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OBJECTIVES: DEFINE RECIPE QUANTIFICATION AND ITS ROLE IDENTIFY THE PRE REQUISITES TO RECIPE QUANTIFICATION COMPUTE FOR THE RECIPE CONVERSION FACTOR
RECIPE QUANTIFICATION
It
is the process of enlarging recipes with lower yields to adjust to meet the production requirements of bigger functions.
Percentage method This method works with the recipe weights and measurements rather than use a conversion factor.
Factor method
Formula
Step 1 Compute for the conversion factor Step 2 Multiply original quantity with conversion factor
If an actual recipe has a yield of 5 servings and a function requires 25 serving portions.
25 = 6.25 4
Example
Ingredients Original weight Factor Quantify to 25 portions
Ingredients 1
50 ml
6.25
Ingredients 2
2 pieces
6.25
PERCENTAGE METHOD
STEP 1 Convert all measurements to the required measurement of the desired yield STEP 2 Get the total combined weight of all the ingredients STEP 3 Compute for the percentage of each ingredient in relation to the total weight % = Ingredient weight x 100 Total combined weight STEP 4 Multiply the required yield of the new recipe with the individual ingredient percentages
STEP 1 Convert all measurements to the required measurement of the desired yield Note: required yield is kilo a. 1.5 kg b. 300 g = .3kg ( 300g/1000g per kilo) c. 1 cup = .24 ( 240 g/1000g per kilo)
Ingredients
Original weight
Converted weight
% Of total
Quantified Amount
1.5 K
1.5 kg
73.53%
17 kg
12.5 kg
300 g
0.3 kg
14.71%
17 kg
2.5 kg
1 cup
0.240 kg
11.76%
17 kg
2 kg
A B
73.53% 14.71%
C Total
1 cup
0.240 kg 2.04 kg
11.76% 100 %
17 kg
2 kg
STEP 3 Compute for the percentage of each ingredient in relation to the total weight % = Ingredient weight x 100 Total combined weight %A = 15 X 100/ 2.04 = 73.53% %B = 0.3X 100/ 2.04 = 14.71 % %C = 0.24X100/ 2.04 = 11.76%
Ingredients
% Of total
73.53%
300 g
0.3 kg
14.71%
17 kg
2.5 kg
1 cup
0.240 kg
11.76%
17 kg
2 kg
Total
2.04 kg
100 %
STEP 4 Multiply the required yield of the new recipe with the individual ingredient percentages Quantified amt = % of total wt X yield requirement
73.53%
300 g
0.3 kg
14.71%
17 kg
2.5 kg
1 cup
0.240 kg
11.76%
17 kg
2 kg
Total
2.040 kg
100 %
Recipe costing
Objectives Enumerate and realize the importance of recipe costing to food management Identify and explain the requisites to recipe costing Cost a standard recipe
Recipe costing
Is
a process or activity of determining the amount of resources in the form of money, needed to produce a specific amount of product(yield) or a specific amount of serving portions
3 related cost
Total recipe cost This represents the total cost of all ingredients needed in producing the recipe yield
Extension
cost This is the total cost of each individual ingredients of the recipe based on the prevailing market prices and supplier quotations Unit cost or Cost per Portion This represents the cost of one serving portion of a particular item to prepare
Price list Shows the current market price or quotations for the ingredients
Recipe cost worksheet Tool to record the cost of a certain recipe that will be computed for the cost of a standard
Ingredients Oil Butter White onions(peeled & sliced) Dry white wine beef broth(prepared) Salt and Pepper Croutons Parmesan Cheese
Methods