Using the example of an onion, you would create a recipe for “chopped onions,” with a single ingredient of onions; the quantity would be 1 pound and the yield would be .7 pounds (=70% yield). To find the amount of flour, 100% (flour) is to 171% (total %) as n (unknown) is to 25 (Table 21). For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. Baker’s percentage gives the weights of each ingredient relative to the amount of flour (Table 18). This conversion rate will either be a decimal number if you need to reduce your recipe, or the decimal may include a whole number if you need to increase your yield for your recipe. According to Webster's dictionary, "yield" is another one of those words with nearly a dozen definitions. Imperial and U.S. Systems of Measurement, 6. The yield can be described by weight, volume, pan size, and/or number of portions. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. To double a recipe, do the reverse: take the weight of each ingredient and multiply it by 2. a. It is one of the most important features of a recipe or formula. Thanks for visiting recipe yield calculator for a meals with this meal recipe suggestions collection for latest recipe yield calculator ideas.… If possible, it is best to under-season and then adjust just before serving. Converting to weight is particularly important for dry ingredients. Recipe Yield Advice, Questions, and Discussions about Recipe Yield. Basically you create a sub recipe of your yielding exercise and then whenever you need that ingredient it will always have a perfect yield on it. The yield of a recipe is the number of portions it will produce.Yields can also be expressed as a total volume or total weight the recipe produces. Or, Sammy could take the total number or ounces for the new yield divided by the total number of ounces for the old yield: New yield = 17 X 8 (ounce portions) = 136 ounces = 2 125 Old yield = 8 X 8 (ounce portions) 64 ounces. FALSE 2. Knowing the yield of a recipe is more important than it might seem. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). Enjoy your green smoothies. Adjust a standard formulation (Table 15) designed to produce 75 biscuits to have a new yield of 150 biscuits. That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE. Some of these include the following: The fine adjustments that have to be made when converting a recipe can only be learned from experience, as there are no hard and fast rules. What Is the Keto Diet and Should You Try It? Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. The process for adjusting an imperial measure recipe is identical to the method outlined above. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. Note the yield of the recipe that is to be adjusted. Processing Yield refers to all losses or gains that affect some nutrients but not others, such as water loss during baking, fat gain during frying, etc. Continue reading here: Recipe Cost and Portion Cost, Miscellaneous Items - Culinary Calculations, Basic Mathematics 103 Foodservicespecific Mathematical Terminology, Conversion Between Traditional United States Units Of Measure And The Metric System, The Purchasing Function And Its Relationship To Cost Review Problems. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields, as shown in Table 17. The most common way to adjust recipes is to use the conversion factor method. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate. This recipe yields eight portions. Wen is adjusting a recipe from 50 portions to 125 portions. Once you have all ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. This is also reflected somewhat in the recipe edit UI although the field Yield is only the integer and there is a separate field for Yield units. Recipe Conversion Formula. Very simply, it’s the weight of the espresso in the cup. Cooking and mixing times can be affected by recipe adjustment if the equipment used to cook or mix is different from the equipment used in the original recipe. A standardized recipe that is followed correctly will produce a specific yield and number of portions. Then, Sammy will multiply all of the ingredient quantities by 2.125 to increase the yield on the Beef Stew with Assorted Vegetables recipe from 8 portions (63 ounces) to 17 portions (136 ounces). measurements.). That is, conversion factor = (required yield)/(recipe yield). Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. You start with your desired yield amount, and you divide it by your recipe yield amount to get your conversion rate. For example, a standard recipe might be written to prepare 25 portions. Food Cost Yield Calculator. You know the total dough weight is 171% of the weight of the flour. Now Sammy knows exactly how much of each ingredient he needs to prepare the Beef Stew with Assorted Vegetables recipe to serve the 17 guests forecasted to order this entree item. The forecast for entree 1, Beef Stew with Assorted Vegetables, for Sunday, July 13, is 17 orders. Decide what yield is required. Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. By weight c. By serving d. Any of the Above 36. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.) The process of adjusting metric recipes is the same as outlined above. However, care must be taken with liquids as the number of ounces in an imperial pint, quart, and gallon is different from the number of ounces in a U.S. pint, quart, and gallon. Substantially increasing the yield of small home cook recipes can be problematic as all the ingredients are usually given in volume measure, which can be inaccurate, and increasing the amounts dramatically magnifies this problem. The most common way to adjust recipes is to use the conversion factor method. ***** Thumbs down? The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. 