Part 1: Recipe Conversions

Key Terms:• Standardized Recipe• Yield• Portion Size• Conversion Factor

Adapted from a ProStart 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 Benefits the restaurant.

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)

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.

OH – 9.11

Steps in Recipe Development: Current Menu ItemsStep 1:

Step 2:

Step 3:

Step 4:

Step 5:

Step 6:

Step 7:

Step 8:

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

UTENSILS NEEDED: Stock pot, cutting YIELD: 96 portionsboard, French knife, wire whip, mixing bowl, OVEN TEMP: 350oF (176.6oC)gallon/quart/cup measures, measuring spoons, BAKING TIME: 30 minutesplastic gloves, clean foodservice cloths, PORTION SIZE: 1/24 pan4 – 12”x 20”x 2” steam table pans PORTION TOOL: Spatula/Spoon

Ingredients Quantity/Volume Procedure

SpaghettiMargarineCelery, cut fineOnions, cut fineFlour, pastrySaltPepper, blackChicken (turkey) stockChicken (turkey) cooked & cubedMushrooms, fresh/choppedGreen Pepper, choppedTotal WeightToppingBread Crumbs, fineSharp Cheddar Cheese, grated

6 lb.2 lb.2 qt.2 qt.

1 lb. 4 oz.¼ c1 tsp

2 gal. 2 c12 lb. 8 oz

2 c3 c

48 lb.2 qt.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 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

Sample Standard Recipe: Chicken (Turkey) Tetrazzini

Standard Recipe Name: Recipe Category: Evaluation Date(s): Recipe No.:

Instructions: Check the box that best represents your analysis of each factor.

Evaluation FactorYour Analysis

Poor ExcellentComments

Portion Size

Color

Texture

Taste

Aroma

General Appearance

Ingredients

Compatibility

Garnish

Other:

Other:

Should we use this recipe? Yes No Comments:

Name of Evaluator:

OH – 9.6

Standard Recipe Evaluation Form

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:Determine original yieldDetermine desired yield

Desired Yield = Conv. Factor Original Yield (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

See examples on next slide.

Adjusting the Number of Portions

OH – 9.7

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

= 7040

= 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)

Adjusting the Portion Size

OH – 9.8

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 SizeOriginal Portions (x) Portion Size

= 70 (x) 3/4 cup or .75 70 (x) 1/4 cup or .25

= 52.50 cups 17.50 cups

= 3.0Step 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)

Adjusting the Number of Portions and Portion Sizes

OH- 9.9

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 SizeOriginal 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)

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 ozD

O

448148

3.1111

3.1

= =

Calculate the Conversion Factor

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

EXAMPLE:Original Yield: 24 x 6 = 144Desired Yield: 56 x 8 = 448Desired over Original (“DO”):448 = 3.111111 or 3.1144

3.50.51.71.3

288Figure out original yield information first—24 x 12=

In Review1. Calculate Original Yield

2. Calculate Desired Yield

3. “DO”—Desired / Original

4. Multiply ingredients by conversion factor