Recipes A recipe is a formula by which measured ingredients are combined in a specific procedure to give predetermined results Format should be consistent, readable, specific

Information to include: name coded identification total yield portion size; # of portions baking time, temp (prep time?) ingredient list; group by use amount of ingredient by weight, measure, or count specific procedures pan, portion information serving suggestions

Standardized Recipes: Why? personalize to your operation! uniform quality uniform quantity time savings cost savings reduce waste regulate inventory determine menu pricing aid in purchasing, forecasting aid in training employees

Recipe Adjustment Factor method Percentage method straightforward Percentage method percentage is re-useable for all future adjustments Direct reading measurement tables easy! Let a computer do it!

Factor Method convert to weights whole #s and decimal equiv. liquids in weights or decimals equivalents for gallons divide desired yield by recipe yield (= conversion factor) multiply all ingredients by factor reconvert decimals to measures round to sensible amounts double check math

Percentage Method (1 of 2) convert to weights total all weights in recipe use EP if necessary calculate percentage of each ingredient to total weight (check ratio of ingredients) determine total weight of new yield = portion weight by total # of portions desired

Percentage Method (2 of 2) figure handling loss (100%-given loss %) N = desired yield solve for N multiply each percentage by the total weight = weight needed for each ingredient reconvert decimals to measures round to sensible amounts

Costing cost per serving: production cost per serving: recipe AP – waste = EP EP – shrinkage = AS AP price ÷ yield % = EP price Calculate cost per portion cost per serving: recipe purchase unit ÷ serving size = # servings per unit cost per purchase unit ÷ # servings per unit = cost per serving (per ingredient) add all ingredients portion cost for the recipe