1. Professional Kitchen Management CHAPTER 6 Kitchen Managers Require Standard Recipes

2. Standard Recipes and Yields
Standard recipes – Instructions to produce a food or beverage item that, if followed, will help assure that the food service operation’s quality and quantity standards are met. Standard recipe information should include the type and amount of ingredients, preparation procedures including equipment and tools, yield, garnishes, and any other information needed to properly produce and serve the item.
Yield – The number of servings and the size of each serving produced when a standard recipe is followed. For example, a standard recipe may yield 50-3 oz. servings every time it is correctly used.

3. A Standard Recipe Indicates
The necessary ingredients including the quantity (weight or volume) needed to produce the item.
Required small utensils needed to produce the recipe.
Large equipment with necessary cooking and baking times and temperatures.
Procedures for pre-preparation, preparation, cooking, holding, and serving.
Yield (number of servings and serving size).

4. Three More Reasons For Using Standard Recipes
Guest Health and Safety - Health concerns of young, old, and ill guests require information about ingredients and amounts.
Accuracy in Menus – Local legislation may require operators to indicate ingredient information.
Advanced Technology - Software can calculate costs, estimate purchases, and even schedule employees if accurate standard recipe data is available.

5. How Can Standard Recipe Yields Be Expressed?
By volume – a standard recipe may yield 2 gallons of beef stew.
By weight – a recipe may yield 8 pounds (as purchased) of meat loaf.
By number of servings – a recipe may yield 25 servings of Caesar salad.

6. Steps in Standard Recipe Development: Current Menu Items
Observe Menu Item Preparation Process
Consider Preparation Details
Write Recipe Draft
Review and Revise Recipe Draft
Use Recipe for Preparation
Evaluate Recipe
Consider Further Revisions (If Necessary)
Implement and Consistently Use the Recipe
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:

7. Objective
Review procedures to convert standard recipes for larger or smaller yields.
Converting the Number of Servings
Converting the Serving Size
Converting the Number of Servings and Serving Size
Other Recipe Conversion Issues

8. Converting the Number of Servings
Assume the recipe yields 40 servings (3 ounces each) and 70 servings (3 ounces each) are needed.
Step 1: Calculate the recipe conversion factor:
Number of Desired Servings (3 ounces) = = 1.75
Number of Current Servings (3 ounces)
Step 2: Multiply the quantity of each ingredient in the current recipe by the recipe conversion factor.
If 6 ounces of flour are specified in the current recipe, 10.5 ounces of
flour is needed in the revised recipe:
6 ounces of flour x = ounces of flour
(current recipe) (recipe conversion factor) (new recipe)

9. Converting the Serving Size
Assume the recipe yields 70 servings (3 oz each), and 70 servings (4 oz each) are needed.
Step 1: Calculate the recipe conversion factor (RCF):
Number of Desired Servings (x) Serving Size (4 ounces)
Number of Current Servings (x) Serving Size (3 ounces)
= 70 (x) 4 oz = oz. =
70 (x) 3 oz oz.
Step 2: Multiply the quantity of each ingredient in the current recipe by the RCF.
If 12 ounces of chopped onion are specified in the current recipe, 16 ounces (I pound) will be needed in the revised recipe:
12 ounces of onion x = ounces of onion (1 pound*)
(current amount) (recipe conversion factor) (new recipe)
*Note: there are 16 ounces in one pound

10. Converting the Number of Servings and Serving Sizes
Assume the current recipe yields 50 servings (¼ cup), and 70 servings (¾ cup) are needed.
Step 1: Calculate the conversion factor: Number of Desired Servings (70) x Serving Size
Number of Current Servings (50) x Serving Size
= 70 (x) ¾ cup
50 (x) ¼ cup
= cups
12.50 cups
= (rounded)
Step 2: Multiply the quantity of each ingredient in the current recipe by conversion factor.
Example: if 3 ounces of flour are specified in the current recipe, 12.5 ounces of
flour are needed in the revised recipe:
3 ounces x = ounces (rounded)
(current amount) (recipe conversion factor) (new recipe)