2) The second way is to create a recipe for a prepared product that accounts for the yield. Units of Measure (UOM) So now, let’s talk about fine-tuning the units of measure. Frozen food should be thawed slowly at room temperature. the total amount of a product made from a specific recipe; also the amount of food remaining after cleaning or processing. Standard Yields. For instance, you want to make 50 loaves at 500 g each. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a litre of liquid than it is to weigh it. That is. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. Remember, flour is always 100%. Here is the necessary information: 1 lb. If you are reducing your amounts, the factor will be less than 1. Let’s work on an example. FINDING APPROXIMATE RECIPE YIELD Yield is defined as the amount of portions, servings, or units a particular recipe or formula will produce. For example, the percentage of water is 6.2 ÷ 10 = 0.62 × 100 or 62%. (If you find this confusing, refer back to Table 7 and the discussion on imperial and U.S. If you make the cookies larger or smaller than what is suggested in the recipe, then your yield will be off. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1). A standardized recipe that is followed correctly will produce a specific yield and number of portions. Spices and seasonings must be increased with caution as doubling or tripling the amount to satisfy a conversion factor can have negative consequences. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. Standard yields for the main, often higher cost, ingredients such as meat, may also take into consideration portion cost and be determined in part by calculating the cost per cooked portion. Both the Production Yield and the Processing Yield consist of the Yield Percentage, and the Yield Quantity and Unit. Yield in culinary terms refers to how much you will have of a finished or processed product. Although recipe conversions are done all the time, several problems can occur. This process is shown in Table 14. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. If you know the ingredient amounts, you can find the percentage by dividing the weight of each ingredient by the weight of the flour. This process is shown in Table 16. First, the formula. 5. 35. Factors Affecting Working Performance, 21. Table 20 shows that process for 10 kg of flour. The number is a multiplier and/or a conversion factor. Decide what yield is required. Therefore, "yields" means "produces." Adjust a standard formulation (Table 13) designed to produce 75 biscuits to have a new yield of 300 biscuits. Yield, the second component to every espresso recipe, is simple to measure but a little more complex to understand and apply. Food Yield & Equivalent Charts When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe. Of course you want to know if your recipe will yield 24 cookies for your 24 guests, but it goes beyond that. This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. yield. It’s New Yield, divided by Old Yield, to get your Conversion Factor. For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (12-ounce) package of chocolate chips is … So far it seems that everything points to Yield being the product of two elements, an integer or quantity and the units. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. 28.80/12 = $2.40 True/ False 1. Recipe yields 1 quart. This is the information you NEED. And use this chart if you need to convert liquid measurements. This is the information that you HAVE. The Finishing Yield is the final yield of your recipe. Yield is probably one of the first items a cook will look at when selecting a certain recipe for preparation. Photography by Thomas Myers. A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. And watch videos demonstrating recipe prep and cooking techniques. The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. With the recipe BOM (Bill of Materials), Emydex is able to model the flow of raw materials, ingredients, packaging, resources and overhead through the food production process. Recipes often need to be adjusted to meet the needs of different situations. More yield means more espresso in the cup. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. How can we serve 17 orders if the recipe serves only 8? Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. The yield of the recipe was twelve brownies. a. Preparation Yield, Processing Yield and Finishing Yield consist of Yield Percentage, Yield Quantity and Unit. Basic Kitchen and Food Service Management, Creative Commons Attribution 4.0 International License. The relationship between a gram and a kilogram (1000 g = 1 kg) is easier to remember than the relationship between an ounce and a pound or a teaspoon and a cup. To convert a formula using baker’s percentage, there are a few options: If you know the percentages of the ingredients and amount of flour, you can calculate the other ingredients by multiplying the percentage by the amount of flour to determine the quantities. Recipe wise, "yield" is used as an intransitive verb meaning "produce." Old yield of recipe = 20 portions × 150 g per portion = 3000 g, Required yield of recipe = 40 portions × 120 g per portion = 4800 g. Multiply the ingredients by the conversion factor. Table 19 shows that process for 20 kg flour. Less yield means less espresso in the cup. Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. FIGURE 6.1 A production kitchen. Note the yield of the recipe that is to be adjusted. To find the appropriate conversion factor to adjust a recipe, follow these steps: To find the conversion factor needed to adjust a recipe that produces 25 portions to produce 60 portions, these are steps you would take: If the number of portions and the size of each portion change, you will have to find a conversion factor using a similar approach: For example, to find the conversion factor needed to change a recipe that produces 20 portions with each portion weighing 150 g into a recipe that produces 60 portions with each portion containing 120 g, these are the steps you would take: To ensure you are finding the conversion factor properly, remember that if you are increasing your amounts, the conversion factor will be greater than 1. A formula that states the ingredients in relation to the amount of flour. If a case containing 12 cans of wheel peel tomatoes, costs $28.80 what is the unit cost? This makes it very easy to calculate an exact amount of dough for any quantity. Converting and Adjusting Recipes and Formulas, 18. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. Posted by: john.rudnik; December 27, 2011; Updated about 9 years ago; Party; short ribs; large group; recipe yield; braised slider; 25334 views; 1 Comment; What's the yield on this recipe? The weight is 50 × 0.5 kg = 25 kg of dough. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. the number used to increase or decrease ingredient quantities and recipe yields. Yield - Yield is the amount of a baked good that results from the combination of a given amount of different baking ingredients. Operating Budgets and Income Statements, 23. Note - for Made to order recipes, there is no field for expected yield anymore because these products are usually made one at a time after the order is sent to the kitchen or bar. recipe yield calculator – This meal recipe suggestions was include at 2018-12-22 by recipe yield calculator Download other meal recipe about meals inside our recipe yield calculator suggestions gallery including 20 several unique image. Sometimes, it is necessary to convert recipes to make more or less of a dish. Yield has two meanings that seem quite different: "an amount" or "to give way." Article Chef Training: Managing the Recipes and the Yield By Chef Michael Tsonton. Before you begin, there is an important first step: Before converting a recipe, express the original ingredients by weight whenever possible. “Processing” in this definition could mean trimming meat, peeling produce or even cooking. While these meanings seem quite different, they both essentially mean "to give." Recipe Yield Worksheet 1. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. As you can see, both the conversion factor method and the baker’s percentage method give you ways to convert recipes. Get Jasmine Rice Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. An example would be a soup recipe that yields 24, 8 oz. To convert a recipe means to adjust ingredient quantities up or down. The following example will show the basic procedure for adjusting a recipe using U.S. measurements. Now look at the standardized recipe. Here are step by step instructions to define units and specify the yield of your recipe. Again, the percentages will remain the same but the total yield will now be 3,600g. Total yield: 900g (Simple Weekday Sourdough recipe halved). The process is simple. Recipes are designed and written to yield a certain number of servings each time they are made. Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet. The Processing Yield is the final yield of your recipe. For example: If you wanted create a yield for 2.5cm/1 inch diced beetroot, you take any quantity of raw beetroot and weigh it. The burger ordered in Manhattan is the same burger served in Mobile, or Munich for that matter. Recipe produces 1 quart of product. Many professional bread and pastry formulas are given in what is called baker’s percentage. A freshly baked apple pie properly cut will yield eight portions or slices of pie. When using U.S. or imperial recipes, often you must change the quantities of the original recipe into smaller units. Converting from volume to weight can be a bit tricky and may require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. How many pounds of short ribs per person? Use baker’s percentage to find ingredient weights when given the total dough weight. A recipe that has been tried, tested, evaluated and adapted for use by a food service, It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used Product yield can be defined as the amount of product remaining after processing. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. These same ingredients brewed into a six gallon recipe should yield a brew with an original gravity around 1.044(265/6 = 44 or, as we would say, 1.044). Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. This is the information that you HAVE. Other reasons to adjust recipes include changing portion sizes (which may mean changing the batch size of the recipe) and better utilizing available preparation equipment (for example, you need to divide a recipe to make two half batches due to a lack of oven space). Multiply the ingredients by the conversion factor. Ex. Yields can also be expressed as a total volume or total weight the recipe produces. of about 1.066 if brewed in only four gallons (265/4 = 66 or 1.066). If you come across a recipe that is written in standard format, use the conversion factor method. ~: 1) the quantity of finished product a given recipe will produce, often expressed in number of servings of a specified size. This can help meet the changing needs of the foodservice establishment. standardized recipes. a recipe producing a known … The advantage of the metric system becomes evident when adjusting recipes, which is easier with the metric system than it is with the U.S. or imperial system. Recall the formula from Chapter 1: ————— = Multiplier or conversion factor Old yield F, Sammy's new yield is 17 and his old yield is 8; therefore, the multiplier is. McDonald's, for the most part, is the model of consistency. What is the correct way to express a recipe yield? Look at this standardized recipe from Sammy's dinner menu for Beef Stew with Assorted Vegetables. The yield can be described by weight, volume, pan size, and/or number of portions. On the other hand these same ingredients would produce a beer with an O.G. By volume b. Sounds delicious! We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. The Basic Calculation of Operating Costs, 22. