Unit J: Adjusting Standardized Recipes

Transcription

1 Unit J: Adjusting Standardized Recipes Table of Contents 0 0 Pages Adjusting Standardized Recipes. Objectives. Materials Needed. Standardized Recipes. Determining Needed Yields. Number of Servings. Number of Batches. Equipment Limitations. Quality Considerations. Review A. Answers - Review A 0 Conversions of Amounts to Different Units Conversion Techniques Use of Equivalency Charts Use of Decimals... Sample Conversions Review B Answers to Review B Using Factors to Adjust Recipes Sample Factors Key Points Sample Adjustments 0 Using Decimal Equivalents Worksheets

2 0 0 Pages Ensuring Accuracy of Work Use Calculator Exhibit A Exhibit B Verify Amount of Men Components Have Another Person Check Calculations Review C... Answers - Review C... Summary 0 Learning Activities General Instructions Specific Activities Activity I. Decrease the Yield of a Recipe That Provides a Food Component... Activity Increase the Yield of a Recipe that Provides Two or More Food Components Worksheets Activity Checklist Test I Test Keys to Tests Basics at a Glance Chart

3 0 Unit J: Adjusting Standardized Recipes Since most schools will not serve the exact number of portions provided by a given recipe, it often is necessary to adjust the number of servings in a recipe. Adjusting a standardized recipe means increasing or reducing the number of servings (yield) of a recipe. Adjusting recipes is an important task for the school food service manager. A manager needs to know and understand how to accomplish this task regardless if computer software does this process for you. Often a manager can determine if software has calculated this correctly when process is clearly understood. Adjusted recipes are needed to enable managers to order, issue, and prepare the amounts of food to provide students the menu items in the quantities specified in the menu patterns without having large amounts of food leftover or running out of meal components. This unit is designed to help you develop the skill to adjust standardized recipes. 0 Objectives Upon completing this unit you should be able to do the following:. Describe a standardized recipe.. Determine the needed yield for a recipe.. Convert amounts of food to appropriate measurement unit.. Calculate the factors to change the yield.. Adjust the amount of each ingredient in a recipe.. Describe procedures to ensure accuracy of calculations in adjusting recipes.

4 Materials Needed 0 0 The following materials are needed to help you understand the information and to develop the skills described in the unit.. Food Buying Guide for Child Nutrition Programs, from USDA. a. Website is: -guide-for-childnutrition-programs or Institute of Child Nutrition Website. Quantity Recipes for School Food Service from the National Food Service Management Institute (NFSMI) a. Website is / Zpc0ncj0cnVl. Calculator from NFSMI a. Website is Obtain these materials and use them when instructions are given in this unit. Additional recipes can be found in Tool Kit for Healthy School Meals; Recipes and Training Materials. 0 Standardized Recipes A standardized recipes is defined in Phase I unit, Using Standardized Recipes. It is a recipe which has been:. Evaluated in your food service facility.. Shown to produce a high quality product with consistent yield. A standardized recipe includes details concerning ingredients, preparation, and service to ensure that the product is properly prepared. Some recipes even include endproduct photos. Standardized recipes always provide yield information.

5 In developing standardized recipes, most school food service programs use the Quantity Recipe file provided by USDA as their main source of recipes. The USDA recipes indicate the contribution that one serving of the recipe meets the meal pattern requirements. Some recipes may contribute to two or more food component requirements in the meal. Each recipe in the USDA recipe file is designed to provide 00 servings of a specified size or given quantity of food. 0 Tested quantity recipes are available from many sources, such as cookbooks, journals, materials distributed by commercial food companies, and from other school systems. Regardless of the source, recipes must be adapted and standardized for use in your individual operation. Ideally, you should prepare a recipe in your kitchen before you increase or reduce the yield. This advance preparation will ensure that the recipe gives an acceptable quality product of a specified yield. Because of many factors, including cost, it may not be possible for you to prepare the recipe before you adjust it. You may have to assume that a tested recipe from the USDA recipe file or other source will result in 00 servings (or other specified quantity) of an acceptable quality product. If possible, prepare a small batch ( or 0 servings) to test the recipe. 0 Determining Needed Yields Before a recipe is adjusted, the manager first must determine the total number of servings of that recipe that are needed. The manager then must determine if the recipe should be adjusted to provide the total number of servings needed and prepared only once, or if the recipe should be prepared in two or more batches. If more than one batch should be prepared, the size of each batch and the total number of batches to be prepared must be determined.

