Brittany Fellows Recipe Standardization Assignment NFSC 430

Recipe Name: Orzo Salad (Original Recipe) Total Serving: 10 Serving Size: 1/2 Cup Ingredients
Orzo Water Salt Cherry Tomatoes Feta Cheese Olives Red Wine Vinegar Olive Oil Parsley Salt Black Pepper 8 Ounces 1 Gallon 1 Tablespoon 1 Cup, Cherry, Halved 3/4 Cup Crumbled 1/2 Cup, Halved, pitted 2 tablespoons 1/3 cup 2 Tablespoons, Fresh, Chopped To Taste To Taste, Freshly Ground

Orzo Salad

Amounts

HACCP/ Food Safety Note: Wash hands before handling food. Wash all vegetables before use. Label leftovers and keep refrigerate at 40F.

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430

Directions
Bring 1 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool. Place the orzo in a large bowl. Add the cherry tomatoes, feta cheese, olives, red wine vinegar and olive oil. Mix well. Add fresh parsley, mix. Season with salt and pepper to taste

e. Label leftovers and keep refrigerate at 40F.

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430

Recie Name: Orzo Salad (Original Recipe) Total Serving: 10 Serving Size: 1/2 Cup
Ingredients
Orzo Water Salt Cherry Tomatoes Feta Cheese Olives Red Wine Vinegar Olive Oil Parsley Salt Black Pepper

Orzo Salad

Original Amounts
8 Ounces 1 Gallon 1 Tbsp 1 Cup, Cherry, Halved 3/4 Cup Crumbled 1/2 Cup, Halved, pitted 2 Tbsp 1/3 Cup 2 Tbsp, Fresh, Chopped To Taste To Taste, Freshly Ground 5 5 5 5 5 5 5 5 5 5 5

Factor
5 Cups

Amount to Serve 50

Directions
Bring 5 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool.

5 Gallon 1/4 Cup, 1Tbsp 5 Cups 3 3/4 Cups 2 1/2 Cups 1/2 Cup, 2 Tbsp 1 1/2 Cups, 2 Tsp 1/2 Cup, 2 Tbsp To Taste To Taste

Place the orzo in a large bowl. Add the cherry tomatoes, feta cheese, olives, red wine vinegar and olive oil. Mix well.

Add fresh parsley, mix. Season with salt and pepper to taste

HACCP/ Food Safety Note: Wash hands before handling food. Wash all vegetables before use. Label leftovers and keep refrigerate at 40F.

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430

Recie Name: Orzo Salad (Original Recipe) Total Serving: 10 Serving Size: 1/2 Cup
Ingredients
Orzo Water Salt Cherry Tomatoes Feta Cheese Olives Red Wine Vinegar Olive Oil Parsley Salt Black Pepper

Orzo Salad

Original Amounts
8 Ounces 1 Gallon 1 Tbsp 1 Cup, Cherry, Halved 3/4 Cup Crumbled 1/2 Cup, Halved, Pitted 2 Tbsp 1/3 Cup 2 Tbsp, Fresh, Chopped To Taste To Taste, Freshly Ground 10 10 10 10 10 10 10 10 10 10 10

Factor

Amount to Serve 50
10 Cups 10 Gallon 1/2 Cup, 2 Tbsp 10 Cups 7 1/2 Cups 5 Cups 1 1/4 Cup 3 1/4 Cup, 1 Tbsp 1 1/4 Cup To Taste To Taste

Directions
Bring 10 gallon of well-salted water to a boil. Add the orzo and cook until al dente, about 7 minutes. Drain well and let cool.

Place the orzo in a large bowl. Add the cherry tomatoes, feta cheese, olives, red wine vinegar and olive oil. Mix well.

Add fresh parsley, mix. Season with salt and pepper to taste

HACCP/ Food Safety Note: Wash hands before handling food. Wash all vegetables before use. Label leftovers and keep refrigerate at 40F.

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430

Brittany Fellows Recipe Standardization Assignment NFSC 430