Food-Service-Manual-for-Health-Care-Institutions

(80) to obtain the ingredient ratio: 1.9. Multiply the specified quantity of each ingredient by the
ingredient ratio to obtain the quantity needed:
20 pounds × 1.9 = 38 pounds (quantity needed to serve 120 portions of 5 ounces each)
Amount of an Ingredient
To adjust a recipe to accommodate the amount of an ingredient in inventory, first, obtain the
ingredient ratio, then multiply it by the specified quantity.
For example, the recipe calls for 10 pounds, but only 8 pounds is on hand.
To obtain the ingredient ratio, divide the amount specified (10 pounds) into the amount
available (8 pounds), yielding an ingredient ratio of 0.80. Multiply the amount specified by the
ingredient ratio of each ingredient to obtain the quantity needed:
10 pounds (amount specified) × 0.80 = 8 pounds (quantity needed)
To convert decimal fractions to the next smallest weight unit, use the following as a guide.
• To obtain ounces from pounds, multiply by 16. Example: 6.7 pounds is calculated as
follows: 0.7 × 16 = 11, or 6 pounds 11 ounces.
• To obtain cups from quarts, multiply by 4. Example: 3.29 quarts is equal to: 0.29 × 4 =
1.16, or 3 quarts 1.16 cups or about 3 1 ⁄4 quarts.
• To obtain cups from gallons, multiply by 16. Example: 2.85 gallons is equal to: 0.85 × 16 =
13.6 cups, or 2 gallons 13 1 ⁄2 cups.
• To obtain tablespoons from cups, multiply by 16. Example: 2.6 cups is equal to: 0.6 × 16 =
9.6 tablespoons, or about 2 cups 9 1 ⁄2 tablespoons.
Many institutions use a computer to adjust recipes. Using computers for this function eliminates
mathematical errors. Some food companies also have a ready supply of recipes that have
been adjusted for various portion sizes.
When adjusting large-quantity portion-size recipes to smaller sizes and vice versa, it is
extremely important to test the recipe before the final product is served to customers. When
decreasing the portion size of a recipe, add only half to three-fourths of the required amount of
spices (especially sugar or salt). Then taste it (see “Two-Spoon Tasting Technique” later in this
chapter); if more is needed, add a little more. Make corrections on the recipe card for the next use.
Other Details
The recipe should specify pan type, size, and method of pretreatment. To get an accurate yield
of uniform portions, the weight or volume of the mixture to be placed in each pan must be
stated in the recipe and followed. It is helpful to note the total weight or volume of the batch
as well. Cooking times and temperatures should be double-checked because those in the original
recipe may not be suitable for the type of equipment available. For example, baking temperatures
and times for standard ovens may have to be reduced for convection ovens.
Portioning instructions should be stated, as well as any instructions for cooling or holding
before portioning. The portioning tools to be used may be stated in certain recipes. Suggested
garnishes also may be listed.
New recipes should be prepared exactly as the procedure states. It often is tempting to begin
modifying ingredients, quantities of ingredients, or preparation steps before discovering what
kind of product would have been produced by the original recipe. Measurements should be
checked for accuracy. If the original recipe does not list weight and volume measures, quantities
should be weighed as the recipe is prepared and the actual yield carefully noted to determine
whether it is the same as the stated yield. The finished product should be evaluated for eye
appeal, quality, and acceptability. Exhibit 19.3 and Figure 19.3 are examples of recipe and product
evaluation sheets. Because products fully acceptable to food service department personnel
Food Production
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