1. Y1.U4.2
Standardized Recipes
Carême’s Cookbook

2. Need to Perform basic math calculations Convert customary and metric
Convert equivalents
Adjust for specific gravity
Determine AP/EP
Use smallware and utensils for measuring
Know the components of a standardized recipe
Convert recipes
Calculate cost and portion cost of a recipe

3. BASIC MATH Task Description Convert Fraction to Decimal
Divide numerator [top](dividend) by
denominator [bottom](divisor)
Convert Decimal to Fraction
Numerator is decimal with decimal point removed. Denominator is number of places to right of decimal point, expressed in 10’s:
.x=10, .xx=100 etc. Reduce GCD.
Convert Decimal to Percent
Move decimal point 2 places to right. Add percent sign (%).
Convert Percent to Decimal
Move decimal point 2 places to left. Remove percent sign (%).
Multiply Percents
Convert percent to decimal and multiply.
Divide Percents
Convert percent to decimal and divide.
Ratio Use
1. Determine quantity desired.
2. Total the number of parts (3:2:1 = 6 parts).
3. Divide quantity desired by total number of parts. (= part amount)
4. Multiply each part in ratio by part amount.

4. Measurement systems Customary Units Metric Equivalent U.S.
Most other countries
Equivalent
Same amount expressed in different ways, using different units of measure: (yes - oui - sí), (1 oz. – – 1/16 lb. – grams)

5. Measurement Systems – Nomenclature
U.S. Customary
Metric
Volume
Weight
Temp.
Length
Teaspoon
(tsp.)
Ounce
(oz.)
Degrees Fahrenheit
(°F)
Inch
(in.)
Tablespoon
(tbsp.)
Pound
(lb.)(#)
Foot
(ft.)
Cup
(c.)
Mile
(mi.)
Fluid ounce
(fl. oz.)
Pint
(pt.)
Quart
(qt.)
Gallon
(gal.)
Volume
Weight
Temp.
Length
Milliliter
(ml.)
Milligram
(mg.)
Degrees Celsius
(°C)
centigrade
Millimeter
(mm.)
Liter
(l.)
Gram
(g.)
Centimeter
(cm.)
Kilogram
(kg.)
Meter
(m.)
Kilometer
(km.)

6. Metric Conversions To Convert To Multiply by Fluid ounce 0.95874
(Divide by)
Avoirdupois ounce
Fluid ounce
Celsius
Fahrenheit
×1.8+32
Cubic inch
0.5541
Cup
Liter
Milliliter
-32/1.8
Foot
Centimeter
30.48
Gallon
3.3854
To Convert
(To) To
← (to convert)
Multiply by
(Divide by)
Inch
Millimeter
25.4
Mile
Kilometer
1.6
Ounce
Gram
28.35
Pint
Liter
Pound
Kilogram
Quart
Tablespoon
Milliliter
Teaspoon
4.9289
Yards
Meter
0.90

7. Measuring
By Volume
Volume is the amount of space an ingredient takes up
Not as accurate as weight
A cup of flour can weigh between 3.5 and 6 ounces
Better for water-like liquids
Method
Most dry ingredients should be spooned and leveled (brown sugar, packed)
Check liquid measures at eye level (meniscus)

8. Measuring By Weight Measures mass, an items resistance to gravity
Method
Place appropriate container on scale
Adjust to read 0 (Tare)
Add ingredient to desired amount
Types
Spring
Balance
Electronic

9. Measuring Fat Stick method Dry measuring cup method
Cut off needed amount as indicated by wrapper
Dry measuring cup method
Press fat firmly into cup to remove bubbles, level, scrape out well
Water displacement method (most accurate*)
Example: need ⅓ cup shortening, place ⅔ cup water in a measuring cup, add fat (be sure it’s submerged) to bring water level to 1 cup
*For best results: weigh it

10. Measuring Benchmarks Tablespoon 3 teaspoons ½ ounce Cup 16 tablespoons
8 oz. / ½ lb.
Pint
2 cups
1 lb. / 454 g.
Quart
2 pt. / 4 cups
32 oz. / 2 lb.
Gallon
4 qt. / 16 cups
128 oz. / 8 lb.
Freezing
32°F.
0°C.
Boiling
212°F.
100°C.

11. WEIGHT/VOLUME EQUIVALENT (water) Weight (mass) Decimal (lb.) Fraction
1 Drop
1/64 tsp.
.15g.
1 Smidgen
1/32 tsp.
.3g.
1 pinch
1/16 tsp.
.59g.
.0013
1 dash
1/8 tsp.
4.73g.
.0104
1/96
8 dashes
1 tsp.
1/4 oz.
(7.09g.)
.0156
1/64
1 ½ tsp.
½ tbsp.
1/2 oz.
(14.18g.)
.0313
1/32
3 tsp.
1 tbsp
1 oz.
(28.35g.)
.0625
1/16
2 Tbsp.
1/8 cup
2 oz.
.1250
1/8
4 Tbsp.
1/4 cup
2.666 oz.
.1666
1/6
4.333 Tbsp.
1/3 cup
3 oz.
.1875
3/16
6 Tbsp.
3/8 cup
4 oz.
.25
1/4
8 Tbsp
1/2 cup
5 oz.
.3125
6/16
10 Tbsp.
5/8 cup
5.333 oz.
.3333
1/3
Tbsp.
2/3 cup
6 oz.
.375
3/8
12 Tbsp.
3/4 cup
7 oz.
.4375
7/16
14 Tbsp.
7/8 cup

