What’s the Yield with Standardized Recipes?

What’s the Yield withStandardized Recipes?

Starting from Scratch

with Molly Gregory, RDN, CD

& Janelle Winter, RDN, CD

Learning Objectives

● Importance of Standardization

● How to Standardize a Recipe

● Kitchen Conversions

•Weight versus Volume

•Raw to Cooked / Cooked to Raw

● Calculate Yield

● Determine Proper Serving Utensil

Importance of Standardized Recipes

•Cost

•Calories and other nutrients

•Customer Service

•Quality Assurance

Phases of Recipe Standardization

RecipeVerification

ProductionEvaluation

QuantityAdjustment

Differences to Know

Standardized Recipe:

A recipe that has beentried, adapted, andretried several timesand produces the sameresults every time

Quantity Recipe:

A recipe that produces25 or more servings

Standardized Recipe Components

1.Recipe Title

2.Recipe Category

3.Ingredients

4.Weight/Volume ofeach ingredient

5.PreparationInstructions

6.Cooking temp andtime

7.Serving Size

8.Recipe Yield

9.Equipment andUtensils

Terms to Know

Yield: total amount of final product that will beobtained when preparing a recipe.

●80 cups

●50 sandwiches

●20 lbs

Serving Size: amount of product per person

●1 cup

●½ sandwich

●3 lbs

Conversions to Know

★Volume

1 Tbsp = 3 tsp

1 cup = 16 Tbsp

1 quart = 4 cups

1 gal = 4 quarts

★Weight

1 lb = 16 oz

★Fluid

2 fl oz = ¼ cup

4 fl oz = ½ cup

Weight versus Volume Example

Beans

___ oz

Popcorn

____ oz

Moving on...

Any questions onstandardized recipesor weight/volumeconversions?

Let’s talk about recipemath…

Adjusting Ingredient Quantity

A standardized recipe will yield 20 servings.

You want to make the recipe to yield 40servings.

What do you do??

Double the ingredients!

Adjusting Ingredient Quantity

A standardized recipe will yield 20 servings.

You want to make the recipe to yield 50servings.

What do you do??

Desired Yield ÷ Original Yield = Recipe Conversion Factor

Recipe Conversion Factor

50 (desired) ÷ 20 (original) =

is the recipe conversion factor

Multiply all ingredients by

2.5

Bottles of Wine…

How many bottles of wine are needed for 112 people?

80 bottles of wine

67 people

112 people

X bottles of wine

80 bottles of wine x 112 people = 67 people x X bottles of wine

8960 = 67 X

134 bottles of wine = X

Cross Multiplication

How many pounds are needed for 1.5 oz eq M/MA?

20 lbs

2 oz eq M/MA

X lbs

1.5 oz eq M/MA

20 lbs x 1.5 oz eq M/MA = 2 oz eq M/MA x X lbs

30 = 2X

15 lbs = X

Examples of Raw to Cooked

20 lbs raw ground beef (80/20)

Use Food Buying Guidefor cookedinformation...

Food Buying Guide

Examples of Raw to Cooked

20 lbs raw ground beef (80/20)

20 lbs x 16 oz = 320 oz

320 oz x 0.74 =

236.8 oz cooked

Examples of Raw to Cooked

14 lbs raw ground turkey

Use Food Buying Guidefor cookedinformation...

Food Buying Guide

Examples of Raw to Cooked

14 lbs raw ground turkey

14 lbs x 16 oz = 224 oz

224 oz x 0.70 =

156.8 oz cooked

How do we go from cookedto raw meat?

Divideinstead ofmultiply!

Example of Cooked to Raw

35 lbs cooked ground beef (80/20)

756.76 oz raw = 47.30 lbs raw

= 756.76 oz raw

35 lbs x 16 oz = 560 oz

560 oz ÷ 0.74

Example 1: Meat Sauce

Site Specific Data

Grade Group: 9-12

Planned Servings: 154

Goal Ounce Equivalency: 2.0oz eq

Ingredients

Raw ground beef (85/15)

Onions

Tomato Sauce

Parsley

Black Pepper

How much ground beef do we need?

Site Specific Data

Grade Group: 9-12

Planned Servings: 154

Goal Ounce Equivalency: 2.0oz eq

154 servings x 2.0 oz eq per serving = 308oz eq total cooked

308 oz eq cooked ÷0.75 = 410.66 oz raw

410.66 oz ÷16 oz = 25.66 lbs raw groundbeef

Round up?

