Part of importance of counting costs topics

1. STANDARD
RECIPES AND HOW
TO SCALE THEM
L E S S O N M O D U L E O N E :
T H E I M P O R TA N C E O F C O U N T I N G C O S T S

2. STANDARD
RECIPES:

3. STANDARD RECIPE
A Standard Recipe is a tried and tested formula that
consistently meets a restaurant’s standards of quality and yield.
This provides:
– The best guide in food preparation
– A valuable tool for training kitchen staff
– A basis for purchasing ingredients
– A basis for food costing

4. COMPONENTS OF A STANDARD RECIPE
– When creating the Standard Recipe format, include the following information:
– Name of recipe
– Yield: includes total yield (weight, volume, count), number of portions and portion size
– Equipment needed: measuring equipment, pan sizes, table top etc
– Ingredients: exact amount, listed in order of use
– Procedure: should be clear, brief and precise
– Preparation and cooking time: in minutes
– Procedures for portioning, plating and garnishing: organised in order
– Directions: cooling, storing and storage time if it will not be served right away
– Directions: for reheating (if applicable)
– Notes on substitutions: such as ingredient substitutions in case certain ones are
unavailable, which should be carefully studied in terms of delivering the same taste and
quality as the original ingredients
– Food shots (optional): so that the staff will know the dish should look in terms of
portion and presentation

5. WEIGHT AND VOLUME MEASUREMENTS
To compute the cost of a recipe, it’s important to know the cost of
each ingredient based on the amount used. The amount of
ingredients is usually measured in:
• Weight: How heavy an ingredient is, measured in grams or
kilograms
• Volume: How much physical space is taken up by an ingredient,
measured in cups, teaspoons, litres, pints
• Count: How many units of the ingredient you require, measured in
pieces

6. SCALING
RECIPES:

7. SCALING RECIPES
Recipe Scaling is also known as Recipe Conversion. It is defined as changing
the amount of ingredients used in a standard recipe to produce a different
yield based on the number of portions that need to be prepared.
Why are Scaling Recipes Important?
The number of portions of each recipe to be prepared each day varies
depending on forecasted needs. Scaling recipes prevents wasteful
overproduction or embarrassing underproduction, which is a potential source
of lost income.
How to Scale Recipes
– Compute the Conversion Factor (CF) by dividing your desired yield by the
original yield (number of portions in the Standard Recipe)
– CF = Desired Yield divided by Original Yield
– To scale up, multiply all ingredients in the Standard Recipe by the CF
– To scale down, divide all ingredients in the Standard Recipe by the CF