Foundations of Culinary Arts

1. Chapter 2
Menus and Recipes

2. Chapter 2 Objectives:
 Explain what is meant by a standardized recipe
 Name the elements in a standard recipe and describe
how they are used as effective business and
management tools in the operation of a professional
kitchen
 Measuring dry and liquid ingredients properly
 Scaling recipes to suit production needs using
appropriate formulas and calculations
 Use basic recipe and yield calculations to determine
food and recipe costs
 Convert from one measurement system to another

3. Menus
 A tool used for organization
 Establishes and reinforces concepts
 Vehicle for marketing and merchandising
 Helps manage workflow, service and delegation
of responsibilities

4. Recipes
Recipe- a written record of the ingredients and
preparation steps needed to make a particular
dish.
First, read through a recipe in its entirety to determine:
 Intended use
 Necessary conversions

5. Recipes
 Measure ingredients accurately
 Make sure to use the right units of measure
(each, bunch, dozen, etc.)
 Standardize recipes for increased efficiency

6. Standardized Recipes
For a standardized recipe, include as many of the following items
as possible:
 Name of dish
 Yield information
 Portion/Serving size information
 Ingredient names
 Ingredient preparation instructions
 Equipment needed
 Preparation steps
 Service information (garnish, plating)
 Holding and reheating information
 Critical control points

7. Recipe Calculations
 Scaling
 Converting
 Yield %
 Translate from purchase units to recipe
measurements
 Butcher’s Yield Test

8. Recipe Calculations
Desired Yield ÷ Original Yield = Recipe Conversion Factor
Number of Portions × Portion Size = Total Yield
APC (As Purchased Cost)
As Purchased Cost ÷ Number of Units = APC per unit
As Purchased Quantity – Trim Loss = Edible Portion Quantity

9. More Calculations
Edible Portion Quantity ÷ As Purchased Quantity = Yield %
Edible Portion Quantity ÷ Yield % = As Purchased Quantity
As Purchased Quantity × Yield % = Edible Portion Quantity
Edible Portion Quantity ÷ Portion Size = # of Servings
As Purchased Cost ÷ Yield % = Edible Portion Cost