Week 9

How to Write Large Quantity Recipes

(Lecture)

Objectives:
At the end of this lesson the student will be able to:
a. Understand the guidelines in writing a large quantity recipe
b. Create large quantity recipe
c. Explain the importance of knowing each guidelines and method of preparing large
quantity recipes.
d. Calculate APQ (as purchased quantity) ingredient amounts for both costing and food
ordering purposes

Introduction:

Knowing how to write a recipe is something even an amateur cook can benefit from
knowing. Especially when it comes to entering our contest.

There are two main parts of a recipe, the Ingredient List and the Preparation Method. I’ll
take you through some basic guidelines for writing both parts.

This is our own style guide and loose list of rules. Of course, there are endless exceptions
and little side-rules. There are also styles that certain publications use that you may be used to
and that may be different from what we present here.

Before the ingredients, comes the title, number of servings and serving size if
appropriate. Then the ingredient list and the preparation method. If the recipes is adapted from
another recipe, a credit is due (“Adapted from Dorie Greenspan’s World Peace Cookies”) below
the text of the method.

The Ingredient List

a) List all ingredients in order of use, as described in step-by-step

instructions.
b) List the most important ingredients first, if it can be consistent with
order of use.
c) Spell out everything: tablespoons, ounces, etc.
d) If the recipe has different elements (a pie, for example has a crust, a
filling), break up the ingredient list with headings such as “Crust” and “Filling.”
e) When several ingredients are used at the same time (in the case of
baking, often all the dry ingredients are sifted or mixed together at once), list them in
descending order according to volume. If there is an issue over preparation, list in order,
so for example if you need the zest and juice of a lemon, list the zest first and then the
juice since that is the order you will do the preparation.
 f) Do not use two numerals together. You need to set off the second
number in parenthesis. This comes up with sizes of packages. For example, “1 (8-ounce)
package cream cheese.”
g) If an ingredient begins with a letter instead of a number, freshly
ground black pepper, for example, capitalize the first letter, as in “Freshly ground black
pepper.”
h) If the preparation of an ingredient is simple, place that technique in the
ingredient list, as in “2 eggs, beaten” or “1 stick butter, softened.”
i) If an ingredient is used more than once in a recipe, list the total amount
at the place in the ingredient list where it is first used, then add “divided.” In the method
part of the recipe, indicate the amount used at each step. For example “1 cup all-purpose
flour, divided” then in the method “Sift 3/4 cup of the flour with the…” and later
“Sprinkle the remaining 1/4 cup of flour on top of…”
j) Use generic names of ingredients (semi-sweet chocolate chips, not
“Tollhouse chips”

The Preparation Method

 Where helpful, indicate the size of bowls and cookware. For example, “In a large mixing
bowl….”
 You do not have to write complete sentences. Be as short and concise as possible.
 With instructions for the stove-top, indicate level of heat. For example, “Simmer over
low heat.”
 State exact or approximate cooking times, with descriptive hints for doneness, if
appropriate. For example, “Sear 1 minute on each side,” and “Bake 18-22 minutes, or
until crust is light golden brown.”
 As in the ingredient list, if there are different elements to the recipe, as with the crust and
filling of a pie, separate out each element in the method. Begin with the crust and write a
header “For the Crust” and give the method. Then do “For the Filling” and give filling
instructions.
 Separate each step into a different paragraph. If you are mixing dry ingredients in a bowl,
for example, use one paragraph for all the instructions for that step.
 Finish with serving instructions including how to plate, what temperature to serve, how to
garnish.
 The last instruction should be regarding storage, if applicable. For a cookie recipe, for
example, “Cookies will keep at room temperature in an airtight container for 3-4 days.”

There are several methods of writing recipes for Large Quantity.

The following rules may be applied:

