Transcript Part 1: Recipe Conversions

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
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 yield
 Determine desired yield
Desired Yield
Original Yield
=
Conv. Factor
(Scaling Factor)
Step #3
Multiply all recipe ingredients by
conversion factor
 See examples on next slide.

Adjusting the Number of Portions
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
70
40
=
Step 2:
1.75
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
(original recipe)
1.75
=
(adjustment)
14 ounces
(new recipe)
OH – 9.7
Adjusting the Portion Size
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 Size
Original Portions (x) Portion Size
=
=
Step 2:
70 (x) 3/4 cup or .75
70 (x) 1/4 cup or .25
52.50 cups
17.50 cups
=
3.0
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
(original amount)
x
3.0
(adjustment factor)
=
24 ounces
(new recipe)
OH – 9.8
Adjusting the Number of Portions and Portion Sizes
The original recipe yields 50 portions (1/4 cup each); the restaurant manager desires 75 portions (3/4
cup each).
Step 1:
Step 2:
Calculate adjustment factor:
Desired Portions (x) Portion Size
Original 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)
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
=
(original amount) (adjustment factor)
36 ounces (rounded; 2 lb, 4 oz.)
(new recipe)
OH- 9.9
Plugging in the Numbers:
Original Yield: 24 Servings x 6 oz each = 148 oz
Desired Yield: 56 Servings x 8 oz each = 448 oz
D
O
=
448
148
=
3.1111
3.1 is our conversion factor, or
the number we multiply our ingredients by
to arrive at our new recipe amount or yield
In Review
1.
Calculate Original Yield
2.
Calculate Desired Yield
3.
“DO”—Desired / Original
4.
Multiply ingredients by conversion factor