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NFSC 350 Standardizing and Adjusting Recipes - PowerPoint PPT Presentation


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NFSC 350 Standardizing and Adjusting Recipes Nancy Brenowitz, MS, RD Standardized Recipes A set of directions for a specific food A recipe in which the amounts and proportions of ingredients will consistently produce the same quality product and yield a given number of portions .

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standardized recipes
Standardized Recipes
  • A set of directions for a specific food
  • A recipe in which the amounts and proportions of ingredients will consistently produce the same quality product and yield a given number of portions.
  • Has been tested for quantity production and proven reliable
advantages
Advantages
  • Consistency—quality, yield
  • Product stays with establishment
  • Products stays same even if employees change
  • Labor and time savings
  • Simplifies purchasing
  • Reduces need for supervision
  • Manager time savings
disadvantages
Disadvantages
  • Takes time to standardize
  • Must be tested, revised, tested again (3X)
  • May take away creativity of chef
considerations in selection
Considerations in Selection
  • Suitability to facility
  • Cost
  • Labor
  • Equipment
  • Yield
  • Time and money to standardize
testing a recipe
Testing a Recipe
  • Compare new recipe with existing recipes
  • Logical ingredients and procedures
  • Total volume or batch weight
  • Precost recipe
  • Test a sample
  • Standardize
  • Test under normal conditions-customers
recipe file
Recipe File
  • Decide on format
  • How many copies?
  • Typed, laminated
  • Computer programs
  • Recipes grouped in categories
  • Numbered
what is included
What is Included?
  • Name
  • File code
  • Yield
  • Portion Size
  • Portion control tools
  • Large equipment used
  • Ingredients (in order used)
  • Measure/volume
    • AP
    • EP
    • Measure/volume/count
what is included9
What is Included?
  • Directions (including times)
  • Preheat and cooking temperatures
  • Prep and cooking time
  • Amount of mixture per pan
  • How to test for donenesss
  • How long to chill refrigerated items
  • Serving dish/garnish
  • Cost and nutrition information
adjusting recipes
Adjusting Recipes
  • Factor Method
  • Percentage Method
  • Direct Measurement Method
factor method
Factor Method
  • Convert volume measurements to weights when possible (conversion factors)
  • Divide the desired yield by the known yield of original recipe to obtain factor
factor method12
Factor Method
  • Multiply amount of each ingredient in original recipe by the factor
  • Check accuracy by multiplying the total weight of ingredients in the original recipe by the factor and comparing to total weight of the new recipe
  • Change weights back to pounds and ounces, volumes for ingredients that are easier measured that way
example
Example
  • Yield of original recipe = 5 servings
  • Desired yield = 100 servings
  • Factor = 100/5= 20
  • Original recipe calls for 3 cups of flour
    • 3 x 20 = 60 cups of flour
    • 4 cups flour = 1 pound flour
    • Final recipe will need 15 pounds of flour
percentage method
Percentage Method
  • Percentage of total weight of the ingredient is calculated for each ingredient
  • Once percentage has been established it remains constant for all further adjustments
  • Increases and decreases calculated by multiplying the total weight desired by the percentage of each ingredient
example15
Example

Total = 1.188 pounds

example continued
Example Continued
  • Sugar = 0.438/1.188 x 100 = 37%
  • Flour = 0.250/1.188 x 100 = 21%
  • Butter = 0.500/1.188 x 100 = 42%
  • Suppose the recipe made 10 servings and you wanted to make 100 servings. You would need to create 1.188 x 100 pounds of product, or 118.8 pounds.
example continued17
Example Continued
  • Sugar: 118.8 x 37% = 44 pounds sugar
  • Flour: 118.8 x 21% = 25 pounds flour
  • Butter: 118.8 x 42% = 50 pounds butter
  • Generally one decimal place is shown unless the weight is less than one pound and two are shown
direct reading measurement tables
Direct Reading Measurement Tables
  • The use of tables to determine conversions rates for set increments. FFF has tables for recipes in increments of 25 servings (tables 1.27 and 1.28) and 8 servings (table 1.29)