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Chapters 14 -15

Recipe Conversion Factors (RCF). Used to calculate new ingredient amounts in recipes when you are changing the yield of a recipe.If you are increasing the amount to be made, the RCF will be greater than 1".If you are decreasing the amount to be made, the RCF will be less than 1".. Recipe Convers

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Chapters 14 -15

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    1. Chapters 14 -15 Chapter 14 Recipe Size Conversion Chapter 15 - Kitchen Ratios Bakers Math

    2. Recipe Conversion Factors (RCF) Used to calculate new ingredient amounts in recipes when you are changing the yield of a recipe. If you are increasing the amount to be made, the RCF will be greater than 1. If you are decreasing the amount to be made, the RCF will be less than 1.

    3. Recipe Conversion Factors For Recipes: New Recipe Yield = Recipe Conversion Factor Old Recipe Yield Changing Portion Size: New Amount x Portion Size = Conversion Factor Old Amount x Portion Size Multiply each ingredient in the recipe times the conversion factor to find the new ingredient amount.

    4. Kitchen Ratios

    5. When the Total amount to be made is KNOWN. Determine the total quantity to be made. Find the total # of parts in the ratio. Find the amount per part by dividing the total quantity to be made by the total # of parts. Find the amount of each ingredient by multiplying each ingredient by the amount per part.

    6. When the Total amount to be made is UNKNOWN. Find the amount per part by dividing the amount that you know by the number of parts that item represents. Multiply the amount per part by the number of parts for each of the remaining ingredients.

    7. Common Kitchen Ratios Mirepoix 50% Onions * 25% Carrots * 25% Celery (2 parts Onion, 1 part Carrots, 1 part Celery) White Rice 2 parts liquid (66 2/3%) * 1 part Rice (33 1/3%) Vinaigrette 3 parts Oil * 1 part Vinegar

    8. Bakers Math Many Baking formulas are written in a Bakers Math percentage format. The weight of the flour is always 100%. The other ingredients are a % of the flour. If you know how much of a dough/product you want to produce, you simply take the weight needed / the total percent of the formula.

    9. Sweet Roll Dough

    10. To Find the Weight of Ingredients Weight of the flour = Total Weight X 100 Total Percentage of the recipe 8/195 = .0410 * 100 = 4.10# Flour for the recipe Next multiply the % of ingredient x the amount of the flour. Water is 53%. So you multiply 4.10# x .53 = 2.17# Total amount of water in the recipe is 2.17#

    11. Sweet Roll Dough

    12. CHRM 1010 Culinary Math Assignment For Next Week Study for the Final

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