RECIPE QUANTIFICATION

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.

Ways to quantify a recipe

Factor method Also known as yield conversion factor

Percentage method This method works with the recipe weights and measurements rather than use a conversion factor.

Factor method

Formula

Conversion factor = Desired yield Recipe yield

Step 1 Compute for the conversion factor Step 2 Multiply original quantity with conversion factor

Conversion factor = Desired yield Recipe yield

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

312.5 ml (50 X 6.25)

Ingredients 2

2 pieces

6.25

12.5 pieces (2 X 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

Total yield required

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

STEP 2 Get the total combined weight of all the ingredients

a. 1.5 kg b. 0.3 kg c. 0.24 kg Total = 2.04 kg Ingredients Original weight 1.5 K 300 g Converted weight 1.5 kg 0.3 kg % Of total Total yield required 17 kg 17 kg Quantified Amount 12.5 kg 2.5 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

Original weight 1.5 K

Converted weight 1.5 kg

% Of total

Total yield required 17 kg

Quantified Amount 12.5 kg

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

A. 17kg X.7353 = 12.5 kg B. 17kg X 0.1471 = 2.5 kg C. 17kg X 0.1176 = 2 kg

Ingredients Original weight 1.5 K Converted weight 1.5 kg % Of total Total yield required 17 kg Quantified Amount 12.5 kg

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

Importance of recipe costing

It is a powerful planning and controlling tool in terms of: Budgeting Control Determination of selling price Maintaining profitability

Requisites to recipe costing

Standardized recipe Recipe that has been tried and tested can be cost

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

Recipe cost worksheet

File number:____________________ Recipe name:___________________ Yield:_________________________ Ingredients Quantity AP Quantity EP Purchase Price Cost Unit AP Extension Cost

Total recipe cost

Cost per portion/Unit Cost

Step 1. plug in recipe data

Standard recipe card
Recipe name: French onion soup Product specification: Bouillon soup Recipe yield: 1.25 liters Portion size: 5 servings( 250ml each)

Ingredients Oil Butter White onions(peeled & sliced) Dry white wine beef broth(prepared) Salt and Pepper Croutons Parmesan Cheese

Quantity 10 ml 30 g 400 g 150 ml 1 liter 20 g 125 g 100 g

Methods

Standard recipe card

Recipe name: French onion soup Product specification: Bouillon soup Recipe yield: 1.25 liters Portion size: 5 servings( 250ml each) Ingredients