Part 1: Recipe Conversions Key Terms: Standardized Recipe Yield Portion Size Conversion Factor Adapted from a ProStart ppt 1

Standardized Recipe: A recipe or formula that can be easily duplicated by a number of individuals and still achieve the same result Bottom of page 2 2

Standard Recipes and Consistency Benefits the guest Benefits the restaurant. Consistency benefits the guest; each time an item is ordered, it will taste, look and smell the same, and the portion size will be the same. Consistency benefits the restaurant. Item selling prices should be based on cost of ingredients. Costs will be consistent, and it will be easier for the restaurant to meet financial goals. OH – 9.1

Standard Recipes Indicate: Necessary ingredients Large equipment Procedures for pre-preparation, preparation, cooking, holding and portioning Yield (number of portions and portion size) Necessary ingredients including the quantity (weight or volume) that helps with purchasing Necessary small utensils Large equipment such as a slicer, range or oven with requirements (baking times and temperature, for example) Procedures for pre-preparation, preparation, cooking, holding and portioning Yield (number of portions and portion size) OH – 9.2

To Enlarge a Small-Quantity Recipe: The original recipe should be created exactly. Evaluate recipe to see if it is acceptable. The recipe’s yield should be doubled or should be expanded to the appropriate amount for the pan size to be used. Prepare recipe again, observe product and make adjustments. If results are satisfactory, the recipe yield can be doubled once again for further evaluation and revision. If the product is still satisfactory, the recipe can then be increased by increments of 25 portions (or complete serving pans) until approximately 100 portions are prepared. The product should be prepared in the amount of the original recipe (which should be followed exactly). The resulting product should be carefully evaluated to assure that it is acceptable. The recipe’s yield should be doubled or should be expanded to the appropriate amount for the pan size to be used. The product should again be prepared, observations should be made about changes, and the final product should be evaluated. If results are satisfactory, the recipe yield can be doubled once again for further evaluation and revision. If the product is still satisfactory, the recipe can then be increased by increments of 25 portions (or complete serving pans) until approximately 100 portions are prepared. OH – 9.11

Steps in Recipe Development: Current Menu Items Observe Preparation Process Consider Preparation Details Write Recipe Draft Review/Revise Recipe Draft Use Recipe for Preparation Evaluate Recipe Consider Further Revisions (If Necessary) Implement (Consistently Use) the Recipe OH – 9.3

Sample Standard Recipe: Chicken (Turkey) Tetrazzini UTENSILS NEEDED: Stock pot, cutting YIELD: 96 portions board, French knife, wire whip, mixing bowl, OVEN TEMP: 350oF (176.6oC) gallon/quart/cup measures, measuring spoons, BAKING TIME: 30 minutes plastic gloves, clean foodservice cloths, PORTION SIZE: 1/24 pan 4 – 12”x 20”x 2” steam table pans PORTION TOOL: Spatula/Spoon Ingredients Quantity/Volume Procedure Spaghetti Margarine Celery, cut fine Onions, cut fine Flour, pastry Salt Pepper, black Chicken (turkey) stock Chicken (turkey) cooked & cubed Mushrooms, fresh/chopped Green Pepper, chopped Total Weight Topping Bread Crumbs, fine Sharp Cheddar Cheese, grated 6 lb. 2 lb. 2 qt. 1 lb. 4 oz. ¼ c 1 tsp 2 gal. 2 c 12 lb. 8 oz 2 c 3 c 48 lb. 1. Cook spaghetti in salted water. Rinse and drain. Do not overcook. 2. Cook onions and celery in margarine until transparent. 3. Make roux by adding flour, salt and pepper to above. Cook 5 minutes. 4. Add chicken (turkey) stock and cook until thick, stirring as necessary. 5. Add cubed chicken (or turkey) and mushrooms; mix. 6. Add spaghetti; mix well. 7. Add green peppers just before panning. 8. Scale 12 lb. into each of 4 (12" x 20" x 2") pans. 9. Mix topping. Top pan with 1 qt. topping. 10. Bake at 350oF (176.6 oC) for 30 minutes. 11. Portion: Divide into portions by cutting pan contents 6 (length) x 4 (width). Example: Holding: Hold prepared product at 135o F (57oC) until service. SPECIAL INSTRUCTIONS: OH – 9.4