1. Place the name of the product in the center of the card or sheet – preferably capitalized
2. The classification may be included in the top right corner (Example: Entrée, Fish)
3. Place the yield in the upper left hand corner and perhaps the portion size.
 4. Give the type of the pan below the yield. When necessary for clarity, include the
measurement as, 15x10x2” (length x width x depth).
5. Place the temperature in F. in the upper right corner with the baking time below. The
small “o” for degrees is no longer used.
6. List the ingredients in the order of their use. Capitalize the first letter of each ingredients;
also brand names.
Teaspoon – tsp/t. Ounce – oz Kilo – K
Tablespoon – Pound – lb Gram – Gr
Tbsp/T.
Fahrenheit – F Liters – l
Cup – c
Centigrade – C Centimeters – cm
Quart – qt
As Purchased – A.P Piece – pc/s
Pint – pt
Edible Portion –
Gallon – gal E.P
Abbreviations remain the same when the plural are used. Industry sometimes uses
“#” as an abbreviation for pounds, but it is also used as an abbreviation for number.
7. Use only weights of measurements for which there are exact measuring tools. Do not
used 1/8 pounds, 1/5 cup, or 2/3 tablespoon etc.
8. When an ingredients is used more than once in a recipe, such as sugar, flour, cream, etc.,
this can be clarified in various ways, such as: a. 1 cupsugar(a); later on stage, ½ cup sugar
(b) or b. 1 ½ cup sugar listed in the ingredients.
9. When a small quantity recipe is increased , the spices are usually not increased
proportionately. Large quantity recipes such as meats, vegetables, sauces and soups,
should be concluded by saying, “adjust seasonings”.
10. Use descriptive terms, such as shredded, cut sifted or chopped.
11. When necessary for clarity, specify the type and/or brand name of the ingredients to be
used, as Kreafts Blue Cheese, tartrate baking powder, heavy cream, etc.
12. Use applicable terminology in the procedure such as cream, fold, blend, season, scald,
chill until syrupy, beat until foamy etc.
13. Use a few steps as possible in the preparation directions.
14. Simplify procedures so as to use a MINIMUM of utensils.
15. Give directions for special handling of ingredients list special precautions. Mixing speed,
type of beater and length of mixing are very important.
16. Begin and end the entire recipe on one side of the card or page.
17. Weigh pan and scale product into the pan. Pan weights vary.
18. State the serving portion in ounces or grams or ladle. Give the type of serving dish if
other than a dinner plate.
19. List directions garnishes and accompaniments for serving.

Setting up a Recipe File:

 1. A card index or loose-leaf notebook maybe used.
2. If cards are used, used a card no smaller than 3X5, 4X6, 5X8 or 6X8. The 5X8 or 6X8
card is recommended. Leave sufficient blank space so printing stands out correctly. Use
heavy lines to separate groups of ingredients to be handled or added together, light lines
to separate ingredients from each other to facilitate reading amounts for each ingredient
without error.
3. When a card is used at a station or work unit, it should be protected by a cellophane
jacket.
4. It is advisable to have a master file in the office containing all the recipes. Duplicate
copies of the recipes should be on file on the different departments in the kitchen. Any
changes made in a recipe should be made on all sets. In addition to the Masterfile, the
office should have a copy of each recipe on which cost information may be recorded
instead of the method of preparation. This can be setup to show percent food cost in
addition to cost per serving. If that information is desired. Check for seasonal changes in
cost which might affect the selling price.

A Final Note:
You must test your recipes to make sure they work, the amounts and serving sizes are correct,
and that they taste as great as you intend. If you are “testing as you go” make sure to take perfect
notes. For beginners, and most of us pros, repeat testing and revision are needed. It helps to have
other people follow your recipes to see if they actually make sense.

(ADDITIONAL READINGS)

STANDARD PORTION COSTS

A standard recipe served in standard portions has a standard portion cost. A standard
portion cost is simply the cost of the ingredients (and sometimes labor) found in a standard
recipe divided by the number of portions produced by the recipe. Standard portion costs change
when food costs change, which means that standard portion costs should be computed and
verified regularly, particularly in times of high inflation. If market conditions are fairly constant,
computing standard portion costs need not be done more than every few months. Details about
recipe costs are not usually found on a standard recipe document but on a special recipe detail
and cost sheet or database that lists the cost per unit (kilogram, pound, milliliter, ounce, etc.) and
the cost per amount of each ingredient used in the recipe or formula. The standard portion cost
can be quickly computed if portions and recipes are standardized. Simply determine the cost of
each ingredient used in the recipe and ingredients used for accompaniment or garnish. The
ingredients in a standard recipe are often put on a recipe detail sheet (Figure 1). The recipe detail
sheet differs from the standard recipe in that room is provided for putting the cost of each
ingredient next to the ingredient. Recipe detail sheets often have the cost per portion included as
part of their information and need to be updated if ingredient costs change substantially. They
can also be built in a POS system database or spreadsheet program that is linked to your
inventory to allow for the updating of recipe costs as ingredient costs change.

