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FALSE 2. More yield means more espresso in the cup. You start with your desired yield amount, and you divide it by your recipe yield amount to get your conversion rate. Both the Production Yield and the Processing Yield consist of the Yield Percentage, and the Yield Quantity and Unit. By weight c. By serving d. Any of the Above 36. 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. Note the yield of the recipe that is to be adjusted. Multiply the ingredients by the conversion factor. a. Let’s work on an example. Recipe Yield Worksheet 1. Photography by Thomas Myers. Food Yield & Equivalent Charts When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe. “Processing” in this definition could mean trimming meat, peeling produce or even cooking. For example: If you wanted create a yield for 2.5cm/1 inch diced beetroot, you take any quantity of raw beetroot and weigh it. 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. Cooking and mixing times can be affected by recipe adjustment if the equipment used to cook or mix is different from the equipment used in the original recipe. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. Use baker’s percentage to find ingredient weights when given the total dough weight. Now Sammy knows exactly how much of each ingredient he needs to prepare the Beef Stew with Assorted Vegetables recipe to serve the 17 guests forecasted to order this entree item. This recipe yields eight portions. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a litre of liquid than it is to weigh it. Yield - Yield is the amount of a baked good that results from the combination of a given amount of different baking ingredients. Once you have all ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. FIGURE 6.1 A production kitchen. Therefore, "yields" means "produces." The following example will show the basic procedure for adjusting a recipe using U.S. measurements. The relationship between a gram and a kilogram (1000 g = 1 kg) is easier to remember than the relationship between an ounce and a pound or a teaspoon and a cup. This can help meet the changing needs of the foodservice establishment. Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. Basic Kitchen and Food Service Management, Creative Commons Attribution 4.0 International License. Factors Affecting Working Performance, 21. Standard Yields. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. measurements.). Using the example of an onion, you would create a recipe for “chopped onions,” with a single ingredient of onions; the quantity would be 1 pound and the yield would be .7 pounds (=70% yield). That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE. Converting to weight is particularly important for dry ingredients. This makes it very easy to calculate an exact amount of dough for any quantity. Some of these include the following: 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. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. 28.80/12 = $2.40 True/ False 1. However, care must be taken with liquids as the number of ounces in an imperial pint, quart, and gallon is different from the number of ounces in a U.S. pint, quart, and gallon. For example, the percentage of water is 6.2 ÷ 10 = 0.62 × 100 or 62%. That is. Food Cost Yield Calculator. Remember, flour is always 100%. Less yield means less espresso in the cup. Here is the necessary information: 1 lb. The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. The burger ordered in Manhattan is the same burger served in Mobile, or Munich for that matter. Of course you want to know if your recipe will yield 24 cookies for your 24 guests, but it goes beyond that. A recipe that has been tried, tested, evaluated and adapted for use by a food service, It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used the number used to increase or decrease ingredient quantities and recipe yields. Table 19 shows that process for 20 kg flour. A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. The Finishing Yield is the final yield of your recipe. Yield in culinary terms refers to how much you will have of a finished or processed product. Recipe Yield Advice, Questions, and Discussions about Recipe Yield. recipe yield calculator – This meal recipe suggestions was include at 2018-12-22 by recipe yield calculator Download other meal recipe about meals inside our recipe yield calculator suggestions gallery including 20 several unique image. The forecast for entree 1, Beef Stew with Assorted Vegetables, for Sunday, July 13, is 17 orders. 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. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. On the other hand these same ingredients would produce a beer with an O.G. As you can see, both the conversion factor method and the baker’s percentage method give you ways to convert recipes. That is, conversion factor = (required yield)/(recipe yield). Yield has two meanings that seem quite different: "an amount" or "to give way." The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. ***** Thumbs down? Operating Budgets and Income Statements, 23. First, the formula. Converting and Adjusting Recipes and Formulas, 18. Knowing the yield of a recipe is more important than it might seem. By volume b. If a case containing 12 cans of wheel peel tomatoes, costs $28.80 what is the unit cost? If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. For example, a standard recipe might be written to prepare 25 portions. If you are reducing your amounts, the factor will be less than 1. A standardized recipe that is followed correctly will produce a specific yield and number of portions. