chapter 13 standard recipes and recipe conversions

Chapter 13Standard recipes and recipe conversions

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0Gallon Man

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PARTS OF A RECIPE

0Product Name0Yield0Portion Size0 Ingredient Quantity0Preparation Procedures0Cooking Temperatures0Cooking Time

Formula or Recipe0A formula is a special type of recipe that is used in a

bakeshop.

0Baking is different from cooking in many different ways

0Baking involves chemical reactions

0There are three major differences between formulas and recipes

Ingredient List Order0Both recipes and formulas contain an ingredient list.

0The list includes all ingredients that will be used in the dish.

0 IN RECIPES0 ingredients are listed in the order that will be used.0 this list is then followed by the procedures that will be used.

0 IN FORMULAS0 Ingredients are listed in order by decreasing weight0 Almost always listed as percentages

Baker’s Percentage0Precise weight measurements are used in formulas to prepare

food

0 It includes the percentage of each ingredient in relation to the weight of flour in the baked final product.

0Baker’s percentages make it easy to increase or decrease the quantity of ingredients.

Preparation Instructions

0Baking formulas may not always include the instructions that are needed to prepare the baked product.

0Recipes almost always include preparation instructions.

Quality Control

0 Is a system that ensures everything will meet the foodservice establishment’s standards.

0Recipes are tested many times to make sure they work the same way every time before they are used for customers.

Benefits to using a standard recipe

0The quality of the food will be consistent each time the recipe is made.

0The quantity of the food will be consistent each time the recipe is made.

0You can control the portion size and the cost of the recipe.

Benefits to using a standard recipe

0Movement in the kitchen by foodservice workers will be more efficient because of clear, exact instructions.

0You will have fewer errors in food orders.

0You will eliminate waste by not overproducing food.

0You will meet customers’ expectations of quality each time the food is prepared.

STATIONS

RECIPE CONVERSIONS

Recipe conversions

0When you change a recipe to produce a new amount or yield you are converting a recipe.

0There is a specific way to convert recipes… you must find the conversion factor

Conversion Factors

0The conversion factor is the number that comes from dividing the yield you want by the existing in a recipe

Desired yield

Conversion Factor

Existing Yield

Conversion Factor

0For example if the existing recipe yield is 40 portions, but the yield you need is 80 portions, the formula will look like this.

(existing yield) 40

2 Conversion Factor

80 Desired yield

Conversion Factor

0 If you decrease a recipe the conversion factor will be less than one.

0 If you increase a recipe the conversion factor will be more than one

Conversion Method

0Say you have a recipe for teriyaki chicken that has a yield of 10 portions. The recipe calls for 3 pounds of chicken and 20 fluid ounces of teriyaki sauce.

0You need more for tonight, you need to convert the recipe to yield 15 portions.

Conversion Method

0STEPS:0 1. Determine the conversion factor:

0 15 (desired yield) divided by 10 (existing yield) = 1.5 (conversion factor)

0 2. Multiply the existing quantity by the conversion factor to find the new quantity.

0 Existing quantity 3.0 (lbs. of chicken)

0 x Conversion factor x 1.5 (conversion factor)0 Desired quantity 4.5 (pounds of chicken)

Conversion Method

0 20.0 (fluid OZ. of teriyaki sauce)0 1.5 (conversion factor)0 30.0 (fluid ounces of teriyaki sauce)

STATIONS

PORTION SIZE CONVERSION

Portion Size Conversion

0A foodservice establishment may need to increase or decrease the portion size of a recipe. Maybe the customers are complaining that the portion size of a dish is too small for the cost, or perhaps the portion is so large that it results in little or no profit left over for the establishment.

0There are 5 steps to complete this

Portion Size ConversionStep 1

0To find the total existing yield, multiply the number of existing portions by the existing size of each portion.

0Existing portions0x existing portion size0Total existing yield

Portion Size ConversionStep 2

0To find the new yield, multiply the desired portions by the desired portion size.

0Desired portions 15 Desired portions0x desired portion size x 8 (oz. )desired portion size

0New Yield 120 ounces new yield

Portion Size ConversionStep 3

0Divide the new yield by the existing yield to get the conversion factor.

2.4 Conversion Factor

120.00 New YieldExisting Yield 50

Portion Size ConversionStep 4

0Multiply each ingredient by the conversion factor to get the new ingredient yield

x conversion factor

New yield

Existing yield

x 2.4 conversion factor

3.0 lbs. of chicken

7.20 pounds

20.O fluid oz

x 2.4 conversion factor

48.9 Fluid Ounces

STATIONS

Factors that can impact conversion

Equipment

0Recipes normally specify the size of equipment and size and type of cookware that you will need to use to prepare the food

0 If you increase or decrease the yield you may need to change the size of the kitchen equipment

0 If you use the wrong size equipment, it can affect the outcome of a recipe.

Mixing and Cooking Time

0 In general the cooking time and mixing time does not increase when a recipe is converted

0There are a few exceptions to this… lets discuss them.

Cooking Temperatures

0 If convection ovens are used, the cooking time will have to be adjusted.

Shrinkage0 Is the percentage of food that is lost during storage and

preparation

0 It is often caused by moisture loss

0The amount of shrinkage affects not only the cost of the ingredient, but also the portion sizes that are served to customers.

Recipe Errors0Very often, recipe errors are so minor that they do not affect

the results of the dishes.

0Even minor errors can become major problems if the recipe is increased or decreased.

0To avoid this type problem, recipes that have been increased or decreased need to be tested before being made for customers.

4-3-2-104 - things you learned03 – interesting facts02 – things you need clarification on01 – question you have

STATIONS