Unit 6 Recipes and Food Cost Recipes help

Unit 6: Recipes and Food Cost Recipes help organize, select ingredients, choose equipment, and help you track food cost American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

What Is a Recipe? • Written record of ingredients and preparation • Improves efficiency • Increases profits • Gives each guest the same value each time American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Standardized Recipes • • Tailored to suit the needs of a restaurant Ensure consistent quality Monitor efficiency Allow the wait staff to answer guests’ questions American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Recipes Should Include • • • Main ingredient Cuisine, method Menu part Station Basic recipe Name title Yield information Number of portions Total weight and volume American Culinary Federation: Culinary Fundamentals. • • • Portion information Equipment information The method Service information Critical control points © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Reading Recipes Effectively • Read through before starting to cook • Pay attention to timing your steps • Check advance preparation of ingredients for the day before • Might include chilling or marinating or rehydration • Assemble and prepare all equipment • Allow for resting periods American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Changing the Yield • Establish the yield you need • Multiply number of portions by the size of the individual portion • Example: you need 40, 8 -oz portions of soup – Multiply 40 × 8 = 320 ounces – Convert to same common unit of measure 1 quart = 32 – 320 ounces divided by 32 = 10 quarts American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Mise en place • After reading, assemble all ingredients • Carefully weigh, count, or measure with the correct tools • Using scales or counting or measuring into a graded container is the proper method American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Converting to a Common Unit • • • 1 gallon is 4 quarts or 128 fluid ounces 1 quart is 2 pints or 32 ounces 1 pint is 2 cups or 16 ounces 1 cup is 16 tablespoons or 8 ounces 1 tablespoon is 3 teaspoons or ½ fluid ounce 1 pound is 16 ounces ¾ pound is 12 ounces ½ pound is 8 ounces ¼ pound is 4 ounces 1 ounce is ½ fluid ounce These are important units to commit to memory American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Recipe Conversion Factor (RCF) • Desired yield ÷ original yield = RCF • Multiply all the ingredients by the RCF to achieve the new amounts for ingredients • NOTE: The recipe conversion factor is greater than 1 if you are increasing and less then 1 if you are decreasing American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Converting Measurements • Convert between volume and weight • Convert between count and weight or volume • Round measurements into reasonable quantities • Convert measurements between U. S. and metric systems American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Convert Volume to Weight • Set a volume-measuring device on a scale • Set the tare weight • Fill the measuring device • Check and record the weight American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Convert from Count to Weight • Place a volume-measuring device onto a scale and set the tare weight • Place the ingredient into the measuring device and record the count and weight • Can be done with most items that are counted: shrimp, eggs, scallops American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Converting from Metric to U. S. and Vice Versa • Converting ounces and pounds to grams: – Multiply ounces by 28. 35 – Divide pounds by 2. 2 to determine kilograms • Grams to ounces: divide grams by 28. 35 = ounces • Fluid ounce to milliliters: multiply fluid ounces × 29. 58 = milliliters • Milliliters to ounces; divide milliliters by 29. 58 = fluid ounces American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Determining Food Cost • • You need accurate information Purchases Current cost from invoices and statements How is food prepared? Cost of each ingredient Amount of each ingredient Add up the cost of all ingredients = total recipe cost American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Calculating Yield Percentage • Food as you bought it = APQ • Food after trimming edible portion quantity = EPQ • Answer expressed as a percent • Formula = EPQ ÷ APQ = Yield Percentage • Multiplying APQ by the yield percentage will give you the weight after trimming • When you know the yield percentage, you can calculate back to the APQ using EPQ ÷ Yield Percentage = APQ American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.

Calculating as-Purchased Cost • You might need to break units down if you are not using a whole case • Tomatoes are $30. 00/case, you only need one can (10 cans per case) • $30. 00 ÷ 10 = $3. 00 per can • Can weighs 106 ounces; $3. 00 ÷ 106 equals. 03 cents per ounce • Amount called for in the ingredient list × the cost per unit = the total cost of the ingredient(s) American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved.