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RECIPE

Category:

Yield:

Portion size:

# of Portions:

Preparation Amount Measure

64 oz

128 oz

Cut into thin strips 51.2 oz

Cut thinly 112 oz

Soaked, then cut thinly 16 oz

(8 8oz packages) 64 oz

7 cm pieces 16.5 oz

Minced 4.08 oz

oz

Spinach

White mushrooms

Carrot, raw

Black pepper

Japchae

32

16 lbs

Shiitake mushrooms

Starch noodle

Main dish

Onion, raw

Garlic, cloves

8 oz

Ingredient

Scallion

Comments:

Source: Adapted from "Maangchi". Maangchi. 7-1-07

Oven temperature: N/A

Cooking time:

Preparation time:

Procedure

Main Preparation

1. Boil 16 bunches of noodles in boiling water in a big pot for about 3 minutes. When

the noodles are soft, drain them and put in a large bowl.

2. Cut the noodles several times by using scissors and add 8 tbs of soy sauce and 8 tbs

of sesame oil. Mix and set aside. *Tip: Take one sample and taste it to see whether or

not it’s cooked properly. If it feels soft, it’s finished.

3. In boiling water, add spinach and stir it gently for 1 minute. Then take it out and rinse

in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze

gently to get the water out, then cut it into 5 cm pieces.

4. Add 4 tbs soy sauce and 4 tbs sesame oil and mix it and place it onto the large bowl.

*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it

back into the pot so you can cook your spinach quickly."

5. On a heated pan, put 1 tsp of olive oil and your carrot strips and stir it with a spatula

for 30 seconds. Put it into the large bowl (don’t burn it!).

6. Place 1 tsp of olive oil on the pan and add your sliced onion. Stir it until the onion

looks translucent. Put it into the large bowl with your carrots.

7. Place 1 tsp of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit

and then put it in the large bowl.

8. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute

and put it into the large bowl.

9. Place a few drops of olive oil on the pan and add your sliced shitake mushrooms. Stir

it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs

sugar. Stir for another 30 seconds and then put it into the large bowl.

10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper

1 tbsp = .5 oz

Carrots: 3.2 lbs = ~ 8 medium

4.08 oz = 24 tsp

Scallions: 16.5 oz = 56-64 stalks

Source: Adapted from "Maangchi". Maangchi. 7-1-07

10. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper

to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on

the top.

Item Name: Japchae Yield: 16 lbs

Category: Main dish Portion Size: 8 oz Batch Cost: 68.62$

Recipe Date: 11/1/2013 # Portions: 32 Portion Cost: 2.14$

Recipe Recipe Purchase Purchase Cost

Ingredient Quantity Unit Price Unit Extension

White Mushroom 64 oz 0.31$ oz 19.90$

Shiitake Mushroom 16 oz 0.56$ oz 8.96$

Scallion 17 oz 0.27$ oz 4.46$

Onion 112 oz 0.06$ oz 6.27$

Carrots 51.2 oz 0.12$ oz 6.14$

Starch noodle 64 oz 0.14$ oz 8.96$

Garlic, clove 4 oz 0.59$ oz 2.41$

Spinach 128 oz 0.09$ oz 11.52$

Soy sauce oz 0.25$ oz -$

Salt, kosher oz 0.06$ oz -$

Sesame seed oil oz 0.67$ oz -$

Black pepper oz 0.67$ oz -$

Total 68.62$

Costing Sheet

RECIPE Red Bean Porridge (Patjuk)

Category: Soup

Yield: 256 oz Oven temperature: N/A

Portion size: 8 oz Cooking time: N/A

# of Portions: 32 Preparation time: 30 minutes

Preparation Amount Measure Procedure

Soaked 64 oz

Soaked 32 oz

512 oz

2.24 oz

Comments: 1.33 oz = 8 tsp

12 oz = 72 tsp = 24 tbsp

Source: Adapted from "Umma". Asian Supper. 4-28-10

Ingredient

Red beans

Short grain white rice

Water

Salt, kosher

1. The night before, wash red beans and soak it overnight (or at minimum, for a few

hours).

2. Wash and soak the rice for about 1/2 hr.

3. Drain the red beans, put into a pot and bring to a boil. Simmer until the beans are

very tender -- if you need more water, you can add, stirring occasionally. Let it cool

down.

