Welcome to Principles of Quantity Food Production

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Welcome to Principles of Quantity Food Production

• Diana Manchester, MS RD LD

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Who still needs to sign up for lab?As of July
13, 2004

• Jeff Brooks
• Alesondra Fields
• Abbey Green
• Natalie Grein
• Holly Larson
• Julie Lodesto
• Tiana Matthews

• Monica Megaro
• Kristin Nolte
• Megan Petrello
• Arielle Rosenberg
• Andrea Shumaker
• Scott Wadman

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Sign up sheet is on the bulletin board outside my
officeGrover W348
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Course Information on Blackboard

• Syllabus
• 4 Assignments
• Supplementary materials passed out in class
• A recipe to standardize for assignment 1
• A chart to complete for assignment 3

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On to the lecture!
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Standardized Recipes

• (also called a FORMULA)
• A set of instruction describing the way a
  particular establishment prepares a particular
  dish.
• WHY?
• Controls costs
• Controls yields (quantities)
• Controls quality and consistency

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Recipe Standardization in Foodservice

• Repeat customers want to enjoy the samae food
  they like previously
• Important in any foodservice institution, but
  ESSENTIAL in the chain operation
• QSR were pioneers in producing
• standardized food products

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Standardized Recipes are Key

• Keep quality standard
• Keep flavor standard
• Enables new employees to maintain the
  establishments reputation
• Just about anyone can prepare the recipe
• Aid in portion control ? cost control

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If you cant measure it, you cant manage it.
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Issues to Consider

• Make all measurements by weight
• Do not abbreviate
• Have steps in the proper order
• Ingredients to be mixed together should be listed
  together
• List procedures nest to ingredients that are
  involved in the procedure
• List the item first and the form second

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More Issues to Consider

• Use terminology the workers will understand
• Be specific about seasonings. Never use a phrase
  like season to taste
• Outline a specific test to tell when a product
  has been completed
• List source of original recipe
• Provide for portion yield increments to avoid
  on-the-job calculations

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• Bakers talk about FORMULAS, not recipes
• In a professional bakers formula, ingredients
  are WEIGHED, not measured
• The bakeshop is similar to a chemistry laboratory
  in the scientific accuracy of the procedures and
  the complex reactions that take place during
  baking

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• The following ingredients may be measured because
  they weigh one pound per pint
• Water
• Milk
• Eggs
• Spices and other flavoring ingredients (vanilla)
  may be measured because they are used in such
  small quantities

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Four Methods of Formula Presentation
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Converting Recipes

• Factor Method a conversion factor is determined
  and multiplied by each ingredient in the recipe
• Percentage Method determine the percentage of
  each ingredient in a recipe. This percentage
  remains constant for all adjustments. Merely
  multiply the total yield desired by the
  percentage of each ingredient.

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Factor Method

• Obtain a conversion factor
• Desired Yield ( portions)
• Current Yield ( portions)

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Changing Portion Size AND Yield

• New portions New portion size
• Old portions Old portion size

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Lets convert a recipe
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First, look at the serving size

• Often home recipes have serving sizes that are
  too large for institutional serving sizes.
• What is the typical meat serving size
  recommended?
• Is that the serving size of this recipe?

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Find the Factor

• New portions new portion size
• Old portions old portion size
• 48 portions 4 ounces
• 6 portions 8 ounces
• 192/48 4

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IMPORTANT NOTES

• Quantities should be stated in appropriate
  measures
• NOT 12 Tablespoons
• BUT ¾ cup
• Rounding is also an issue and can be critical in
  baked goods

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Pounds and Decimals

• Can you weigh out 1.83 pounds for me?

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Weights and Measures

• Liquid ingredients are measured in volumetric
  equipment

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Weights and Measures

• Dry ingredients are weighed for accuracy

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Weights and Measures

• Measuring spoons and cups are not used as
  frequently in quantity food production as they
  are at home.
• Seasonings are the most common use of these.

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Converting Recipes

• When converting a home recipe to a
  commercially-viable one, many ingredients must be
  converted from volumetric to weight.
• Food for Fifty Table 1.3 (pp 22-31)
• Food weights and approximate equivalents to
  measure

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Example

• Your home recipe called for one cup of diced
  potatoes. Your factor is 8 which increases your
  need to 8 cups of potatoes.
• This is not the correct unit to put in your
  recipe, it needs to be in pounds and ounces.
• Look up weight equivalent in FFF

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The Ounce Quandry
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Some equivalents you MUST know!

• 1 Tablespoon ½ fl oz
• 3 teaspoons 1 Tablespoon
• 16 Tablespoons 1 cup

• 8 fl oz 1 cup
• 2 cups 1 pint (16 fl oz)
• 2 pints 1 quart (32 fl oz)
• 4 quarts 1 gallon (128 fl oz)
• DRY WEIGHT
• 16 oz 1 pound

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A question to ponder

• Does
• a cup of feathers
• weigh as much as
• a cup of lead?