Yield Testing

Yield in culinary terms refers to how much you will have of a finished or processed product.
Professional recipes should always state a yield; for example, a tomato soup recipe may yield 4
gallons or 15 L, and a muffin recipe may yield 24 muffins. Yield can also refer to the amount of
usable product after it has been processed (peeled, cooked, butchered, etc.) For example, you
may be preparing a recipe for carrot soup. The recipe requires 2 lbs or 1 kg of carrots, which you
purchase. However, once you have peeled them and removed the tops and tips, you may only
have 1.6 lb or 800 grams of carrots left to use. In order to do accurate costing, yield testing must
be carried out on all ingredients and recipes. When looking at yields, you must always consider
the losses and waste involved in preparation and cooking. There is always a dollar value that is
attached to vegetable peel, meat and fish trim, and packaging like brines and syrups. Any waste
or loss has been paid for and is still money that has been spent. This cost must always be
included in the menu price. Note: Sometimes, this “waste” can be used as a by-product. Bones
from meat and fish can be turned into stocks. Trimmings from vegetables can be added to those
stocks or if there is enough, made into soup. All products must be measured and yield tested
before costing a menu. Ideally, every item on a menu should be yield tested before being
processed. Most big establishments will have this information on file, and there are many books
that can also be used as a reference for yields, such as The Book of Yields: Accuracy in Food
Costing and Purchasing.

The procedure for testing for yields

1. Record the original weight/volume of your item. This is your raw weight or as purchased (AP)
weight.

A) Whole tenderloin – 2.5 kg

B) Whole sockeye salmon – 7.75 kg

C) Canned tuna flakes in brine – 750 mL

2. Process your product accordingly, measure and record the waste or trim weight.

A) Tenderloin fat, sinew, chain, etc. – 750 g tenderloin trim

B) Salmon head, bones, skin, etc. – 2.75 kg salmon trim

C) Brine – 300 mL canned tuna waste

3. Subtract the amount of trim weight from the AP weight and you will have what is referred to
as your processed or edible product (EP) weight. The formula is: AP weight – waste = EP
weight.
A) 2500 g – 750 g = 1750 g processed tenderloin

B) 7750 g – 2750 g = 5000 g processed salmon

C) 750 mL – 300 mL = 400 mL processed canned tuna

4. Get your yield percentage by converting the edible product weight into a percentage. The
formula is EP weight ÷ AP weight x 100 = yield %.

A) (1750 ÷ 2500) x 100 = 70% for the tenderloin

B) (5000 ÷ 7750) x 100 = 64.51% for the salmon

C) (400 ÷ 750) x 100 = 53.33% for the canned tuna

Yield percentage is important because it tells you several things: how much usable product you
will have after processing; how much raw product to actually order, and the actual cost of the
product per dollar spent.

Using Yield to Calculate Food Costs

Once you have your yield percentage, you can translate this information into monetary units.
Considering the losses incurred from trimmings and waste, your actual cost for your processed
ingredient has gone up from what you originally paid, which was your raw cost or AP cost.
These calculations will provide you with your processed cost or EP cost.

The Procedure for Determining EP Cost

1. Record the AP cost, what you paid for the item: A) Whole tenderloin – $23.00/kg

B) Whole sockeye salmon – $5.00/kg

C) Canned tuna flakes in brine – $5.50/750 mL can

2. Obtain your factor. This factor converts all your calculations into percentages. The formula is:
100 ÷ yield % = factor

A) 100 ÷ 70 tenderloin = 1.42

B) 100 ÷ 64.51 salmon = 1.55

C) 100 ÷ 53.33 canned tuna = 1.875

3) Once the factor has been determined, it is now an easy process to determine your EP cost. The
formula is:
factor x as purchased cost per (unit) = edible product cost per (unit)

A) Tenderloin $23.00 x 1.42 = $32.66/kg

B) Salmon $5.00 x 1.55 = $7.75/kg

C) Canned tuna $5.50 x 1.875 = $10.78/750 mL

Alternatively, the purchased cost per unit (APC/unit) can be divided by the corresponding yield
percentage to calculate the edible portion cost per unit.

Example #1: If the whole turkey costs $.99 per pound and the EP yield is 36%, then

$.99 divided by .36 equals $2.75 per pound. This is also referred to as the “true cost” of the
turkey to serve the customer.

If we plan to serve a 5 oz. portion, then we can calculate the edible portion cost per ounce.
Divide $2.75 by 16 = $.172 per oz. then multiple by 5 oz. = $.86 or 86 cents.

Example #2: If a whole head of cauliflower costs $1.29 per pound and the EP yield is 60%, then
$1.29 divided by .60 equals $2.15 per pound. A 4 oz. portion served to the customer would cost
$.5375

There could be a considerable difference in costs between the raw product and the processed
product, which is why it is important to go through all these steps. Once the EP cost is
determined, the menu price can be set.

