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Chapter 13 Standard recipes and recipe conversions.

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Presentation on theme: "Chapter 13 Standard recipes and recipe conversions."— Presentation transcript:

1 Chapter 13 Standard recipes and recipe conversions

2 Back to Elementary School 0 Gallon Man

3 How to use liquid measuring cups VIDEO

4 How to use dry measuring cups video


6 PARTS OF A RECIPE 0 Product Name 0 Yield 0 Portion Size 0 Ingredient Quantity 0 Preparation Procedures 0 Cooking Temperatures 0 Cooking Time

7 Formula or Recipe 0 A formula is a special type of recipe that is used in a bakeshop. 0 Baking is different from cooking in many different ways 0 Baking involves chemical reactions 0 There are three major differences between formulas and recipes

8 Ingredient List Order 0 Both recipes and formulas contain an ingredient list. 0 The list includes all ingredients that will be used in the dish. 0 IN RECIPES 0 ingredients are listed in the order that will be used. 0 this list is then followed by the procedures that will be used. 0 IN FORMULAS 0 Ingredients are listed in order by decreasing weight 0 Almost always listed as percentages

9 Bakers Percentage 0 Precise weight measurements are used in formulas to prepare food 0 It includes the percentage of each ingredient in relation to the weight of flour in the baked final product. 0 Bakers percentages make it easy to increase or decrease the quantity of ingredients.

10 Preparation Instructions 0 Baking formulas may not always include the instructions that are needed to prepare the baked product. 0 Recipes almost always include preparation instructions.

11 Quality Control 0 Is a system that ensures everything will meet the foodservice establishments standards. 0 Recipes are tested many times to make sure they work the same way every time before they are used for customers.

12 Benefits to using a standard recipe 0 The quality of the food will be consistent each time the recipe is made. 0 The quantity of the food will be consistent each time the recipe is made. 0 You can control the portion size and the cost of the recipe.

13 Benefits to using a standard recipe 0 Movement in the kitchen by foodservice workers will be more efficient because of clear, exact instructions. 0 You will have fewer errors in food orders. 0 You will eliminate waste by not overproducing food. 0 You will meet customers expectations of quality each time the food is prepared.



16 Recipe conversions 0 When you change a recipe to produce a new amount or yield you are converting a recipe. 0 There is a specific way to convert recipes… you must find the conversion factor

17 Conversion Factors 0 The conversion factor is the number that comes from dividing the yield you want by the existing in a recipe Desired yield Conversion Factor Existing Yield

18 Conversion Factor 0 For example if the existing recipe yield is 40 portions, but the yield you need is 80 portions, the formula will look like this. (existing yield) 40 2 Conversion Factor 80 Desired yield

19 Conversion Factor 0 If you decrease a recipe the conversion factor will be less than one. 0 If you increase a recipe the conversion factor will be more than one

20 Conversion Method 0 Say 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. 0 You need more for tonight, you need to convert the recipe to yield 15 portions.

21 Conversion Method 0 STEPS: 0 1. Determine the conversion factor: 0 15 (desired yield) divided by 10 (existing yield) = 1.5 (conversion factor) 0 2. Multiply the existing quantity by the conversion factor to find the new quantity. 0 Existing quantity 3.0 (lbs. of chicken) 0 x Conversion factor x 1.5 (conversion factor) 0 Desired quantity 4.5 (pounds of chicken)

22 Conversion Method 0 20.0 (fluid OZ. of teriyaki sauce) 0 1.5 (conversion factor) 0 30.0 (fluid ounces of teriyaki sauce)



25 Portion Size Conversion 0 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. 0 There are 5 steps to complete this

26 Portion Size Conversion Step 1 0 To find the total existing yield, multiply the number of existing portions by the existing size of each portion. 0 Existing portions 0 x existing portion size 0 Total existing yield

27 Portion Size Conversion Step 2 0 To find the new yield, multiply the desired portions by the desired portion size. 0 Desired portions 15 Desired portions 0 x desired portion size x 8 (oz. )desired portion size 0 New Yield 120 ounces new yield

28 Portion Size Conversion Step 3 0 Divide the new yield by the existing yield to get the conversion factor. 2.4 Conversion Factor 120.00 New YieldExisting Yield 50

29 Portion Size Conversion Step 4 0 Multiply each ingredient by the conversion factor to get the new ingredient yield x conversion factor New yield Existing yield x 2.4 conversion factor 3.0 lbs. of chicken 7.20 pounds 20.O fluid oz x 2.4 conversion factor 48.9 Fluid Ounces


31 Factors that can impact conversion

32 Equipment 0 Recipes normally specify the size of equipment and size and type of cookware that you will need to use to prepare the food 0 If you increase or decrease the yield you may need to change the size of the kitchen equipment 0 If you use the wrong size equipment, it can affect the outcome of a recipe.

33 Mixing and Cooking Time 0 In general the cooking time and mixing time does not increase when a recipe is converted 0 There are a few exceptions to this… lets discuss them.

34 Cooking Temperatures 0 If convection ovens are used, the cooking time will have to be adjusted.

35 Shrinkage 0 Is the percentage of food that is lost during storage and preparation 0 It is often caused by moisture loss 0 The amount of shrinkage affects not only the cost of the ingredient, but also the portion sizes that are served to customers.

36 Recipe Errors 0 Very often, recipe errors are so minor that they do not affect the results of the dishes. 0 Even minor errors can become major problems if the recipe is increased or decreased. 0 To avoid this type problem, recipes that have been increased or decreased need to be tested before being made for customers.

37 4-3-2-1 0 4 - things you learned 0 3 – interesting facts 0 2 – things you need clarification on 0 1 – question you have


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