6 Number of Servings Each manager will have to determine the number of servings needed for each menu item served in the cafeteria. The number of servings needed for each menu item must be planned in advance. Adjustments to recipes must be made in advance since the amount of food to order and to issue will be affected by adjustments to the recipe. Because of cost and the necessity of serving meals that meet requirements, managers must plan the number of servings as accurately as possible. 0 Participation in many school lunch and breakfast programs will remain approximately the same from day to day. In other schools, managers must watch participation trends closely and make necessary changes in food production to prevent over- or underproduction of menu items. Managers in schools where participation varies from day to day, or who have Offer vs. Serve, alternative choice menu items, or multiple menus, must pay careful attention to past records, as well as to current trends, to determine the number of servings to plan. 0 0 Some factors which may affect daily participation, the number of servings and/or the amounts planned, are the following: Time of year (the beginning or ending of school, holidays, etc. may cause an increase or decrease in participation). Menu (participation may be higher when baked chicken is served than when meat loaf is served). Alternate choice (offering choices of menu items means the manager must plan the number of servings of each choice to prepare). Multiple menus (offering sandwich line and a hot lunch line means a manager must plan the number of servings of menu items to prepare for each line). Offer vs. Serve (the manager must forecast the number of servings of each menu item). Size of servings (00 one-half cup servings require twice the amount of food as 00 one-quarter cup servings; therefore, serving size affects the total amount of food needed).

7 Number of batches Next determine the number of batches required. Usually, it is most efficient time-wise to prepare one batch. However, in some instances such preparation is not possible or desirable due to equipment limitations or the fact that the quality of some foods is lowered with preparation of large batches. The guideline is that the recipe or batch size should be the largest amount needed that conforms to () equipment limitations and () quality considerations. 0 Equipment Limitations Some questions that must be asked about equipment are the following: Do you have equipment capable of handling the total yield needed of a recipe in one batch? What is the maximum sided batch that each piece of equipment can hold? Workers can prepare more food at once when larger equipment is used. The more food that workers can prepare at once, the less time is needed for one food item. 0 If available equipment does not have the capacity to handle larger recipes, two or more batches of smaller quantities will have to be prepared. Capacity means that amount of food that a piece of equipment will hold. Capacity for equipment such as mixers, tilting skillets, and steam-jacketed kettles is less than for some other pieces of equipment because extra room must be allowed to prevent spilling during food preparation processes. Capacity of equipment is usually about % of the equipment size. The owner s guide for each piece of equipment states its capacity. Managers most often need to know the capacities of mixers, ovens, steamers, steam-jacketed kettles, tilting skillets, and containers such as steam table pans and mixing bowls.

8 0 Quality Considerations Some questions that must be asked about quality are as follows: Will increasing the recipe size lower the quality of the product? Can the increased yield be held satisfactorily until serving time? Would batch preparation of smaller quantities just before and during serving periods yield a better quality product? Will the increased yield of a recipe affect the mixing time, the speed of the mixer, proofing time, baking time, etc.? Most vegetables and prepared meat products rapidly deteriorate in quality if cooked in large amounts and held before or during the serving period. Many baked products, such as rolls, cakes, and quick breads, have well defined ratios of ingredients and require precise mixing and combining of ingredients. If the recipe is adjusted, the quality of these products may not be acceptable.

9 UNIT J: Adjusting Standardized Recipes Review A Directions: Complete the following. If necessary, review the previous material. 0 0 A. A standardized recipe is a recipe which has been:.. B. Underline the correct answer.. The time of year (is, is not) a factor to consider in determining the number of servings needed.. The capacity of a piece of equipment is usually about (%, %) of its size.. Many baked products have well defined ratios of ingredients and the batch size (can, cannot) be easily increased.. Most vegetables should be cooked (in one large batch and held, in small batches and quickly served). TURN THE PAGE AND CHECK YOUR ANSWERS