Yield Tests and Percentages

Meat and seafood products tend to be the most expensive part of the menu. They also have
significant amounts of waste, which must be accounted for when determining standard portion
cost. When the meat is delivered, unless it has been purchased precut, it must be trimmed and cut
into portions. The losses due to trimming and cutting must be accounted for in the portion cost of
the meat. For example, if a 5 kg roast costing $8 a kilogram (total cost is $40) is trimmed of fat
and sinew and then weighs 4 kg, the cost of usable meat (the EP cost), basically, has risen from
$8 a kilogram to $10 a kilogram ($40/4 kg). The actual determination of portion cost is found by
conducting a meat cutting yield test. The test is conducted by the person who breaks down or
trims the wholesale cut while keeping track of the weight of the parts. The information is placed
in columns on a chart, as shown in Table 7.5. The column names and their functions are
discussed below.

The Procedure for Determining EP Cost

Table 7.4 Header for a Larger Table Oriented Around the Yield of Cutting a Pork Tenderloin

Item: Pork Loin Grade: A-1 Date: _____________

Table 7.4  Header for a Larger Table Oriented Around the Yield of Cutting a Pork Tenderloin
 Table 7.5 Prices and Percentages for the Meat Cutting Yield Test

EP
Weigh % of Value Total Cost Portion Portion
Part Cost(per
t Total per Kg Value Factor Size Cost
kg)

Whole
2.5 kg – $12.14 $30.35 – – – –
Piece(AP)

Breakdown – – – – – – – –

Fat & Gristle 850 g 34% $0.20 $0.17 – – – –

Loss in
100 g 4% 0 – – – – –
cutting

Trim 250 g 10% $7.49 $1.87 – – – –

Usable Meat 1300 g 52% – $28.31 1.79 $21.78 250 g $5.45

Table 7.5  Prices and Percentages for the Meat Cutting Yield Test

 
The parts of the meat are listed on the yield test sheet under the heading “Breakdown.” In the
example in Table 7.5, a pork loin has been broken down into fat and gristle, loss in cutting, trim,
and usable meat. Various measures and calculations are then recorded in the different columns: •
Weight: Next to the breakdown column the weights of the individual parts are listed. •
Percentage of total weight: The third column contains the percentage of the original piece by
weight. The column is headed “% of total weight,” which reminds us how to calculate the
percentages. That is, % of total weight = weight of part/total weight. For example, in Table 7.5,
the fat and gristle weigh 850 g (or 0.850 kg). The total weight of the pork loin before trimming is
2.5 kg.
Note: The next few charts show meats measured in kg, but this would be the same process if the
meat was measured in pounds.

References:

Book: Fajardo, R. (1977). Handbook in Quantity Cooker. How to write large quantity recipes
p.p. 63 - 65
Website: Gillingham, S. (2008). How to write a recipe like a Professional. Retrieved from:
https://www.thekitchn.com/how-to-write-a-recipe-58522
Haydel, D. (2020). Create your own large quantity recipes. Retrieved From:
https://www.streetdirectory.com/food_editorials/cooking/cooking_tips/create_your_own_large_quanti
ty_recipes.html
 Week 10
Recipe Standardization
(Lecture)

Objectives:
At the end of the lesson the student will be able to:
a) Differentiate standard recipe into regular recipe
b) Transform regular recipe into standardized recipe
c) List the parts of a well-written standardized recipe
d) Explain the importance of standardized recipes as a management tool
e) Explain advantages of using standardized recipes
f) Describe common measurements used on recipes for food production
g) Convert recipe and ingredient amounts from one yield to another yield
(both larger and smaller)

Introduction
Standardized recipes and portion control have been much discussed by accountants, food
production managers, chefs & supervisors. Among some, there is not a clear understanding of
what is meant by a “standardized” recipe. A “standardized” recipe means more than simply a
“well written” recipe.
In food production, standardized recipes are an important tool that can be adapted to every
type of feeding operation to maintain quality and cost control. A standardized recipe is based on
the PORTION SIZE and YIELD REQUIREMENTS of the individual operation, and it is
especially adapted to the operator’s equipment and purchasing procedure.
A standardized recipe is a set of written instructions used to consistently prepare a known
quantity and quality of food for a specific location. 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.

A good standardized recipe will include:

 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, sauté)
 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
 Plating/garnishing

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.

Standardize recipes can help with work simplification and incorporate HACCP into procedures.
Many facilities preparing food in large quantities also batch cook, so the standardized recipes
will incorporate those procedures into the instructions. The skill level of employees should also
be taken into account when writing recipe procedures or directions. 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. Finally, cooking equipment, temperatures, time, etc. are adjusted for the
facility.

