This recipe is in metric. Many commercial recipes have the ingredients
measured by weight, a scale is a good investment
when making large recipes.
Basic Metric Conversions
Metric Instant Conversions
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The first column serves 50, the larger amount serves 250.
| 3 kg 2.2 kg 2 kg 700 g 650 g 650 ml 30 ml 20 ml 10 ml 10 ml 6 ml |
Broccoli spears, frozen, chopped coarse Eggs, whole, frozen, thawed** Cooked ham, diced Parmesan Cheese, grated Onions, chopped fine Vegetable oil Parsley flakes Oregano, dried Thyme, dried Garlic Powder Pepper |
15 kg 11 kg 10 kg 3.5 kg 3.3 kg 3.3 L 150 ml 100 ml 50 ml 50 ml 30 ml |
1. Combine ingredients; stir until well blended |
| 1.1 kg 70 g |
Flour Baking powder |
5.5 kg 350 g |
2. Mix flour and baking powder' add to broccoli and egg
mixuture. 3. Place 3.5 kg. mixture in each 45 x 60 x6 cm steam table pan. 4. Bake at 180 deg. C. for 40 min. (convection oven 150 deg. C for 35 min.) or until knife blade inserted into the middle comes out clean. |
**EGGS NOTE: 2 kg. whole eggs (no shell) = 40 large
eggs, or 45 med. eggs.
1 large egg = 50 g
60 large yolks = 1 kg
66 large whites = 1 kg
20 whole eggs (no shell) = 1 L = 1 kg = 1000 gr.
| Portion: 170 g. (45 x 30 x 6 steam table
pans cut 3 x 6)
Protein 22.79 g.; Fiber 2.85 g Fat 23.31 g; Carbohydrate 20.81g.; % of calories from fat 55; Calories 383 |
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