Transcript Week 9

Chapters 14 -15

Chapter 14 – Recipe Size Conversion

Chapter 15 - Kitchen Ratios

Baker’s Math
Recipe Conversion Factors (RCF)



Used to calculate new ingredient amounts in
recipes when you are changing the yield of a
recipe.
If you are increasing the amount to be made,
the RCF will be greater than “1”.
If you are decreasing the amount to be made,
the RCF will be less than “1”.
Recipe Conversion Factors

For Recipes:
New Recipe Yield = Recipe Conversion Factor
Old Recipe Yield

Changing Portion Size:
New Amount x Portion Size = Conversion Factor
Old Amount x Portion Size

Multiply each ingredient in the recipe times the
conversion factor to find the new ingredient amount.
Kitchen Ratios
When the Total amount to be made is
KNOWN.




Determine the total quantity to be made.
Find the total # of parts in the ratio.
Find the amount per part by dividing the total
quantity to be made by the total # of parts.
Find the amount of each ingredient by
multiplying each ingredient by the amount per
part.
When the Total amount to be made is
UNKNOWN.


Find the “amount per part” by dividing the
amount that you know by the number of parts
that item represents.
Multiply the amount per part by the number
of parts for each of the remaining ingredients.
Common Kitchen Ratios

Mirepoix



White Rice


50% Onions * 25% Carrots * 25% Celery
(2 parts Onion, 1 part Carrots, 1 part Celery)
2 parts liquid (66 2/3%) * 1 part Rice (33 1/3%)
Vinaigrette

3 parts Oil * 1 part Vinegar
Baker’s Math




Many Baking formulas are written in a
“Baker’s Math” percentage format.
The weight of the flour is always 100%.
The other ingredients are a % of the flour.
If you know how much of a dough/product
you want to produce, you simply take the
weight needed / the total percent of the
formula.
Sweet Roll Dough
Ingredients:
Weight:
Percentage
Bread Flour
100%
Water
53%
Yeast
3%
Sugar
10%
Non Fat Dry Milk
5%
Salt
2%
Shortening
11%
Whole Eggs
11%
TOTAL:
8#
195%
To Find the Weight of Ingredients

Weight of the flour = Total Weight
X 100
Total Percentage of the recipe

8/195 = .0410

Next multiply the % of ingredient x the amount of the
flour.
Water is 53%. So you multiply 4.10# x .53 = 2.17#
Total amount of water in the recipe is 2.17#


* 100 = 4.10# Flour for the recipe
Sweet Roll Dough
Ingredients:
Weight:
Percentage
Bread Flour
4.10# (4# 2 oz.)
100%
Water
2.17# (2# 3 oz.)
53%
Yeast
.12# ( 2 oz.)
3%
Sugar
.41# (7 oz)
10%
Non Fat Dry Milk
.21# (3.5 oz)
5%
Salt
.08# (1.25 oz)
2%
Shortening
.45# (7.25 oz)
11%
Whole Eggs
.45# (7.25 oz)
11%
8#
195%
TOTAL:
CHRM 1010 Culinary Math
Assignment For Next Week
 Study
for the Final