CULA-confidential

Chicken corn soup

I made this soup for my Amish meal in American Regional cuisine. It really rocked and was very, very easy.

Serving Size: 8

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1          each  chicken -- cut up
1             gallon  water
1          each  onion -- chopped
1           cup  celery -- chopped
2        Tablespoons  salt
1           teaspoon  nutmeg -- ground
1           teaspoon  black pepper
1              pound  frozen corn

Dumplings:
1          each  egg
1           cup  flour -- sifted
1 1/8           cups  milk
3/8    tablespoon  salt

combine chicken, water, onion, celery, nutmeg, salt, pepper in large pot

bring to boil, reduce heat and simmer until chicken is tender (about two hours)

remove chicken. Bring stock to boil, add corn and cook until done, about ten minutes.

Dumplings: beat egg and milk, add flour and salt

Mix to form a thick batter (thinner than paste, thicker than pancake batter)

drop batter by teaspoons full into boiling soup.

Stirring constantly, cook until dumplings are done -- about 3 - 5 minutes.

Place cooked chicken in bowls, ladle corn chowder and dumplings

Culinary math formulas

It's my last semester of school, only 7 weeks to go in the semester and I'm finished. Hooray! This semester I have American Regional cuisine, it's the quantity class in which we cook for the school restaurant, and principals of food and bev cost control. AKA culinary math/accounting. We're allowed to use an index card of formulas for tests. This is mine:

Food cost percentage cost/sales$=food cost %; cost/fc%=sales price; sales$*fc%=cost Mark up Raw food cost*1+%markup=menu price Rev-Exp=profit; P+E=R; R-P=E. Sales this year-sales last year/sales last year =%varianc Varianc$/sales last year=%variance. Sales last yr*1.0(%)=rev 4cast. Rev 4cast-sales last year=projected increase. Profit/Sales=profit % of sales. Exp/Rev=% of total Weighted avg Day1$+Day 2$/Day1guests+day2guests=2day avg. Pop Index=total#of item sold/total sold. Guests*PI=#of items to prep for. Purhase today/sales today=rough food cost % New yield/old yield=CF Wt of each ingred/total wt=%of each ingred; %*wt=new amt BI+P-TO+TI-EI=COFC COFC-emp meals=COFS Rooms sold/rooms available=occupancy %. Sales/#of guests=check average Waste%=prod loss/AP wt. Actual cost/attainable cost=operational efficiency ratio Labor/revenue=labor cost %. $amt in X category/total of all categories=Xcost proportion