Quantity cookery

(6) Specific instructions for serving food to the guests 72 QUANTITY COOKERY DINNER ENGAGEMENTS (Ctmtinued) VI. Rscords a. Cost of the food 1. Cost of food should be figured on basis of recipes and quanti- ties used, and listed according to the order in which the food appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs b. Cost of labor 1. Time spent by regular employees 2. Overtime spent by regular employees 3. Extra labor employed for occasion 4. Total labor cost c. Overhead cost 1. Flowers or other decorations 2. Printing of menu cards or place cards 3. Favors if supplied 4. Dish rental and breakage 5. Estimated heat, light, fuel, laundry and other overhead d. Summary 1. Total cost food labor overhead 2. Total receipts 3. Profit or loss e. Number served /. Per capita cost CHAPTER VI RECIPES In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always avail- able. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities. It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint. Stars indicate those recipes in which left-overs may be used to particular advantage. SOUPS BOUILLON Ihgredibnts Amodot Weight Calories Unit Cost Total Cost Beef, cubed Bones, veal Water Peppercorns Sate 4 gal. 2 tbsp. 6 tbsp. 20 lb. 7* lb. 74 QUANTITY COOKERY BOUILLON (Continued) Inghedients Carrots, diced Onions, diced Celery, diced Turnips, diced Egg whites and shells Amount Weight Calories Unit Cost Total Cost 2 c. 2 c. 2 c. 2 c. 7 Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soak- ing. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the sea- sonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mix- ing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth. 64-96 3 2 C. Number of servings Amount of one serving Calories in one serving- Cost of one serving CHICKEN SOTJP INGEEDIENIS Amount Weight Calories Unit Cost Total Cost Stock, chicken 4 gal. Onions Ijlb. Salt Mc Celery salt ic. Green peppers, chopped I c. Rice 2 c. Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender. Number of servings 8; Amount in one serving f c. Calories in one serving- Cost of one serving RECIPES 75 NOODLE SOUP Ingredients Amount Weight Calories Unit Cost Total Cost Eggs 3 Flour 2 c. Salt 2 tsp. Stock 4 gal. Onions lib. Salt |c. Celery salt ic.