Recipe Quantification

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RECIPE QUANTIFICATION OBJECTIVES: DEFINE RECIPE QUANTIFICATION AND ITS ROLE IDENTIFY THE PRE REQUISITES TO RECIPE QUANTIFICATION COMPUTE FOR THE RECIPE CONVERSION FACTOR

Transcript of Recipe Quantification

Page 1: Recipe Quantification

RECIPE QUANTIFICATION

OBJECTIVES:

DEFINE RECIPE QUANTIFICATION AND ITS ROLE

IDENTIFY THE PRE REQUISITES TO RECIPE QUANTIFICATION

COMPUTE FOR THE RECIPE CONVERSION FACTOR

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RECIPE QUANTIFICATIONIt is the process of enlarging recipes with lower yields to adjust to meet the production requirements of bigger functions.

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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.

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Factor method

Formula

Conversion factor = Desired yield Recipe yield

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

conversion factor

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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

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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)

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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

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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

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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

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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%

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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

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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

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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

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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

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Importance of recipe costing

It is a powerful planning and controlling tool in terms of:

Budgeting Control Determination of selling price Maintaining profitability

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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

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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:_________________________

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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

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Standard recipe cardRecipe name: French onion soupProduct specification: Bouillon soupRecipe yield: 1.25 litersPortion size: 5 servings( 250ml each)

Ingredients