Food Service Recipes – Blog – Tundra Restaurant Supply

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In the interest of researching how to scale a recipe that feeds 6 people to a recipe that

feeds the masses, I found that it is actually very difficult to scale a recipe more than 4 times up or down from the original recipe. Well, that puts a restriction on new restaurant owners looking to make a large batch of soup to fuel the lunch rush or a lot of cinnamon rolls to feed hungry breakfast attendees.

Where do you get those recipes? There are a couple of ways to increase the size of your recipes, but many of them are trial and error or learning from others. After spending 10 years in a commercial kitchen, you’ve likely learned some secrets to preparing larger batches, but for those starting over, it’s a little harder to get your hands on large-scale recipes. However, we found some online resources to help give you the boost you need to start getting creative in the kitchen. The list is below, but we thought it would be best to share some examples of those recipes as well, so you can get an idea of what BIG recipes actually look like.

Spaghetti with fresh vegetables for 100 people

265 ounces of spaghetti noodles

• (which is equivalent to 20 boxes of 13.25 ounces or 16.56 pounds of spaghetti noodles)
• 2 cups olive oil

10 garlic cloves, diced 10 small

• white onions, chopped

10 small

• zucchini, diced

10

• small yellow pumpkins, diced

10

• bunches of asparagus, cut into 1-inch pieces 10
• medium yellow peppers, julienned
• 10 pints cherry tomatoes

,

• salt

cut in half, to the taste of

• black pepper, to the taste

of

• 20

leaves fresh basil, torn

pasta

1. Cook pasta as directed. As

the

2. pasta cooks, heat the olive oil in a large skillet. Add the garlic and onion, and sauté for 5 minutes (or until the onions become translucent).
3. Add zucchini, yellow squash, asparagus and yellow peppers. Sauté until hot, but still crispy.
4. Add the tomatoes, salt and pepper, and sauté for 2 minutes.
5. Drain the pasta and mix with the vegetarian pan mixture. Add basil and serve.

(Recipe credit)

Batch of 500 cinnamon rolls

Dough

7 ounces active yeast 16 pounds

• All-purpose bleached wheat flour 16

pounds

• Whole wheat

flour 2 pounds 3 ounces fat-free milk powder 2 pounds 12 ounces

• granulated sugar 14 ounces
• salt

2 quarts 3/4 cups

• soybean oil 2 1/4
• gallons 1 cup
• water 6 pounds 1 ounce non-hydrogenated
• margarine

Cinnamon spread 5

pounds 6 ounces

light brown sugar
• 9 pounds granulated sugar

1

• 1/2 cups ground cinnamon

2 cans

• of 13 ounces plus 2 ounces evaporated condensed

milk

1. Bring all ingredients and utensils to room temperature

.

2. Mix yeast, flours, milk powder, sugar and salt to the maximum for 4

minutes.

3. Slowly add the oil and water, then mix as it stands for 14 minutes.
4. Turn off the mixer and let the dough rise in a warm area (about 90°F) for 45-60 minutes.
5. Place the dough on a lightly floured surface and weigh the balls to 3 pounds 6 ounces each.
6. Mix the light brown sugar, granulated sugar, ground cinnamon and evaporated milk until it becomes a spreadable paste.
7. Roll each dumpling into a 25″x10″x1/4″ rectangle.
8. Spread the cinnamon mixture over the rectangle (about 1/2 cup per rectangle).
9. Roll each rectangle into a long, thin roll (with cinnamon spread on the inside). Cut each roll into uniform one-inch pieces.
10. Place the rolls on lightly floured trays and cover them with a bag.
11. Place in a warm area (about 90°) until it doubles in size, about 25-30 minutes.
12. Bake the cinnamon rolls until lightly browned: 400° in a conventional oven for 18-20 minutes and 325° in a convection oven for 12-14 minutes.

Optional: Frost with white enamel icing

Serving Size: 2 ounces

(Recipe credit)

Macaroni salad for 100 people

• 24 pounds Elbow Macaroni, cooked and cooled
• 6 pounds Creamy salad dressing

2

• quarts carrots, grated

7 cups

• celery, diced
• 2 cups onions, chopped
• 16 ounces Sweet pickle seasoning

4

• teaspoons black pepper 4 tablespoons
• dried mustard 4
• teaspoons salt
• 2 tablespoons

paprika, for garnish

1. Mix cooled elbow macaroni with salad dressing

.

2. Add carrots, celery, onions, seasoning, black pepper, dried mustard and salt, and mix gently so that the macaroni does not tear

.

3. Garnish with paprika, cover and then refrigerate until ready to serve.

Serving Size: 1 cup (Recipe Credit)

Where to Find More

Recipes Other

areas where you can find recipes big enough for the food service industry include:

• Whole grain Council
• Barilla Food Service Recipes USDA Recipes
• for Child Care and Schools

Do you have other great recipes you’d like to share? Or tips for serving the masses? Let us know below.