Standard 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 Factor Your Analysis Poor Excellent Comments Portion Size      Color Texture Taste Aroma General Appearance Ingredients Compatibility Garnish Other: Should we use this recipe?  Yes  No Comments: Name of Evaluator: OH – 9.6

The total amount that a recipe produces Recipe Conversions Yield: The total amount that a recipe produces Bottom of page 2 9

The exact amount of food that a guest is given Recipe Conversions Portion Size: The exact amount of food that a guest is given Bottom of page 2 10

The number we multiply ingredients by to arrive at a new yield. Conversion Factor: “Changing the Yield” The number we multiply ingredients by to arrive at a new yield. Bottom of page 2 11

144 oz. needed for Original Recipe Step # 1: Determine the yield: 24 (# of portions) x 6 oz. (portion size) 144 oz. needed for Original Recipe Bottom of page 2 12

Step # 2: Determine original yield Determine desired yield Desired Yield = Conv. Factor Original Yield Middle of page 3 (Scaling Factor) 13

Desired Yield over Original Yield AVOID MATH ANXIETY! Tips and Tricks Desired Yield over Original Yield or “Just Do It!”

Step #3 Multiply all recipe ingredients by conversion factor See examples on next slide.

Adjusting the Number of Portions The original recipe yields 40 portions (3 ounces each); the restaurant manager desires 70 portions (3 ounces each). Step 1: Calculate adjustment factor: Number of Desired Portions Number of Original Portions = 70 40 = 1.75 Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor. Example: ½ pound (8 ounces) of flour is specified in the original recipe. 8 ounces x 1.75 = 14 ounces (original recipe) (adjustment) (new recipe) OH – 9.7

Adjusting the Portion Size The original recipe yields 70 portions (1/4 cup each); the restaurant manager desires 70 portions ( 3/4 cup each). Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size Original Portions (x) Portion Size = 70 (x) 3/4 cup or .75 70 (x) 1/4 cup or .25 = 52.50 cups 17.50 cups = 3.0 Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor. Example: 1/2 pound (8 ounces) of flour is specified in the original recipe. 8 ounces x 3.0 = 24 ounces (original amount) (adjustment factor) (new recipe) OH – 9.8

Adjusting the Number of Portions and Portion Sizes The original recipe yields 50 portions (1/4 cup each); the restaurant manager desires 75 portions (3/4 cup each). Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size Original Portions (x) Portion Size = 75 (x) 3/4 cup or .75 50 (x) 1/4 cup or .25 = 56.25 cups 12.50 cups = 4.5 (rounded) Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor. Example: 1/2 pound (8 ounces) of flour is specified in the original recipe. 8 ounces x 4.5 = 36 ounces (rounded; 2 lb, 4 oz.) (original amount) (adjustment factor) (new recipe) OH- 9.9

Plugging in the Numbers: Original Yield: 24 Servings x 6 oz each = Desired Yield: 56 Servings x 8 oz each = is our conversion factor, or the number we multiply our ingredients by to arrive at our new recipe amount or yield 148 oz 448 oz D O 448 = = 3.1111 148 3.1 Middle of page 3 19

Calculate the Conversion Factor EXAMPLE: Original Yield: 24 x 6 = 144 Desired Yield: 56 x 8 = 448 Desired over Original (“DO”): 448 = 3.111111 or 3.1 144 Calculate the Conversion Factor 288 Figure out original yield information first—24 x 12= Original Recipe: 24 (12 oz.) servings New Recipes (Desired): CF: ? 125 8 oz. servings 12 12oz. servings 48 10 oz. servings 64 6 oz. servings 3.5 0.5 1.7 1.3 20

In Review Calculate Original Yield Calculate Desired Yield “DO”—Desired / Original Multiply ingredients by conversion factor