1. 2014-2015 Basic Kitchen Math Recipe Conversion Training For Food Services Staff

2. Purpose
The purpose of this training is to learn how to convert recipes in order to save time and money while maintaining the integrity of our recipes.

3. GOAL Less waste Control Food cost Consistency of food produce
Managing labor
Maintain gold standard

4. Recipe Conversion How It Works
First find your conversion factor, simply divide the desired number of servings by the original number of servings. The resulting number is your conversion factor
Then you need to do is calculate your conversion factor, which is a number you're going to use to convert all the quantities
Have managers use calculator to practice the conversion

5. Recipe Conversion Here's the formula: new amount
old amount = conversion factor
Multiply each ingredient by the conversion factor, converted recipe.  Let’s work on the following example

6. Recipe Conversation Scaling Recipe up
Convert Pasta Marinara Sauce to serve 48 instead of 28 using your hand out
New Yield 48 / Old Yield 28 = 1.7 Conversion Factor
Multiply each ingredient by 1.7 and round to pounds, ounces or cups

7. Recipe Conversion Cont.
Tomato Sauce 3 lb x 1.7 = 5.1 lb
Tomato Diced 6 lb x 1.7 = 10.2 lb
Tomato Paste 6 oz x 1.7 = 10.2 oz (1½ cups)
Italian Seasoning 1 Tbsp x 1.7 = 1.7 Tbsp
Sugar Brown 4 Tbsp x 1.7 = 6.8 Tbsp
Garlic Powder 2 Tbsp x 1.7 = 3.4 Tbsp
Salt tsp x 1.7 = 0.85 Tbsp
Pepper Black 1 tsp x 1.7 = 1.7 tsp
Cheddar Cheese 3 lb x 1.7 = 5.1 lb
Explain conversion TELL:. 3 pounds of tomato sauce is now 5.1 pounds of tomato sauce.
Explain further with ingredients.
Next slide

8. Just Use CMS!
TELL: Remember the Recipe Module? We change the yield amount to accommodate the amount of servings.
This will alter the ingredients amount needed the recipe.

9. Questions