QUANTITY FOOD PRODUCTION AND SERVICE MANAGEMENT HMGT 4300/4301 RCF and Yield NAME: Menu Item: Marinated Tomatoes In this exercise you are continuing your use of the RCF formula and applying the yield formula to decide the purchase amount. Use your Book of Yields to find the weights and yield percentages for your items. 1. Convert menu items to weight where necessary 2. Convert from 5 serving, 4 oz to 32 servings, 4 oz 3. Apply conversion factor and enter new quantity,(RCF x weight) 4. Find yield percentage if necessary 5. Apply yield formula to find amount to purchase. Recipe Item Original Weight RCF New Quantity Quantity Yield Percentage Purchase Amount 2 tsp 1 tbsp Black Pepper cracked Parsley, Italian minced Shallots, diced Mustard, Dijon Vegetable Oil Rice Vinegar Sugar, granulated Cherry tomatoes, small Green peppers diced A cup 4 cup 8 fl oz 2 fl oz 1 tbsp 33 ea cup Please fill in every cell and please always indicate whether it is fl oz, ozs, or lbs