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. Standardized recipes can help employees produce menu
items most efficiently if they also list mise en place for small equipment needed for the recipe,
such as measuring tools, preparation tools (knives, peeler), holding pans, cooking utensils, etc.
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. Detailing the mise en place for
individual ingredients, such as peeling and cutting, with each ingredient can also improve the
clarity and efficiency of recipe preparation. Example: Raw white potato, peeled, ½ in. dice

Some things to remember when writing a standardized recipe:

 If you are starting with a home/internet recipe – make it first!

  Standardized recipes are a training tool for employees
 A good recipe is like a well-crafted formula – it has been tested and works every time
 S.A.M.E. – Standardization Always Meets Expectations

Below is an example of a Pre-Costed Recipe:

ILLUSTRATION OF STANDARD PRECOSTED RECIPE:

Menu Item: Leche Flan Date Prepared: 1/21/20 Recipe Multiplied: 1 time
Number of Portion: 30 Size of Portion: 175gms
Cost Per Portion: 6.44 Selling Price: 10.82 or 11 % Food Cost: 68%

INGREDIENTS WEIGHT VOLUME COST UNIT EXTENSIONS

OR COUNT AS PURCHASED

Egg yolks 12pcs. 360 gms 7 each 84

Fresh Milk 3 ½ C 640gms 24 per C 84
Sugar 2 ½ C 600gms 10 per C 25
Vanilla 1 tsp. 5gms .50 per T .25

Total Cost: 193.25

Cost per portion: Total Cost 193.25 = 193.25 = P 6.44

# of Portion 30
Selling Price: Cost per portion X % food Cost = 6.44 x .68 = 4.38
Cost Per Portion + Product of CPP&%Food Cost = 6.44 x 4.38 = 10.82 or 11

Total Cost : 193.25

Cost Per Portion(CPP): 6.44
Product of CPP & % Food Cost: 4.38
Selling Price: 10.82 or 11
 Recipe standardization is the major element of portion control or portion planning.
PORTION CONTROL IS GIVING A DEFINITE QUANTITY OF GOOD FOOD FOR
DEFINITE PERCENTAGE OF PROFIT. When applied to the food service industry in its
entirety, it provides planning skills comparable to control that other industries have been using
for a long time. Better planning skills have been long over-due in the food industry.
Increased food and labor cost are forcing the volume feeding industry to use portion
planning. Because of the work involved in standardizing recipes to achieved portion planning.
Because of the work involved in standardizing recipes to achieved portion planning, some busy
food operators become discouraged at the outset. It is a big job. The person executing the
transition from ordinary recipes to standardized, portion planning recipes must be well qualified,
must have high food standards and moreover must have the complete cooperation of the entire
staff. Yet, the advantages achieved in planning production and especially in cost control have
proved that standardized recipes are worth the effort required to develop them.

Recipes as a Control Tool

Standardized recipes are an important control tool for food service managers and operations. A
standardized recipe assures not only that consistent quality and quantity, but also a reliable cost
range. In order for an operation to set a menu selling price that allows the operation to make a
profit, it’s vital that the cost of each recipe and portion is calculated and relatively consistent.

Benefits of using a standardized recipe include:

 a consistent quality and quantity

 standard portion size/cost
 assuring nutritional content and addressing dietary concerns, such as special diets or food
allergies
 helping ensure compliance with “Truth in Menu” requirements
 aiding in forecasting and purchasing
 fewer errors in food orders
 incorporating work simplification principles and aids in cross-training
 assisting in training new employees
 incorporating HACCP principles
 reducing waste
 more easily meeting customer expectations

Arguments often used against standardized recipes can include:

  take too long to use
 employees don’t need them, they know how to do things in establishment
 chef doesn’t want to reveal their secrets
 take too long to write/develop

An effective foodservice manager knows that these arguments against using standardized
recipes, even if true in some cases, cannot deter an operation from developing and consistently
using standardized recipes. Our profits depend on this very important practice. Our customers
must be able to rely on a consistent nutritional quality and allergen content at a minimum, but
our customers also deserve to receive the SAME product every time they order a menu item they
like and appreciate.
 

STANDARD YIELDS

The yield of a recipe is the number of portions it will produce. Yields can also be expressed as a
total volume or total weight the recipe produces. An example would be a soup recipe that yields
24, 8 oz. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. A weight
example would be a recipe that yields 20, 4 oz. portions of taco meat or a total yield of 5 pounds.

