4 ozs. 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. There are formal and informal rules governing which type of measurement should be used. Imperial and U.S. Systems of Measurement, 6. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. 2.)cooking. portions of taco meat or a total yield of 5 pounds. Once you have all the ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. Help us do this work by making a donation. Weight: Next to the breakdown column the weights of the individual parts are listed. Standardized recipes are critical to the foodservice industry. 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. 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. Remember Standardization Always Meets Expectations. Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested. Before you begin, there is an important first step: Converting to weight is particularly important for dry ingredients. Their costs, as well as their ordering and inventory systems, would be incredibly inaccurate, all of which would impact negatively on their profit margin. Those that are heavier than water and will sink, such as molasses, have a specific gravity greater than 1.0. Recipes often need to be adjusted to meet the needs of different situations. Abstract The growing world population and global increases in the standard of living both result in an increasing demand for food, feed and other plantderived products. For example, it rose from 546.41 . For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. D. Replacement of Meat or Parts 1. When citing this topic page, please also cite the underlying data sources. Lettuce yields Long-term agricultural yields in the United Kingdom Long-term wheat yields in Europe Maize: Attainable crop yields Maize: Yield gap Oil palm fruit yields Oil yield by crop type Orange yields Pea yields Potato yields Rapeseed yields Rice yields Soybean yields Sugar beet yields Sugar cane yields Tea yields Tomato yields Wheat yield This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. Why is using standardized recipes an important cost control tool for foodservice operations? Keywords: Coarse grains, corn, sorghum, barley, oats, wheat, trade, feed and residual, food and industrial use, international production . Example 20: Finding the cost of usable kg if wholesale cost changes, new cost of usable kg = cost factor per kg new wholesale cost. Historically, food production was localized everywhere: farmers produced food for their families or communities. But, if yields and labor productivity do not increase it will have far-reaching consequences for global poverty, and protection of the environment. 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. Most recipes call for large eggs unless stated otherwise. Four different kinds of cryptocurrencies you should know. All end products to be processed must be submitted on an EPDS and approved by the applicable government agency. Volume is often the measure used when portioning sizes of finished product. Rice grows in a wide range of environments and is productive in many situations where other crops would fail. 5. Example: 50 servings: 23 pounds four ounces or 100 servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups. Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. But there remain several benefits to performing meat cutting tests: The amount of usable product after cleaning or portioning. Strict portion control has several side benefits beyond keeping costs under control. 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. 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. Most big establishments will have this information on file, and there are many books that can also be used as reference for yields, such as The Book of Yields: Accuracy in Food Costing and Purchasing. Ultimately, sustainable food production is a tradeoff between optimizing yield and minimizing environmental degradation. Get your yield percentage by converting the edible product weight into a percentage. Notice that no value is given to any weight lost in cutting. They might be used, however, in stews or soups. Some things to remember when writing a standardized recipe: Standardized recipes are an important control tool for food service managers and operations. By increasing crop yields we can reduce the amount of land we use for agriculture. After trimming and cooking, the roast will not weigh 5 kg, but significantly less. There are three types of measurements used to measure ingredients and to serve portions in the restaurant trade. On a scoop, such a number refers to the number of full scoops needed to fill a volume of one quart. Another common mistake is interchanging between volume and weight. 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. 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. What are the benefits of using standardized recipes in a foodservice business operation? The cost factor per portion is found by multiplying the portion size by the cost factor per kilogram. are adjusted for the facility. Even when food trade became more widespread, it was mostly limited to domestic markets. Long-term agricultural yields in the United Kingdom. If you continue to use this site we will assume that you are happy with it. 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. cost factor per kg = cost per usable kg original cost per kg. Every ingredient has a different density and different gravitational weight, which will also change according to location. 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. It is also used for dry ingredients in home cooking, but it is less often used for dry measurement in the industry. 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. 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). Foodservice operations need to meet the expectations of their customers, every time they visit. 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. Factors Affecting Working Performance, 21. Grains and other staple crops, in which caloric density is the main priority, should be grown conventionally. Yield testing will be discussed later in this book. Often scoops and ladles used for portioning are sized by number. The cooked roast is to be served in 8 ounce portions as part of a roast beef dinner. Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. A standard yield results when an item is produced according to established standard production procedures outlined in the standard recipe. Get your yield percentage by converting the edible product weight into a percentage. In order to do accurate costing, yield testing must be carried out on all ingredients and recipes. There are also specific procedures to ensure that the measuring is done accurately and consistently. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.). In this regard, a mechanism that can use the data of past trends and other mentioned factors to forecast the prices of particular crops, taken into consideration the sowing patterns, weather, and . In this example, cost factor per portion = portion size cost factor per kg. A resource to use in converting volume to weight is the Book of Yields. If possible, it is best to under-season and then adjust just before serving. Beyond the way food is produced, a sustainable diet is also about the types of foods we choose to eat. 