3. Using the Cream of Potato Soup information below prepare the following: -

Complete the Standardised Recipe Form with method for the Cream of Potato Soup

• Convert the recipe to produce soup for 300 persons using a Recipe Conversion Factor

• Total Recipe Cost, Selling Price for the item and Cost Per Portion

Base your calculations on a food cost of 30 %

There are specific forms to be used which are attached

• 2 medium potatoes, peeled and diced

• 1 cup water

• 2 tablespoons chopped onion

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 3 cups whole milk

• 1/2 teaspoon salt

• 1/8 teaspoon celery salt

• Dash pepper

• Paprika and minced fresh parsley

Place the potatoes and water in a saucepan; bring to a boil over medium-high heat. Cover and cook until tender; drain and set aside. In the same pan, saut onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the potatoes, salt, celery salt and pepper. Cook for 2-3 minutes or until heated through. Sprinkle with parsley and paprika.