1. Chapters 14 -15  Chapter 14 – Recipe Size Conversion  Chapter 15 - Kitchen Ratios  Baker’s Math

2. Recipe Conversion Factors (RCF)  Used to calculate new ingredient amounts in recipes when you are changing the yield of a recipe.  If you are increasing the amount to be made, the RCF will be greater than “1”.  If you are decreasing the amount to be made, the RCF will be less than “1”.

3. Recipe Conversion Factors  For Recipes: New Recipe Yield = Recipe Conversion Factor Old Recipe Yield  Changing Portion Size: New Amount x Portion Size = Conversion Factor Old Amount x Portion Size  Multiply each ingredient in the recipe times the conversion factor to find the new ingredient amount.

4. Kitchen Ratios

5. When the Total amount to be made is KNOWN.  Determine the total quantity to be made.  Find the total # of parts in the ratio.  Find the amount per part by dividing the total quantity to be made by the total # of parts.  Find the amount of each ingredient by multiplying each ingredient by the amount per part.

6. When the Total amount to be made is UNKNOWN.  Find the “amount per part” by dividing the amount that you know by the number of parts that item represents.  Multiply the amount per part by the number of parts for each of the remaining ingredients.

7. Common Kitchen Ratios  Mirepoix 50% Onions * 25% Carrots * 25% Celery (2 parts Onion, 1 part Carrots, 1 part Celery)  White Rice 2 parts liquid (66 2/3%) * 1 part Rice (33 1/3%)  Vinaigrette 3 parts Oil * 1 part Vinegar

8. Baker’s Math  Many Baking formulas are written in a “Baker’s Math” percentage format.  The weight of the flour is always 100%.  The other ingredients are a % of the flour.  If you know how much of a dough/product you want to produce, you simply take the weight needed / the total percent of the formula.

9. Sweet Roll Dough Ingredients:Weight:Percentage Bread Flour100% Water53% Yeast3% Sugar10% Non Fat Dry Milk5% Salt2% Shortening11% Whole Eggs11% TOTAL:8#195%

10. To Find the Weight of Ingredients  Weight of the flour = Total Weight X 100 Total Percentage of the recipe  8/195 =.0410 * 100 = 4.10# Flour for the recipe  Next multiply the % of ingredient x the amount of the flour.  Water is 53%. So you multiply 4.10# x.53 = 2.17#  Total amount of water in the recipe is 2.17#

11. Sweet Roll Dough Ingredients:Weight:Percentage Bread Flour4.10# (4# 2 oz.)100% Water2.17# (2# 3 oz.)53% Yeast.12# ( 2 oz.)3% Sugar.41# (7 oz)10% Non Fat Dry Milk.21# (3.5 oz)5% Salt.08# (1.25 oz)2% Shortening.45# (7.25 oz)11% Whole Eggs.45# (7.25 oz)11% TOTAL:8#195%

12. CHRM 1010 Culinary Math Assignment For Next Week  Study for the Final