Chapters 14 -15

1
Chapters 14 -15

• Chapter 14 Recipe Size Conversion
• Chapter 15 - Kitchen Ratios
• Bakers Math

2
Recipe Conversion Factors (RCF)

• Used to calculate new ingredient amounts in
  recipes when you are changing the yield of a
  recipe.
• If you are increasing the amount to be made, the
  RCF will be greater than 1.
• If you are decreasing the amount to be made, the
  RCF will be less than 1.

3
Recipe Conversion Factors

• For Recipes
• New Recipe Yield Recipe Conversion
  Factor
• Old Recipe Yield
• Changing Portion Size
• New Amount x Portion Size Conversion
  Factor
• Old Amount x Portion Size
• Multiply each ingredient in the recipe times the
  conversion factor to find the new ingredient
  amount.

4
Kitchen Ratios
5
When the Total amount to be made is KNOWN.

• Determine the total quantity to be made.
• Find the total of parts in the ratio.
• Find the amount per part by dividing the total
  quantity to be made by the total of parts.
• Find the amount of each ingredient by multiplying
  each ingredient by the amount per part.

6
When the Total amount to be made is UNKNOWN.

• Find the amount per part by dividing the amount
  that you know by the number of parts that item
  represents.
• Multiply the amount per part by the number of
  parts for each of the remaining ingredients.

7
Common Kitchen Ratios

• Mirepoix
• 50 Onions 25 Carrots 25 Celery
• (2 parts Onion, 1 part Carrots, 1 part Celery)
• White Rice
• 2 parts liquid (66 2/3) 1 part Rice (33 1/3)
• Vinaigrette
• 3 parts Oil 1 part Vinegar

8
Bakers Math

• Many Baking formulas are written in a Bakers
  Math percentage format.
• The weight of the flour is always 100.
• The other ingredients are a of the flour.
• If you know how much of a dough/product you want
  to produce, you simply take the weight needed /
  the total percent of the formula.

9
Sweet Roll Dough
Ingredients Weight Percentage
Bread Flour 100
Water 53
Yeast 3
Sugar 10
Non Fat Dry Milk 5
Salt 2
Shortening 11
Whole Eggs 11
TOTAL 8 195
10
To Find the Weight of Ingredients

• Weight of the flour Total Weight
  X 100
• Total Percentage of the recipe
• 8/195 .0410 100 4.10 Flour for the
  recipe
• Next multiply the of ingredient x the amount of
  the flour.
• Water is 53. So you multiply 4.10 x .53 2.17
• Total amount of water in the recipe is 2.17

11
Sweet Roll Dough
Ingredients Weight Percentage
Bread Flour 4.10 (4 2 oz.) 100
Water 2.17 (2 3 oz.) 53
Yeast .12 ( 2 oz.) 3
Sugar .41 (7 oz) 10
Non Fat Dry Milk .21 (3.5 oz) 5
Salt .08 (1.25 oz) 2
Shortening .45 (7.25 oz) 11
Whole Eggs .45 (7.25 oz) 11
TOTAL 8 195
12
CHRM 1010 Culinary MathAssignment For Next Week

• Study for the Final