Y 1 U 4 2 Standardized Recipes Carmes

Y 1. U 4. 2 Standardized Recipes Carême’s Cookbook

Need to • Perform basic math calculations • Convert customary and metric • Convert equivalents • Adjust for specific gravity • Determine AP/EP • Use smallware and utensils for measuring • Know the components of a standardized recipe • Convert recipes • Calculate cost and portion cost of a recipe

BASIC MATH Task Description Convert Fraction to Decimal Divide numerator [top](dividend) by denominator [bottom](divisor) Numerator is decimal with decimal point removed. Denominator is number of places to right of decimal point, expressed in 10’s: . x=10, . xx=100 etc. Reduce GCD. Convert Decimal to Fraction Convert Decimal to Percent Multiply Percents Move decimal point 2 places to right. Add percent sign (%). Move decimal point 2 places to left. Remove percent sign (%). Convert percent to decimal and multiply. Divide Percents Convert percent to decimal and divide. Ratio Use 1. Determine quantity desired. 2. Total the number of parts (3: 2: 1 = 6 parts). 3. Divide quantity desired by total number of parts. (= part amount) 4. Multiply each part in ratio by part amount. Convert Percent to Decimal

Measurement systems • Customary Units • U. S. • Metric • Most other countries • Equivalent • Same amount expressed in different ways, using different units of measure: (yes - oui - sí), (1 oz. – 0. 0625 – 1/16 lb. – 28. 35 grams)

Measurement Systems – Nomenclature U. S. Customary Metric Volume Weight Temp. Length Teaspoon (tsp. ) Ounce (oz. ) Inch (in. ) Milliliter (ml. ) Milligram (mg. ) Pound (lb. )(#) Foot (ft. ) Liter (l. ) Gram (g. ) Degrees Celsius (°C) centigrade Millimeter (mm. ) Tablespoon (tbsp. ) Degrees Fahrenheit (°F) Cup (c. ) Fluid ounce (fl. oz. ) Pint (pt. ) Quart (qt. ) Gallon (gal. ) Mile (mi. ) Kilogram (kg. ) Centimeter (cm. ) Meter (m. ) Kilometer (km. )

Metric Conversions To Convert To Multiply by (To) ← (to convert) (Divide by) (To) Avoirdupois ounce Fluid ounce 0. 95874 Celsius Fahrenheit Cubic inch To Multiply by ← (to convert) (Divide by) Inch Millimeter 25. 4 × 1. 8+32 Mile Kilometer 1. 6 Fluid ounce 0. 5541 Ounce Gram 28. 35 Cup Liter 0. 23659 Pint Liter 0. 47318 Cup Milliliter 236. 5882 Pound Kilogram 0. 45359 Fahrenheit Celsius -32/1. 8 Quart Liter 0. 94636 Fluid ounce Milliliter 29. 5737 Tablespoon Milliliter 14. 7867 Foot Centimeter 30. 48 Teaspoon Milliliter 4. 9289 Gallon Liter 3. 3854 Yards Meter 0. 90

Measuring • By Volume • Volume is the amount of space an ingredient takes up • Not as accurate as weight • A cup of flour can weigh between 3. 5 and 6 ounces • Better for water-like liquids • Method • Most dry ingredients should be spooned and leveled (brown sugar, packed) • Check liquid measures at eye level (meniscus)

Measuring • By Weight • Measures mass, an items resistance to gravity • Method • Place appropriate container on scale • Adjust to read 0 (Tare) • Add ingredient to desired amount • Types • Spring • Balance • Electronic

Measuring • Fat • Stick method • Cut off needed amount as indicated by wrapper • Dry measuring cup method • Press fat firmly into cup to remove bubbles, level, scrape out well • Water displacement method (most accurate*) • Example: need ⅓ cup shortening, place ⅔ cup water in a measuring cup, add fat (be sure it’s submerged) to bring water level to 1 cup *For best results: weigh it

Measuring Benchmarks Tablespoon 3 teaspoons ½ ounce Cup 16 tablespoons 8 oz. / ½ lb. Pint 2 cups 1 lb. / 454 g. Quart 2 pt. / 4 cups 32 oz. / 2 lb. Gallon 4 qt. / 16 cups 128 oz. / 8 lb. Freezing 32°F. 0°C. Boiling 212°F. 100°C.

WEIGHT/VOLUME EQUIVALENT (water) Weight Decimal Fraction Volume (mass) (lb. ) (water). 075 g. . 15 g. . 3 g. . 59 g. 4. 73 g. 1/4 oz. (7. 09 g. ) 1/2 oz. (14. 18 g. ) 1 oz. (28. 35 g. ) 2 oz. 2. 666 oz. 3 oz. 4 oz. 5. 333 oz. 6 oz. 7 oz. . 0013. 0104. 0156 1/96 1/64 1 Drop 1 Smidgen 1 pinch 1 dash 8 dashes 1 ½ tsp. 1/64 tsp. 1/32 tsp. 1/16 tsp. 1/8 tsp. 1 tsp. ½ tbsp. . 0313 1/32 3 tsp. 1 tbsp . 0625 1/16 2 Tbsp. 1/8 cup . 1250. 1666. 1875. 25. 3125. 3333. 375. 4375 1/8 1/6 3/16 1/4 6/16 1/3 3/8 7/16 4 Tbsp. 4. 333 Tbsp. 6 Tbsp. 8 Tbsp 10 Tbsp. 10. 666 Tbsp. 12 Tbsp. 14 Tbsp. 1/4 cup 1/3 cup 3/8 cup 1/2 cup 5/8 cup 2/3 cup 3/4 cup 7/8 cup

