Name
Instructor
Course
Date
2080 Term Project Part
Recipe Conversion Sheet
Recipe Name: ________Ribeye Cap (Steakhouse entree)_
Conversion Factor Calculation:
New Yield: ____75_____/Original Yield: _____25_______=______3_____Conversion Factor
| Ingredient | Ingredient Amounts from Original Recipe | Conversion Factor | “Raw Conversion” | New Amount Needed for New Yield |
| Entree | ||||
| Ribeye cap | 16-ounce ribeye cap | 3 | 48 | 48lb |
| Salad | ||||
| Cobb Salad | 2lb | 3 | 6lb | 6lb |
| Appetizer | ||||
| Cheesy Spinach and Artichoke Pinwheels | 14 ounce | 3 | 42 | 42 ounce |
| Starch | ||||
| Scalloped potatoes | 2lb | 3 | 6lb | 6lb |
| Vegetables | ||||
| Slow cooker Collard Greens and Ham Hocks | 3.5 lb | 3 | 10.5lb | |
| Desserts | ||||
| Grand Marnier Souffle | 3 lb | 3 | 9lb | 9lb |
Conversion for Salads (Cobbs Salad)
| Ingredient | Ingredient Amounts from Original Recipe | Conversion Factor | New Amount Needed for New Yield |
| Red wine vinegar | 1/3 c | 3 | 1 c |
| Dijon mustard | 1 tablespoon | 3 | Three tablespoons |
| Extra virgin olive oil | 2/3 c | 3 | 2 c |
| Romaine lettuce, coarsely | 1 head | 3 | 3 heads |
| Hard-boiled egg | 4 | 3 | 12 |
| Avocado thinly sliced | 1 | 3 | 3 |
| Cherry tomatoes halved | 5 oz | 3 | 15 oz |
| Finely chopped chives | 2 tablespoons | 3 | 6 tablespoons |
| Crumbled blued cheese | 4 oz | 3 | 12 oz |
Conversions for Cheesy Spinach and Artichoke (Appetizer)
| Ingredient | Ingredient Amounts from Original Recipe | Conversion Factor | New Amount Needed for New Yield |
| 1 can of artichoke hearts chopped and drained | 14 ounce | 3 | 42 ounce |
| Chopped baby spinach | 2 cups | 3 | 6 cups |
| Sour cream | 1 cup | 3 | 3 cups |
| mayonnaise | 1/3 cup | 3 | 1 cup |
| Garlic powder | ½ teaspoon | 3 | 1½ teaspoon |
| Large egg | 1 | 3 | 3 |
| Tubes crescent rolls | 8 ounce | 3 | 24 ounce |
| Mozzarella cheese | 1 cup | 3 | 3 cups |
| Parsley leaves | 2 tablespoons | 3 | 6 tablespoons |
| Onion powder | ¼ teaspoons | 3 | ¾ teaspoons |
Conversions for Scalloped Potatoes (Starch) for 2 Servings
| Ingredient | Ingredient Amounts from Original Recipe | Conversion Factor | New Amount Needed for New Yield |
| butter | 1 tablespoon | 3 | 3 tablespoons |
| Garlic | 2 cloves | 3 | 6 cloves |
| Flour | 1 tablespoon | 3 | 3 tablespoons |
| Milk | 1 cup | 3 | 3 cups |
| pepper | ½ teaspoon | 3 | 1½ teaspoons |
| potatoes peeled | 3 | 3 | 9 |
| salt | 1 tablespoon | 3 | 3 tablespoons |
| Grated parmesan cheese | 1 cup | 3 | 3 cups |
| Parsley leaves | 2 tablespoons | 3 | 6tablespoons |
Conversions for Slow-Cooker Collard Greens and Ham Hocks (Vegetables) for 12 servings
| Ingredient | Ingredient Amounts from Original Recipe | Conversion Factor | New Amount Needed for New Yield |
| Collard greenwashed | 3½ lb | 3 | 10.5lb |
| Yellow onion | 1 | 3 | 3 |
| ham | 2lb | 3 | 6lb |
| Black pepper | ½ tablespoon | 3 | 1½ tablespoons |
| Brown sugar | 1 tablespoon | 3 | 3 tablespoons |
| salt | 2 tablespoons | 3 | 6 tablespoons |
| Chicken broth | 32 oz | 3 | 96 oz |
| Apple cider | 3 tablespoon | 3 | 9 tablespoons |
Conversions for Grand Marnier Souffle (Dessert)
| Ingredient | Ingredient Amounts from Original Recipe | Conversion Factor | New Amount Needed for New Yield |
| Butter | ½ a cup | 3 | 1½ |
| Grand Marnier liqueur | ½ a cup | 3 | 1½ |
| flour | ¾ cups | 3 | 2¼ cups |
| Sugar | 1 cup | 3 | 3 cups |
| Salt | ½ teaspoon | 3 | 1½ teaspoons |
| milk | ½ cups | 3 | 1½ cups |
| eggs | 5 | 3 | 15 |
| Additional egg whites | 3 | 3 | 9 |
| Grated lemon rind | 1 teaspoon | 3 | 3 teaspoons |
| Lemon juice | 2 tablespoons | 3 | 6 tablespoons |
List of Utensils needed to consume the Recipe
Knife
Fork
Table Spoons
Chopsticks
Cake fork
Lobster pick
Skewers