Standard yields for the main, often higher cost, ingredients such as meat, may also take into
consideration portion cost and be determined in part by calculating the cost per cooked portion.

For example, an 11 pound roast might be purchased for $17 a pound. The cooked roast is to be
served in 8 ounce portions as part of a roast beef dinner. After trimming and cooking, the roast
will not weigh 11 pounds, but significantly less and will thus yield fewer than 22 portions (11
pounds multiplied by 2 – figuring that a pound (16 ounces) would yield two 8 oz portions.) By
running a yield test, the number of portions, cost per portion and unit weight, and the standard
yield and yield percentage, can be determined. Yield testing will be discussed later in this book.
 

STANDARD PORTIONS

A standard recipe includes the size of the portions that will make up a serving of the recipe.
Controlling portion size has two advantages in food management:

 portion costs for the item will be consistent until ingredient or labor costs change, and
 customers receive consistent quantities each time they order a given plate or drink.

Standard portions mean that every plate of a given dish that leaves the kitchen will be almost
identical in weight, count, or volume. Only by controlling portions is it possible to control food
costs. If one order of bacon and eggs goes out with six strips of bacon and another goes out with
three strips, it is impossible to determine the actual cost of the menu item.
Adhering to the principles of standard portions is crucial to keeping food costs in line. Without
portion control, there is no consistency. This not only could have drastic effects on your food
costs (having no real constant costs to budget for) but also on your customers. Customers
appreciate consistency. They expect that the food you prepare will taste good, be presented
properly, and be the same portion size every time they order it. Consider how the customer
would feel if the portion size fluctuated with the cook’s mood. A cook’s bad mood might mean a
smaller portion or, if the cook was in a good mood because the workweek was over, the portion
might be very large.

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. Their costs, as well as their ordering and inventory
systems, would be incredibly inaccurate, all of which would impact negatively on
their profit margin.

Strict portion control has several side benefits beyond keeping costs under control. 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. 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 server’s plate of the same order.

Simple methods to control portion include weighing meat before it is served, using the same size
juice glasses when juice is served, counting items such as shrimp, and portioning with scoops
and ladles that hold a known volume. Another method is using convenience products. These
products are received usually frozen and are ready to cook. Portions are consistent in size and
presentation and are easily costed out on a per unit basis. This can be helpful when determining
the standard portion costs.

Note: Using convenience products is usually more costly than preparing the item in-
house. However, some chefs and managers feel that using premade convenience products
is easier than hiring and training qualified staff. But always keep in mind that if the
quality of the convenience item is not comparable to an in-house made product, the
reputation of the restaurant may suffer.

Standard portions are assured if the food operation provides and requires staff to use such tools
as scales, measured ladles or spoodles, and standard size scoops. Many operations use a
management portion control record for menu items. The control record is posted in the kitchen so
cooks and those who plate the dishes know what constitutes standard portions. Some operations
also have photographs of each item posted in the kitchen area to remind workers what the final
product should look like.
 

TYPES OF MEASUREMENTS USED IN THE KITCHEN

There are three types of measurements used to measure ingredients and to serve portions in the
restaurant trade.

Measurement can be by volume, by weight, or by count.

Recipes may have all three types of measurement. 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).

There are formal and informal rules governing which type of measurement should be used. There
are also specific procedures to ensure that the measuring is done accurately and consistently.

Number or Count

Number measurement is only used when accurate measurement is not critical and the items to be
used are understood to be close in size.

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. Most recipes call for large eggs unless
stated otherwise.

Numbers are also used if the final product is countable. For example, 24 pre-made tart shells
would be called for if the final product is to be 24 filled tart shells.

Volume

Volume measurement is usually used with liquids or fluids because such items are awkward to
weigh. It is also used for dry ingredients in home cooking, but it is less often used for dry
measurement in the industry.

Volume is often the measure used when portioning sizes of finished product. For example,
portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep
serving size consistent. Ladles of an exact size are used to portion out soups and sauces. Often
scoops and ladles used for portioning are sized by number. On a scoop, such a number refers to
the number of full scoops needed to fill a volume of one quart. Ladles and spoodles are sized in
ounces.

Weight

Weight is the most accurate way to measure ingredients or portions. When proportions of
ingredients are critical, their measurements are always given in weights. 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). Whether measuring
solids or liquids, measuring by weight is more reliable and consistent.

Weighing is a bit more time consuming and requires the use of scales, but it pays off in accuracy.
Digital portion scales are most commonly used in industry and come in various sizes to measure
weights up to 11 lbs. This is adequate for most recipes, although larger operations may require
scales with a larger capacity.

