FOOD PRODUCTION NOTES

TOPIC TEN

RECIPES

-Is a basic aid to achievement of consistent high quality food or beverage.

-it is a formula for producing food or beverage.

Standard recipes: a set recipe is standard in only one situation it must be tested in which it is to be used before being adopted as a standard recipe.

Many basic recipes can be adopted as standard with only a slight adjustment.

The factors which will vary from one establishment to another are portion size yield and the form of presentation e.g. whether it is for bulky service or individual item preparation.

-a recipe in general provides a summary of ingredients the required quantity and quality of ingredients together with the sequence to be adopted for preparation and service.

In addition the collect garnish should be identified and the manner in which the dish should be displayed prior to service portion size and portioning equipment’s.

Basic recipes: this can be used to make many different items with a few changes e.g. a recipe for a sweet sauce like lemon and pineapple sauce has the same basic recipe but you only alter the type of fruit to use.

-this basic recipe contains part of ingredient yield (no of portion) and method of preparation.

Recipe balance:

The list of ingredients for a given recipe must be measured to ensure that not only the correct yield will be obtained but also the correct rations between ingredients are achieved.

-a balanced recipe is one in which the product is of the consistent quality.

-how exact one must be in measuring depend on the ingredient being used.

Importance of recipes in food production:

·        In costing and planning.

-it assists in costing and planning of an item because it shows the precise quantities of the ingredients to be used together with the sequence of preparation and service of the item and the best accompaniments.

·        In standardization of products or items.

-while the menu authorizes production the recipe controls the menu the standardized recipe produces a known quantity of food to desired quality

-in the standardized recipe there is little waste the recipe will also control the cost of food as the cost of food will depend on the initial cost of the ingredients in the recipes.

-the standard recipe will be the agreed common and popular recipe in an individual establishment

-the standard recipe controls the management by reducing human failure by standardized production.

Formula for increasing and decreasing recipes.

The factor method is suitable for increasing and decreasing recipes it is calculated in the following way

1. Divide the desired yield by the known yield

2. Whenever possible convert the ingredients into weights

3. Multiply weight by the factor this will give you the adjusted weight.

Example: convert 200gm of sugar from yield of 15 to yield of 50.

a.50/15=3.33

B.nothing to be converted

c.200gm *3.33=667 approximately 650gm.

Essential points to be recorded in a standard recipe.

·        Name the item

·        The quality and quantity of each ingredient required.

·        The total cost and cost per portion

·        The full details of the method of preparation.

·        The yield and the unit of preparation.

Beef olive                                       4 portions                            10 portions Lean beef                                   400gm                                  1250gm Stuffing’s                                     50 gm.                                  125g Dripping or oil                              35gm                                  100gm Carrot                                           100gm                                     250gm Onion                                            100gm                                    250gm Flour                                              25gm                                       60gm Brown stock                                 500ml                                      1250ml                               bouquet garni

 

Standard yield

-it is the usable part of a product after the initial preparation.

-it is the net weight or volume of food item after it has been processed and made ready.

-the weight of the edible portion is less than the weight of the raw material in certain cases this loss is termed as production loss.

Standard portion size

-it presents the number of grams of food item to be served to customers in relation to food cost and the selling price of the item.

-it is determined by management and the chef.

 

Standard portion cost

-is the cost of preparing and serving one portion of food or one drink item according to standard recipe.

-a standard recipe cost is determined by dividing the sum of ingredient cost by the number of portions which the standard recipe yields.

E.g.

If a recipe costs 150ksh to prepare and yields 5 portions then the standard portion cost will be.

Total ingredients cost/no of portions 

150/5=30

Therefore portion cost

Pricing a recipe

Name and yield of dish	Ingredient used	Quantity used	Unit of purchase	Cost/unit of purchase	Cost/quantity used	Total cost
Sauté chicken 4portions	Free range chickens Butter/margarine Salt Pepper Parsley Carrots Leek Tomato paste chicken stock flour onions fat	1 50gm 10g 5gm 1 bunch 100gm 100gm 50gm   120gm 100gm 60g	no Kg Kg 50gm Bunch Kg Kg 390gm   Kg Kg Kg	200 100 15 40 5 30 30 100   40 40 100	200 5 0.5 4 5 3 3 14.70   4 4 6	249.55

 

Material cost=249.55/4=62.40

If we say that our food cost is 35%, what is the selling price?

Food cost is 35%-62.40

                      100%-?

62.40*100/35=178.285 =178.3

Food cost – material cost =gross profit.

Advantages of using standard recipes

·        Helps in accurate costing.

·        Helps in standard buying.

·        Gives a consistent yield. The product prepared will always look tasty and cost the same regardless of who prepares them, when it was prepared.

·        There is uniformity of size and quality of products it ensures that not too many items are prepared.

·        Results in quick production

·        Quick programming is easier since each recipe indicates both the equipment and amount of time that each procedure requires.

·        Standard recipes yield standard portion and sizes.

Disadvantages of using standard recipes

·        Its time consuming .in terms of developing training the staff to use them.

·        It’s boring by referring to them

·         Someone loses interest.

·        Lack of involvement in some cooks / production

·        Do not encourage people to use their initiatives.

·        Reduces creativity to cooks.

Setting the menu selling price/pricing

The selling prices are determined on the profit required of the establishment and the perceived value by the customer.

Methods used in pricing

·        Mark up method

This method considers a markup from cost goods sold it is desired to cover all expenses and to yield the desired profit.

There are four steps involved in the markup method.

Step 1.

Determine the ingredient cost.

Step 2.

Determine the multiple to use in marking up the ingredients cost.

Step 3

Multiply the ingredients cost by the multiple to get the desired (referred as BASE PRICE).

STEP 4.

Considers whether the price appears reasonable based on the market.

Determining the multiple.

The multiple is determined by the desired food cost % (potential food cost) or the standard of the ingredients as follows.

The multiple =100%/desired food cost percentage.

Supposing 40% is the desired food cost percentage then the multiple is

                        Multiple=100/40=2.5

Example

Suppose the ingredients cost for a chicken dinner is ksh 100, and that 40% is desired food cost percentage .calculate.

A.the markup multiple.

B.the required selling price.

The mark up multiple.

Food cost/potential food cost

100/40=2.5

The required selling price.

Ingredient cost *multiple mark up.

          Sp=100*2.5-250 based selling price

-if the price appears reasonable for the chicken dinner the result is quoted as selling price if not it is adjusted accordingly.

 -different menu items may be marked differently depending on the outlet and the popularity of the item.

·        -the prime ingredient approach may be used in which case only the prime ingredient cost will be marked up (e.g. chicken in the chicken dinner above)in this case the multiple used when considering the total cost of the ingredients used.

·        The reasonable price method

This is set by the food and beverage manager based on what he thinks is fair to the guest in terms of the perceived value.

·        Highest price method

Is set by the manager based on the highest price that he thinks the guest is willing to pay.

·        The loss leader method

With this plan, an usually low priced is set for items its assumed that guest will be attracted to the establishment to purchase the low priced items and in the process select other highly priced items.