Show all work and conversation units. Original Conv. New Quantity Quantity Factor 125 portions 2T 1/4 cup

Show all work and conversation units.

 

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Original Conv. New Quantity Quantity Factor 125 portions 2T 1/4 cup I pound 3/4 cup 2T 2T 1/2 . . Veal Scallopine with Lemon Sauce Standardized Recipe #3 Recipe Yield: Preparation and Cooking Time: 5 min. 2 Tbsp. per fluid ounce Butter = 8 oz. per cup - p. 197 Number of Portions: 4 Portion Size: .25 pound Correct Units of Measurement Ingredients Vegetable oil Butter Veal, pounded Flour Lemon juice Parsley, chop. Lemon, sliced Prep. Method Flour = 4.75 oz. per cup - HCD 102 Manual Lemon Juice = 8 oz. per cup - p. 199 * Count the number of pieces of veal you have after trimming or cooking - Divide the number by 125 portions. $ Standardized Recipe #3 Recipe Yield: Veal Scaloppine with Lemon Sauce Preparation and Cooking Time: 5 min. Quantity Ingredients Vegetable oil Butter Veal, pounded flat Flour Lemon juice Parsley, chopped Lemons, sliced Number of Portions: 125 Portion Size: .25 pound Preparation Method Original Conv. New Quantity Quantity Factor 125 portions 2T 1/4 cup I pound 3/4 cup 2T 2T 1/2 . . Veal Scallopine with Lemon Sauce Standardized Recipe #3 Recipe Yield: Preparation and Cooking Time: 5 min. 2 Tbsp. per fluid ounce Butter = 8 oz. per cup - p. 197 Number of Portions: 4 Portion Size: .25 pound Correct Units of Measurement Ingredients Vegetable oil Butter Veal, pounded Flour Lemon juice Parsley, chop. Lemon, sliced Prep. Method Flour = 4.75 oz. per cup - HCD 102 Manual Lemon Juice = 8 oz. per cup - p. 199 * Count the number of pieces of veal you have after trimming or cooking - Divide the number by 125 portions. $ Standardized Recipe #3 Recipe Yield: Veal Scaloppine with Lemon Sauce Preparation and Cooking Time: 5 min. Quantity Ingredients Vegetable oil Butter Veal, pounded flat Flour Lemon juice Parsley, chopped Lemons, sliced Number of Portions: 125 Portion Size: .25 pound Preparation Method

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