4. Drain the beans (save 1 cup of the water) and add to a blender, grinding until it gets

very smooth. Add up to 1 cup of the bean-boiling water to make the consistency

smooth. Set aside.

5. Add soaked rice and water into a pot. Put on high heat ... once it starts boiling, turn

the heat down and cook until the rice is tender (about 5-7 min).

6. Add ground red bean mixture to the rice and bring it to a boil. Stir frequently, so the

bottom doesn't stick. Add salt, and let it sit for a while.

Item Name: Red Bean Porridge

Yield: 32 cups

Category: Soup Portion Size: 1 cup Batch Cost: 7.81$




Red beans 64 oz 0.14$ oz 4.48$

Short grain white rice 32 oz 0.10$ oz 3.20$

Salt, Kosher 2.2 oz 0.06$ oz 0.13$

Total 7.81$

Costing Sheet

RECIPE Vegetarian Steamed Dumplings

Category: Side

Yield: 70-80 Oven temperature: 200 F

Portion size: 2 pieces Cooking time: 12 minutes

# of Portions: 35-40 Preparation time: 50 minutes


Soaked 16.0 oz

Coarsely grated 6.4 oz

Shredded 8 oz

Chopped finely 2.0 oz

Chopped finely 2 oz

Minced finely, fresh 0.7 oz

Chopped 1 oz

1 oz

1 oz

0.7 oz

Lightly beaten 2 each

0.3 oz

0.08 oz

70-80 wrappers

.7 oz = 4 tsp

Comments: See sub-recipe for Wonton wrappers 1 oz = 6 tsp

.3 oz = ~2 tsp

Source: Adapted from Alton Brown. Food Network. 2004.

Sesame seed oil

Egg

Salt, kosher

Black pepper

Red pepper

Wonton wrappers

Non-stick vegetable spray

Hoisin sauce

Soy sauce

Napa cabbage

Scallions

Ingredient

Firm tofu

Carrots

Ginger

Cilantro leaves

1. Pre-heat oven to 200 F. 2. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. 3. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine. 4. To form the dumplings, remove 1 wonton wrapper, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. 5. Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

Item Name: Dumplings Yield: 70-80

Category: Side dish Portion Size: 2.00 Batch Cost: 8.22$




Firm tofu 16 oz 0.21$ oz 3.36$

Carrots 6.4 oz 0.12$ oz 0.77$

Napa Cabbage 8 oz 0.16$ oz 1.28$

Red pepper 2 oz 0.19$ oz 0.38$

Scallion 2 oz 0.27$ oz 0.54$

Ginger 0.7 oz 0.50$ oz 0.35$

Cilantro 1 oz 0.33$ oz 0.33$

Soy sauce 1 oz 0.25$ oz 0.25$

Sesame seed oil 0.7 oz 0.67$ oz 0.47$

Egg 2 each 0.21$ each 0.42$

Salt, kosher 0.3 oz 0.06$ oz 0.02$

Black pepper 0.08 oz 0.67$ oz 0.05$

Non-stick vegetable spray -$

Total 8.22$

Costing Sheet

RECIPE Wonton Wrappers

Category: Sub-recipe

Yield: 70-80 Oven temperature: N/A

Portion size: 2 pieces Cooking time: N/A

# of Portions: 35-40 Preparation time: 30 minutes


1.0 each

2 cups

0.08 oz

Comments: 1 oz = 6 tsp

.3 oz = ~2 tsp

.08 oz = .5 tsp

Source: Adapted from "BIGDADDY1IL". AllRecipes.

Ingredient

Egg

All-purpose flour

Salt

1. In a medium bowl, beat the egg. Mix in the water.

2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture

and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the

amount of water one teaspoon at a time until a pliable dough has formed.

3. On a lightly floured surface, knead the dough until elastic. Cut dough into two

separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.

4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch

squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for

wonton wrappers.