10 UNIT J: Adjusting Standardized Recipes Answers - Review A Directions: Complete the following. If necessary, review the previous material. 0 0 C. A standardized recipe is a recipe which has been:. Evaluated in your food service facility.. Shown to produce a high quality product with consistent yields._ D. Underline the correct answer.. The time of year (is, is not) a factor to consider in determining the number of servings needed.. The capacity of a piece of equipment is usually about (%, %) of its size.. Many baked products have well defined ratios of ingredients and the batch size (can, cannot) be easily increased.. Most vegetables should be cooked (in one large batch and held, in small batches and quickly served). 0

11 Conversion of Amount to Different Units Consider the units we use for measurement: teaspoons, tablespoons, cups, quarts, gallons, ounces, and pounds. Most people in this country have used these measurements all their lives and think they are easy to use. However, as you adjust recipes, you will discover that multiplying and dividing the amount of ingredients for a recipe requires considerable skill. Therefore, we will devote this section of the unit to reviewing skills needed to convert from one unit to another. As you work through the examples in this unit, use a calculator so that you can develop your skill in using it. 0 Conversion Techniques Two techniques will help you as you work with changing amounts and converting them to appropriate units. One of these techniques is the use of equivalency charts and the other is the use of decimals. Use of Equivalency Charts- Charts are provided at the end of this chapter called Basics at a Glance. For example, teaspoons is equivalent to tablespoon and ounces is equivalent to. pound. Please review these charts. 0 Use of decimals- Using decimals to express parts of a unit instead of using a combination of units (such as pounds and ounces) makes it easier to increase or decrease amounts. A calculator can be used to make the calculations in a single step, thus decreasing the chance of error. Consider the following examples: Multiply lb oz by. Using a decimal lb oz =. lb.. X =. lb. or lb oz. 0

12 . Using a combination of units. lb. oz. X = lb. oz oz divided by = lb oz lb. + lb oz = lb. oz. 0 Use of the second procedure, with the combination of units, increase the chance for error as compared with using a decimal. After you have completed your calculations, you will need to convert the decimal to a traditional unit. Sample Conversions Review the equivalency charts in this chapter. You may want to review the use of the calculator and the addition, subtraction, multiplication, and division of decimals. Practice converting measurements to the smallest or simplest measure. Sample. Which of the amounts is larger? Tablespoons or cup? 0 If you said neither you were correct. Look at the chart of Volume Equivalents, until you find Tablespoons. Read the column next to it. You will see that Tablespoons and cup are equal. When adjusting recipes, you will find these tables helpful. Using them saves time and reduces the chance of error. 0 Sample. Sample. If an increased recipe calls for tablespoons of salt, check the table for an equal amount, but simpler in measure. Measuring tablespoons means taking chances of making an error. The table reveals that tablespoons equals ½ cup. Measuring once instead of eight times greatly reduces the chance of making an error. Which of these weights is larger? oz non-fat dry milk OR lb. non-fat dry milk

13 If you said neither, you were right. The amounts are equal. Look at the chart for Weight Equivalent Chart. It converts or changes ounces to pounds. Find the number in ounces column. Then look across to the pounds column. You will see that oz equals lb. 0 Look for the number in the ounce column. Check the pound column. You will see that oz equals pounds. \ Sample. After using decimals to make calculations when changing a recipe, you will need to convert a decimal equivalent to a traditional unit. Decimal equivalents of a pound may be converted to ounces using the same chart in reverse. Look at the Basic Equivalents Chart. Find. lb. Now look at the number to the left. You will see that oz. equals. lb. ( oz =. lb.). Do the same with.0. Check the corresponding amount in the ounces column. You will see that oz. equals.0 lb. ( oz =.0 lb.). 0 0 Sample. What if an increased recipe requires 0 ounces of sugar? The Decimal Weight Equivalent Chart does not list an amount equal to 0 ounces, but you can convert 0 ounces to pounds on your own. There are oz in lb. to find out how many pounds are in 0 ounces, divide 0 by. lb oz 0 oz. oz reminder The number at the top ( lb) shows how many pounds are in 0 oz. The remainder () shows how many ounces are left over. To measure 0 ounces of sugar, weight out lb. plus oz.

