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Chapter 13. Standard recipes and recipe conversions. Back to Elementary School. Gallon Man. How to use liquid measuring cups. VIDEO. How to use dry measuring cups. video. PARTS OF A RECIPE. Product Name Yield Portion Size Ingredient Quantity Preparation Procedures

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Chapter 13

Chapter 13

Standard recipes and recipe conversions





Parts of a recipe
PARTS OF A RECIPE

  • Product Name

  • Yield

  • Portion Size

  • Ingredient Quantity

  • Preparation Procedures

  • Cooking Temperatures

  • Cooking Time


Formula or recipe
Formula or Recipe

  • A formula is a special type of recipe that is used in a bakeshop.

  • Baking is different from cooking in many different ways

  • Baking involves chemical reactions

  • There are three major differences between formulas and recipes


Ingredient list order
Ingredient List Order

  • Both recipes and formulas contain an ingredient list.

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

  • IN RECIPES

    • ingredients are listed in the order that will be used.

    • this list is then followed by the procedures that will be used.

  • IN FORMULAS

    • Ingredients are listed in order by decreasing weight

    • Almost always listed as percentages


Baker s percentage
Baker’s Percentage

  • Precise weight measurements are used in formulas to prepare food

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

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


Preparation instructions
Preparation Instructions

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

  • Recipes almost always include preparation instructions.


Quality control
Quality Control

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

  • Recipes 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
Benefits to using a standard recipe

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

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

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


Benefits to using a standard recipe1
Benefits to using a standard recipe

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

  • You will have fewer errors in food orders.

  • You will eliminate waste by not overproducing food.

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




Recipe conversions1
Recipe conversions

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

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


Conversion factors
Conversion Factors

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

Conversion Factor

Desired yield

Existing Yield


Conversion factor
Conversion Factor

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

2 Conversion Factor

80 Desired yield

(existing yield) 40


Conversion factor1
Conversion Factor

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

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


Conversion method
Conversion Method

  • Say 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.

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


Conversion method1
Conversion Method

  • STEPS:

    • 1. Determine the conversion factor:

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

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

    • Existing quantity 3.0 (lbs. of chicken)

    • x Conversion factor x 1.5 (conversion factor)

    • Desired quantity 4.5 (pounds of chicken)


Conversion method2
Conversion Method

  • 20.0 (fluid OZ. of teriyaki sauce)

    • 1.5 (conversion factor)

    • 30.0 (fluid ounces of teriyaki sauce)




Portion size conversion1
Portion Size Conversion

  • A 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.

  • There are 5 steps to complete this


Portion size conversion step 1
Portion Size ConversionStep 1

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

    • Existing portions

    • x existing portion size

    • Total existing yield


Portion size conversion step 2
Portion Size ConversionStep 2

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

  • Desired portions 15 Desired portions

  • x desired portion size x 8 (oz. )desired portion size

  • New Yield 120 ounces new yield


Portion size conversion step 3
Portion Size ConversionStep 3

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

2.4 Conversion Factor

Existing Yield 50

120.00 New Yield


Portion size conversion step 4
Portion Size ConversionStep 4

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

20.O fluid oz

3.0 lbs. of chicken

Existing yield

x 2.4 conversion factor

x conversion factor

x 2.4 conversion factor

New yield

7.20 pounds

48.9 Fluid Ounces




Equipment
Equipment

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

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

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


Mixing and cooking time
Mixing and Cooking Time

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

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


Cooking temperatures
Cooking Temperatures

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


Shrinkage
Shrinkage

  • Is the percentage of food that is lost during storage and preparation

  • It is often caused by moisture loss

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


Recipe errors
Recipe Errors

  • Very often, recipe errors are so minor that they do not affect the results of the dishes.

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

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


4 3 2 1
4-3-2-1

  • 4 - things you learned

  • 3 – interesting facts

  • 2 – things you need clarification on

  • 1 – question you have