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Large quantity of food preparation
Large quantity of food preparation
Large quantity of food preparation
Large quantity of food preparation
Large quantity of food preparation
Large quantity of food preparation
Large quantity of food preparation
Large quantity of food preparation
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Large quantity of food preparation

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Lesson 8 on our TLE subject. :) hope it may help :)

Lesson 8 on our TLE subject. :) hope it may help :)

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  • 1. LARGEQUANTITY OF FOODPREPARATION
  • 2. Expanding Small Quantity RecipesSteps in expanding home-size recipes:1. Prepare the product in the amount of the original recipe, following exactly the quantities and procedure.2. Evaluate the product and decide if it has the potential for food service. If adjustments are necessary, revise the recipe and make the product again.3. Double the recipe, making notations on the recipe of any changes you make. For example, additional cooking time. Evaluate the product and list down the yeild, portion size, and acceptability.4. If the product is satisfactory, continue to enlarge any increment of 25 portions by pans.5. The actual yield should be checked carefully. Mixing preparations and cooking time may increase when the product is prepared in large quantities so it is necessary to record and check if there is consistency.
  • 3. Conversion MethodThis uses Conversion Factor (CF) to adjust all the ingredients in astandardized recipe. This conversion factor is multiplied by eachingredient in the recipe to calculate the adjusted amount.• Step 1: Begin with the known yield of the standardized recipe. Divide the desired yield by the known yield to obtain the conversion factor. – Remember: New Yield / Old Yield = Conversion Factor (CF)• Step 2: Convert the ingredients to weight, if possible.• Step 3: Multiply the amount of each ingredient in the original recipe by the conversion factor in the original price.• Step 4: To check on the accuracy, multiply the total weight of ingredients in the original recipe by the conversion factor and compare with the total weight of ingredients in the new recipe.
  • 4. Portion Control• The control of serving sizes and the quantity of food served for each customer is portion control. – Are decided according to: 1. Number of courses to be offered 2. Size and design of chafing dish or crockery 3. Type of customer 4. Menu pricing structure• Portion sizes can be controlled by: – Buying ingredients required by the recipe – Training staff on how to control portion – Using appropriate utensils
  • 5. Costing a Recipe
  • 6. Standardized Recipes• Is a well-tested recipe which is written for each dish in the menu. These recipes give specifications in the following areas: 1. Quantity and quality of ingredients required 2. Procedure for cooking the dish 3. Equipment to be used 4. Portion size 5. Cooking time 6. Garnishing and accompaniment
  • 7. • Advantages: – Saves time, money, and effort – Facilitates the ordering of foods – Guarantees accurate production of quantities required – Helps determine the menu price since portion cost can be computed for each recipe – Assures production uniform quality
  • 8. • It should have the following parts: – Name of the recipe – should be clear in procedures: simple and descriptive – Weights and measures – must be specified in kilograms or grams, volume measurements for liquids detailed – Procedure – should be clear, complete, concise, detailed and should include the cooking method, time, and temperature required – Yield – indicates the total number of servings – Cost – should give the total cost and portion cost of the recipe

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