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Chapter 13

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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  1. Chapter 13 Standard recipes and recipe conversions

  2. Back to Elementary School • Gallon Man

  3. How to use liquid measuring cups VIDEO

  4. How to use dry measuring cups video

  5. PARTS OF A RECIPE • Product Name • Yield • Portion Size • Ingredient Quantity • Preparation Procedures • Cooking Temperatures • Cooking Time

  6. 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

  7. 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

  8. 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.

  9. Preparation Instructions • Baking formulas may not always include the instructions that are needed to prepare the baked product. • Recipes almost always include preparation instructions.

  10. 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.

  11. 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.

  12. 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.

  13. STATIONS

  14. RECIPE CONVERSIONS

  15. 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

  16. 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

  17. 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

  18. 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

  19. 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.

  20. 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)

  21. Conversion Method • 20.0 (fluid OZ. of teriyaki sauce) • 1.5 (conversion factor) • 30.0 (fluid ounces of teriyaki sauce)

  22. STATIONS

  23. PORTION SIZE CONVERSION

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. STATIONS

  30. Factors that can impact conversion

  31. 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.

  32. 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.

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

  34. 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.

  35. 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.

  36. 4-3-2-1 • 4 - things you learned • 3 – interesting facts • 2 – things you need clarification on • 1 – question you have

  37. STATIONS

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