Item Name: Wonton Wrappers

Yield: 70-80

Category: Sub-recipe Portion Size: 2 pieces Batch Cost: 0.97$




Egg 1.0 each 0.21$ each 0.21$

All-purpose flour 2 cup 0.34$ cup 0.68$

Salt, Kosher 1.3 oz 0.06$ oz 0.08$

Total 0.97$

Costing Sheet

RECIPE Hoisin Sauce

Category: Sub-recipe

Yield: .75 cup Oven temperature: N/A

Portion size: N/A Cooking time: N/A

# of Portions: N/A Preparation time: 10 minutes


2.0 oz

1.0 oz

0.5 oz

0.3 oz

Minced finely 0.2 oz

0.3 oz

0.02 oz

0.17 oz

.33 oz = 2 tsp

.02 oz = 1/8 tsp

Comments: 1 tbsp = .5 oz

.3 oz = ~2 tsp

.17 oz = 1 tsp

Source: Adapted from "Alskann". Food.com. 7/9/08

Sesame oil

Ingredient

Soy sauce

Black pepper

Chinese hot sauce

Peanut butter

Molasses

Seasoned rice vinegar

Garlic, clove

1. Combine all ingredients in a small mixing bowl. 2. Mix with a whisk until well blended.

2. Mix with a whisk until well blended.

Requisition Request

Feast & Famine

February 7, 2014


Ingredient Vender Quantity Unit Price Unit Extension Type

All-purpose flour FreshDirect 2.00$ cup 0.34$ cup 0.68$

Black pepper FreshDirect 0.10$ oz 0.67$ oz 0.07$

Carrots FreshDirect 57.60$ oz 0.12$ oz 6.91$

Chinese hot sauce FreshDirect 0.17 oz 0.23$ oz 0.04$

Cilantro FreshDirect 1.00$ oz 0.33$ oz 0.33$

Edible flowers -$ 0 0 0 0.00 -$ Egg FreshDirect 3.00$ each 0.21$ each 0.63$

Firm tofu FreshDirect 16.00$ oz 0.21$ oz 3.36$

Garlic, clove FreshDirect 4.28$ oz 0.59$ oz 2.53$

Ginger FreshDirect 16.70$ oz 0.50$ oz 8.35$

Honey FreshDirect 16 oz 0.31 oz 4.96$

Molasses FreshDirect 0.5 oz 0.30$ oz 0.15$

Napa Cabbage FreshDirect 8.00$ oz 0.16$ oz 1.28$

Non-stick vegetable spray #N/A -$ -$ -$ -$ -$ Onion FreshDirect 112 oz 0.06$ oz 6.27$