The reason weight is more accurate than volume is because it takes into account factors such as
density, moisture, and temperature that can have an effect on the volume of ingredients. 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. On the other hand, 10 oz of brown sugar,
will always be 10 oz. Even flour, which one might think is very consistent, will vary from
location to location, and the result will mean an adjustment in the amount of liquid needed to get
the same consistency when mixed with a given volume.

Another common mistake is interchanging between volume and weight. The only ingredient that
will have the same volume and weight consistently is water: 1 cup water = 8 ounces water.

There is no other ingredient that can be measured interchangeably because of gravity and the
density of an item. Every ingredient has a different density and different gravitational weight,
which will also change according to location. This is called specific gravity. Water has a
specific gravity of 1.0. Liquids that are lighter than water (such as oils that float on water) have a
specific gravity of less than 1.0. Those that are heavier than water and will sink, such as
molasses, have a specific gravity greater than 1.0. Unless you are measuring water, remember
not to use a volume measure for a weight measure, and vice versa.
 

CONVERTING AND ADJUSTING RECIPES AND FORMULAS

Recipes often need to be adjusted to meet the needs of different situations. The most common
reason to adjust recipes is to change the number of individual portions that the recipe produces.
For example, a standard recipe might be written to prepare 25 portions. If a situation arises where
60 portions of the item are needed, the recipe must be properly adjusted.

Other reasons to adjust recipes include changing portion sizes (which may mean changing the
batch size of the recipe) and better utilizing available preparation equipment (for example, you
need to divide a recipe to make two half batches due to a lack of oven space).

Conversion Factor Method

The most common way to adjust recipes is to use the conversion factor method. This requires
only two steps:

1. Finding a conversion factor

2. Multiplying the ingredients in the original recipe by that factor.

Finding Conversion Factors

To find the appropriate conversion factor to adjust a recipe, follow these steps:

1. Note the yield of the recipe that is to be adjusted. The number of portions is usually
included at the top of the recipe (or formulation) or at the bottom of the recipe. This is the
information that you HAVE.
2. Decide what yield is required. This is the information you NEED.
 3. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield
(from Step 1). That is, conversion factor = (required yield)/(recipe yield), conversion
factor = what you NEED ÷ what you HAVE

If the number of portions and the size of each portion change, you will have to find a conversion
factor using a similar approach:

1. Determine the total yield of the recipe by multiplying the number of portions and the size
of each portion.
2. Determine the required yield of the recipe by multiplying the new number of portions and
the new size of each portion.
3. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield
(Step 1). That is, conversion factor = (required yield)/(recipe yield)

ADJUSTING RECIPES USING CONVERSION FACTORS

Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe.
The procedure is to multiply the amount of each ingredient in the original recipe by the
conversion factor. Before you begin, there is an important first step:

Before converting a recipe, express the original ingredients by weight whenever possible.

Converting to weight is particularly important for dry ingredients. Most recipes in commercial
kitchens express the ingredients by weight, while most recipes intended for home cooks express
the ingredients by volume. If the amounts of some ingredients are too small to weigh (such as
spices and seasonings), they may be left as volume measures. 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. 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.

Converting from volume to weight can be a bit tricky and will require the use of tables that
provide the approximate weight of different volume measures of commonly used recipe
ingredients. A resource to use in converting volume to weight is the Book of Yields. Once you
have all the ingredients in weight, you can then multiply by the conversion factor to adjust the
recipe. 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. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and
gallons must be converted into fluid ounces. Example:

Table 6.1 Ingredient Information.

Ingredient Original Common Conversion New New amount

amount unit Factor amount expressed in largest
 unit on recipe
96 fl. oz.
or
Skim milk 1 ½ cup 12 fl. oz. 8 3 quarts
12 cups
Cheddar 6 ¾ lbs. or 6 lbs. 12
2 ¼ lbs 36 oz. 3 108 oz.
cheese oz.
Olive Oil 1 qt. 32 fl. oz. .5 16 fl. oz. 1 pt.

Table 6.1  Ingredient Information

CAUTIONS WHEN CONVERTING RECIPES

When converting recipes, conversion calculations do not take into account certain factors:

 Equipment
 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
 Cooking temperatures
 Shrinkage – the percentage of food lost during its storage and preparation
 Recipe errors

Some other problems that can occur with recipe conversions are:

 Substantially increasing the yield of small home cook recipes can be problematic as all
the ingredients are usually given in volume measure, which can be inaccurate, and
increasing the amounts dramatically magnifies this problem.
 Spices and seasonings must be increased with caution as doubling or tripling the amount
to satisfy a conversion factor can have negative consequences. If possible, it is best to under-
season and then adjust just before serving.

