FOOD COST

The formula for increasing or decreasing recipe yields

• As needed, convert answers to logical, measurable amounts. Think about the equipment

  you will use for measuring

• Make any necessary adjustments to equipment, temperature, and time.

• Desired yield ÷ Original yield = Conversion factor, which is the number by which

  to multiply the ingredients.

The conversion of the recipe will impact the cost of the recipe, but not necessarily

the cost of the portion

• FALSE

• TRUE

• MAYBE

Professional foodservice recipes have a large yield. Sometimes you have to

change (or convert) a recipe if the yield is not the amount you need.

• FALSE

• MAYBE

• TRUE

• SOMETIMES (IF IS LIQUID)

The functions of

standardized recipes include the following:

• Ensuring consistency of quality and portion size, Helping purchasers to understand what to purchase, Reducing waste, because no one is guessing amounts, Meeting customer expectations for consistent dishes.

• Helping managers to determine a dish’s costs, which helps to control these

  costs

• help a restaurant stand out from the competition

• Accordingly, offering smaller portions of popular items can attract consumers

Yield:

• This is how and when to combine the ingredients

• This is the individual amount that serves a person

• This is the number of servings or the amount the recipe makes.

  This information is used to determine how much of the recipe quantity is

  needed

Portion size:

• This is the individual amount that serves a person.

• This includes size and type of pans

  and other equipment needed

• This is how and when to combine the ingredients

Step-by-step directions:

• Amounts of each ingredient are also given

• This is how and when to combine the ingredients.

• In commercial recipes, weight is generally the preferred method for measuring

  ingredients.

Nutrition information:

• This includes size and type of pans

  and other equipment needed, the oven temperature, cooking time, and any

  preheating instructions.

• Once the recipe has been made as written, then the cook can decide if the end

  product is of the right quality and taste. Follow the recipe, and when it is clear

  what the recipe produces, evaluate the result and make changes if desired

• This is not essential, but useful. Nutrition information

  may include amounts of fat (saturated and unsaturated), carbohydrates,

  protein, fiber, sodium, vitamins, and minerals.

Standardized Recipes MEANS:

• Recipes used at home can follow any format that helps

  the cook prepares the dish.

• standardized

  the recipe lists the ingredients first, in the order, they are to be used

• A recipe is a written record of the ingredients and preparation steps needed to

  make a particular dish.

The conversion of a recipe to produce more or less product can affect the

equipment needed to produce the recipe

• FALSE!

• TRUE!