

Fresh rosemary 3 sprigs 25 sprigs

Pineapple preserves ¾ cup 6 ¼ cup

Horseraddish 1 ½ Tbsp. ¾ cup plus 2 tsp.

Pork tenderloin

INGREDIENTS for 6

• 1/4 teaspoon salt

• 1/4 teaspoon pepper
• 1-1/2 (1 pound) pork tenderloin
• 3 sprigs fresh rosemary
• 3/4 cup pineapple preserves
• 1 tablespoon and 1-1/2 teaspoons prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan
coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one
on top. Bake, uncovered, at 425 degrees F for 10 minutes.

Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted;
stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce.
Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for
5 minutes before slicing. Serve with the remaining sauce.

INGREDIENTS for 50

• 1 tablespoon salt
• 1 tablespoon pepper
 • 12-1/2 (1 pound) pork tenderloin
• 25 sprigs fresh rosemary
• 6-1/4 cups pineapple preserves
• 3/4 cup and 2 teaspoons prepared horseradish

Recipe Name _________Candied sweet potatoes______________

Original Yield ______5 servings _________

Portion Size _____1/2 cup_______

Yield Needed ________50 servings___________

Conversion Factor ________10_________

Ingredient Amount Needed for Amount Needed for

original recipe yield yield of 50 portions

Large sweet potatoes 2 20

Butter ¼ cup 2 ½ cups

Packed brown sugar ½ cup 5 cups

Orange juice ¼ cup 2 ½ cups

Candied sweet potatoes

INGREDIENTS for 5

• 2 large sweet potatoes

• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup orange juice

Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes
until tender. In a frying pan, melt the butter and brown sugar together until bubbly. Add the
orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning
occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin,
add a bit more brown sugar.

INGREDIENTS for 50

• 20 large sweet potatoes

• 2-1/2 cups butter
• 5 cups packed brown sugar
• 2-1/2 cups orange juice
Recipe Name _________Avocado and fruit salad____________

Original Yield _____6 servings__________

Portion Size _____1 cup______

Yield Needed ________50 servings___________

Conversion Factor ______8 1/3___________

Ingredient Amount Needed for Amount Needed for

original recipe yield yield of 50 portions

Avocados 6 50

Fresh peaches 3 25

Dices sweet onion 1 ½ cups 12 ½ cups

Fresh lime juice ¼ cup plus 2 Tbsp 3 cups plus 2 Tbsp

Salt and pepper To taste To taste

Avocado and fruit Salad

INGREDIENTS for 6

• 6 avocados - peeled, pitted and diced

• 3 fresh peach - peeled, pitted and diced
• 1-1/2 cups diced sweet onion
• 1/4 cup and 2 tablespoons fresh lime juice
• salt and ground black pepper to taste

Mix together the avocado, peach, and onion in a bowl. Pour the lime juice over the mixture
and season with salt and pepper. Toss the mixture until evenly coated.

INGREDIENTS for 50

• 50 avocados - peeled, pitted and diced

• 25 fresh peach - peeled, pitted and diced
• 12-1/2 cups diced sweet onion
• 3 cups and 2 tablespoons fresh lime juice
• salt and ground black pepper to taste

Recipe Name __________Cheesecake with fresh cherries____________

Original Yield ______9 servings_______

Portion Size _____1/9 of 8 in2 pie______

Yield Needed ________50 servings___________

Conversion Factor _______5 5/9_________

Ingredient Amount Needed for Amount Needed for

original recipe yield yield of 50 portions

Graham cracker crumbs 1 ¼ cup 7 cups

Sugar 2 Tbsp 2/3 cup plus 1 tsp

Butter, melted 1/3 cup 1 ¾ cups plus 2 Tbsp

Softened cream cheese 11 ounces 3 ¾ lbs

Sugar ½ cup 2 ¾ cup

Eggs 2 11

Vanilla extract 1 tsp 1 Tbsp plus 2 ½ tsp

Fresh cherries 1 lb 5 lb and 9 ounces

Cheesecake with fresh cherries

INGREDIENTS for 9

• 1 1/4 cups graham cracker crumbs

• 2 tablespoons sugar
• 1/3 cup butter or margarine, melted
FILLING:
• 11 ounces cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 lb fresh cherries

DIRECTIONS

1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased
8-in. square baking dish; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla
just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until
almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Serve
with fresh cherries.

INGREDIENTS for 50

• 7 cups graham cracker crumbs

• 2/3 cup and 1 teaspoon sugar
• 1-3/4 cups and 2 tablespoons butter or margarine, melted
FILLING:
• 3-3/4 pounds cream cheese, softened
• 2-3/4 cups sugar
• 11 eggs
• 1 tablespoon and 2-1/2 teaspoons vanilla extract
• 5 lbs and 9 oz fresh cherries