recipe quantification
TRANSCRIPT
RECIPE QUANTIFICATION
OBJECTIVES:
DEFINE RECIPE QUANTIFICATION AND ITS ROLE
IDENTIFY THE PRE REQUISITES TO RECIPE QUANTIFICATION
COMPUTE FOR THE RECIPE CONVERSION FACTOR
RECIPE QUANTIFICATIONIt 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 methodAlso known as yield conversion factor
Percentage methodThis 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 factorStep 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 1Convert all measurements to the required measurement
of the desired yieldSTEP 2Get the total combined weight of all the ingredientsSTEP 3Compute for the percentage of each ingredient in
relation to the total weight % = Ingredient weight x 100 Total combined weightSTEP 4Multiply the required yield of the new recipe with the
individual ingredient percentages
STEP 1Convert all measurements to the required measurement of the desired yieldNote: required yield is kilo
a.1.5 kgb.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 requir
ed
Quantified
Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
STEP 2Get the total combined weight of all the ingredients
Ingredients Original weight
Converted weight
% Of total
Total yield
required
Quantified
Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
Total 2.04 kg 100 %
a. 1.5 kgb. 0.3 kgc. 0.24 kgTotal = 2.04 kg
STEP 3Compute for the percentage of each ingredient in relation to the total weight % = Ingredient weight x 100 Total combined weight
Ingredients Original weight
Converted weight
% Of total
Total yield
required
Quantified
Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
Total 2.04 kg 100 %
%A = 15 X 100/ 2.04 = 73.53%%B = 0.3X 100/ 2.04 = 14.71 %%C = 0.24X100/ 2.04 = 11.76%
STEP 4Multiply the required yield of the new recipe with the individual ingredient percentages
Ingredients Original weight
Converted weight
% Of total
Total yield
required
Quantified
Amount
A 1.5 K 1.5 kg 73.53% 17 kg 12.5 kg
B 300 g 0.3 kg 14.71% 17 kg 2.5 kg
C 1 cup 0.240 kg 11.76% 17 kg 2 kg
Total 2.040 kg 100 %
Quantified amt = % of total wt X yield requirement
A.17kg X.7353 = 12.5 kgB.17kg X 0.1471 = 2.5 kgC.17kg X 0.1176 = 2 kg
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 PortionThis 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 recipeRecipe that has been tried and tested can be cost
Price listShows the current market price or quotations for
the ingredients
Recipe cost worksheetTool to record the cost of a certain recipe that will
be computed for the cost of a standard recipe
Ingredients QuantityAP
Quantity EP
PurchasePrice
Cost Unit AP
ExtensionCost
Total recipe cost
Cost per portion/Unit Cost
Recipe cost worksheet
File number:____________________Recipe name:___________________Yield:_________________________
Step 1. plug in recipe data
Standard recipe cardRecipe name: French onion soupProduct specification: Bouillon soupRecipe yield: 1.25 litersPortion size: 5 servings( 250ml each)
Ingredients Quantity Methods
Oil 10 ml
Butter 30 g
White onions(peeled & sliced)
400 g
Dry white wine 150 ml
beef broth(prepared) 1 liter
Salt and Pepper 20 g
Croutons 125 g
Parmesan Cheese 100 g
Standard recipe cardRecipe name: French onion soupProduct specification: Bouillon soupRecipe yield: 1.25 litersPortion size: 5 servings( 250ml each)
Ingredients