6PARTS OF A RECIPE Product Name Yield Portion Size Ingredient Quantity Preparation ProceduresCooking TemperaturesCooking Time
7Formula or RecipeA formula is a special type of recipe that is used in a bakeshop.Baking is different from cooking in many different waysBaking involves chemical reactionsThere are three major differences between formulas and recipes
8Ingredient List OrderBoth recipes and formulas contain an ingredient list.The list includes all ingredients that will be used in the dish.IN RECIPESingredients are listed in the order that will be used.this list is then followed by the procedures that will be used.IN FORMULASIngredients are listed in order by decreasing weightAlmost always listed as percentages
9Baker’s PercentagePrecise weight measurements are used in formulas to prepare foodIt includes the percentage of each ingredient in relation to the weight of flour in the baked final product.Baker’s percentages make it easy to increase or decrease the quantity of ingredients.
10Preparation Instructions Baking formulas may not always include the instructions that are needed to prepare the baked product.Recipes almost always include preparation instructions.
11Quality ControlIs a system that ensures everything will meet the foodservice establishment’s standards.Recipes are tested many times to make sure they work the same way every time before they are used for customers.
12Benefits to using a standard recipe The quality of the food will be consistent each time the recipe is made.The quantity of the food will be consistent each time the recipe is made.You can control the portion size and the cost of the recipe.
13Benefits to using a standard recipe Movement in the kitchen by foodservice workers will be more efficient because of clear, exact instructions.You will have fewer errors in food orders.You will eliminate waste by not overproducing food.You will meet customers’ expectations of quality each time the food is prepared.
16Recipe conversionsWhen you change a recipe to produce a new amount or yield you are converting a recipe.There is a specific way to convert recipes… you must find the conversion factor
17Conversion FactorsThe conversion factor is the number that comes from dividing the yield you want by the existing in a recipeConversion FactorExisting YieldDesired yield
18Conversion FactorFor example if the existing recipe yield is 40 portions, but the yield you need is 80 portions, the formula will look like this.2 Conversion Factor80 Desired yield(existing yield) 40
19Conversion FactorIf you decrease a recipe the conversion factor will be less than one.If you increase a recipe the conversion factor will be more than one
20Conversion MethodSay you have a recipe for teriyaki chicken that has a yield of 10 portions. The recipe calls for 3 pounds of chicken and 20 fluid ounces of teriyaki sauce.You need more for tonight, you need to convert the recipe to yield 15 portions.
21Conversion Method STEPS: 1. Determine the conversion factor: 15 (desired yield) divided by 10 (existing yield) = 1.5 (conversion factor)2. Multiply the existing quantity by the conversion factor to find the new quantity.Existing quantity (lbs. of chicken)x Conversion factor x 1.5 (conversion factor)Desired quantity (pounds of chicken)
22Conversion Method 20.0 (fluid OZ. of teriyaki sauce) 1.5 (conversion factor)30.0 (fluid ounces of teriyaki sauce)
25Portion Size Conversion A foodservice establishment may need to increase or decrease the portion size of a recipe. Maybe the customers are complaining that the portion size of a dish is too small for the cost, or perhaps the portion is so large that it results in little or no profit left over for the establishment.There are 5 steps to complete this
26Portion Size Conversion Step 1 To find the total existing yield, multiply the number of existing portions by the existing size of each portion.Existing portionsx existing portion sizeTotal existing yield
27Portion Size Conversion Step 2 To find the new yield, multiply the desired portions by the desired portion size.Desired portions Desired portionsx desired portion size x 8 (oz. )desired portion sizeNew Yield ounces new yield
28Portion Size Conversion Step 3 Divide the new yield by the existing yield to get the conversion factor.2.4 Conversion FactorExisting Yield 50New Yield
29Portion Size Conversion Step 4 Multiply each ingredient by the conversion factor to get the new ingredient yieldExisting yield3.0 lbs. of chicken20.O fluid ozx conversion factorx 2.4 conversion factorx 2.4 conversion factorNew yield7.20 pounds48.9 Fluid Ounces
32EquipmentRecipes normally specify the size of equipment and size and type of cookware that you will need to use to prepare the foodIf you increase or decrease the yield you may need to change the size of the kitchen equipmentIf you use the wrong size equipment, it can affect the outcome of a recipe.
33Mixing and Cooking Time In general the cooking time and mixing time does not increase when a recipe is convertedThere are a few exceptions to this… lets discuss them.
34Cooking TemperaturesIf convection ovens are used, the cooking time will have to be adjusted.
35ShrinkageIs the percentage of food that is lost during storage and preparationIt is often caused by moisture lossThe amount of shrinkage affects not only the cost of the ingredient, but also the portion sizes that are served to customers.
36Recipe ErrorsVery often, recipe errors are so minor that they do not affect the results of the dishes.Even minor errors can become major problems if the recipe is increased or decreased.To avoid this type problem, recipes that have been increased or decreased need to be tested before being made for customers.
374-3-2-1 4 - things you learned 3 – interesting facts 2 – things you need clarification on1 – question you have