14 Sample. What if an increased recipe calls for teaspoons of salt? It would take a lot of time to measure that many teaspoons of salt. But the measure can be changed to a simpler one. First, check the Volume Equivalents Chart. Eighteen teaspoons is not listed, but the table shows that Tbsp = tsp Divide tsp. by tsp. to find the number of tablespoons in tsp. 0 Tbsp tsp. tsp 0 remainder The number on top () shows how many whole tablespoons are contained in tsp. The remainder (0) shows how many teaspoons are left over. tsp. = Tbsp The Volume Equivalents Chart also shows that --- Tbsp = / cup 0

15 UNIT J: Adjusting Standardized Recipes Review B Directions: Change the following amounts to the smallest or simplest measure which would probably be used in a school food service recipe. If necessary, review the previous material and refer to the Equivalent Charts and Quantity Recipes by USDA Tbsp. tsp. _. tsp._. oz. _.. lb. _. oz. _ TURN THE PAGE TO CHECK YOUR ANSWERS

16 UNIT J: Adjusting Standardized Recipes Answers - Review B Directions: Change the following amounts to the smallest or simplest measure which would probably be used in a school food service recipe. If necessary, review the previous material and refer to the Equivalent Charts and Quantity Recipes by USDA Tbsp / cup. tsp. Tbsp. tsp. / cup. oz. lb._.. lb. oz.. oz. lb. oz

17 Using Factors to Adjust Recipes An earlier section of this unit dealt with determining the number of servings needed for a recipe. After you have determined the needed number of servings, you are ready to calculate the factor for adjusting the recipe. 0 Step : The two numbers you need are () the number of servings needed and () the number of servings in the recipe. (All standardized recipes indicate the number of servings.) To find the factor, divide the number of servings needed by the number of servings in the recipe. Number of serving in recipe (Recipe yield) Sample Factors Factor Number of servings needed (Yield needed) 0 Examples of calculating factors follow. Work through these so you develop your ability to calculate factors. Sample. If a chili recipe that serves 00 needs to be adjusted to serve 00, simply divide the number of servings needed by the servings in the recipe (factor) 00 0 In this case, the factor that will be used to change the recipe is.

18 Note: When a recipe is increased, the factor is always greater than. Sample. If a chili recipe serves 00, and only 0 servings are needed, divide the number of servings needed by the number of servings in the recipe In this case, 0. is the factor that will be used to change the recipe. Note: When a recipe is reduced, the factor is less than. Key Point A key point that will help you calculate the factor when using the USDA recipes is that When working with the USDA recipes, you always divide the number of servings needed by 00, since all the recipes in the USDA file yield 00 servings. 0 An easy way to divide by 00 is to move the decimal point two places to the left. For example, if you are working with the USDA recipes and need servings, the factor is 0.; if you need servings, the factor is..

19 Step : To adjust the recipe, simply multiply the amount of each ingredient by the factor. Do this whether you increase or reduce the yield. The adjusted amount can be written on the USDA recipe in the column headed For servings. Sample Adjustments The following are samples of how recipe amounts are adjusted. Work through these with your calculator and Food Buying Guide so that you develop your skill. 0 Sample. A recipe that yields 0 servings calls for. lb. of ground beef. How much will be needed to prepare the recipes for 0 servings? First, find the factor. 0 0 The factor is. 0 Now multiply the amount of the beef in the recipe by. The answer shows how much beef will be needed to prepare the recipe for 0 servings.. X. lb. ground beef Since most scales weigh in ounces and pounds, you must convert. lb. to ounces before weighting the beef. Look at your Basics at a Glance Chart and find. lb. You will see that. lb equals oz. Weigh out lb. oz beef.

20 Sample. A recipe for pork stew serving 00 calls for No. 0 cans of baby carrots. The yield must be reduced to 0 servings. How many cans of carrots are needed? Use the rule: Divide the number of servings needed (yield needed) by the number of servings in the recipe (recipe yield) The factor is.. Now multiply the number of cans in the recipe by.. The answer shows how many cans will be needed to prepare the recipe for 0 servings X.00 Two cans of carrots will be needed to prepare the recipe for 0 servings. 0

21 Sample. A recipe that yields 00 servings must be increased to yield 0 servings. What factor must be used to increase the amount of each ingredient? Recipe yield Factor Yield needed The amount of each ingredient must be multiplied by.. Then the recipe will produce 0 servings. 0 The recipe in the above problem calls for lb. oz of grated cheese. In order to multiply lb. oz by the (.) factor, you must change lb. oz. to a number with decimal places. The Fraction to Decimal Equivalents Chart shows what decimal amount is equal to oz. The table shows that oz. equals. lb., therefore lb oz. equals. lb. Multiply. by. to find the amount of grated cheese needed to prepare 0 servings.. X. 0. lb of grated cheese 0

