Part 1 Recipe Conversions Key Terms Standardized Recipe

Part 1: Recipe Conversions Key Terms: • Standardized Recipe • Yield • Portion Size • Conversion Factor Adapted from a Pro. Start ppt

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

Standard Recipes and Consistency Benefits the guest n Benefits the restaurant. n OH – 9. 1

Standard Recipes Indicate: n Necessary ingredients n Large equipment n Procedures for pre-preparation, cooking, holding and portioning n Yield (number of portions and portion size) OH – 9. 2

To Enlarge a Small-Quantity Recipe: n n n 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. OH – 9. 11

Steps in Recipe Development: Current Menu Items Step 1: Observe Preparation Process Step 2: Consider Preparation Details Step 3: Write Recipe Draft Step 4: Review/Revise Recipe Draft Step 5: Use Recipe for Preparation Step 6: Evaluate Recipe Step 7: Consider Further Revisions (If Necessary) Step 8: Implement (Consistently Use) the Recipe OH – 9. 3

Sample Standard Recipe: Chicken (Turkey) Tetrazzini UTENSILS NEEDED: Stock pot, cutting board, French knife, wire whip, mixing bowl, gallon/quart/cup measures, measuring spoons, plastic gloves, clean foodservice cloths, 4 – 12”x 20”x 2” steam table pans Ingredients 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 YIELD: OVEN TEMP: BAKING TIME: PORTION SIZE: PORTION TOOL: 96 portions 350 o. F (176. 6 o. C) 30 minutes 1/24 pan Spatula/Spoon Quantity/Volume Procedure 6 lb. 2 qt. 1 lb. 4 oz. ¼c 1 tsp 2 gal. 2 c 12 lb. 8 oz 2 c 3 c 48 lb. 2 qt. 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 350 o. F (176. 6 o. C) for 30 minutes. 11. Portion: Divide into portions by cutting pan contents 6 (length) x 4 (width). Example: Holding: Hold prepared product at 135 o F (57 o. C) until service. SPECIAL INSTRUCTIONS: OH – 9. 4

Standard Recipe Evaluation Form Standard Recipe Name: Evaluation Date(s): Recipe Category: Recipe No. : Instructions: Check the box that best represents your analysis of each factor. Evaluation Factor Your Analysis Poor Excellent Portion Size Color Texture Taste Aroma General Appearance Ingredients Compatibility Garnish Other: Should we use this recipe? Comments: Yes Comments No Name of Evaluator: OH – 9. 6

Recipe Conversions Yield: The total amount that a recipe produces

Recipe Conversions Portion Size: The exact amount of food that a guest is given

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

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

Step # 2: n Determine original yield n Determine desired yield Desired Yield Original Yield = Conv. Factor (Scaling Factor)

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

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

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 = Step 2: 1. 75 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 (original recipe) 1. 75 = (adjustment) 14 ounces (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 = = Step 2: 70 (x) 3/4 cup or. 75 70 (x) 1/4 cup or. 25 52. 50 cups 17. 50 cups = 3. 0 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 (original amount) x 3. 0 (adjustment factor) = 24 ounces (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: Step 2: 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) 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 = (original amount) (adjustment factor) 36 ounces (rounded; 2 lb, 4 oz. ) (new recipe) OH- 9. 9

Plugging in the Numbers: Original Yield: 24 Servings x 6 oz each = 148 oz Desired Yield: 56 Servings x 8 oz each = 448 oz D O = 448 148 = 3. 1111 3. 1 is our conversion factor, or the number we multiply our ingredients by to arrive at our new recipe amount or yield

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 Figure out original yield information first— 24 x 12= 288 Original Recipe: 24 (12 oz. ) servings 125 12 48 64 New Recipes (Desired): 8 oz. servings 12 oz. servings 10 oz. servings 6 oz. servings CF: ? 3. 5 0. 5 1. 7 1. 3

In Review 1. Calculate Original Yield 2. Calculate Desired Yield 3. “DO”—Desired / Original 4. Multiply ingredients by conversion factor