Y1.U4.2 Standardized Recipes Carême’s Cookbook. Need to Perform basic math calculations Convert customary and metric Convert equivalents Adjust for specific.

Y1.U4.2Standardized Recipes

Carême’s Cookbook

Need to• Perform basic math calculations

• Convert customary and metric

• Convert equivalents

• Adjust for specific gravity

• Determine AP/EP

• Use smallware and utensils for measuring

• Know the components of a standardized recipe

• Convert recipes

• Calculate cost and portion cost of a recipe

BASIC MATHTask DescriptionConvert 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.

Measurement systems• Customary Units• U.S.

• Metric• Most other countries

• Equivalent• Same amount expressed in different ways, using

different units of measure: (yes - oui - sí), (1 oz. – 0.0625 – 1/16 lb. – 28.35 grams)

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.)

Metric ConversionsTo Convert(To)

To← (to convert)

Multiply by(Divide by)

Avoirdupois ounce

Fluid ounce 0.95874

Celsius Fahrenheit ×1.8+32

Cubic inch Fluid ounce 0.5541

Cup Liter 0.23659

Cup Milliliter 236.5882

Fahrenheit Celsius -32/1.8

Fluid ounce Milliliter 29.5737

Foot Centimeter 30.48

Gallon Liter 3.3854

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 0.90

Measuring• By Volume• Volume is the amount of space an ingredient takes up• Not as accurate as weight• A 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)

Measuring• By Weight• Measures mass, an items resistance to gravity

• Method• Place appropriate container on scale• Adjust to read 0 (Tare)• Add ingredient to desired amount

• Types• Spring• Balance• Electronic

Measuring• Fat• Stick method• Cut off needed amount as indicated by wrapper

• Dry measuring cup method• Press fat firmly into cup to remove bubbles, level, scrape

out well

• Water displacement method (most accurate*)• Example: need cup shortening, place cup water in a ⅓ ⅔

measuring cup, add fat (be sure it’s submerged) to bring water level to 1 cup

*For best results: weigh it

Measuring BenchmarksTablespoon 3 teaspoons

½ ounce

Cup 16 tablespoons8 oz. / ½ lb.

Pint 2 cups1 lb. / 454 g.

Quart 2 pt. / 4 cups32 oz. / 2 lb.

Gallon 4 qt. / 16 cups128 oz. / 8 lb.

Freezing 32°F.0°C.

Boiling 212°F.100°C.

WEIGHT/VOLUME EQUIVALENT (water)Weight(mass)

Decimal(lb.)

Fraction (lb.)

Volume (water)

.075g.     1 Drop 1/64 tsp.

.15g.     1 Smidgen 1/32 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 cup2.666 oz. .1666 1/6 4.333 Tbsp. 1/3 cup3 oz. .1875 3/16 6 Tbsp. 3/8 cup4 oz. .25 1/4 8 Tbsp 1/2 cup5 oz. .3125 6/16 10 Tbsp. 5/8 cup5.333 oz. .3333 1/3 10.666 Tbsp. 2/3 cup6 oz. .375 3/8 12 Tbsp. 3/4 cup7 oz. .4375 7/16 14 Tbsp. 7/8 cup

WEIGHT/VOLUME EQUIVALENT (water)Weight(mass)

Decimal(lb.)

Fraction (lb.)

Volume (water)

8 oz. .50 1/2 16 Tbsp. 1 cup

9 oz. .5625 9/16 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 gallon

Specific Gravity• the ratio of the density of a substance to the

density of a standard, usually water

A Cup is not A Cup – Specific GravityGrains (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 & Pastry 3.6 oz. 4.0 oz. 4.5 oz.

Whole Wheat 4.0 oz. 4.5 oz. 5.0 oz.

Cornstarch 4.5 oz.

Graham cracker, crushed

3.0 oz.

Oats, rolled 2.9 oz.

Tapioca, minute

6.8 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.

As Purchased / Edible Portion• As Purchased (AP)• Untrimmed, as bought in

store or from supplier

• Edible Portion (EP)• Trimmed, what ends up on

plate, accounts for trim waste

• Yield Percentage (Y%)• Amount of shrinkage due to

trimming and cooking expressed as a percentage

Task Formula

Calculate AP AP= EP/Y%

Calculate EP EP= AP×Y%

Calculate YP YP= EP/AP

Percentage YieldsItem Yield %

Eggplant, peeled, cooked 38

Lobster 20-24

Onion, peeled 90

Onion, peeled, cooked 52

Sweet pepper, raw, chopped 82

Sweet pepper, raw, brunoise 35.5

Potato, peeled 75

Potato, baked 80

Watermelon, diced 75

Item Yield %

Bacon, cooked 32

Broccoli, raw, chopped 61

Carrot, diced 89

Eggplant, peeled 81

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 it

StandardizedRecipe

Name Title of the recipe

Yield Amount recipe makes, and number of servings (3# - 12/4 oz.)

PortionSize

Amount of 1 serving

Ingredients Listed in order of use, clearly defined

Directions How and when to combine/prep/cook ingredients, ordered, clear

Temp.TimeEquip.

Subset of directions, time/temperature, size/type pan, special equipment

Nutrition Not essential, but useful

Format

StandardizedRecipe

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

Method

StandardizedRecipe

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

Function

Standardized RecipeConversion

1. Decide how many servings necessary – Desired Yield (D)

2. Divide Desired Yield by Original Yield (O) – the answer will be the Conversion Factor (CF)

3. Multiply each by the Conversion Factor

Weights and volumes are not interchangeable

Convert to logical, measureable amounts (16 Tbsp.→1 cup)

Make necessary adjustments to equipment, temperature and time (food thickness, pan size)

CF=D/O

Standardized RecipeCosting

Determine Recipe Cost (RC):

1. Multiply the Ingredient Amount (IA) in pounds by the Price Per Pound (PPP) to determine Ingredient Cost (IC)

2. Add Ingredient Costs (IC) to determine Recipe Cost (RC)

Determine Cost Of Portion (COP):

3. Divide Recipe Cost (RC) by Number Of Portions (NOP)

Determine Selling Price (SP):

4. Divide Recipe Cost (RC) by Food Cost Percentage (FC%)

?

CF=D/OIC=IA×PPPRC=IC (added)---------------------------

COP=RC/NOPSP=RC/FC%FC%=RC/SP