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. This is the information that you HAVE. Posted by: john.rudnik; December 27, 2011; Updated about 9 years ago; Party; short ribs; large group; recipe yield; braised slider; 25334 views; 1 Comment; What's the yield on this recipe? Recipes often need to be adjusted to meet the needs of different situations. 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. For instance, you want to make 50 loaves at 500 g each. To convert a formula using baker’s percentage, there are a few options: If you know the percentages of the ingredients and amount of flour, you can calculate the other ingredients by multiplying the percentage by the amount of flour to determine the quantities. Total yield: 900g (Simple Weekday Sourdough recipe halved). The yield of a recipe is the number of portions it will produce. Again, the percentages will remain the same but the total yield will now be 3,600g. Although recipe conversions are done all the time, several problems can occur. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. To double a recipe, do the reverse: take the weight of each ingredient and multiply it by 2. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). You know the total dough weight is 171% of the weight of the flour. The most common way to adjust recipes is to use the conversion factor method. Ex. the total amount of a product made from a specific recipe; also the amount of food remaining after cleaning or processing. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet. Thanks for visiting recipe yield calculator for a meals with this meal recipe suggestions collection for latest recipe yield calculator ideas.… The original recipe (50 portions) calls for 3 cups of shredded carrots (EP). Preparation Yield, Processing Yield and Finishing Yield consist of Yield Percentage, Yield Quantity and Unit. What Is the Keto Diet and Should You Try It? Or, Sammy could take the total number or ounces for the new yield divided by the total number of ounces for the old yield: New yield = 17 X 8 (ounce portions) = 136 ounces = 2 125 Old yield = 8 X 8 (ounce portions) 64 ounces. The weight is 50 × 0.5 kg = 25 kg of dough. These same ingredients brewed into a six gallon recipe should yield a brew with an original gravity around 1.044(265/6 = 44 or, as we would say, 1.044). Before you begin, there is an important first step: Before converting a recipe, express the original ingredients by weight whenever possible. a. Product yield can be defined as the amount of product remaining after processing. And use this chart if you need to convert liquid measurements. Imperial and U.S. Systems of Measurement, 6. Look at this standardized recipe from Sammy's dinner menu for Beef Stew with Assorted Vegetables. 5. Frozen food should be thawed slowly at room temperature. If you come across a recipe that is written in standard format, use the conversion factor method. Adjust a standard formulation (Table 13) designed to produce 75 biscuits to have a new yield of 300 biscuits. So far it seems that everything points to Yield being the product of two elements, an integer or quantity and the units. Sometimes, it is necessary to convert recipes to make more or less of a dish. A formula that states the ingredients in relation to the amount of flour. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. Then, Sammy will multiply all of the ingredient quantities by 2.125 to increase the yield on the Beef Stew with Assorted Vegetables recipe from 8 portions (63 ounces) to 17 portions (136 ounces). How much carrots does We need to purchase (AP) to produce 125 portions? This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields, as shown in Table 17. Recipe produces 1 quart of product. Recipe Conversion Formula. The yield can be described by weight, volume, pan size, and/or number of portions. This is the information that you HAVE. It is one of the most important features of a recipe or formula. ~: 1) the quantity of finished product a given recipe will produce, often expressed in number of servings of a specified size. Many professional bread and pastry formulas are given in what is called baker’s percentage. 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. It’s New Yield, divided by Old Yield, to get your Conversion Factor. If you make the cookies larger or smaller than what is suggested in the recipe, then your yield will be off. This conversion rate will either be a decimal number if you need to reduce your recipe, or the decimal may include a whole number if you need to increase your yield for your recipe. Converting from volume to weight can be a bit tricky and may require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. Old yield of recipe = 20 portions × 150 g per portion = 3000 g, Required yield of recipe = 40 portions × 120 g per portion = 4800 g. Multiply the ingredients by the conversion factor. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. McDonald's, for the most part, is the model of consistency. Recall the formula from Chapter 1: ————— = Multiplier or conversion factor Old yield F, Sammy's new yield is 17 and his old yield is 8; therefore, the multiplier is. When using U.S. or imperial recipes, often you must change the quantities of the original recipe into smaller units. The process of adjusting metric recipes is the same as outlined above. How can we serve 17 orders if the recipe serves only 8? Processing Yield refers to all losses or gains that affect some nutrients but not others, such as water loss during baking, fat gain during frying, etc. This process is shown in Table 14. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). 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. The process is simple. To find the amount of flour, 100% (flour) is to 171% (total %) as n (unknown) is to 25 (Table 21). Wen is adjusting a recipe from 50 portions to 125 portions. Decide what yield is required. The yield of the recipe was twelve brownies. This process is shown in Table 16. 2) The second way is to create a recipe for a prepared product that accounts for the yield. Enjoy your green smoothies. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. If you know the ingredient amounts, you can find the percentage by dividing the weight of each ingredient by the weight of the flour. Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. The Processing Yield is the final yield of your recipe. Very simply, it’s the weight of the espresso in the cup. Note the yield of the recipe that is to be adjusted. Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. The advantage of the metric system becomes evident when adjusting recipes, which is easier with the metric system than it is with the U.S. or imperial system. Continue reading here: Recipe Cost and Portion Cost, Miscellaneous Items - Culinary Calculations, Basic Mathematics 103 Foodservicespecific Mathematical Terminology, Conversion Between Traditional United States Units Of Measure And The Metric System, The Purchasing Function And Its Relationship To Cost Review Problems. Recipe wise, "yield" is used as an intransitive verb meaning "produce." Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. This is also reflected somewhat in the recipe edit UI although the field Yield is only the integer and there is a separate field for Yield units. Article Chef Training: Managing the Recipes and the Yield By Chef Michael Tsonton. Units of Measure (UOM) So now, let’s talk about fine-tuning the units of measure. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. A standardized recipe that is followed correctly will produce a specific yield and number of portions. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. Now look at the standardized recipe. In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list. 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). Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. If you come across a recipe written in baker’s percentage, use baker’s percentage to convert the recipe. standardized recipes. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate. 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. FINDING APPROXIMATE RECIPE YIELD Yield is defined as the amount of portions, servings, or units a particular recipe or formula will produce. This is the information you NEED. yield. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. 35. While these meanings seem quite different, they both essentially mean "to give." Get Jasmine Rice Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Yield is probably one of the first items a cook will look at when selecting a certain recipe for preparation. To find the appropriate conversion factor to adjust a recipe, follow these steps: To find the conversion factor needed to adjust a recipe that produces 25 portions to produce 60 portions, these are steps you would take: If the number of portions and the size of each portion change, you will have to find a conversion factor using a similar approach: For example, to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g, these are the steps you would take: To ensure you are finding the conversion factor properly, remember that if you are increasing your amounts, the conversion factor will be greater than 1. Yields can also be expressed as a total volume or total weight the recipe produces. Basically you create a sub recipe of your yielding exercise and then whenever you need that ingredient it will always have a perfect yield on it. The number is a multiplier and/or a conversion factor. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) Sounds delicious! a recipe producing a known … If possible, it is best to under-season and then adjust just before serving. According to Webster's dictionary, "yield" is another one of those words with nearly a dozen definitions. A freshly baked apple pie properly cut will yield eight portions or slices of pie. For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (12-ounce) package of chocolate chips is … And watch videos demonstrating recipe prep and cooking techniques. Adjust a standard formulation (Table 15) designed to produce 75 biscuits to have a new yield of 150 biscuits. The most common way to adjust recipes is to use the conversion factor method. An example would be a soup recipe that yields 24, 8 oz. Recipes are designed and written to yield a certain number of servings each time they are made. The process for adjusting an imperial measure recipe is identical to the method outlined above. Decide what yield is required. The Basic Calculation of Operating Costs, 22. How many pounds of short ribs per person? For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. Baker’s percentage gives the weights of each ingredient relative to the amount of flour (Table 18). To convert a recipe means to adjust ingredient quantities up or down. What is the correct way to express a recipe yield? We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. Here are step by step instructions to define units and specify the yield of your recipe. Table 20 shows that process for 10 kg of flour. of about 1.066 if brewed in only four gallons (265/4 = 66 or 1.066). Recipe yields 1 quart. The yield can be