Culinary Calculations

Topics: Beef, Food, Costs Pages: 31 (10847 words) Published: December 4, 2012
The standardized recipe is the hallmark of the foodservice industry today. The information contained in the standardized recipe ensures that a consistent product is always served to the guest. A consistent product means the look, taste, texture, and portion size of the menu item is the same each time the item is prepared and served, regardless of who is in the kitchen on a given day. Each standardized recipe has a specific yield, which can be increased or decreased as needed. The recipe’s yield is used to determine the cost per portion to serve the item to your guests. The portion cost is then used to develop the menu or sales price. This is the basis of a good cost control program. The standardized recipe is a vital part of the profitable foodservice operation.

Standardized Recipe Format
A standardized recipe contains a variety of information about the recipe, its yield, and the number of portions it produces. The actual form may vary from one operation to another, but the information contained is the same. The following is an example of a standardized recipe form.

The Importance of the Standardized Recipe
The standardized recipe is the key to success in the foodservice industry. This simple form offers the foodservice operation ALL of the information needed for success. The standardized recipe form identifies the type or style of food, the food products to purchase, the equipment needed to prepare the food, the yield of the recipe, and the skill level of the employees. The cost to purchase the food determines the cost per portion, which is directly related to the menu price. The menu price and the guests’ perception of its value are crucial to the success of the restaurant.

Recipe Yield and Recipe Conversion RECIPE YIELD
Recipe yield refers to the total weight, volume, count, or number of portions a properly prepared recipe produces. This information is critical to production planning. In the example that follows, the recipe for soup yields 2 gallons of soup. This yield is for illustrative purposes only. In the professional kitchen, a recipe for soup with a yield of 2 gallons would have an actual yield of 95%, or 1.9 gallons of soup. That is the total amount of soup that could be served to a guest because some of the soup would stick to the side of the stock pot.

A recipe’s yield may need to be increased or decreased depending on the number of portions required to serve guests. Adjusting a recipe’s yield impacts the quantity of all the recipe’s ingredients equally. (Extra caution should be exercised when adjusting the quantities for

herbs, spices, and seasonings.) The process of adjusting the yield of a recipe is simple. It is based on the concept of a conversion factor. The formula for recipe conversion is as follows: New yield/Old yield = Conversion factor The conversion factor is used to multiply the quantity of all of the recipe’s ingredients. RECIPE CONVERSION EXAMPLE Recipe A yields 25 portions The banquet chef is serving 100 portions of Recipe A on Saturday. The new yield is 100. The old yield is 25. 100(new yield)/25 (old yield) = 4 (conversion factor) The number 4, the conversion factor, is multiplied by the quantity listed for each of the ingredients in the recipe to increase the yield, or number of portions, produced from Recipe A. Recipe A: Yields 25

The standardized recipe is the key to a successful foodservice operation. The recipe contains all of the information needed to purchase food and prepare the menu items. Each standardized recipe has a yield, or a number of portions it produces. The yield of a standardized recipe can be increased or decreased using a conversion factor. The new yield can be larger or smaller than the original yield.

As Purchased, Edible Portion, As Served
A basic understanding of the terms as purchased (AP), edible portion (EP), and as served (AS) will impact your success with...
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