12. WEIGHT/VOLUME EQUIVALENT (water) Weight (mass) Decimal (lb.) Fraction
8 oz.
.50
1/2
16 Tbsp.
1 cup
9 oz.
.5625
9/16
18 Tbsp.
1⅛ cups
10 oz.
.625
5/8
20 Tbsp.
1¼ cups
11 oz.
.6875
11/16
22 Tbsp.
1⅜ cups
12 oz.
.75
3/4
24 Tbsp.
1½ cups
13 oz.
.8125
13/16
26 Tbsp.
1⅝ cups.
14 oz.
.875
7/8
28 Tbsp.
1¾ cups
15 oz.
.9375
15/16
30 Tbsp.
1⅞ cups.
16 oz.
1.0
1/1
2 cups
1 pint
32 oz.
2.0
2/1
2 pints
1 quart
64 oz.
4.0
4/1
2 quarts
½ gallon
128 oz.
8.0
8/1
4 quarts
1 gallon

13. Specific Gravity
the ratio of the density of a substance to the density of a standard, usually water

14. A Cup is not A Cup – Specific Gravity
Grains (1 cup)
Sifted
Spooned
Dipped
All-purpose
4 oz.
4.4 oz.
5 oz.
Bread & HG
4.2 oz.
4.6 oz.
5.3 oz.
Cake & Pastry
3.6 oz.
4.0 oz.
4.5 oz.
Whole Wheat
5.0 oz.
Cornstarch
Graham cracker, crushed
3.0 oz.
Oats, rolled
2.9 oz.
Tapioca, minute
6.8 oz.
Chemical Leaveners (1 cup)
Baking Powder
6.9 oz.
Baking Soda
8.4 oz.
Sweeteners (1 cup)
Powdered Sugar, unsifted
4.23 oz.
Powdered sugar, sifted
3.52 oz.
Brown sugar, unpacked
5.11 oz.
Corn syrup
11.7 oz.
Spice/Herb (1 cup)
Cinnamon
4.4 oz.
Parsley, dried
0.846 oz.

15. As Purchased / Edible Portion
As Purchased (AP)
Untrimmed, as bought in store or from supplier
Edible Portion (EP)
Trimmed, what ends up on plate, accounts for trim waste
Yield Percentage (Y%)
Amount of shrinkage due to trimming and cooking expressed as a percentage
Task
Formula
Calculate AP
AP= EP/Y%
Calculate EP
EP= AP×Y%
Calculate YP
YP= EP/AP

16. Percentage Yields Item Yield % Item Yield % Bacon, cooked
Eggplant, peeled, cooked 38
Lobster
20-24
Onion, peeled 90
Onion, peeled, cooked 52
Sweet pepper, raw, chopped 82
Sweet pepper, raw, brunoise
35.5
Potato, peeled 75
Potato, baked 80
Watermelon, diced
Item
Yield %
Bacon, cooked 32
Broccoli, raw, chopped 61
Carrot, diced 89
Eggplant, peeled 81

17. Standardized Recipe
Recipe: a written record of the ingredients and preparation steps needed to make a particular dish
Standardized Recipe: Follows a format that is clear to anyone who uses it

18. Standardized Recipe Format Name Yield Portion Size Ingredients
Title of the recipe
Yield
Amount recipe makes, and number of servings (3# - 12/4 oz.)
Portion
Size
Amount of 1 serving
Ingredients
Listed in order of use, clearly defined
Directions
How and when to combine/prep/cook ingredients, ordered, clear
Temp.
Time
Equip.
Subset of directions, time/temperature, size/type pan, special equipment
Nutrition
Not essential, but useful
Standardized Recipe
Format

19. Standardized Recipe Method Read recipe completely, preferably twice
Gather and Mise en place all ingredients as specified
Measure carefully
Follow instructions for preparation
Mise en Place: French for “put in place” meaning the preparation and assembly of ingredients, pans, utensils, equipment, or serving utensils for a dish or service. To plan. To picture it in your head before you begin
Standardized Recipe
Method

20. Standardized Recipe Function
Ensure consistency of quality and portion size
Help purchasers purchase
Be sure of proper amounts and methods
Reduce waste
Allow servers to communicate accurate information to customers
Meet customer expectations, consistency
Determine cost
Standardized Recipe
Function

21. Standardized Recipe Conversion
Decide how many servings necessary – Desired Yield (D)
Divide Desired Yield by Original Yield (O) – the answer will be the Conversion Factor (CF)
Multiply each by the Conversion Factor
Weights and volumes are not interchangeable
Convert to logical, measureable amounts (16 Tbsp.→1 cup)
Make necessary adjustments to equipment, temperature and time (food thickness, pan size)
Standardized Recipe Conversion
CF=D/O

22. Standardized Recipe Costing
Determine Recipe Cost (RC):
Multiply the Ingredient Amount (IA) in pounds by the Price Per Pound (PPP) to determine Ingredient Cost (IC)
Add Ingredient Costs (IC) to determine Recipe Cost (RC)
Determine Cost Of Portion (COP):
Divide Recipe Cost (RC) by Number Of Portions (NOP)
Determine Selling Price (SP):
Divide Recipe Cost (RC) by Food Cost Percentage (FC%) ?
CF=D/O
IC=IA×PPP
RC=IC (added)
COP=RC/NOP
SP=RC/FC%
FC%=RC/SP