Using the Cream of Potato Soup information below prepare the following: - Complete the Standardised Recipe Form with met

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Using the Cream of Potato Soup information below prepare
the following: -
Complete the
Standardised Recipe Form with method for the Cream of Potato
Soup
Convert the recipe to produce soup for 300 persons using
a Recipe Conversion Factor
Total Recipe Cost, Selling Price for the item and Cost
Per Portion
Base your calculations on a food cost of 30
%
There are specific forms to be used which are
attached
2 medium potatoes, peeled and diced
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/8 teaspoon celery salt
Dash pepper
Paprika and minced fresh parsley
Place the potatoes and water in a saucepan; bring to a
boil over medium-high heat. Cover and cook until tender; drain and
set aside. In the same pan, sauté onion in butter until tender.
Stir in flour until blended. Gradually stir in milk. Bring to a
boil; cook and stir for 2 minutes or until thickened. Reduce heat;
add the potatoes, salt, celery salt and pepper. Cook for 2-3
minutes or until heated through. Sprinkle with parsley and
paprika.