Quantity Cookery: Menu Planning and Cooking for Large Numbers

appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs _b._ Cost of labor 1. Time spent by regular employees 2. Overtime spent by regular employees 3. Extra labor employed for occasion 4. Total labor cost _c._ Overhead cost 1. Flowers or other decorations 2. Printing of menu cards or place cards 3. Favors if supplied 4. Dish rental and breakage 5. Estimated heat, light, fuel, laundry and other overhead _d._ Summary 1. Total cost food labor overhead 2. Total receipts 3. Profit or loss _e._ Number served _f._ Per capita cost CHAPTER VI RECIPES In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities. It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint. Stars indicate those recipes in which left-overs may be used to particular advantage. SOUPS BOUILLON ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef, cubed | |20 lb.| | | Bones, veal | |7-1/2 | | | Water |4 gal. | lb.| | | Peppercorns |2 tbsp. | | | | Salt |6 tbsp. | | | | Carrots, diced |2 c. | | | | Onions, diced |2 c. | | | | Celery, diced |2 c. | | | | Turnips, diced |2 c. | | | | Egg whites and shells |7 | |