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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

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chapter 13

Chapter 13

Standard recipes and recipe conversions

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

  • 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.
  • 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 - things you learned
  • 3 – interesting facts
  • 2 – things you need clarification on
  • 1 – question you have