22 The next problem is to measure the. lb of grated cheese. How much is. lb.? First, round off the number to.. Then look for. lb. in the table. There is no listing for. lb. Now what? Since this ingredient is part of a food component for menu planning, use the first amount larger than. lb. That amount is. lb., which equals oz. If the ingredient is a seasoning such as salt, round down. It is easier to adjust under-seasoning than over-seasoning. 0 Using Decimal Equivalents Many recipes require fractions of cups, pints, quarts, and gallons. Common recipe measures include / cup, ¼ pint, ¾ quart, or ½ gallon. Decimal equivalents of these common fractions are as follows: Fractions Decimal Amounts /. ¼. /. ½.0 /. ¾. 0 When converting fractions to a decimal amount, the fraction must be the same unit of measure as the whole unit. For example, ¼ quarts can be converted to. quarts. However, quarts ½ cup does not convert to. quarts; it is. quarts. To adjust recipes which require fractions of cups, pints, quarts, and gallons, convert the fraction to a decimal amount. Multiply by the factor needed. Convert the yield to the smallest or simplest amount that can be measured easily. 0 Example: ¾ quart mayonnaise in a recipe needs to be increased by a factor of..

23 First, change ¾ quart to a number with decimal places. Use the table. The table shows that ¾ quart =. qt Multiply. by the factor of... quarts X quarts Now, round off.00 to two places (.0). Look at the previous table. The smallest decimal amount listed is.. But 0.0 is much smaller than.. Since mayonnaise is not counted as a food component in menu planning, simply use quart of mayonnaise in the increased recipe. Worksheets Worksheets are suggested for adjusting recipes so that you have a record of how the adjustment was made. This record can be used as a reference for adjusting other recipes and to make it easy to check the calculations. Exhibit A is a worksheet from for adjusting standardized recipes. A completed worksheet (Exhibit B) also is included. It shows how a recipe for mashed potatoes was increased to. Ensuring Accuracy of Work Because so much math is involved in changing recipe yields, errors are likely unless certain precautions are taken. An error can mean that the recipe will not produce a good product. It also can mean that too little food will be prepared and some students will not be served correct portions, or that too much food will be prepared and there will be too many leftovers. To help prevent errors, use a calculator, verify the amounts of the food components, and have another person check your calculations. Use Calculator Developing your skill in using a calculator has been emphasized in this unit. However, errors can be made even when using a calculator. Double check your calculation for all ingredients in all recipes. If your calculator has a paper tape, the printed numbers can help you check your work.

24 Exhibit A Sample Form for Adjusting Recipes Instructions: Determine the number of servings needed. Divide this number by the number of servings in the recipe to obtain a factor. 0 Number of servings in recipe Factor Number of serving needed (yield) List ingredients in the recipe along with weights and/or measures for each ingredient in the columns on the left of the page. Multiply each ingredient by the factor to obtain the amount to prepare. Convert decimal parts of volume or weight measures to the nearest measurable amounts. Write the adjusted recipe in columns on the right side of the page. Name of Recipe_ File Number Original Recipe Adjusted Recipe Servings For _Servings Ingredients Weights Measures Weights Measures 0 Serving Size:

25 Exhibit B Completed Sample Form for Adjusting Recipes Instructions: Determine the number of servings needed. Divide this number by the number of servings in the recipe to obtain a factor. 0 Factor. Number of servings in recipe Number of serving needed Factor=. (Yield) List ingredients in the recipe along with weights and/or measures for each ingredient in the columns on the left of the page. Multiply each ingredient by the factor to obtain the amount to prepare. Convert decimal parts of volume or weight measures to the nearest measurable amounts. Write the adjusted recipe in columns on the right side of the page. Name of Recipe Instant Mashed Potatoes File Number I- _ Boiling Water Ingredients Reconstituted warm nonfat dry milk Original Recipe 00 Servings Adjusted Recipe For Servings Weights Measures Weights Measures ¼ gal qts ¼ gal.+ cup gal + ¾ qt. Potato Flakes lb. oz lb / oz Butter or margarine oz lb oz Salt Serving Size: ½ cup Tbsp. / cup+ ½ tsp.

