Find a family sized recipe for one main entr$$e that you have included on your menu.

a$.$ Using the sample in the learning guide, increase the recipe to $50$ servings and show your multiplied factor and rounded measures. Convert all measurements to metric $($ex$.1$ cup$=250$ml$)$

b$.$ Write the recipe $(50$ servings$)$ in standardized format $($see page $457)$

c$.$ Design and submit a recipe sensory evaluation form for your recipe.

d$.$What other criteria could be used to evaluate your recipe.

$3.$ Develop an equipment list with the production equipment that will be required to produce the menu you have prepared. Include only large equipment. Indicate which equipment will be used to prepare each item.

$4.$ Develop a production sheet for your menu choices considering the following:

$$ When there are two choices, make a decision on which food item is more popular $($first choice$)$ and forecast that item to be produced at $60\%$ of total portions and the less popular option $($second choice$)$ to be produced at $40\%$ of total portions.

$$ TIP: Please note that food is prepared for the regular texture and then some is taken out to be minced and pureed, i$.$e$.60$ portions of roast beef is prepared and then $8$ portions are minced, and $10$ portions are pureed.

$$ Provide production numbers for all menu items excluding beverages.

$$ You have $8$ residents who are on a minced diet and $10$ residents who are on a pureed diet. Calculate the production numbers for the regular, minced, and pureed menu items. NOTE: all numbers for the above should be included on your production sheet.

$$ Use the following template to develop your production sheet. A dd additional rows to the template as necessary.

BREAKFAST

CHOICES PORTIONS REQUIRED LUNCH CHOICES PORTIONS REQUIRED DINNER

CHOICES PORTIONS REQUIRED