26 lbs raw ground beef (85/15)

Back to the ingredient list…

Ingredients

Raw ground beef - 26 lbs

Onions - 2 cups

Tomato Sauce - 1 #10 can

Parsley - 4 tsp

Black Pepper- 4 tsp

Calculating Yield

Using volume:

•Measure out gallon by gallon or cup by cup,keeping track of total amount

Using weight:

•Weigh total amount in pan

Calculating Yield

3.6 gallons total yield ofmeat sauce

Volume

1 Tbsp = 3 tsp

1 cup = 16 Tbsp

1 quart = 4 cups

1 gal = 4 quarts

Change into Cups!

Cross Multiplication (gallons to quarts)

How many quarts are equal to 3.6 gallons?

1 gallon

4 quarts

X quarts

3.6 gallons

1 gallon x X quarts = 4 quarts x 3.6 gallons

1 gallon X = 14.4

X = 14.4 quarts

How manycups isthis?

Cross Multiplication (quarts to cups)

How many cups are equal to 14.4 quarts?

1 quart

4 cups

X cups

14.4 quarts

1 quart x X cups = 4 cups x 14.4 quarts

1 quart X = 57.6 cups

X = 57.6 cups

Simplified Way…

Gallons

Cups

Quarts

Cups

Gallons

Simplified Way…

Gallons

Cups

Quarts

Cups

Gallons

3.6 gallons

57.6 cups

14.4 quarts

3.6 gallons

14.4 quarts

57.6 cups

Determining Scoop Size

Total yield in cups ÷ Total # Servings = Cups per serving

57.6 cups ÷ 154 servings = 0.37 cups per serving

Round up to the nearest ⅛ cup… 3/8 cup

This fits into a #10 scoop!

Scoop Size

Each scoop’s volume is and credits

⅜ cup

2.0 oz eq

Double Checking the Math

26 lbs → 416 oz raw

416 oz raw x 0.75→ 312 oz eq cooked

312 oz eq / 154 servings = 2.02 oz eq

Round down to the nearest ¼ oz eq... 2.0 oz eq!

2 Grade Groups

Ingredients

Raw ground beef (85/15)

Onions

Tomato Sauce

Parsley

Black Pepper

Site Specific Data

Grade Group: 9-12

Planned Servings: 215

Goal Ounce Equivalency: 2.0 oz eq

Grade Group: K-8

Planned Servings: 175

Goal Ounce Equivalency: 1.0 oz eq

How much ground beef is neededfor both grade groups?

2 Grade Groups

Site Specific Data

Grade Group: 9-12

Planned Servings: 210

Goal Ounce Equivalency: 2.0 oz eq

Grade Group: K-8

Planned Servings: 175

Goal Ounce Equivalency: 1.0 oz eq

2.0 oz eq x 210 servings = 420oz eq total

1.0 oz eq x 175 servings = 175oz eq total

595 oz eq cooked beef total

Cooked to Raw

We have 595 oz eq cooked ground beef… what isthis raw? Work backwards!

595 oz eq cooked ÷ 0.75 =

793.33 oz or 49.58 lbs rawground beef

Round Up

49.58 lbs raw ground beef (85/15)

50 lbs raw ground beef

Back to the ingredient list…

Ingredients

Raw ground beef - 50 lbs

Onions - 5 cups

Tomato Sauce - 6 #10 can

Parsley - 8 tsp

Black Pepper - 8 tsp

Determining Scoop Size

Meat Sauce for 2 different grade groups

Calculating Yield

18.5 gallons total yield ofmeat sauce

Volume

1 Tbsp = 3 tsp

1 cup = 16 Tbsp

1 quart = 4 cups

1 gal = 4 quarts

Change into Cups!

Simplified Way…

Gallons

Cups

Quarts

Cups

Gallons

18.5 gallons

296 cups

74 quarts

18.5 gallons

74 quarts

296 cups

Determining Scoop Size

Total yield in cups ÷ Total # Servings = Cups per serving

296 cups ÷ 595 servings = 0.45 cups per serving

Round up to the nearest ⅛ cup… 1/2 cup

This fits into a #8 scoop!

Determining Scoop Size

K-8: Each Scoop’s volume is and credits

#8 scoop

9-12: Each Scoop’s volume is and credits

Two #8 scoops

Justdoubleit!

½ cup

1 oz eq

1 cup

2 oz eq

Double Checking the Math

50 lbs → 800 oz raw

800 oz raw x 0.75→ 600 oz eq cooked

600 oz eq / 595 servings = 1.008 oz eq

Round down to the nearest ¼ oz eq... 1.0 oz eq!

Key Takeaways

Recipe standardization importance

•Quality, cost, consistency

Weight versus Volume

•Bean/popcorn example

Cross-multiplication

•Set ratios equal to one another, solve for X

Yield and serving size

•Divide yield by # servings

Thanksforlistening!

QuestionsandAnswers