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

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Presentation on theme: "Recipes l A recipe is a formula by which measured ingredients are combined in a specific procedure to give predetermined results l Format should be consistent,"— Presentation transcript:

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

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

3 l personalize to your operation! l uniform quality l uniform quantity l time savings l cost savings »reduce waste »regulate inventory l determine menu pricing l aid in purchasing, forecasting l aid in training employees Standardized Recipes: Why?

4 Recipe Adjustment l Factor method »straightforward l Percentage method »percentage is re-useable for all future adjustments l Direct reading measurement tables »easy! l Let a computer do it!

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

6 Percentage Method (1 of 2) l convert to weights l total all weights in recipe »use EP if necessary l calculate percentage of each ingredient to total weight l (check ratio of ingredients) l determine total weight of new yield = portion weight by total # of portions desired

7 Percentage Method (2 of 2) l figure handling loss »(100%-given loss %) N = desired yield »solve for N l multiply each percentage by the total weight = weight needed for each ingredient l reconvert decimals to measures l round to sensible amounts

8 Costing l cost per serving: production »AP – waste = EP »EP – shrinkage = AS »AP price ÷ yield % = EP price »Calculate cost per portion l 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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