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NFSC 350 Standardizing and Adjusting Recipes

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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NFSC 350 Standardizing and Adjusting Recipes

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  1. NFSC 350Standardizing and Adjusting Recipes Nancy Brenowitz, MS, RD

  2. 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

  3. 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

  4. Disadvantages • Takes time to standardize • Must be tested, revised, tested again (3X) • May take away creativity of chef

  5. Considerations in Selection • Suitability to facility • Cost • Labor • Equipment • Yield • Time and money to standardize

  6. 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

  7. Recipe File • Decide on format • How many copies? • Typed, laminated • Computer programs • Recipes grouped in categories • Numbered

  8. 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

  9. 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

  10. Adjusting Recipes • Factor Method • Percentage Method • Direct Measurement Method

  11. 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

  12. 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

  13. 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

  14. 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

  15. Example Total = 1.188 pounds

  16. 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.

  17. 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

  18. 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)

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