26 Verify Amount of Food Components in Menus A good way to prevent errors in menus is to verify the amounts of foods that count as components. Refer to the Food Buying Guide. Go through the recipe and pick out the ingredients that count as components. Look up each food in the Food Buying Guide. Make sure the increased or reduced amount of the ingredient will be enough to produce the required serving size for the number to be served. 0 For instance, let us assume that you have increased a recipe for spaghetti sauce. To make sure you have enough ground beef to serve each student the correct portion, look up ground beef in the Food Buying Guide. The Food Buying Guide shows that each pound of USDA donated ground beef serves. one-ounce servings of cooked lean meat. You need 00 two-ounce servings or 00 one-ounce servings. Multiply. by the number of pounds called for in the adjusted recipe. The number of one-ounce servings in the adjusted recipe must be equal to or greater than the number of oneounce servings your will need (00). Have Another Person Check Calculations When adjusting recipes, it is also a good idea to have another person check the accuracy of your calculation. 0

27 Unit J: Adjusting Standardized Recipes Review C Directions: Complete the following. If necessary, review the previous material and refer to the Food Buying Guide and the Quantity Recipes by USDA A. Find the adjusted amounts. Show your work. a. A recipe for Corn Grits-Cheese Casserole requires 0 lb. of cheese for 00 servings. How much cheese is needed for servings? b. A recipe for Chicken and Noodles requires 0 lb. oz. of ready-to-cook chicken for 00 servings. How much chicken is needed for servings? c. A recipe for Baked Beans required lb. dried navy beans for servings. How many pounds of beans are needed for 0 servings? B. List three procedures that help to ensure accuracy in adjusting recipes.... TURN THE PAGE AND CHECK YOUR ANSWERS

28 Unit J: Adjusting Standardized Recipes Answers - Review C Directions: Complete the following. If necessary, review the previous material and refer to the Food Buying Guide and the Quantity Recipes by USDA D. Find the adjusted amounts. Show your work. a. A recipe for Corn Grits-Cheese Casserole requires 0 lb. of cheese for 00 servings. How much cheese is needed for servings? X 0 lb. =. lb.= lb oz. b. A recipe for Chicken and Noodles requires 0 lb. oz. of ready-to-cook chicken for 00 servings. How much chicken is needed for servings? X 0 lb oz. =. X 0. =. lb. = lb. oz c. A recipe for Baked Beans required lb. dried navy beans for servings. How many pounds of beans are needed for 0 servings? X lb. =.0 lb = lb 0 oz. E. List three procedures that help to ensure accuracy in adjusting recipes.. Use a calculator._. Verify amount of food components.. Have another person check calculations.

29 Unit J: Adjusting Standardized Recipes Summary Adjusting a standardized recipe means increasing or decreasing the yield of the recipe.. A standardized recipe: a. Has been evaluated in the specific food service. b. Has been shown to produce a high quality product with a consistent yield. c. Includes details concerning ingredients, preparation, and service.. The number of servings needed is influenced by the following: a. Time of year. b. Menu. c. Alternate choice. d. Multiple menus. e. Offer vs. serve. f. Size of servings.. The number of batches is influenced by: a. Equipment limitations. b. Quality considerations.. Techniques for converting ingredient amounts to difference measurement units are as follows: a. Use of equivalency charts. b. Use of decimals.. The factor for adjusting the recipe is found by dividing the number of servings needed (yield needed) by the number of servings in the recipe (recipe yield). Recipe yield Factor Yield needed

30 . Adjusted amounts are calculated by multiplying the amount of each ingredient by the factor.. Measurements should be converted to the smallest or simplest measure.. Accuracy in adjusting recipe amounts is ensured by: a. Using a calculator. b. Verifying the amounts of the food components. c. Having another person check the calculation. 0 0

31 0 0 Learning Activities This unit has presented information about adjusting standardized recipes. The purpose of the training is to enable you to adjust recipes. General Instructions The following learning activities must be performed to successfully complete the unit. Your preceptor will provide guidance as your carry out the activities. The activity checklist indicates steps where approval is necessary. You should use a notebook to record the steps in the activities. Describe your plans and report the results of the activities. Be sure to include suggested changes. Mistakes may be the best teacher, so do not worry about being perfect. Just concentrate on improving your skills. Specific Activities Specific activities are described which will enable you to apply the information in the unit. Adjusting recipes requires accuracy, so use care and check your work. Follow the steps listed to develop your skill in adjusting recipes.