11. Gallon to Teaspoons Part I: Volume Measure – Gallon to Teaspoons
= quarts
= fluid ounces
1 quart
= pints
= fluid ounces
1 pint
= cups
= fluid ounces
1 cup
= tablespoons
= fluid ounces
1 tablespoon
= teaspoons
= ½ fluid ounces

12. Cup to 1/2 Tablespoon Part II: Volume Measures – Cup to 1/2 Tablespoon
= tablespoons
¾ cup
= tablespoons
⅔ cup
= tablespoons + 2 teaspoons
½ cup
= tablespoons
⅓ cup
= tablespoons + 1 teaspoon
¼ cup
= tablespoons
⅛ cup
= tablespoons
1 tablespoon
= teaspoons
½ tablespoon
= 1½ teaspoons

13. Weight-Pounds to Ounces
Part III: Weight-Pounds to Ounces
1 pound
= ounces
¾ pound
= ounces
½ pound
= ounces
¼ pound
= ounces
1 ounce
= ½ fluid ounce

14. Volume Measurements Part 1: Volume Measurements[i] Volume Measure
10 milliliters (ml) =
1 centiliter (cl)
10 centiliters
1 deciliter (dl)
= 100 milliliters
10 deciliters =
1 liter (1)
= 1,000 milliliters
10 liters =
1 dekaliter (dal)
10 dekaliters =
1 hectoliter (hl)
= 100 liters
10 hectoliters =
1 kiloliter (kl)
= 1,000 liters

15. Weight Measurements Part II: Weight Measurements1 Weight
10 milligrams (mg)
1 centigram (cg)
10 centigrams =
1 decigram (dg)
= 100 milligrams
10 decigrams =
1 gram (g)
= 1,000 milligrams
10 grams =
1 dekagram (dag)
10 dekagrams =
1 hectogram (hg)
= 100 grams
10 hectograms =
1 kilogram (kg)
= 1,000 grams

16. U.S Measurements and Metric Equivalents
Part III: U.S Measurements and Metric Equivalents
Volume
U.S
Metric
Gallon
3.79 liters
Quart
.95 liters
Pint
473.2 milliliters
Cups
236.6 milliliters
Tablespoon
14.8 milliliters
Teaspoon
4.9 milliliters
Weight
Pound
454 grams
¾ pound (12 oz.)
340 grams
½ pound (8 oz.)
227 grams
¼ pound (4 oz.)
113 grams
1 ounce
28 grams

17. Enlarging a Small-Quantity Recipe
Step 1: Prepare the original recipe.
Step 2: Carefully evaluate the product .
Step 3: Double the yield or expand it to the amount for the pan size that will be used.
Step 4: If satisfactory, the recipe yield can be doubled once again.
Step 5: If satisfactory, the recipe can be increased by increments of 25 servings (or complete serving pans) until the required number of servings is successfully produced.

18. Objective Review how standard recipes should be used and evaluated.
Always use standard recipes
Knowledge and skill are needed
How to evaluate standard recipes

19. Three Ways that Standard Recipes Indicate Ingredient Quantities
By count – A standard recipe for a shrimp cocktail appetizer may specify six shrimp.
By volume – Common measurements in the U.S. relate to teaspoons, tablespoons, ounces, cups, pints, quarts, and gallons.
By weight – In the U. S. weights are pounds and ounces (16 ounces to one pound).

20. Standard Recipe Evaluation Form
Standard Recipe Name: Recipe Category:
Evaluation Date(s): Recipe No.:
Instructions: Check the box that best represents your analysis of each factor.
Evaluation Factor
Your Analysis
Poor Excellent
Comments
Serving Size
    
Color
Texture
Taste
Aroma
General Appearance
Ingredients
Compatibility
Garnish
Other:
Should we use this recipe?  Yes  No
Comments:
Name of Evaluator: