Y1.U4.2 - PowerPoint Presentation

Slide1

Y1.U4.2

Standardized Recipes

Carême’s

CookbookSlide2

Need to

Perform basic math calculations

Convert customary and metricConvert equivalentsAdjust for specific gravityDetermine AP/EP

Use

smallware

and utensils for measuringKnow the components of a standardized recipeConvert recipesCalculate cost and portion cost of a recipeSlide3

BASIC MATH

Task

Description

Convert Fraction to Decimal

Divide

numerator [top](dividend) by

denominator [bottom](divisor

)

Convert Decimal to Fraction

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 Percent

Move decimal point 2 places to right. Add percent sign (%).

Convert Percent to Decimal

Move decimal point 2 places to left. Remove percent sign (%).

Multiply Percents

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.Slide4

Measurement systems

Customary UnitsU.S.Metric

Most other countriesEquivalentSame amount expressed in different ways, using different units of measure: (yes -

oui

-

sí), (1 oz. – 0.0625 – 1/16 lb. – 28.35 grams)Slide5

Measurement Systems – Nomenclature

U.S. Customary

Volume

Weight

Temp.

Length

Teaspoon

(tsp.)

Ounce

(oz.)

Degrees Fahrenheit

(°F)

Inch

(in.)Tablespoon(tbsp.)Pound(lb.)(#)Foot(ft.)Cup(c.)Mile(mi.)Fluid ounce(fl. oz.)Pint(pt.)Quart(qt.)Gallon(gal.)

Metric

Volume

Weight

Temp.

Length

Milliliter

(ml.)

Milligram

(mg.)

Degrees Celsius

(°C)

centigrade

Millimeter

(mm.)

Liter

(l.)

Gram

(g.)

Centimeter

(cm.)

Kilogram

(kg.)

Meter

(m.)

Kilometer

(km.)Slide6

Metric Conversions

To Convert

(To)

To

← (to convert)

Multiply by

(Divide by)

Avoirdupois ounce

Fluid ounce

0.95874

Celsius

Fahrenheit

×1.8+32

Cubic inchFluid ounce0.5541CupLiter0.23659CupMilliliter236.5882FahrenheitCelsius-32/1.8Fluid ounceMilliliter29.5737FootCentimeter30.48GallonLiter3.3854

To Convert

(To)

To

← (to convert)

Multiply by

(Divide by)

Inch

Millimeter

25.4

Mile

Kilometer

1.6

Ounce

Gram

28.35

Pint

Liter

0.47318

Pound

Kilogram

0.45359

Quart

Liter

0.94636

Tablespoon

Milliliter

14.7867

Teaspoon

Milliliter

4.9289

Yards

Meter

0.90Slide7

Measuring

By VolumeVolume is the amount of space an ingredient takes up

Not as accurate as weightA 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) Slide8

Measuring

By WeightMeasures mass, an items resistance to gravity

MethodPlace appropriate container on scaleAdjust to read 0 (

Tare

)

Add ingredient to desired amountTypesSpringBalanceElectronicSlide9

Measuring

FatStick method

Cut off needed amount as indicated by wrapperDry measuring cup methodPress 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 itSlide10

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 cups32 oz. / 2 lb.Gallon4 qt. / 16 cups128 oz. / 8 lb.Freezing32°F.0°C.Boiling212°F.100°C.Slide11

WEIGHT/VOLUME EQUIVALENT (water)

Weight

(mass)

Decimal

(lb.)

Fraction

(lb.)

Volume

(water)

.075g.

1 Drop

1/64 tsp..15g.  1 Smidgen1/32 tsp.

.3g.

1 pinch

1/16 tsp.

.59g.

.0013

1 dash

1/8 tsp.

4.73g.

.0104

1/96

8 dashes

1 tsp.

1/4 oz.

(7.09g.)

.0156

1/64

1 ½ tsp.

½ tbsp.

1/2 oz.

(14.18g.)

.0313

1/32

3 tsp.

