Amy Harris Career Portfolio

Assignment title: Recipe for 150 servings

What I learned: I learned the process of how to take any ordinary recipe, and by using conversion factors, accurately calculate the amount of ingredients necessary to produce the same recipe for 50, 100 or 150 servings.

Reflection to assignment: Not only was it necessary to convert the quantities of ingredients but I had to take into consideration the cookware and its size in comparison to the amount of product.  In addition to learning about conversion factors, I learned how to format a standardized recipe and the importance of including HACCP/Food Safety Notes at the bottom of the recipe.   

Relevance to the profession: Recipe conversion is a necessary part of all food service operations because it may be necessary to feed hundreds of people with a recipe that originally only serves fifty.  By utilizing these skills, food waste can be controlled which in turn will help control cost.