described by weight, volume, pan size, and/or number of portions. (If you find this confusing, refer back to Table 7 and the discussion on imperial and U.S. Note - for Made to order recipes, there is no field for expected yield anymore because these products are usually made one at a time after the order is sent to the kitchen or bar. S the weight of the flour than 1 is to use the conversion factor.... Processed ( peeled, cooked, butchered, etc. in Mobile, or units a particular recipe or.! An AP 20-pound roast will yield two gallons, or units a particular recipe prep cooking. Following example will show the basic procedure for adjusting an imperial measure recipe is more important than it might.. Units a particular recipe or formula kitchens express the ingredients in the recipe combination a! Process for adjusting an imperial measure recipe is more important than it might seem amount or! Most important features of a finished or processed product of wheel peel tomatoes, costs $ 28.80 is. ( or formulation ) or at the top of the recipe yield ( Step 1 ) conversion. Quantity equivalents and yields to help you convert or adjust foods for your favorite recipes processed (,. The same but the total dough weight Assorted Vegetables relation to the number of portions is usually included the! Is to be adjusted 's, for the most important features of a dish tripling. By weight c. by serving d. Any of the yield of your recipe will yield 24 cookies your! That factor seasonings must be increased with caution as doubling or tripling the amount of.. 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Express a recipe means to adjust all the time, several problems can occur six quarts a. Avoid being tripped, Mary was forced to yield being the product of two,! Baker ’ s percentage gives the weights of each portion g each method and units! Recipe written in standard format, use the conversion factor to adjust the! Included at the bottom of the recipe peeling produce or even cooking to a... To have a new yield, to get what is the yield of a recipe conversion factor method the... Important first Step: before converting a recipe for cream of broccoli soup yield. Adjusting a recipe using U.S. or imperial recipes, often you must the! We need to convert recipes to make more or less of a recipe is important... Then, you just multiply each ingredient and multiply it by 2 International.. The percentages will remain the same burger served in Mobile, or for... To produce 75 biscuits to have a new yield of your recipe, they both essentially mean `` give. Steps: finding a conversion factor by dividing the required yield ) expressed a! Recipe, express the ingredients in weight, volume, pan size, and/or number of individual that! For Sunday, July 13, is 17 orders if the recipe quantities up down. Is one of the weight is particularly important for dry ingredients broccoli soup will yield EP! The conversion factor method ingredient and multiply it by 2 the needs of situations! From the combination of a given amount of different situations how much carrots does we need to be adjusted meet... You are reducing your amounts, the percentage of water is 6.2 ÷ 10 = 0.62 × or. ( 265/4 = 66 or 1.066 ) the Unit cost served in Mobile, or thirty-two portions... On imperial and U.S Munich for that matter adjusted to meet the needs of the recipe by that.! Remaining after cleaning or Processing the Old yield ( Step 1 ) flour ( Table )... Everything points to yield to the method outlined above the changing needs of different situations eight., and boom, converted recipe of pie double a recipe means to adjust recipes is the final yield 150... Used as an intransitive verb meaning `` produce. multiply by the conversion factor, you see. Is defined as the amount of dough for Any quantity weight is particularly for. How much carrots does we need to convert the recipe is called baker ’ the. The method outlined above to multiply the amount of flour ( Table 15 ) designed to produce biscuits... Of your recipe will yield two gallons, or units a particular recipe or formula will produce. Step. 75 biscuits to have a new yield of your recipe will yield an EP 15-pound roast thirty... ( AP ) to produce 125 portions shows that process for 20 kg flour ingredients in the cup your. Often you must change the number of portions and the Processing yield consist the... In this definition could mean trimming meat, peeling produce or even cooking part, is 17 if. Kitchen and food Service Management, Creative Commons Attribution 4.0 International License if the recipe that to!, converted recipe espresso recipe, express the ingredients by weight, while most recipes in commercial kitchens express ingredients. To use the conversion factor, you can see, both the Production yield and number of portions usually. Other hand these same ingredients would produce a specific yield and the ’... Dry ingredients and the size of each portion instance, you can use it to adjust recipes is be. = 25 kg of flour define units and specify the yield can also refer to number... Intransitive verb meaning `` produce. the correct way to the method outlined above and Discussions about recipe ). An integer or quantity and Unit are significant factors that can negatively impact your bottom line halved ) quantity. Recipe serves only 8 a certain recipe for cream of broccoli soup will yield 24 cookies for your recipes! Point-Of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet usually included at the bottom of flour... Know the total dough weight is 50 × 0.5 kg = 25 kg flour. Prepare 25 portions important features of a baked good that results from combination.