1

tbsp

1 oz.

(28.35g.)

.0625

1/16

2 Tbsp.

1/8 cup

2 oz.

.1250

1/8

4 Tbsp.

1/4 cup

2.666 oz.

.1666

1/6

4.333 Tbsp.

1/3 cup

3 oz.

.1875

3/16

6 Tbsp.

3/8 cup

4 oz.

.25

1/4

8

Tbsp

1/2 cup

5 oz.

.3125

6/16

10 Tbsp.

5/8 cup

5.333 oz.

.3333

1/3

10.666 Tbsp.

2/3 cup

6 oz.

.375

3/8

12 Tbsp.

3/4 cup

7 oz.

.4375

7/16

14 Tbsp.

7/8 cupSlide12

WEIGHT/VOLUME EQUIVALENT (water)

Weight

(mass)

Decimal

(lb.)

Fraction

(lb.)

Volume

(water)

8 oz.

.50

1/2

16 Tbsp.

1 cup9 oz..56259/16 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 gallonSlide13

Specific Gravity

the ratio of the density of a substance to the density of a standard, usually waterSlide14

A Cup is not A Cup – Specific Gravity

Grains (1 cup)

Sifted

Spooned

Dipped

All-purpose

4 oz.

4.4 oz.

5 oz.

Bread & HG

4.2 oz.

4.6 oz.

5.3 oz.

Cake & Pastry3.6 oz.4.0 oz.4.5 oz.Whole Wheat4.0 oz.4.5 oz.5.0 oz.Cornstarch4.5 oz.Graham cracker, crushed3.0 oz.Oats, rolled2.9 oz.Tapioca, minute6.8 oz.Chemical Leaveners (1 cup)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.

Spice/Herb (1 cup)

Cinnamon

4.4 oz.

Parsley, dried

0.846 oz.Slide15

A

s Purchased / Edible P

ortion

As

Purchased (AP)

Untrimmed, as bought in store or from supplierEdible Portion (EP)Trimmed, what ends up on plate, accounts for trim waste

Yield

Percentage (Y%)

A

mount of shrinkage due to trimming and cooking expressed as a percentage

Task

Formula

Calculate APAP= EP/Y%Calculate EPEP= AP×Y%Calculate YPYP= EP/APSlide16

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, brunoise35.5Potato, peeled75Potato, baked80Watermelon, diced75ItemYield %Bacon, cooked32Broccoli, raw, chopped61Carrot, diced89Eggplant, peeled81Slide17

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 itSlide18

Standardized

Recipe

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, clearTemp.TimeEquip.Subset of directions, time/temperature, size/type pan, special equipmentNutritionNot essential, but usefulFormatSlide19

Standardized

Recipe

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 MethodSlide20

Standardized

Recipe

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

FunctionSlide21

Standardized Recipe

Conversion

Decide how many servings necessary – Desired Yield (

D

)

Divide D

esired Yield by

O

riginal Yield (

O

) – the answer will be the

C

onversion

Factor (CF)Multiply each by the Conversion Factor Weights and volumes are not interchangeableConvert to logical, measureable amounts (16 Tbsp.→1 cup)Make necessary adjustments to equipment, temperature and time (food thickness, pan size)CF=D/OSlide22

Standardized Recipe

Costing

Determine R

ecipe

C

ost (RC):

Multiply the

I

ngredient

A

mount (

IA

) in pounds by the

Price Per Pound (PPP) to determine Ingredient Cost (IC)Add Ingredient Costs (IC) to determine Recipe Cost (RC)Determine Cost Of Portion (COP):Divide Recipe Cost (RC) by Number Of Portions (NOP)Determine Selling Price (SP):Divide R

ecipe Cost (

RC

) by

F

ood

C

ost

P

ercentage (

FC%

)

?

CF=D/O

IC=IA×PPP

RC=IC

(added)

---------------------------

COP=RC/NOP

SP=RC/FC%

FC%=RC/SP