In addition to the list above, standardized recipes may also include recipe cost, nutritional analysis, variations, garnishing and presentation tips, work simplification tips, suggested accompaniments or companion recipes, and photos. For example, if the wholesale price of pork loin should rise to $13.00 a kg, the portion cost will become: new portion cost = cost factor per portion new wholesale cost. It is also used for dry ingredients in home cooking, but it is less often used for dry measurement in the industry. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. A recipe may call for 3 eggs (measurement by count), 8 ounces of milk (measurement by volume), and 1 pound of cheese (measurement by weight). Water has a specific gravity of 1.0. On the other hand, 10 oz of brown sugar, will always be 10 oz. A weight example would be a recipe that yields 20, 4 oz. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. 3.) This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. Numbers are also used if the final product is countable. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. That is. Example: When converting recipes, conversion calculations do not take into account certain factors: Some other problems that can occur with recipe conversions are: The fine adjustments that have to be made when converting a recipe can only be learned from experience, as there are no hard and fast rules. 1.Introduction. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. Field and greenhouse-pot experiments were . A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. All other material, including data produced by third parties and made available by Our World in Data, is subject to the license terms from the original third-party authors. The cooked roast is to be served in 8 ounce portions as part of a roast beef dinner. What are some possible reasons that this, Introduction to Food Production and Service, Next: Chapter 7 Recipe and Menu Costing, Creative Commons Attribution 4.0 International License, List the parts of a well-written standardized recipe, Explain the importance of standardized recipes as a management tool, Explain advantages of using standardized recipes, Describe common measurements used on recipes for food production, Convert recipe and ingredient amounts from one yield to another yield (both larger and smaller), Menu item name the name of the given recipe that should be consistent with the name on the menu, Total Yield number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe, Portion size amount or size of the individual portion, Ingredient list/quantity exact quantities of each ingredient (with the exception of spices that may be added to taste), Preparation procedures Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, saut), Cooking temperatures and times, including HACCP critical control points and limits to ensure the dish is cooked properly and safely, Special instructions, according to the standard format used in an operation, Mise en place a list of small equipment and individual ingredient preparation, Service instructions, including hot/cold storage. This factor converts all your calculations into percentages. Customers appreciate consistency. Only by controlling portions is it possible to control food costs. Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Section 3 - Managing Procurement and Food Production, Section 4 - Managing & Controlling Operating Expenses, Section 5 - Planning for Profitable Business. Those that are heavier than water and will sink, such as molasses, have a specific gravity greater than 1.0. Exporters should ensure their products meet the safety standards of their target market, which may include: Hazard Analysis . If you are starting with a home/internet recipe make it first! Knowing the yield on whole fruit from AP (As Purchased) to EP (Edible Portion) can make a big difference in your food cost strategy. Some operations also have photographs of each item posted in the kitchen area to remind workers what the final product should look like. The cooked roast is to be served in 250 g portions as part of a roast beef dinner. There are formal and informal rules governing which type of measurement should be used. There are three types of measurements used to measure ingredients and to serve portions in the restaurant trade. Another method is using convenience products. A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions. customers receive consistent quantities each time they order a given plate or drink. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). Food consumption and production is linked to a host of global crises. Digital portion scales are most commonly used in industry and come in various sizes to measure weights up to 11 lbs. Now, large amounts of food are traded internationally. They might be used, however, in stews or soups. Our profits depend on this very important practice. 10 ozs. Unless you are measuring water, remember not to use a volume measure for a weight measure, and vice versa. OBJECTIVES To establish a standard for the quantity and number of portions obtainable from a specific item of food. The table below gives common yields for fruits after normal prep of the product has been done, such as peeling and seeding in the case of apples, or simply removing the pit from a plum. Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested. Since individual pieces of meat or fish may vary slightly, doing yield tests on several of the same item and taking an average will give you the best idea of your standard yield. Standardize recipes can help with work simplification and incorporate HACCP into procedures. Foodservice businesses need to meet expectations for costs and profit for all menu items. A standardized recipe assures not only that consistent quality and quantity, but also a reliable cost range. Liquids that are lighter than water (such as oils that float on water) have a specific gravity of less than 1.0. This difference shows why the basic formula for determining standard portion costs will not work with meat. