2014-2015 Basic Kitchen Math Recipe Conversion Training For Food Services Staff

1. 2014-2015Basic Kitchen Math Recipe ConversionTraining For Food Services Staff

2. Purpose The purpose of this training is to learn how to convert recipes in order to save time and money while maintaining the integrity of our recipes.

3. GOAL • Less waste • Control Food cost • Consistency of food produce • Managing labor • Maintain gold standard

4. Recipe Conversion How It Works • First find your conversion factor, simply divide the desired number of servings by the original number of servings. The resulting number is your conversion factor • Then you need to do is calculate your conversion factor, which is a number you're going to use to convert all the quantities

5. Recipe Conversion • Here's the formula:   new amount old amount = conversion factor • Multiply each ingredient by the conversion factor, converted recipe.  Let’s work on the following example

6. Recipe Conversation Scaling Recipe up • Convert Pasta Marinara Sauce to serve 48 instead of 28 using your hand out • New Yield 48 / Old Yield 28 = 1.7 Conversion Factor • Multiply each ingredient by 1.7 and round to pounds, ounces or cups

7. Recipe Conversion Cont. • Tomato Sauce 3 lb x 1.7 = 5.1 lb • Tomato Diced 6 lb x 1.7 = 10.2 lb • Tomato Paste 6 oz x 1.7 = 10.2 oz (1½ cups) • Italian Seasoning 1 Tbsp x 1.7 = 1.7 Tbsp • Sugar Brown 4 Tbsp x 1.7 = 6.8 Tbsp • Garlic Powder 2 Tbsp x 1.7 = 3.4 Tbsp • Salt 0.5 tsp x 1.7 = 0.85 Tbsp • Pepper Black 1 tsp x 1.7 = 1.7 tsp • Cheddar Cheese 3 lb x 1.7 = 5.1 lb

8. Just Use CMS!

9. Questions