1. Recipes
A recipe is a formula by which measured ingredients are combined in a specific procedure to give predetermined results
Format should be consistent, readable, specific

2. Information to include:
name
coded identification
total yield
portion size; # of portions
baking time, temp (prep time?)
ingredient list; group by use
amount of ingredient by weight, measure, or count
specific procedures
pan, portion information
serving suggestions

3. Standardized Recipes: Why?
personalize to your operation!
uniform quality
uniform quantity
time savings
cost savings
reduce waste
regulate inventory
determine menu pricing
aid in purchasing, forecasting
aid in training
employees

4. Recipe Adjustment Factor method Percentage method
straightforward
Percentage method
percentage is re-useable for all future adjustments
Direct reading measurement tables
easy!
Let a computer do it!

5. Factor Method convert to weights
whole #s and decimal equiv.
liquids in weights or decimals equivalents for gallons
divide desired yield by recipe yield (= conversion factor)
multiply all ingredients by factor
reconvert decimals to measures
round to sensible amounts
double check math

6. Percentage Method (1 of 2)
convert to weights
total all weights in recipe
use EP if necessary
calculate percentage of each ingredient to total weight
(check ratio of ingredients)
determine total weight of new yield = portion weight by total # of portions desired

7. Percentage Method (2 of 2)
figure handling loss
(100%-given loss %) N = desired yield
solve for N
multiply each percentage by the total weight = weight needed for each ingredient
reconvert decimals to measures
round to sensible amounts

8. Costing cost per serving: production cost per serving: recipe
AP – waste = EP
EP – shrinkage = AS
AP price ÷ yield % = EP price
Calculate cost per portion
cost per serving: recipe
purchase unit ÷ serving size = # servings per unit
cost per purchase unit ÷ # servings per unit = cost per serving (per ingredient)
add all ingredients portion cost for the recipe