1. What’s the Yield with Standardized Recipes? Starting from Scratch with Molly Gregory, RDN, CD & Janelle Winter, RDN, CD

2. 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

3. Importance of Standardized Recipes Cost Calories and other nutrients Customer Service Quality Assurance

4. Phases of Recipe Standardization Recipe Verification Production Evaluation Quantity Adjustment

5. Differences to Know Standardized Recipe: A recipe that has been tried, adapted, and retried several times and produces the same results every time Quantity Recipe: A recipe that produces 25 or more servings

6. Standardized Recipe Components 1. Recipe Title 2. Recipe Category 3. Ingredients 4. Weight/Volume of each ingredient 5. Preparation Instructions 6. Cooking temp and time 7. Serving Size 8. Recipe Yield 9. Equipment and Utensils

7. Terms to Know Yield: total amount of final product that will be obtained when preparing a recipe. ● 80 cups ● 50 sandwiches ● 20 lbs Serving Size: amount of product per person ● 1 cup ● ½ sandwich ● 3 lbs

8. 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

9. Weight versus Volume Example Beans ___ oz Popcorn ____ oz

10. Moving on... Any questions on standardized recipes or weight/volume conversions? Let’s talk about recipe math…

11. Adjusting Ingredient Quantity A standardized recipe will yield 20 servings. You want to make the recipe to yield 40 servings. What do you do?? Double the ingredients!

12. Adjusting Ingredient Quantity A standardized recipe will yield 20 servings. You want to make the recipe to yield 50 servings. What do you do?? Desired Yield ÷ Original Yield = Recipe Conversion Factor

13. Recipe Conversion Factor 50 (desired) ÷ 20 (original) = is the recipe conversion factor Multiply all ingredients by 2.5

14. 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

15. 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

16. Examples of Raw to Cooked 20 lbs raw ground beef (80/20) Use Food Buying Guide for cooked information...

17. Food Buying Guide

18. 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

19. Examples of Raw to Cooked 14 lbs raw ground turkey Use Food Buying Guide for cooked information...

20. Food Buying Guide

21. 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

22. How do we go from cooked to raw meat? Divide instead of multiply!

23. 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

24. Example 1: Meat Sauce Site Specific Data Grade Group: 9-12 Planned Servings: 154 Goal Ounce Equivalency: 2.0 oz eq Ingredients Raw ground beef (85/15) Onions Tomato Sauce Parsley Black Pepper How much ground beef do we need?

25. Site Specific Data Grade Group: 9-12 Planned Servings: 154 Goal Ounce Equivalency: 2.0 oz eq 154 servings x 2.0 oz eq per serving = 308 oz eq total cooked 308 oz eq cooked ÷ 0.75 = 410.66 oz raw 410.66 oz ÷ 16 oz = 25.66 lbs raw ground beef

26. Round up? 26 lbs raw ground beef (85/15)

27. 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

28. 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

29. Calculating Yield 3.6 gallons total yield of meat sauce Volume 1 Tbsp = 3 tsp 1 cup = 16 Tbsp 1 quart = 4 cups 1 gal = 4 quarts Change into Cups!

30. 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 many cups is this?

31. 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

32. Simplified Way… Gallons CupsQuarts Cups Gallons 4 44 4

33. Simplified Way… Gallons CupsQuarts Cups Gallons 4 44 4 3.6 gallons 57.6 cups 14.4 quarts 3.6 gallons14.4 quarts57.6 cups

34. 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!

35. Scoop Size Each scoop’s volume is and credits ⅜ cup 2.0 oz eq

36. 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!

37. 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 needed for both grade groups?

38. 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 = 420 oz eq total 1.0 oz eq x 175 servings = 175 oz eq total 595 oz eq cooked beef total

39. Cooked to Raw We have 595 oz eq cooked ground beef… what is this raw? Work backwards! 595 oz eq cooked ÷ 0.75 = 793.33 oz or 49.58 lbs raw ground beef

40. Round Up 49.58 lbs raw ground beef (85/15) 50 lbs raw ground beef

41. 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

42. Determining Scoop Size Meat Sauce for 2 different grade groups

43. Calculating Yield 18.5 gallons total yield of meat sauce Volume 1 Tbsp = 3 tsp 1 cup = 16 Tbsp 1 quart = 4 cups 1 gal = 4 quarts Change into Cups!

44. Simplified Way… Gallons CupsQuarts Cups Gallons 4 44 4 18.5 gallons 296 cups 74 quarts 18.5 gallons74 quarts296 cups

45. 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!

46. 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 Just double it! ½ cup 1 oz eq 1 cup 2 oz eq

47. 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!

48. 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

49. Thanks for listening! Questions and Answers