1. Part 1: Recipe Conversions
Key Terms:
Standardized Recipe
Yield
Portion Size
Conversion Factor
Adapted from a ProStart ppt 1

2. Standardized Recipe:
A recipe or formula that can be easily duplicated by a number of individuals and still achieve the same result
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3. Standard Recipes and Consistency
Benefits the guest
Benefits the restaurant.
Consistency benefits the guest; each time an item is ordered, it will taste, look and smell the same, and the portion size will be the same.
Consistency benefits the restaurant. Item selling prices should be based on cost of ingredients. Costs will be consistent, and it will be easier for the restaurant to meet financial goals.
OH – 9.1

4. Standard Recipes Indicate:
Necessary ingredients
Large equipment
Procedures for pre-preparation, preparation, cooking, holding and portioning
Yield (number of portions and portion size)
Necessary ingredients including the quantity (weight or volume) that helps with purchasing
Necessary small utensils
Large equipment such as a slicer, range or oven with requirements (baking times and temperature, for example)
Procedures for pre-preparation, preparation, cooking, holding and portioning
Yield (number of portions and portion size)
OH – 9.2

5. To Enlarge a Small-Quantity Recipe:
The original recipe should be created exactly.
Evaluate recipe to see if it is acceptable.
The recipe’s yield should be doubled or should be expanded to the appropriate amount for the pan size to be used.
Prepare recipe again, observe product and make adjustments.
If results are satisfactory, the recipe yield can be doubled once again for further evaluation and revision.
If the product is still satisfactory, the recipe can then be increased by increments of 25 portions (or complete serving pans) until approximately 100 portions are prepared.
The product should be prepared in the amount of the original recipe (which should be followed exactly).
The resulting product should be carefully evaluated to assure that it is acceptable.
The recipe’s yield should be doubled or should be expanded to the appropriate amount for the pan size to be used.
The product should again be prepared, observations should be made about changes, and the final product should be evaluated.
If results are satisfactory, the recipe yield can be doubled once again for further evaluation and revision.
If the product is still satisfactory, the recipe can then be increased by increments of 25 portions (or complete serving pans) until approximately 100 portions are prepared.
OH – 9.11

6. Steps in Recipe Development: Current Menu Items
Observe Preparation Process
Consider Preparation Details
Write Recipe Draft
Review/Revise Recipe Draft
Use Recipe for Preparation
Evaluate Recipe
Consider Further Revisions (If Necessary)
Implement (Consistently Use) the Recipe
OH – 9.3

7. Sample Standard Recipe: Chicken (Turkey) Tetrazzini
UTENSILS NEEDED: Stock pot, cutting YIELD: portions
board, French knife, wire whip, mixing bowl, OVEN TEMP: oF (176.6oC)
gallon/quart/cup measures, measuring spoons, BAKING TIME: minutes
plastic gloves, clean foodservice cloths, PORTION SIZE: 1/24 pan
4 – 12”x 20”x 2” steam table pans PORTION TOOL: Spatula/Spoon
Ingredients
Quantity/Volume
Procedure
Spaghetti
Margarine
Celery, cut fine
Onions, cut fine
Flour, pastry
Salt
Pepper, black
Chicken (turkey) stock
Chicken (turkey) cooked & cubed
Mushrooms, fresh/chopped
Green Pepper, chopped
Total Weight
Topping
Bread Crumbs, fine
Sharp Cheddar Cheese, grated
6 lb.
2 lb.
2 qt.
1 lb. 4 oz.
¼ c
1 tsp
2 gal. 2 c
12 lb. 8 oz
2 c
3 c
48 lb.
1. Cook spaghetti in salted water. Rinse and drain. Do not overcook.
2. Cook onions and celery in margarine until transparent.
3. Make roux by adding flour, salt and pepper to above.
Cook 5 minutes.
4. Add chicken (turkey) stock and cook until thick, stirring as necessary.
5. Add cubed chicken (or turkey) and mushrooms; mix.
6. Add spaghetti; mix well.
7. Add green peppers just before panning.
8. Scale 12 lb. into each of 4 (12" x 20" x 2") pans.
9. Mix topping. Top pan with 1 qt. topping.
10. Bake at 350oF (176.6 oC) for 30 minutes.
11. Portion: Divide into portions by cutting pan contents 6 (length) x 4 (width).
Example:
Holding: Hold prepared product at 135o F (57oC) until service.
SPECIAL INSTRUCTIONS:
OH – 9.4