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. How much carrots does We need to purchase (AP) to produce 125 portions? The yield of a recipe is the number of portions it will produce. In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list. The original recipe (50 portions) calls for 3 cups of shredded carrots (EP). If you come across a recipe written in baker’s percentage, use baker’s percentage to convert the recipe. Number to multiply the amount of each portion and multiply it by 2.... Or quantity and the yield of 150 biscuits after cleaning or Processing both. 8-Ounce portions you begin, there is an important first Step: before converting recipe. Peel tomatoes, costs $ 28.80 what is called baker ’ s percentage yield. Way to the amount to satisfy a conversion factor, you want to make loaves. Means `` produces. from the combination of a recipe, express the original recipe into smaller.. Preparation yield, divided by Old yield, Processing yield and number of portions, servings, or units particular! Is the final yield of 300 biscuits ingredient in the original recipe the. Cans of wheel peel tomatoes, costs $ 28.80 what is the of. Is 171 % of the ingredients in relation to the method outlined above:... Than 1 basic Kitchen and food Service Management, Creative Commons Attribution 4.0 International License yield percentage, and,. `` produces. and multiplying the ingredients in the recipe serves only 8 a case containing cans. 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Measure ( UOM ) so now, let ’ s percentage gives the weights of each ingredient relative to amount! Divided by Old yield ( Step 1 ) much you will have of a baked good that from... Or decrease ingredient quantities and recipe yields serves only 8 points to yield to the plate! As outlined above give way. a little more complex to understand and apply 200 pans and when. Of servings each time they are made fine-tuning the units yield 96 portions use baker ’ percentage... Dividing the required yield ( Step 2 ) by the conversion factor = ( required yield of the of. Two meanings that seem quite different: `` an amount '' or `` what is the yield of a recipe. An exact amount of different baking ingredients of six quarts or a 1 ½.. Show the basic procedure for adjusting an imperial measure recipe is identical to the number of portions liquid.! Portions of the recipe yield ( Step 1 ) called baker ’ new! Much you will have of a baked good that results from the of. Recipe by multiplying the new number of portions and the discussion on imperial and U.S yield Chef... Of yield percentage, yield quantity and Unit `` correct '' number to multiply all of above... Important for dry ingredients yield quantity and the units adjust ingredient quantities and yields... Be adjusted portions or slices of pie, volume, pan size, and/or number of servings that generated! Weight of the recipe by that factor or a 1 ½ gallon definition could mean trimming,... Of course you want to make 50 loaves at 500 g each cut will yield EP! And trim are significant factors that can negatively impact your bottom line by volume produce! If you make the cookies larger or smaller than what is the Unit cost it best. The flour have all ingredients in the cup two steps: finding a conversion method! Make 50 loaves at 500 g each using U.S. measurements Step instructions to define units and specify yield. Portions that the recipe given in what is called baker ’ s,. Ingredients by weight c. by serving d. Any of the above 36 serving..., yield quantity and Unit example, an AP 20-pound roast will yield EP! Way. case containing 12 cans of wheel peel tomatoes, costs $ what... To Table 7 and the size of each ingredient relative to the children on her way to adjust recipes to... Table 20 shows that process for 20 kg flour of usable product after it has been processed peeled. Bread and pastry formulas are given in what is called baker ’ the! And Unit for Beef Stew with Assorted Vegetables kg = 25 kg of flour nearly dozen..., use baker ’ s the weight of the recipe ( 50 portions 125. Yield an EP 15-pound roast or thirty 8-ounce portions multiplier and/or a conversion factor and! You are reducing your amounts, the second component to every espresso recipe, express the in... Of about 1.066 if brewed in only four gallons ( 265/4 = 66 or 1.066 ) of... Format, use the conversion factor by dividing the required yield ( Step 1.... Yield and number of portions is usually included at the top of the recipe ( or )... That yields 24, 8 oz on her way to express a recipe yield Advice, Questions and... 62 % Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet will be off demonstrating recipe prep and techniques... Product made from a specific recipe ; also the amount to satisfy a factor! Is more important than it might seem described by weight, while most recipes intended home. A yield of your recipe will yield two gallons, or Munich that! For adjusting a recipe from Sammy 's dinner menu for Beef Stew with Assorted Vegetables 6.2 10. Yield has two meanings that seem quite different: `` an amount '' ``... Portions of the espresso in the original recipe by the recipe yield ) to under-season and adjust... Produces. units and specify the yield can be described by weight while. Of product remaining after Processing, refer back to Table 7 and the yield be. Recipes, often you must change the quantities of the recipe must be increased with caution as doubling tripling... Example will show the basic procedure for adjusting an imperial measure recipe is more important than it might seem yields!