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. Generally, if you have recipes that you use often,
convert them, test them, and then keep copies of the recipes adjusted for different yields.

S.A.M.E.

Remember – Standardization Always Meets Expectations. Foodservice operations need to meet

the expectations of their customers, every time they visit. Foodservice operations need to meet
expectations for employees, their skill level and training. Foodservice businesses need to meet
expectations for costs and profit for all menu items. Standardized recipes are critical to the
foodservice industry. They are simply good business!

References:
Fajardo, R. (1977). Handbook in Quantity Cooker. How to write large quantity recipes p.p 63

Egan, B (2015). Introduction to Food Production and Service. Recipe Standardization. Chapter 6
Retrieved From: https://psu.pb.unizin.org/hmd329/chapter/chapter-6-standardized-recipes/

Vision Software Technologies, INC. (2019).Food Service Management. What is Recipe

Standardization? Retrieved from: https://www.vstech.com/food-service-management/what-is-
recipe-standardization/
Week 9 & 10
How to Write Large Quantity Recipes & Recipe Standardization
(Module)

Objectives:
At the end of this lesson the student will be able to:
a. Understand the guidelines in writing a large quantity recipe
b. Create large quantity recipe;
c. Explain the importance of knowing each guidelines and method of preparing large
quantity recipes.
d. Calculate APQ (as purchased quantity) ingredient amounts for both costing and food
ordering purposes
e. Differentiate standard recipe into regular recipe;
f. Transform regular recipe into standardized recipe
g. List the parts of a well-written standardized recipe
h. Explain the importance of standardized recipes as a management tool
i. Explain advantages of using standardized recipes
j. Describe common measurements used on recipes for food production
k. Convert recipe and ingredient amounts from one yield to another yield (both larger
and smaller)
Assignment:
Answer the following questions. (1 Whole sheet of paper or Bond paper)
1. Why is it important to be able to calculate the difference between as purchased (AP)
quantities and edible portion (EP) quantities?
2. What is the difference between yield percentage and waste percentage?
3. What does it mean to calculate the “true cost” of a food product?
4. How do you compare the actual price difference between the edible portion of a whole,
raw product and a pre-prepared “ready to eat” product.
5. What information covered in this chapter is needed to accurately calculate the amount of
product to purchase for a forecasted customer count?
6. Why is using standardized recipes an important cost control tool for foodservice
operations?
 7. What are the benefits of using standardized recipes in a foodservice business operation?
8. Why is it important to understand the difference between volume and weight
measurements when developing recipes?

Since the integrity of administering quizzes online is compromised, each student shall
instead produce Cornell Notes for every lesson in order for me to assess what you've learned on
an individual student basis.
Cornell Note-taking is a systematic technique of acquiring, organizing, and reviewing
notes that was formulated by Prof. Walter Pauk of Cornell University in the 1950s. The page is
usually composed of three to four sections: The Title of the lesson, the actual Notes,
Keywords/Questions, and Summary. You can actually use your Cornell notes as your reviewer
for your examinations or quizzes if you also as your reviewer for your examinations or quizzes if
you also plan on using it for your other subjects.
Accomplish your Cornell Notes on a clean sheet of paper (yellow paper, bond paper,
notebook page, etc.). No minimum number of pages is required (Even a one-pager will do!), as
long as your notes would at least encompass the important points of the chapter. One week will
be given to accomplish your Cornell Notes (Specific deadlines will be seen in the comment of
each uploaded PowerPoint Presentation). Write legibly as you will be taking a picture of your
notes and sending it to me thru personal message via Messenger.
References:

Book: Fajardo, R. (1977). Handbook in Quantity Cooker. How to write large quantity recipes
p.p. 63 – 66

Website: Gillingham, S. (2008). How to write a recipe like a Professional. Retrieved from:
https://www.thekitchn.com/how-to-write-a-recipe-58522
Haydel, D. (2020). Create your own large quantity recipes. Retrieved From:
https://www.streetdirectory.com/food_editorials/cooking/cooking_tips/create_your_own_large_quanti
ty_recipes.html

Egan, B (2015). Introduction to Food Production and Service. Recipe Standardization.

Chapter 6 Retrieved From: https://psu.pb.unizin.org/hmd329/chapter/chapter-6-standardized-
recipes/
 Vision Software Technologies, INC. (2019).Food Service Management. What is
Recipe Standardization? Retrieved from: https://www.vstech.com/food-service-management/what-
is-recipe-standardization/