8. Standard Recipe Evaluation Form
Standard Recipe Name: Recipe Category:
Evaluation Date(s): Recipe No.:
Instructions: Check the box that best represents your analysis of each factor.
Evaluation Factor
Your Analysis
Poor Excellent
Comments
Portion Size
    
Color
Texture
Taste
Aroma
General Appearance
Ingredients
Compatibility
Garnish
Other:
Should we use this recipe?  Yes  No
Comments:
Name of Evaluator:
OH – 9.6

9. The total amount that a recipe produces
Recipe Conversions
Yield:
The total amount that a recipe produces
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10. The exact amount of food that a guest is given
Recipe Conversions
Portion Size:
The exact amount of food that a guest is given
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11. The number we multiply ingredients by to arrive at a new yield.
Conversion Factor:
“Changing the Yield”
The number we multiply ingredients by to arrive at a new yield.
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12. 144 oz. needed for Original Recipe
Step # 1:
Determine the yield:
24 (# of portions) x 6 oz. (portion size)
144 oz. needed for Original Recipe
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13. Step # 2: Determine original yield Determine desired yield
Desired Yield = Conv. Factor Original Yield
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(Scaling Factor) 13

14. Desired Yield over Original Yield
AVOID MATH ANXIETY!
Tips and Tricks
Desired Yield over Original Yield or
“Just Do It!”

15. Step #3 Multiply all recipe ingredients by conversion factor
See examples on next slide.

16. Adjusting the Number of Portions
The original recipe yields 40 portions (3 ounces each); the restaurant manager desires 70 portions (3 ounces each).
Step 1: Calculate adjustment factor: Number of Desired Portions
Number of Original Portions
= 70 40
= 1.75
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: ½ pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 1.75 = 14 ounces
(original recipe) (adjustment) (new recipe)
OH – 9.7

17. Adjusting the Portion Size
The original recipe yields 70 portions (1/4 cup each); the restaurant manager desires 70 portions ( 3/4 cup each).
Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size
Original Portions (x) Portion Size
= (x) 3/4 cup or .75
70 (x) 1/4 cup or .25
= cups
17.50 cups =
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: 1/2 pound (8 ounces) of flour is specified in the original recipe.
8 ounces x = ounces
(original amount) (adjustment factor) (new recipe)
OH – 9.8

18. Adjusting the Number of Portions and Portion Sizes
The original recipe yields 50 portions (1/4 cup each); the restaurant manager desires 75 portions (3/4 cup each).
Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size
Original Portions (x) Portion Size
= (x) 3/4 cup or .75
50 (x) 1/4 cup or .25
= cups
12.50 cups
= (rounded)
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: 1/2 pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 4.5 = ounces (rounded; 2 lb, 4 oz.)
(original amount) (adjustment factor) (new recipe)
OH- 9.9

19. Plugging in the Numbers:
Original Yield: 24 Servings x 6 oz each =
Desired Yield: 56 Servings x 8 oz each =
is our conversion factor, or
the number we multiply our ingredients by
to arrive at our new recipe amount or yield
148 oz
448 oz D O
448 = =
3.1111
148
3.1
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20. Calculate the Conversion Factor
EXAMPLE:
Original Yield: 24 x 6 = 144
Desired Yield: 56 x 8 = 448
Desired over Original (“DO”):
= or 3.1
144
Calculate the Conversion Factor
288
Figure out original yield information first—24 x 12=
Original Recipe: 24 (12 oz.) servings
New Recipes (Desired): CF: ?
oz. servings
oz. servings
oz. servings
oz. servings
3.5
0.5
1.7
1.3 20

21. In Review Calculate Original Yield Calculate Desired Yield
“DO”—Desired / Original
Multiply ingredients by conversion factor