Reference no: EM132436748

Please explain to me how I can standardized this recipe with the 'Mise en place" and how I can find the information for a yield of 3?

Chicken soup

2 cups chicken

2 quarts chicken broth

3 cups corn

1 1/2 cups flour

1/2 tsp salt

1 egg, slightly beaten

Mix salt with flour and add egg to make rivels.  Bring broth to boiling and add cut up chicken, corn and gradually add the rivels.  Cook about 10 minutes or until rivels are done, stirring occasionally.  Sprinkle with parsley. Serve very hot.