32 Activity. Decrease the yield of a recipe that provides a Food Component in Menus (use Calculator) Select a USDA recipe which provides at least one of the food components for menus.. Using one of the worksheets at the end of this section, calculate the factor to change the number of servings from 00 to.. List the ingredients and their amounts for 00 servings on the worksheet.. Calculate and list the amount of each ingredient for servings. a. Express parts of a unit as a decimal. b. Multiply by the factor. c. List the adjusted amounts in the smallest or simplest measure.. Check you calculations.. Verify the amount of the food component. a. Indicate the recipe ingredients (s) which counts as a food component. b. Using information in the Food Buying Guide, calculate the amount of the ingredients(s) necessary for at least servings. c. Compare the amount needed with the amount in the adjusted recipe.. Have your preceptor check your calculations.. When you and your preceptor are satisfied with your skill in increasing the yield of a standardized recipe, have the preceptor date and initial your activity checklist.

33 Activity II. Increase the Yield of a Recipe that Provides Two or More Food Components for Menus (Use a Calculator) Select a USDA recipe which provides at least two or more of the food components for menus.. Using one of the worksheets at the end of this section, calculate the factor to change the number of servings from 00 to servings.. List the ingredients and their amounts for 00 servings on the worksheet.. Calculate and list the amount of each ingredient for servings. a. Express parts of a unit as a decimal. b. Multiply by the factor. c. List the adjusted amounts in the smallest or simplest measure.. Check you calculations.. Verify the amount of the food component. a. Indicate the recipe ingredients (s) which counts as the two or more food components. b. Using information in the Food Buying Guide, calculate the amount of the ingredients(s) necessary for at least servings. c. Compare the amount needed with the amount in the adjusted recipe.. Have your preceptor check your calculations.. When you and your preceptor are satisfied with your skill in increasing the yield of a standardized recipe, have the preceptor date and initial your activity checklist.

34 Form for Adjusting Recipes Instructions: Determine the number of servings needed. Divide this number by the number of servings in the recipe to obtain a factor Number of servings in recipe Factor Number of servings needed (Yield) 0 List ingredients in the recipe along with weights and/or measures for each ingredient in the columns on left of page. Multiply each ingredient by the factor to obtain the amount to prepare. Convert decimal parts of volume or weight measures to the nearest measurable amounts. Write the adjusted recipe in columns on the right side of the page. Name of Recipe_ File Number Original Recipe Adjusted Recipe Servings For _Servings Ingredients Weights Measures Weights Measures Serving Size:

35

36 Form for Adjusting Recipes Instructions: Determine the number of servings needed. Divide this number by the number of servings in the recipe to obtain a factor Number of servings in recipe Factor Number of servings needed (Yield) 0 List ingredients in the recipe along with weights and/or measures for each ingredient in the columns on left of page. Multiply each ingredient by the factor to obtain the amount to prepare. Convert decimal parts of volume or weight measures to the nearest measurable amounts. Write the adjusted recipe in the columns on the right side of the page. Name of Recipe_ File Number Original Recipe Adjusted Recipe Servings For _Servings Ingredients Weights Measures Weights Measures Serving Size:

37

38 Date Completed I.._._._._ a. b. c.._._ a. b. c.._ II.._._._._ a. b. c.._._ a. b. c.._ Initials Activity Checklist Adjusting Standardized Recipes Activity I. Decrease the yield of a recipe.. Selects recipe.. Calculates the factor.. Lists on a worksheet ingredients and amounts for 00 servings.. Calculates and lists amounts for servings. a. Expresses parts of a unit as a decimal. b. Multiplies by the factor. c. Lists the adjusted amounts in the smallest or simplest measure.. Checks calculations.. Verifies amounts of food component. a. Indicates ingredient which is component. b. Calculates amount needed for servings. c. Compares amount calculated with amount in adjusted recipe.. Has preceptor check calculations. II. Increase the yield of a recipe.. Selects recipe.. Calculates the factor.. Lists on a worksheet ingredients and amounts for 00 servings.. Calculates and lists amounts for servings. a. Expresses parts of a unit as a decimal. b. Multiplies by the factor. c. Lists the adjusted amounts in the smallest or simplest measure.. Checks calculations.. Verifies amounts of food component. a. Indicates ingredient which is component. b. Calculates amount needed for servings. c. Compares amount calculated with amount in adjusted recipe.. Has preceptor check calculations.

