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Chapters 14 -15

Chapters 14 -15. Chapter 14 – Recipe Size Conversion Chapter 15 - Kitchen Ratios Baker’s Math. Recipe Conversion Factors (RCF). Used to calculate new ingredient amounts in recipes when you are changing the yield of a recipe.

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Chapters 14 -15

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  1. Chapters 14 -15 • Chapter 14 – Recipe Size Conversion • Chapter 15 - Kitchen Ratios • Baker’s 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. Baker’s Math • Many Baking formulas are written in a “Baker’s 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 WeightX 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 MathAssignment For Next Week • Study for the Final

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