Name:

Recipe Name: Chicken Stir-Fry with

Walnuts

Lisa Marquand

The Vista Room

STANDARDIZED RECIPE FORM
Pan Size/ # of pans: 3 - 12 x 20 hotel pans
Equipment: large saut pans, 3-hotel pans w/cover, steam
table

Total Yield/Portions: 150

Portion size: 6 oz.

Cooking Temperature: high

Internal Temperature: 165 F
Cooking Method(s): saut

Portion Utensils:
Scale, liquid volume measure, 1 oz ladle,
measuring cups, measuring spoons

Cooking Time: 90 minutes

Total Preparation Time: 30-45 minutes

Ingredients

Preparation Instructions
Volum

Weight

Count

e
31.25 lbs

1. Cut chicken into inch dice.

12.5 lbs

2. Cut the peppers in half; remove all seeds and stems. Cut into

Boneless, skinless
chicken meat
(thighs)
Green bell peppers
Scallions

Cornstarch
Soy sauce

50 oz

50

inch wide strips

3. Cut off the roots and withered parts of the green tops of the

bunches

scallions. Split in half lengthwise and cut ito 1-inch pieces.

1 lb 2.75

Combine with green bell peppers.

4. Stir the cornstarch with the soy sauce until smooth to make a

oz

slurry.

Walnut pieces

3 lbs 2 oz

5. Have the remaining ingredients prepped in separate

containers. Make sure everything is ready before cooking because

Ground ginger

oz

Cayenne

oz

cook time is only a few minutes.

6. Heat 1oz of the oil in a large saut pan until very hot, almost
smoking.

Water

150 oz

Oil

25 oz

7. Add about 1 pound of the peppers and about 1 pound of the

scallions and saut rapidly for 2 minutes, until slightly cooked.
Remove from pan.
8. Add 1 oz oil to the pan and again get it very hot.
9. Add about 2 pounds of chicken and saut rapidly until no
longer pink. Use a spatula to any chicken that may stick to the
pan.
10. Add cup of nuts tsp ginger, 1/8 tsp cayenne, and saut
for another minute.
11. Add cup of soy sauce slurry and 1 cups of water to the
pan; stir to deglaze and bring to a simmer.
12. Add the sauted vegetables and simmer just until heated
through.
13. Repeat steps 1-12 until all ingredients have been used.
14. Transfer stir-fry to hotel pan for service.

Factor Method:
Enlarge the original recipe to 150 servings by using the factor method. Original serving size:
12
_.
Factor number:
12.5
.
Ingredients
Original
Convert to
Multiply by
Convert to practical
recipe
weight
factor
measurements
1 Boneless, skinless
2.5 lbs
2.5 lbs
31.25 lbs
chicken meat
31.25 lbs
2 Green bell peppers
1 lb
1 lb
12.5 lbs
12.5 lbs
3

1 lb

1 lb

12.5 lbs

Scallions
12.5 lbs
4 Cornstarch

3 Tbsp

5 Soy sauce

4 oz

1 Tbsp = .5
wt oz.
.5 oz x 3=
1.5 wt oz.
4 fl oz

6 Walnut pieces

4 oz

4 wt oz

18.75 wt oz

50 wt oz

1 c = 16 T

1lb + 2.75 oz

2 c + c + 1.5 T
50 fl oz
1 qt + 1 pt + 2 oz
1 qt + 1 pt + 2 oz

7 Ground ginger

tsp

0.04 wt oz

0.5 wt oz
wt oz

8 Cayenne

1/8 tsp

0.02 wt oz.

.025 wt oz
wt oz

9 Water

1.5 cups

10 Oil

2 fl oz

1 c = 8 fl oz.
1.5 x 8 = 12
fl oz.
2 fl oz.

150 fl oz
1 gal + 1 pt + 6 fl oz
25 fl oz
1 pt + 1 c + 1/8 c

Food Cost Form

Menu Item: _chicken stir-fry with walnuts________
Number of Portions: __150_______
Cost per Portion: ____$2.91________
Ingredients

Date: __4/20/15_______
Portion Size: ____6 oz__
Selling Price: ___$9.70 _ Food Cost %: ____30%______

Recipe Quantity (AP)

(complete only ONE column for each
ingredient)
Weight
Volume
Count

1. Boneless, skinless chicken meat

1 (thighs)

31.25 lbs

2. Green bell peppers (mexico;berk

bowl)

12.5 lbs

3. Scallions (1 bunch = lb) (berk

bowl)

12.5 lbs x 1 bunch

=
.25 lbs

Cost
APC/unit
(AP Cost)
$7.99/lb

Total Cost

Yield %
100

$2.19/lb

82

$1.09/bu
nch

65

$3.39/22
oz

100

50 bunches
4. Cornstarch (bobs organic)

1 lb 2.75
oz

31.25 lbs x
7.99/lb= $249.69
12.5 lbs x 2.19/lb=
$27.38/.82=
$33.39
50 bunches x
1.09/bunch=
$54.50/.65=
$83.85
18.75 oz x $3.39=
22 oz

$2.89
5. Soy sauce (tamari reduced
sodium gluten free organic berk
bowl)
6. Walnut pieces (berk bowl)

50 fl oz

3 lbs 2 oz

$4.49/20
oz

100

$12.99/lb

100

7. Ground ginger (org berk bowl)

wt oz

2.59/0.42 oz

100

8. Cayenne (100% org berk bowl)

wt oz

8.39/2 oz

100

9. Water

150 fl oz

1 Oil (organic canola, berk bowl)

0

25 fl oz

50 oz x $4.49=
20 oz
$11.23
3.125 lbs x
$12.99=
1 lb
$40.59
.5 oz x $2.59 =
0.42 oz
$3.08
.25 oz x $8.39 =
2 oz
$1.05

100
13.59/32 oz

100
Total
Recipe
Cost:

$0
25 oz x $13.59 =
32 oz
$10.62
$436.39

Costing Definitions:
Cost per Portion:
Selling Price:
Food Cost %:
Recipe Quantity:
APC/unit:
Yield %:

The cost of each serving. Total recipe cost divided by the number of portions.
Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
list all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
The yield percentage is used to adjust the AP cost to compensate for waste/loss.

Total cost:
Recipe cost:

The total cost of each ingredient used.

The total of all items in the total cost column. This represents the total estimated cost of the recipe.