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Published byLandon Meigs Modified over 3 years ago

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Recipes A recipe is a formula by which measured ingredients are combined in a specific procedure to give predetermined results Format should be consistent, readable, specific

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**Information to include:**

name coded identification total yield portion size; # of portions baking time, temp (prep time?) ingredient list; group by use amount of ingredient by weight, measure, or count specific procedures pan, portion information serving suggestions

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**Standardized Recipes: Why?**

personalize to your operation! uniform quality uniform quantity time savings cost savings reduce waste regulate inventory determine menu pricing aid in purchasing, forecasting aid in training employees

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**Recipe Adjustment Factor method Percentage method**

straightforward Percentage method percentage is re-useable for all future adjustments Direct reading measurement tables easy! Let a computer do it!

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**Factor Method convert to weights**

whole #s and decimal equiv. liquids in weights or decimals equivalents for gallons divide desired yield by recipe yield (= conversion factor) multiply all ingredients by factor reconvert decimals to measures round to sensible amounts double check math

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**Percentage Method (1 of 2)**

convert to weights total all weights in recipe use EP if necessary calculate percentage of each ingredient to total weight (check ratio of ingredients) determine total weight of new yield = portion weight by total # of portions desired

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**Percentage Method (2 of 2)**

figure handling loss (100%-given loss %) N = desired yield solve for N multiply each percentage by the total weight = weight needed for each ingredient reconvert decimals to measures round to sensible amounts

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**Costing cost per serving: production cost per serving: recipe**

AP – waste = EP EP – shrinkage = AS AP price ÷ yield % = EP price Calculate cost per portion cost per serving: recipe purchase unit ÷ serving size = # servings per unit cost per purchase unit ÷ # servings per unit = cost per serving (per ingredient) add all ingredients portion cost for the recipe

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MATH MID-TERM REVIEW WORKSHEET FOR WEEK 5. 1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE $9500, THE AVERAGE SALES PER COVER IS? Answer: 9500/325 = 29.2307.

MATH MID-TERM REVIEW WORKSHEET FOR WEEK 5. 1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE $9500, THE AVERAGE SALES PER COVER IS? Answer: 9500/325 = 29.2307.

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