Peanut butter Trader Joe's 1 oz 0.12$ oz 0.12$

Red beans H-Mart 64 oz 0.14$ oz 4.48$

Red pepper FreshDirect 2.00$ oz 0.19$ oz 0.38$

Salt, kosher FreshDirect 3.87$ oz 0.06$ oz 0.23$

Scallion FreshDirect 18.50$ oz 0.27$ oz 5.00$

Seasoned rice vinegar FreshDirect 0.3 oz 0.27$ oz 0.08$

Sesame seed oil FreshDirect 1.00$ oz 0.67$ oz 0.67$

Shiitake Mushroom FreshDirect 16 oz 0.56$ oz 8.96$

Short grain white rice H-Mart 32 oz 0.10$ oz 3.20$

Soy sauce FreshDirect 3.00$ oz 0.25$ oz 0.75$

Spinach FreshDirect 128 oz 0.09$ oz 11.52$

Starch noodle H-Mart 64 oz 0.14$ oz 8.96$

Sugar, granulated FreshDirect 10.5 oz 0.08 oz 0.84$

Sweet rice flour H-Mart 28 oz 0.13 oz 3.64$

Vegetable oil FreshDirect 2.33 oz 0.17 oz 0.40$

White Mushroom FreshDirect 64 oz 0.31$ oz 19.90$

Total Cost 104.68$

-$

Multiple use items

Black pepper Japchae 0 oz $0.67 oz $0.00 dry

Black pepper Dumplings 0.08 oz $0.67 oz $0.05 dry

Black pepper Hoisin Sauce 0.02 oz $0.67 oz $0.01 dairy

Carrots Japchae 51.2 oz $0.12 oz $6.14 pro

Carrots Dumplings 6.4 oz $0.12 oz $0.77 pro

Egg Dumplings 2 each $0.21 each $0.42 dry

Egg Wonton 1 each $0.21 each $0.21 dry

Garlic, clove Japchae 4.08 oz $0.59 oz $2.41 pro

Garlic, clove Hoisin Sauce 0.2 oz $0.59 oz $0.12 pro

Ginger Dumplings 0.7 oz $0.50 oz $0.35 dry

Ginger Ginger Tea 16 oz $0.50 oz $8.00 pro

Salt, kosher Japchae 0 oz $0.06 oz $0.00 pro

Salt, Kosher Patjuk 2.24 oz $0.06 oz $0.13 pro

Salt, kosher Dumplings 0.3 oz $0.06 oz $0.02 pro

Salt, Kosher Wonton 1.33 oz $0.06 oz $0.08 pro

Scallion Japchae 16.5 oz $0.27 oz $4.46 0

Scallion Dumplings 2 oz $0.27 oz $0.54 0

Sesame seed oil Japchae 0 oz $0.67 oz $0.00 dry

Sesame seed oil Dumplings 0.7 oz $0.67 oz $0.47 pro

Sesame seed oil Hoisin Sauce 0.3 oz $0.67 oz $0.20 dairy

Soy sauce Japchae 0 oz $0.25 oz $0.00 pro

Soy sauce Dumplings 1 oz $0.25 oz $0.25 pro

Soy sauce Hoisin Sauce 2 oz $0.25 oz $0.50 dry

Item Name: Hoisin Sauce

Yield: .75 cup

Category: Sub-recipe Portion Size: 1 oz Batch Cost: 1.22$




Soy sauce 2 oz 0.25$ oz 0.50$

Peanut butter 1 oz 0.12$ oz 0.12$

Molasses 0.5 oz 0.30$ oz 0.15$

Seasoned rice vinegar 0.3 oz 0.27$ oz 0.08$

Garlic, clove 0.2 oz 0.59$ oz 0.12$

Sesame seed oil 0.3 oz 0.67$ oz 0.20$

Black pepper 0.02 oz 0.67$ oz 0.01$

Chinese hot sauce 0.2 oz 0.23$ oz 0.04$

Total 1.22$

Costing Sheet

RECIPE Ginger Tea

Category: Drink

Yield: 16 oz (2 multiplier) Oven temperature: N/A

Portion size: 2 tbsp Cooking time: N/A

# of Portions: 32 Preparation time: 30 minutes


Pureed 16.0 oz

16 oz

Comments: 16 tbsp servings per 8 oz = 8 servings per cup 1 oz = 6 tsp = 2 tbsp

.3 oz = ~2 tsp

.08 oz = .5 tsp

Source: Adapted from "Maangchi". Maangchi . 7/7/2012

Ingredient

Ginger

Honey1. Peel ginger. Wash and drain thoroughly. 2. Puree the ginger with either a grater or food processor. 3. Put pureed ginger into a bowl. Add honey and mix well. 4. Transfer to a glass jar and store it in the fridge as you use it.

Item Name: Ginger Tea

Yield: 16 oz

Category: Drink Portion Size: 2 tbsp Batch Cost: 12.96$




Ginger 16 oz 0.5 oz 8.00$

Honey 16 oz 0.31 oz 4.96$

Total 12.96$

Costing Sheet

RECIPE Hwajeon

Category: Dessert

Yield: 35 (7 multiplier) Oven temperature: N/A

Portion size: 1 Cooking time: N/A

# of Portions: 35 Preparation time: ~20 minutes


28.0 oz

Pinch

1.75 cups

10.5 oz

Not boiling 10.5 oz

2.33 ozVegetable oil

Edible flowers

Ingredient

Sweet rice flour

Salt, kosher

Boiling water

Sugar

Water

Making the syrup: 1. Put sugar and water in a small sauce pot. Cook over very low heat and simmer for 5 minutes. Don’t stir it with a spoon, just make sure it gets well combined in the pot by swirling the pot every now and then. 2. Remove from the heat and cool down. Set aside. Making the rice cakes: 1. Combine sweet rice flour and salt in a bowl. 2. Add ¼ cup hot water and mix well with a wooden spoon until the dough has cooled enough that you can knead it by hand. 3. Knead the dough until it’s smooth, then divide it into 5 equal-sized pieces. Roll each piece into a ball. Keep them covered with a piece of plastic wrap so they don’t dry out. 4. Press each rice cake ball into a disc about 2½ inches (6 to 7 cm) in diameter. Pan-frying: 1. Heat up a non-stick pan over medium high heat. Add 14 teaspoons vegetable oil, swirling the pan to coat the surface. Once it’s heated up, turn the heat down very low. The key to beautiful hwajeon is to keep them white by pan-frying over low heat. 2. Put the rice cakes on the pan and cook them for a few minutes. When the bottoms are slightly crispy turn them over and flatten them out with a spatula. Cook a few more minutes. 3. Place edible flowers on the top of each rice cake, then flip them over and press them down for 1 or 2 seconds so that the flower gets slightly cooked and sticks to the cake. 4. Cook each one and put them on a serving plate.