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, 1 cup of brown sugar (measured by volume) could change drastically depending on whether it is loosely or tightly packed in the vessel. 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. Weighing is a bit more time consuming and requires the use of scales, but it pays off in accuracy. Yield test is a testing process to. Standardize recipes can help with work simplification and incorporate HACCP into procedures. Water has a specific gravity of 1.0. Standard yields for high-cost ingredients such as meat are determined by calculating the cost per cooked portion. A percent yield of 90% means the reaction was 90% efficient, and 10% of the materials were wasted (they failed to react, or their products were not captured). Note the yield of the recipe that is to be adjusted. 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). This is adequate for most recipes, although larger operations may require scales with a larger capacity. 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. 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. 1).Foxtail millet was the dominant minor cereal, having been cultivated on 63.0% of the land occupied by minor cereal crops . Field and greenhouse-pot experiments were . Note: Using convenience products is usually more costly than preparing the item in-house. Yield testing will be discussed later in this book. This is the information that you HAVE. 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. portions which could also be stated as a yield of six quarts or a 1 gallon. They are simply good business! Standardization Always Meets Expectations, assuring nutritional content and addressing dietary concerns, such as special diets or food allergies, helping ensure compliance with Truth in Menu requirements, incorporating work simplification principles and aids in cross-training, more easily meeting customer expectations, employees dont need them, they know how to do things in establishment, chef doesnt want to reveal their secrets, portion costs for the item will be consistent until ingredient or labor costs change, and. This can be helpful when determining the standard portion costs. 2.75 kg salmon trim, Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or, 2500 g 750 g = 1750 g processed tenderloin, 7750 g 2750 g = 5000 g processed salmon, 750 mL 300 mL = 400 mL processed canned tuna. The term 'standard' is synonymous with the phrase 'what it should be', standards are aids to management for the control of food and beverage department and for the measurement of the efficiency of kitchens and bars and especially butchery department. If you are starting with a home/internet recipe make it first! However, some chefs and managers feel that using premade convenience products is easier than hiring and training qualified staff. There are also specific procedures to ensure that the measuring is done accurately and consistently. Many facilities preparing food in large quantities also batch cook, so the standardized recipes will incorporate those procedures into the instructions. Learn how BCcampus supports open education and how you can access Pressbooks. The test is conducted by the person who breaks down or trims the wholesale cut while keeping track of the weight of the parts. Silymarin, a secondary metabolite found mainly in the Silybum marianum L. fruits, has been associated with the hepatoprotective activity of the plant. There are formal and informal rules governing which type of measurement should be used. 8 tbsps. The actual determination of portion cost is found by conducting a meat cutting yield test. This can be helpful when determining the standard portion costs. These products are received usually frozen and are ready to cook. This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. 15 1/2 gals. 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. The portion size should be converted into kilograms as the cost per usable kg has been found. 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. Cost of usable kg (or EP cost): cost of usable kilogram is determined by dividing the total value of the usable meat by the weight of the usable meat as measured in kilograms (see below). 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. 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. Yields from anaerobic digestion can be as high as 3,200 standard cubic feet (scf), 90.6 m3, methane per ton of raw food waste. Kohinoor - IMI School of Hospitality Management Follow Advertisement Advertisement Recommended 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. 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. 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. The information is placed in columns on a chart, as shown in Figure 12. 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. You have the permission to use, distribute, and reproduce these in any medium, provided the source and authors are credited. When meat is delivered, unless it has been purchased precut, it must be trimmed and cut into portions. (1750 2500) 100 = 70% for the tenderloin, (5000 7750) 100 = 64.51% for the salmon, (400 750) 100 = 53.33% for the canned tuna. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields. Consider how the customer would feel if the portion size fluctuated with the cooks mood. 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. Example 21: Cost factor per portion equation. If the amount of trim and waste rises, so do food costs. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. 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 COOKING LOSS TEST Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. 4.0. c. 0.4. d. 0.25. b. Portion size is determined by management; in this example, individual portions of the pork loin weigh 250 g (or 0.250 kg). For example, a standard recipe might be written to prepare 25 portions. A practical resource for making decisions regarding food plans and food preparation, e.g., where maximizing cooking yields is a desired outcome. Culinary math begins with the basics of addition, subtraction, multiplication, and division along with ratios, yields, and percentages. 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. This cost must always be included in the menu price. 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. Example: Raw white potato, peeled, in. 15 years of experience in Food industry. Chapter 1 - Food Service in the Hospitality Industry, Chapter 2 - Introduction: Revenue and Expense, Chapter 3 - Sales History and Forecasting, Chapter 10 - Managing Inventory Control and Procurement, Chapter 11 - Managing Food and Beverage Production, Chapter 12 - Analyzing and Managing Food & Beverage Expense, Chapter 14 - Managing and Controlling Other Expenses, Chapter 15 - Cost-volume Profit (CVP) Analysis and Break-Even Point, Chapter 16 - Developing and Analyzing the Budget. Strict portion control has several side benefits beyond keeping costs under control. Standard yields for high-cost ingredients such as meat are determined by calculating the cost per cooked portion. 4) production potential of bio-solids (376 vs. 120 m3 gas/ton) (EPA, 2014b). Some things to remember when writing a standardized recipe: Standardized recipes are an important control tool for food service managers and operations. 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