39 School Food Authority Student s Name Date: Preceptor s Signature

40 Unit Name Adjusting Standardized Recipes TEST Student s Name Date _ Directions: Choose the best answer. When you have chosen your answer, circle the letter in front of it. There is only one correct answer for each question A standardized recipe a. Produces a high quality product with consistent yield. b. Is one that the technician has used in another facility. c. Is provided by National Food Service Management Institute and USDA. d. All of the above.. The needed yield for a recipe is influence by a. Time of the year. b. Menu. c. Size of serving. d. All of the above.. An example of a recipe which can be prepared in a large batch without lowering the quality of the product is a. Frozen broccoli spears. b. Cakes. c. Chili. d. All of the above.. An adjusted recipe required cups of milk. This should be listed on the adjusted recipe as a. cups. b. pints. c. quarts. d. gallon. 0

41 A standardized recipe yields 00 servings. What is the factor to decrease the number of servings to? a..0 b. c.. d... A standardized recipe yields 0 servings. What is the factor to increase the yield to 0 servings? a..00 b..0 c.. d..0. A standardized recipe requires lb. of flour. The factor to adjust the yield is 0.0. What is the adjusted amount of flour? a. 0 pounds. b. pounds. c. ½ pounds. d. pounds.. A recipe requires pounds ounces of hamburger. The factor to adjust the yield is.00. What is the adjusted amount of hamburger? a. pounds ounces. b. pounds ounces. c. pounds. d. pounds ounces.. When adjusting recipes, managers need to check their calculations a. Only when they are learning how to adjust recipes. b. Only when they have been interrupted. c. For all ingredients in all recipes. d. Both a and b. 0. When verifying the amounts of food components in menus, the amount of the food in the adjusted recipe should be a. Equal to or greater than the amount required for the food component. b. Equal to or less than the amount required for the food component. c. Greater than the amount required for the food component. d. None of the above.

42 Unit Name Adjusting Standardized Recipes TEST Student s Name Date _ Directions: Choose the best answer. When you have chosen your answer, circle the letter in front of it. There is only one correct answer for each question A standardized recipe a. Has been evaluated in the facility in which it will be used. b. Is found in magazines. c. Requires the cook to make decisions about the proper amounts of ingredients. d. Both a and c.. Determining the needed yield of a recipe is the responsibility a. Of the technician who is preparing the recipe. b. Of the manager. c. Of the supervisor. d. None of the above.. The usual capacity of a piece of equipment is what percentage of its size? a. 0% b. 0% c. % d. %. An adjusted recipe requires teaspoons of salt. This amount should be listed on the adjusted recipe as a. tsp. b. Tbsp. c. ½ cup. d. None of the above.

43 A standardized recipe yields 00 serving. What is the factor to increase the number of servings to? a..0 b. c.. d... A standardized recipe yields 00 servings. What is the factor to decrease the number of servings to 00? a.. b..0 c..00 d A standardized recipe requires pounds of sugar. The factor to adjust the yield is.00. What is the adjusted amount of sugar? a. 0 pounds. b. pounds. c. pounds. d. pounds.. A recipe requires pounds ounces of margarine. The factor to adjust the yield is.0. What is the adjusted amount of margarine? a. 0 pounds 0 ounces. b. pounds ounces. c. pounds ounces. d. pounds.. When adjusting recipes, a calculator should be used a. For all recipes. b. For the ingredients that count as food items. c. In schools where participation is over 00. d. None of the above. 0. To ensure the accuracy of calculations, managers should a. Check their calculations. b. Verify the amounts of food components in the menu. c. Have someone else check the calculations. d. All of the above. 0

44 Adjusting Standardized Recipes Examination Form KEYS TO TESTS Item Number Test Test a a d b c c d c c c a a b b c c c a 0 a d

45

46

47