Module 2 -Weights and measurement / Computation
Recipes and Menus
After studying this unit
You will be able to:
Appreciate the different types and styles of menus
Understand the purpose of standardized recipes
Convert recipe yield amounts
Appreciate the need for cost controls in any food service
operation
The Menu
A list of food and beverages available for purchase
The soul of every food service operation
A sales tool
Types of Menus
Static menu
All patrons are offered the same foods every day
Cycle menu
Developed for a set period; at the end of the period it repeats
Market menu
Based upon the product that is available in the market
Hybrid menu
Combines the static, the cycle and the market menus
Menu Styles
A la carte
Every food and beverage item is priced and ordered separately
Semi a la carte
Some items are priced and ordered separately and some are priced to
include other items
Table d’ hôte or prix fixe
Offers a complete meal at a set price
Truth in Advertising
Federal as well as some state laws require that certain menu language be
accurate
Quality ■Quantity
Grade ■Freshness
Nutritional statements
Carefully regulated by the FDA
Standardized Recipes
Should be created for every item
Will produce a known quality and quantity of food for a specific operation
Standardized recipes include
The type and amount of each ingredient
The preparation and cooking procedure
The yield and portion size
Measurement Formats
Weight
Refers to the mass or heaviness of a substance
Expressed in terms such as grams, ounces, pounds and tons
Volume
Refers to the space occupied by a substance
Expressed in cups, gallons, teaspoons, fluid ounces, bushels and liters
Count
Commonly used in purchasing to indicate the size of an individual item
Measurement Systems
U.S. system
Used only in the United States
Uses pounds for weight and cups for volume
Metric system
Most common system in the world
A decimal system in which grams, liters and meters are the basic units
of weight, volume and length, respectively
Converting Grams and Ounces
1 ounce equals 28.35 grams
1 fluid ounce equals 28.35 milliliters
1 kilogram is about 2.2 pounds
1 gram is about 1/30 ounce
1 pound is about 450 grams
A liter is slightly more than a quart
A centimeter is slightly less than ½ inch
0°C (32°F) is the freezing point of water
100°C (212°F) is the boiling point of water
Recipe Conversions
Yield
The total amount of a product made from a specific recipe; also, the
amount of a food item remaining after cleaning and processing
Conversion factor (C.F.)
The number used to increase/decrease ingredients/recipe yields
Converting Total Yield
Step 1
Divide the desired (new) yield by the recipe (old) yield to obtain the
conversion factor (C.F.)
new yield / old yield = conversion factor
Step 2
Multiply each of the ingredient quantities by the conversion factor to
obtain the new quantity
old quantity X conversion factor = new quantity
Converting Portion Size
Step 1
Determine the total yield of the existing recipe by multiplying the number
of portions by the portions size
original portions X original portion size = total yield
Step 2
Determine the total yield desired by multiplying the new number of
portions by the new portion size
desired portions X desired portion size = total (new)
yield
Step 3
Obtain the conversion factor as described earlier
new total yield / total yield = conversion factor
Step 4
Multiply each ingredient quantity by the conversion factor
old quantity X conversion factor = new yield
Additional Conversion Problems
Equipment
Evaporation
Recipe errors
Time
Calculating Unit Cost
Convert the as-purchased (A.P.) costs to unit costs or prices
A.P. cost / number of units = cost per unit
Recipe Costs
Step 1
Determine the cost for the given quantity of each recipe ingredient with
the unit costing procedures described earlier
Step 2
Add all the ingredient costs together to obtain the total recipe cost
Total recipe cost / number of portions = cost per portion
Recipe Costing Form
Edible Portion (E.P.)
The amount of food item available for consumption or use after trimming or
fabrication; a smaller, more convenient portion of a larger or bulk unit
Selling Prices
Plate cost
The cost of the food that is served
Overhead cost
The associated costs incurred in order to run the business
Food cost percentage
The amount needed to add to the price in order to achieve a profit
Using the Food Cost Percentage
Step1
Determine the total cost of all components in a finished plate
Step 2
Divide the total plate cost by the desired food cost percentage
plate cost / food cost % = selling price
Controlling Food Costs
Menu
Purchasing
Receiving
Storing
Issuing
Kitchen procedures
Establishing standard portions
Waste
Sales and service
POLVORON
INGREDIENTS WEIGHTS PROCEDURES
All purpose flour 4c Brown the flour with low heat.
Butter 2c Melt the butter. Set Aside.
Powdered Milk 2c Mix sugar and milk Powder. Turn off the fire.
white sugar 2c Add Mixture.
Cashew nuts ¼c Grind, toast in medium fire. Add
Chill the mixture at least 20 minutes
Mold in desire shape. Wrap with cellophane