WEIGHT/VOLUME EQUIVALENT (water) Weight Decimal Fraction Volume (mass) (lb. ) (water) 8 oz. . 50 1/2 16 Tbsp. 1 cup 9 oz. . 5625 9/16 18 Tbsp. 1⅛ cups 10 oz. . 625 5/8 20 Tbsp. 1¼ cups 11 oz. . 6875 11/16 22 Tbsp. 1⅜ cups 12 oz. . 75 3/4 24 Tbsp. 1½ cups 13 oz. . 8125 13/16 26 Tbsp. 1⅝ cups. 14 oz. . 875 7/8 28 Tbsp. 1¾ cups 15 oz. . 9375 15/16 30 Tbsp. 1⅞ cups. 16 oz. 1. 0 1/1 2 cups 1 pint 32 oz. 2. 0 2/1 2 pints 1 quart 64 oz. 4. 0 4/1 2 quarts ½ gallon 128 oz. 8. 0 8/1 4 quarts 1 gallon

Specific Gravity • the ratio of the density of a substance to the density of a standard, usually water

A Cup is not A Cup – Specific Gravity Grains (1 cup) All-purpose Bread & HG Chemical Leaveners (1 cup) Sifted Spooned Dipped 4 oz. 4. 4 oz. 5 oz. 4. 2 oz. 4. 6 oz. 5. 3 oz. Cake & Pastry 3. 6 oz. 4. 0 oz. 4. 5 oz. Whole Wheat 4. 5 oz. 5. 0 oz. 4. 0 oz. Baking Powder 6. 9 oz. Baking Soda 8. 4 oz. Sweeteners (1 cup) Powdered Sugar, unsifted 4. 23 oz. Powdered sugar, sifted 3. 52 oz. Brown sugar, unpacked 5. 11 oz. Corn syrup 11. 7 oz. Cornstarch 4. 5 oz. Graham cracker, crushed 3. 0 oz. Oats, rolled 2. 9 oz. Cinnamon 4. 4 oz. Tapioca, minute 6. 8 oz. Parsley, dried 0. 846 oz. Spice/Herb (1 cup)

As Purchased / Edible Portion • As Purchased (AP) • Untrimmed, as bought in store or from supplier • Edible Portion (EP) • Trimmed, what ends up on plate, accounts for trim waste • Yield Percentage (Y%) • Amount of shrinkage due to trimming and cooking expressed as a percentage Task Formula Calculate AP AP= EP/Y% Calculate EP Calculate YP EP= AP×Y% YP= EP/AP

Percentage Yields Item Yield % Eggplant, peeled, cooked 38 Lobster 20 -24 Onion, peeled 90 Onion, peeled, cooked 52 Sweet pepper, raw, chopped 82 Sweet pepper, raw, brunoise 35. 5 Potato, peeled 75 Item Yield % Bacon, cooked 32 Broccoli, raw, chopped 61 Carrot, diced 89 Potato, baked 80 Eggplant, peeled 81 Watermelon, diced 75

Standardized Recipe • Recipe: a written record of the ingredients and preparation steps needed to make a particular dish • Standardized Recipe: Follows a format that is clear to anyone who uses it

Name Title of the recipe Yield Amount recipe makes, and number of servings (3# - 12/4 oz. ) Portion Size Amount of 1 serving Ingredients Listed in order of use, clearly defined Directions How and when to combine/prep/cook ingredients, ordered, clear Temp. Time Equip. Subset of directions, time/temperature, size/type pan, special equipment Nutrition Not essential, but useful Standardized Recipe Format

Read recipe completely, preferably twice Gather and Mise en place all ingredients as specified Measure carefully Follow instructions for preparation Mise en Place: French for “put in place” meaning the preparation and assembly of ingredients, pans, utensils, equipment, or serving utensils for a dish or service. To plan. To picture it in your head before you begin Standardized Recipe Method

Ensure consistency of quality and portion size Help purchasers purchase Be sure of proper amounts and methods Reduce waste Allow servers to communicate accurate information to customers Meet customer expectations, consistency Determine cost Standardized Recipe Function

1. Decide how many servings necessary – Desired Yield (D) 2. Divide Desired Yield by Original Yield (O) – the answer will be the Conversion Factor (CF) 3. Multiply each by the Conversion Factor Ø Weights and volumes are not interchangeable ØConvert to logical, measureable amounts (16 Tbsp. → 1 cup) ØMake necessary adjustments to equipment, temperature and time (food thickness, pan size) Standardized Recipe Conversion CF=D/O

Determine Recipe Cost (RC): 1. Multiply the Ingredient Amount (IA) in pounds by the Price Per Pound (PPP) to determine Ingredient Cost (IC) 2. Add Ingredient Costs (IC) to determine Recipe Cost (RC) Determine Cost Of Portion (COP): 1. Divide Recipe Cost (RC) by Number Of Portions (NOP) Determine Selling Price (SP): 1. Divide Recipe Cost (RC) by Food Cost Percentage (FC%) ? Standardized Recipe Costing CF=D/O IC=IA×PPP RC=IC (added) -------------- COP=RC/NOP SP=RC/FC% FC%=RC/SP