Cheese quesadillas:
Original recipe:
Original recipe is provided below along with ingredients:
Ingredients:
Direction to prepare cheese quesadillas is provided below:
Factor method calculation:
| Quantity | ||
| Ingredients | 4 serving | 50 serving |
| 10 inch flour tortillas | 4 pieces | 50 pieces |
| Graded cheese | 1 cup | 50 cup |
| Butter | 4 table spoon | 50 table spoon |
| Sour cream (garnish) | As required | 500 ml. |
| Salsa (garnish) | As required | 500 ml. |
| Guacamole (garnish) | As required | 500 gm. |
Standard cost for preparation of cheese quesadillas:
For single serving:
| Ingredients | Quantity | Price ($) |
| 10 inch flour tortillas | 4 pieces | $8.00 |
| Graded cheese | 1 cup | $1.75 |
| Butter | 4 table spoon | $1.25 |
| Sour cream (garnish) | As required | $0.55 |
| Salsa (garnish) | As required | $0.60 |
| Guacamole (garnish) | As required | $0.30 |
For 50 servings:
| Ingredients | Quantity | Price ($) |
| 10 inch flour tortillas | 50 pieces | $100.00 |
| Graded cheese | 50 cup | $87.50 |
| Butter | 50 table spoon | $62.50 |
| Sour cream (garnish) | 500 ml | $27.50 |
| Salsa (garnish) | 500 ml | $7.50 |
| Guacamole (garnish) | 500 gm. | $3.75 |
Factor method recipe:
The tortillas should be cleaned properly before laying these flat on the cookie sheet. After laying these tortillas the cheese shall be sprinkled over these tortillas. It is important to remember that only one half of each tortilla should be sprinkled with cheese. The edge should not be too lose as it will be difficult to cook with loose edge tortillas. The tortillas should be folded to make half-moon one by one until each of the tortillas are folded into half-moon. Butter shall be added to the tortillas. 1 table spoon of butter shall be added to each tortilla thus, 50 table spoon of butter shall be added to 50 pieces of tortillas after folding these in the moon shape. After these the tortillas should be cooked in a skillet until these are light brownish in color. In order to check the tortillas during cooking the edges can be lifted using spatula. Once one side of tortillas have been cooked and achieve the brownish color then the other side shall be cooked by turning the tortillas. Once the tortillas have been fully cooked with both side achieving light brownish color these shall be transferred to individual plates. Once transferred to individual plate, necessary sour cream, salsa and guacamole shall be used for garnishing purpose.
Percentage method calculation:
| Quantity | ||
| Ingredients | 4 serving | 43 serving |
| 10 inch flour tortillas | 4 pieces | 43 pieces |
| Graded cheese | 1 cup | 43 cup |
| Butter | 4 table spoon | 43 table spoon |
| Sour cream (garnish) | As required | 450 ml. |
| Salsa (garnish) | As required | 450 ml. |
| Guacamole (garnish) | As required | 450 gm. |
Standard cost for preparation of cheese quesadillas:
For single serving:
| Ingredients | Quantity | Price ($) |
| 10 inch flour tortillas | 4 pieces | $8.00 |
| Graded cheese | 1 cup | $1.75 |
| Butter | 4 table spoon | $1.25 |
| Sour cream (garnish) | As required | $0.55 |
| Salsa (garnish) | As required | $0.60 |
| Guacamole (garnish) | As required | $0.30 |
For 43 servings:
| Ingredients | Quantity | Price ($) |
| 10 inch flour tortillas | 43 pieces | $86.00 |
| Graded cheese | 43 cup | $75.25 |
| Butter | 43 table spoon | $53.75 |
| Sour cream (garnish) | 450 ml | $24.75 |
| Salsa (garnish) | 450 ml | $6.75 |
| Guacamole (garnish) | 450 gm. | $3.375 |
Percentage method recipe:
Laying the tortillas flat on the cookie sheet to sprinkle the cheese over these tortillas. Only one half of each tortilla should be sprinkled with cheese with the other half kept simple. The edge should not be too lose as it will be difficult to cook with loose edge tortillas. Half-moon of the tortillas shall be made by folding each tortilla with the side that was not sprinkled with cheese. Each of the 43 tortillas shall be folded into moon shape one after the one to add butter to these moon shaped tortillas. 43 table spoon of butter shall be added to 43 moon shaped tortillas. Tortillas should be cooked in a skillet until these are light brownish once butter and cheese have been added to the tortillas. Tortillas shall be lifted using spatula to check whether these have been cooked properly or not. Both sides shall be cooked properly until both sides are brown. Once cooking is completed these shall be shifted to individual plates for garnishing. Sour cream, salsa and guacamole shall be added to garnish the tortillas.
HACCP chart:
| Steps | Hazard | Preventive measure SOP | Corrective action |
| Acquiring tortillas | Possibility of contamination | Washing it in boiled water. | In case contaminated then tortillas should be immediately discarded. |
| Laying tortillas | Cross contamination | Keep away from other foods | Replace the contaminated tortillas with new ones. |
| Sprinkling of cheese | Old cheese | Buy absolutely fresh cheese | Discard if cheese is old and contaminated. |
| Adding butter | Contaminated butter | Ensure butter is fresh and not contaminated while purchasing | In case evidence of contamination in butter found then it should be discarded immediately. |
| Cook | Over cooked | Keep the skillet at medium heat | In case over cooked then it shall be discarded. |
