# Michelle Davis by mdavis50

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```									                                                                          Michelle Davis
Nutrition 303
November 18, 2008
Quantity Recipe for Chili

Original Recipe
 Yields 25 servings, portion size 1 cup (8 oz)
 Ingredients:
o 3 lbs lean ground beef
o 3 cans 27oz each pinto beans (low fat, no meat)
o 2 cans 14.5oz each chili-ready diced tomatoes with onions
o 1 6oz can tomato paste
o 27oz water
o 1 12oz can beer
o 2 T chili powder (more to taste for spicier chili)
o 1 T cumin
o 2 T cilantro
o 1 t ground black pepper
o 1 t salt
 Brown meat in large skillet, drain
 Combine all ingredients in large soup pot, add meat
 Bring to boil, stir often
 Reduce to simmer 2-3 hours
 Continue to stir frequently

Converting Chili from 25 to 100
Step 1: The factor will be 4: 100 (new) divided by original yield of 25 = 4

Ingredients            Original               Step 2                  Step 3
Lean ground beef       3lbs                   3lbs x 4                12 lbs
Canned pinto beans     27oz (3 cans)          27oz x 4                108oz
Chili ready diced      14.5os (2 cans)        14.5oz x 4              58oz
tomatoes with
onions
Tomato paste           6oz (1 can)            6oz x 4                 24oz
Water                  27oz                   27oz x 4                108oz
Can of beer            12oz                   12oz x 4                48oz
Chili powder           2T                     1oz x 4                 4oz
Conversion:
2 T x (.5c/8T) x
(8oz/1c) = 1oz
Cumin                  1T                     1/2oz x 4               2oz
Conversion:
1 T x (.5c/8T) x
(8oz/1c) = 1/2oz
Cilantro               2T                     1oz x 4                 4oz
Conversion:
2 T x (.5c/8T) x
(8oz/1c) = 1oz
Ground black          1t                    1/6oz x 4              2/3oz
pepper                                      Conversion:
1t x (1T/3t) x
(.5c/8T) x (8oz/1c)
= 1/6oz
Salt                  1t                    1/6oz x 4              2/3oz
Conversion:
1t x (1T/3t) x
(.5c/8T) x (8oz/1c)
= 1/6oz

Steps 4 and 5:
Total weight                                92.3oz                369.3oz
The amount in Step 3 (369.3) is 4 times the amount in Step 2.

Ingredients                                 Steps 6 and 7
Lean ground beef                            3lbs x 4 = 12lbs
Canned pinto beans                          27oz x 4 = 108oz
Chili ready diced tomatoes with onions      14.5oz x 4 = 58oz
Tomato paste                                6oz x 4 = 24oz
Water                                       27oz x 4 = 108oz
Can of beer                                 12oz x 4 = 48oz
Chili powder                                1oz x 4 = 4oz
Cumin                                       1/2oz x 4 = 2 oz
Cilantro                                    1oz x 4 = 4oz
Ground black pepper                         1/6oz x4 = 2/3oz
2/3oz x (1c/8oz) x (16T/1c) x (3t/1T) = 4t
Salt                                        1/6oz x 4 = 2/3oz
2/3oz x (1c/8oz) x (16T/1c) x (3t/1T) = 4t
Final Recipe
Portion Size Used: 8oz (use                             Recipe: Chili
#4 scoop)
Portion Count Used: 100
Yield Amount: 369.3oz

Ingredient Name           Amount Required
Lean ground beef               12lbs
Canned pinto beans              108oz
with onions
Tomato paste                 24oz
Water                   108oz
Can of beer                 48oz
Chili powder                  4oz
Cumin                      2oz
Cilantro                   4oz
Ground black pepper                 4t
Salt                      4t

Method of Preparation                                  HACCP notes
1. Brown meat using a flat                        1. When browning ground
grill/griddle.                                beef, maintain internal
temperature of 155°F for 15
seconds.
2. Combine all ingredients                          2. For Chili, maintain
in large soup kettle, add                        internal temperature of
meat.                                   165°F for 15 seconds.
3. Bring to a boil, stirring                     3. Start cooling by reducing
often.                                              size. Cool by reducing
from 135°F to 70°F within
2 hours, then from 70°F to
41°F or lower in the next 4
hours.
4. Reduce to simmer for 2-3                        4. Reheat to 165°F for 15
hours, continuing to stir                         seconds within 2 hours. If
frequently.                                       not within 2 hours, discard.

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