Presentation on theme: "Standard Recipes and Yields"— Presentation transcript:
1Professional Kitchen Management CHAPTER 6 Kitchen Managers Require Standard Recipes
2Standard 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.
3A 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).
4Three 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.
5How 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.
6Steps in Standard Recipe Development: Current Menu Items Observe Menu Item Preparation ProcessConsider Preparation DetailsWrite Recipe DraftReview and Revise Recipe DraftUse Recipe for PreparationEvaluate RecipeConsider Further Revisions (If Necessary)Implement and Consistently Use the RecipeStep 1:Step 2:Step 3:Step 4:Step 5:Step 6:Step 7:Step 8:
7ObjectiveReview procedures to convert standard recipes for larger or smaller yields.Converting the Number of ServingsConverting the Serving SizeConverting the Number of Servings and Serving SizeOther Recipe Conversion Issues
8Converting 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) = = 1.75Number 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 offlour is needed in the revised recipe:6 ounces of flour x = ounces of flour(current recipe) (recipe conversion factor) (new recipe)
9Converting 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
10Converting 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 SizeNumber of Current Servings (50) x Serving Size= 70 (x) ¾ cup50 (x) ¼ cup= cups12.50 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 offlour are needed in the revised recipe:3 ounces x = ounces (rounded)(current amount) (recipe conversion factor) (new recipe)
11Gallon to Teaspoons Part I: Volume Measure – Gallon to Teaspoons = quarts= fluid ounces1 quart= pints= fluid ounces1 pint= cups= fluid ounces1 cup= tablespoons= fluid ounces1 tablespoon= teaspoons= ½ fluid ounces
12Cup to 1/2 Tablespoon Part II: Volume Measures – Cup to 1/2 Tablespoon = tablespoons¾ cup= tablespoons⅔ cup= tablespoons + 2 teaspoons½ cup= tablespoons⅓ cup= tablespoons + 1 teaspoon¼ cup= tablespoons⅛ cup= tablespoons1 tablespoon= teaspoons½ tablespoon= 1½ teaspoons
13Weight-Pounds to Ounces Part III: Weight-Pounds to Ounces1 pound= ounces¾ pound= ounces½ pound= ounces¼ pound= ounces1 ounce= ½ fluid ounce
17Enlarging 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.
18Objective Review how standard recipes should be used and evaluated. Always use standard recipesKnowledge and skill are neededHow to evaluate standard recipes
19Three 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).
20Standard 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 FactorYour AnalysisPoor ExcellentCommentsServing Size ColorTextureTasteAromaGeneral AppearanceIngredientsCompatibilityGarnishOther:Should we use this recipe? Yes NoComments:Name of Evaluator: