NFSC 350 Standardizing and Adjusting Recipes

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NFSC 350Standardizing and Adjusting Recipes

• Nancy Brenowitz, MS, RD

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Standardized Recipes

• A set of directions for a specific food
• A recipe in which the amounts and proportions of
  ingredients will consistently produce the same
  quality product and yield a given number of
  portions.
• Has been tested for quantity production and
  proven reliable

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Advantages

• Consistencyquality, yield
• Product stays with establishment
• Products stays same even if employees change
• Labor and time savings
• Simplifies purchasing
• Reduces need for supervision
• Manager time savings

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Disadvantages

• Takes time to standardize
• Must be tested, revised, tested again (3X)
• May take away creativity of chef

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Considerations in Selection

• Suitability to facility
• Cost
• Labor
• Equipment
• Yield
• Time and money to standardize

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Testing a Recipe

• Compare new recipe with existing recipes
• Logical ingredients and procedures
• Total volume or batch weight
• Precost recipe
• Test a sample
• Standardize
• Test under normal conditions-customers

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Recipe File

• Decide on format
• How many copies?
• Typed, laminated
• Computer programs
• Recipes grouped in categories
• Numbered

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What is Included?

• Name
• File code
• Yield
• Portion Size
• Portion control tools
• Large equipment used
• Ingredients (in order used)
• Measure/volume
• AP
• EP
• Measure/volume/count

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What is Included?

• Directions (including times)
• Preheat and cooking temperatures
• Prep and cooking time
• Amount of mixture per pan
• How to test for donenesss
• How long to chill refrigerated items
• Serving dish/garnish
• Cost and nutrition information

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Adjusting Recipes

• Factor Method
• Percentage Method
• Direct Measurement Method

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Factor Method

• Convert volume measurements to weights when
  possible (conversion factors)
• Divide the desired yield by the known yield of
  original recipe to obtain factor

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Factor Method

• Multiply amount of each ingredient in original
  recipe by the factor
• Check accuracy by multiplying the total weight of
  ingredients in the original recipe by the factor
  and comparing to total weight of the new recipe
• Change weights back to pounds and ounces, volumes
  for ingredients that are easier measured that way

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Example

• Yield of original recipe 5 servings
• Desired yield 100 servings
• Factor 100/5 20
• Original recipe calls for 3 cups of flour
• 3 x 20 60 cups of flour
• 4 cups flour 1 pound flour
• Final recipe will need 15 pounds of flour

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Percentage Method

• Percentage of total weight of the ingredient is
  calculated for each ingredient
• Once percentage has been established it remains
  constant for all further adjustments
• Increases and decreases calculated by
  multiplying the total weight desired by the
  percentage of each ingredient

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Example
Total 1.188 pounds
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Example Continued

• Sugar 0.438/1.188 x 100 37
• Flour 0.250/1.188 x 100 21
• Butter 0.500/1.188 x 100 42
• Suppose the recipe made 10 servings and you
  wanted to make 100 servings. You would need to
  create 1.188 x 100 pounds of product, or 118.8
  pounds.

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Example Continued

• Sugar 118.8 x 37 44 pounds sugar
• Flour 118.8 x 21 25 pounds flour
• Butter 118.8 x 42 50 pounds butter
• Generally one decimal place is shown unless the
  weight is less than one pound and two are shown

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Direct Reading Measurement Tables

• The use of tables to determine conversions rates
  for set increments. FFF has tables for recipes in
  increments of 25 servings (tables 1.27 and 1.28)
  and 8 servings (table 1.29)