Converting recipes to different quantities is an important kitchen skill. The procedure involves dividing the new desired yield by the original recipe yield to calculate a conversion factor. This factor is then multiplied by each ingredient quantity to determine the adjusted amounts needed for the new yield. For example, a recipe for broccoli mornay for 10 portions is converted to 15 portions by multiplying a conversion factor of 1.5 by the original ingredient amounts of 3 grams broccoli and 2 1/2 cups sauce. Understanding food costs is also important, as it allows determining appropriate menu prices by calculating food cost percentages based on raw food costs.

1. CONVERTING RECIPES
Divide the desired yield by the recipe yield
When working in the kitchen, you would often be required to convert recipes to
different quantities. Converting recipes is an important technique. It is a skill you
need to use many times in the kitchen.
Procedure for Converting Total Yield
1.
new yield
____________ = conversion factor
old yield
2. Multiply each ingredient quantity by the conversion factor
conversion factor x old quantity = new quantity

2. Example: You have a recipe for 10 portions of Broccoli Mornay
requiring 3 grams broccoli and 2 1/2 cups Mornay sauce. Convert to
15 portions
new yield 15
___________ = ___ = 1.5
old yield 10
Broccoli: 3 grams x 1.5 = 4.5 grams
Sauce: 2 1/2 cups or 2.5 x 1.5 = 3.75 or 3 3/4 cups

3. Beef tenderloin tips and mushroom a la creme
Portion : 8
Convert to 18 portions
Ingredients Measurement
Butter 2 oz
Onion 4 oz
Flour 1 tbsp
Mushroom 1/2 lb
Beef tenderloin 2 1/2 lbs
White wine 1/2 cup
Prepared mustard 2 tsp
Brown sauce 1/2 pt.
Heavy cream 1 cup

4. FOOD COST
food service operations are businesses. This means that someone in the
operation has to worry about budgets, cost, accounting, bills and profits. Every
cook should understand three areas of cost accounting, doing yield analysis,
calculating raw food cost or portion cost and using food cost percentance
Food Cost Percentage
The food cost percentage of a menu item equals the raw food cost or portion
cost divided by the menu price.
Percentage = Food cost
_____________
menu price

5. If you know the menu price and want to use what your food cost should
be in order to be within the budget, multiply the menu price by the
percentage.
You can use this figure in two ways:
1.
Food cost = menu price x percentage
Example: Menu price is P 65.50 and food cost percentage is 35%
35% = 0.35
65.50 x 0.35 = P 22.925 or P 22,93

6. 2. If you know the food cost and want to determine what th menu price
should be at a particular percentage, divide the cost by the percentage
menu price = food cost
___________
percentage
Example: Food cost is P 11.60 and food percentage is 40%
P 11.60 = 11.60
________ _________ = p 29.00
40 % .40

7. Food Cost percentage Portion Cost Menu price
a. __________________ P 11.25 P 40.95
b. 40% __________ P 22.50
c. 30% P 22.85 ______________