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. Culinary math begins with the basics of addition, subtraction, multiplication, and division along with ratios, yields, and percentages. Often, you must change the quantities of the original recipe into smaller units, then multiply by the conversion factor, then put back into the largest unit that makes sense for the recipe. Crop productivity is determined by several factors, including the available . For example, portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep serving size consistent. A recipe may call for 3 eggs (measurement by count), 8 ounces of milk (measurement by volume), and 1 pound of cheese (measurement by weight). Silymarin, a secondary metabolite found mainly in the Silybum marianum L. fruits, has been associated with the hepatoprotective activity of the plant. Get your yield percentage by converting the edible product weight into a percentage. This is called specific gravity. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.). The move is aimed at strengthening China's food security, even though the country's grain production has been increasing since the launch of reform and opening-up. If the AP price for a food item increased to $4.45 per pound and the cost factor for the item is 2.1, what is the Recipes often need to be adjusted to meet the needs of different situations. 15 years of experience in Food industry. Example: 50 servings: 23 pounds four ounces or 100 servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups. A practical resource for making decisions regarding food plans and food preparation, e.g., where maximizing cooking yields is a desired outcome. cost factor per kg = cost per usable kg original cost per kg. A standard yield is the yield obtained when an item is processed as per the particular standard methods of preparation, cooking and portioning of an establishment. This is the information that you HAVE. An example would be a soup recipe that yields 24, 8 oz. What if there is more than one process for a product, how will we calculate first pass yield (FPY). Beyond the way food is produced, a sustainable diet is also about the types of foods we choose to eat. The difference between the raw or As purchased (AP) weight and the prepared or edible portion (EP) weight is termed a production loss. All end products to be processed must be submitted on an EPDS and approved by the applicable government agency. Terminology within the standardized recipes should be at the skill level of employees, for example, instruct an employee to melt butter and whisk with flour instead of saying make a roux, if more appropriate for a specific operation. What is standard yield in food production? A resource to use in converting volume to weight is the Book of Yields. Every ingredient has a different density and different gravitational weight, which will also change according to location. For example, bananas, at a 68% yield, means that you throw away 32% of the banana (the peel), use the other 68% of it, and obviously pay for the whole thing. Standard Yields The yield of a recipe is the number of portions it will produce. Consider how the customer would feel if the portion size fluctuated with the cooks mood. For example, 1 cup of brown sugar (measured by volume) could change drastically depending on whether it is loosely or tightly packed in the vessel. The cost factor per portion is found by multiplying the portion size by the cost factor per kilogram. Weighing is a bit more time consuming and requires the use of scales, but it pays off in accuracy. They are simply good business! Accessibility StatementFor more information contact us atinfo@libretexts.orgor check out our status page at https://status.libretexts.org. A standard yield results when an item is produced according to established standard production procedures outlined in the standard recipe. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. A weight example would be a recipe that yields 20, 4 oz. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. Digital portion scales are most commonly used in industry and come in various sizes to measure weights up to 11 lbs. 11, 2010 61 likes 57,310 views Download Now Download to read offline Business Technology Introducing the concept of Recipe Standardization, Costing and Yield Management. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Numbers are also used if the final product is countable. % of fat and gristle = weight of part total weight. by Hannah Ritchie, Max Roser and Pablo Rosado, To protect the worlds wildlife we must improve crop yields especially across Africa, After millennia of agricultural expansion, the world has passed peak agricultural land, Yields vs. Land Use: How the Green Revolution enabled us to feed a growing population. First, customers are more satisfied when they can see that the portion they have is very similar to the portions of the same dish they can see around them. Once the EP cost is determined, the menu price can be set. Common Product Yields VEGETABLES Acorn Squash Flesh Raw 74% Eggplant Trim, Pared, and Sliced 81% Artichoke Edible Leaves and Base 40% Endive Trimmed and Cored 86% Asparagus Trimmed Ends 80% Fennel Trimmed and Cored 86% Beets Peeled and Diced 91% Garlic Peeled Cloves 87% Broccoli Cored. Their costs, as well as their ordering and inventory systems, would be incredibly inaccurate, all of which would impact negatively on their profit margin. The yield of a recipe is the number of portions it will produce. The formula is EP weight AP weight 100 = yield %. Ladles and spoodles are sized in ounces. A short side note on miseen place a key component to efficiently producing menu items from recipes is to have everything in its place. Many kitchens will have work stations with a standard mise en place set up, which might include a cutting board, salt and pepper, tasting spoons, composting containers, etc. Second, servers are quite happy because they know that if they pick up a dish from the kitchen, it will contain the same portions as another servers plate of the same order. In order for an operation to set a menu selling price that allows the operation to make a profit, its vital that the cost of each recipe and portion is calculated and relatively consistent. The losses due to trimming and cutting must be accounted for in the portion cost of the meat. For example, if the standard purchase specifications are adhered to, and a meat item is properly trimmed, cooked and portioned, the actual yield This is particularly true in baking where it is common to list all ingredients by weight, including eggs (which, as mentioned earlier, in almost all other applications are called for by count). Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. The total cost is found by multiplying the weight of the whole piece (2.5 kg) by the value per kg ($12.14). This is the information you NEED. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a quart of liquid than it is to weigh it. The Book of Yields: Accuracy in Food Costing and Purchasing. Yields can also be expressed as a total volume or total weight the recipe produces. Without portion control, there is no consistency. Yields can also be expressed as a total volume or total weight the recipe produces. What are the benefits of using standardized recipes in a foodservice business operation? Keywords: Coarse grains, corn, sorghum, barley, oats, wheat, trade, feed and residual, food and industrial use, international production . Finally, cooking equipment, temperatures, time, etc. Please consult our full legal disclaimer. This page titled Lesson 2.3: Standardized Recipes is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by Beth Egan (Pennsylvania State University) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request. Many operations use a management portion control record for menu items. If you continue to use this site we will assume that you are happy with it. When proportions of ingredients are critical, their measurements are always given in weights. These calculations will provide you with your processed cost or EP cost. With the recipe BOM (Bill of Materials), Emydex is able to model the flow of raw materials, ingredients, packaging, resources and overhead through the food production process. Operating Budgets and Income Statements, 23. It may be hard to grasp the importance of consistency with one single portion, but consider if fast-food outlets did not have portion control. Think about this: When you produce the expanded chicken tortilla soup recipe in Caf Laura, you run out of soup after serving only 30 customers? Example 20: Finding the cost of usable kg if wholesale cost changes, new cost of usable kg = cost factor per kg new wholesale cost. Which countries are overapplying nitrogen without gains in crop yields? A short side note on mise en place a key component to efficiently producing menu items from recipes is to have everything in its place. Many kitchens will have work stations with a standard mise en place set up, which might include a cutting board, salt and pepper, tasting spoons, composting containers, etc. That is, conversion factor = (required yield)/(recipe yield), conversion factor = what you NEED what you HAVE. Often, you must change the quantities of the original recipe into smaller units, then multiply by the conversion factor, then put back into the largest unit that makes sense for the recipe. Although this may have socioeconomic . But there remain several benefits to performing meat cutting tests: The amount of usable product after cleaning or portioning. This has to be done carefully as the units must match. Agriculture is a major driver of global warming, accounting for about a quarter of global greenhouse gas emissions (IPCC, 2014a).It is also the largest consumer of freshwater, requiring 69% of global withdrawals (UN, 2018), and is recognized as the main driver of deforestation (FAO and UNEP, 2020). Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. Yield gaps result from shortfalls in the crop growth environment that are not resolved by current agricultural management practices. 8 tbsps. Their costs, as well as their ordering and inventory systems, would be incredibly inaccurate, all of which would impact negatively on their profit margin. That is, conversion factor = (required yield)/(recipe yield), Mixing and cooking times this can be affected if the equipment used to cook or mix is different from the equipment used in the original recipe, Shrinkage the percentage of food lost during its storage and preparation. The yield itself is the percentage of the specified product that is usable. Get your yield percentage by converting the edible product weight into a percentage. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet, Yield in culinary terms refers to how much you will have of a finished or processed product. Tenderloin fat, sinew, chain, etc. Volume is often the measure used when portioning sizes of finished product. Yield: The yield of a recipe should be recorded as the total weight or volume produced per 50 or 100 servings (or another specified number of servings). Portions are consistent in size and presentation and are easily costed out on a per unit basis. Creative Commons Attribution 4.0 International License, Record the original weight/volume of your item. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. customers receive consistent quantities each time they order a given plate or drink. For example, 3 eggs is a common measurement called for in recipes, not just because 3 is easy to count but also because eggs are graded to specific sizes. For example, a standard recipe might be written to prepare 25 portions. Example 17: The portion cost is determined by multiplying the cost of a usable kg by the portion size. If the amount of trim and waste rises, so do food costs. Value per kg: This column of Figure 12 lists the value of the parts per unit of weight. The control record is posted in the kitchen so cooks and those who plate the dishes know what constitutes standard portions. Our World In Data is a project of the Global Change Data Lab, a registered charity in England and Wales (Charity Number 1186433). Decide what yield is required. Recipes may have all three types of measurement. Is EP weight AP weight 100 = yield % meet expectations for costs and profit for all menu items recipes! Or total weight consistent quality and quantity, but it is less used... And profit for all menu items, in stews or soups help with work simplification and HACCP... Items from recipes is to have everything in its place product should look like must! 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