Item Name: Hwajeon

Yield: 35.00

Category: Dessert Portion Size: 1.00 Batch Cost: 4.88$




Sweet rice flour 28 oz 0.13 oz 3.64$

Sugar, granulated 10.5 oz 0.08 oz 0.84$

Vegetable oil 2.33 oz 0.17 oz 0.40$

Edible flowers -$

Total 4.88$

Costing Sheet

Ingredient Vender Item Size Item Unit Price/Item Division Factor

All-purpose flour FreshDirect 5 lbs 3.39$ 10

Black pepper FreshDirect 4 oz 2.69$ 4

Carrots FreshDirect 16 oz 1.89$ 16

Chinese hot sauce FreshDirect 17 oz 3.99$ 17

Cilantro FreshDirect 1 bundle 0.99$ 3

Edible flowers

Egg FreshDirect 12 each 2.49$ 12

Firm tofu FreshDirect 14 oz 2.99$ 14

Garlic, clove FreshDirect 4.25 oz 2.49$ 4.25

Ginger FreshDirect 17 oz 2.99$ 6

Honey FreshDirect 12 oz 3.69$ 12

Molasses FreshDirect 12 oz 3.59$ 12

Napa cabbage FreshDirect 16 oz 2.49$ 16

Onion FreshDirect 16 oz 0.89$ 16

Peanut butter Trader Joe's 16 oz 1.99$ 16

Red beans H-Mart 16 oz 2.25$ 16

Red pepper FreshDirect 16 oz 2.99$ 16

Salt, kosher FreshDirect 48 oz 2.69$ 48

Scallion FreshDirect 5.5 oz 1.49$ 5.5

Seasoned rice vinegar FreshDirect 12 oz 3.19$ 12

Sesame seed oil FreshDirect 6 oz 3.99$ 6

Shiitake mushroom FreshDirect 16 oz 8.99$ 16

Short grain white rice H-Mart 80 oz 7.99$ 80

Soy sauce FreshDirect 10 oz 2.49$ 10

Spinach FreshDirect 16 oz 1.49$ 16

Starch noodle H-Mart 16 oz 2.20$ 16

Sugar, granulated FreshDirect 32 oz 2.49$ 32

Sweet rice flour H-Mart 16 oz 2.00$ 16

Vegetable oil FreshDirect 24 oz 3.99$ 24

White mushroom FreshDirect 8 oz 2.49$ 8

TOTAL

87.29$

Cost Summary Sheet

$/Unit Unit

0.34$ lbs dry

0.67$ oz dry

0.12$ oz produce

0.23$ oz dry

0.33$ bundle produce

#DIV/0! oz produce

0.21$ each dairy

0.21$ oz produce

0.59$ oz produce

0.50$ oz produce

0.31$ oz produce

0.30$ oz dry

0.16$ oz produce

0.06$ oz produce

0.12$ oz dry

0.14$ oz produce

0.19$ oz produce

0.06$ oz dry

0.27$ oz produce

0.27$ oz dry

0.67$ oz dry

0.56$ oz produce

0.10$ oz produce

0.25$ oz dry

0.09$ oz produce

0.14$ oz dry

0.08$ oz dry

0.13$ oz dry

0.17$ oz dry

0.31$ oz produce

Cost Summary Sheet

Recipe Cost per serving Cost per recipe

Japchae 2.14$ 68.62$

Patjuk 0.24$ 7.81$

Vegetable dumplings 0.30$ 10.41$

Ginger tea 0.41$ 12.96$

Hwajeon 0.14$ 4.88$

Menu Total: 3.24$ 104.68$

Menu Budget: 4.64$ $150.00

Under Total Budget by: 1.40$ $45.32

Feast & Famine

February 7, 2014

Financial Summary

Recipe Yield Portion Size # of Portions

Japchae 16 lbs 8 oz 32

Patjuk 16 lbs 8 oz 32

Vegetable dumplings 70 ea 2 ea 35

Wonton wrappers 70 ea 2 ea 35

Hoisin Sauce .75 cup 1 oz 35

Ginger tea 16 oz 2 tbsp 32

Hwajeon 32 1 32

February 7, 2014

Feast and Famine

Production Order

Production Schedule

Feast and Famine

February 7, 2014

Service Plan

Feast and Famine

February 7, 2014

david lee menuproposal v1

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