BAKERS PERCENTAGES AND FORMULAS

Measurement Systems

U.S. system
is actually the more difficult system to understand. It uses ounces and pounds for weight and cups for
volume.

metric system
is the most commonly used system in the world

COMMON EQUIVALENTS
Dash = 1/8 teaspoon
3 teaspoons = 1 tablespoon
2 tablespoons = 1 fluid ounce
4 tablespoons = 1/4 cup (2 fluid ounces)
5 1/3 tablespoons = 1/3 cup (2 2/3 fluid ounces)
16 tablespoons = 1 cup (8 fluid ounces)
2 cups = 1 pint (16 fluid ounces)
2 pints = 1 quart (32 fluid ounces)
4 quarts = 1 gallon (128 fluid ounces)
2 gallons = 1 peck
4 pecks = 1 bushel
1 gram = 0.035 ounces (1/30 ounce)
1 ounce = 28.35 grams (often rounded to 30 for
Convenience)
480 grams = 1 pound
2.2 pounds = 1 kilogram (1000 grams)
1 teaspoon = 5 milliliters
1 tablespoon = 15 milliliters
1 fluid ounce = 29.57 milliliters (often rounded to 30
For Convenience)
1 cup = 0.24 liters
1 gallon = 3.80 liters

ROUNDED MEASURES ROUNDED MEASURES

FOR QUICK REFERENCE
1 oz. 30 g
4 oz. 120 g
8 oz. 240 g
16 oz. _ 1 lb. 480 g
32 oz. 2 lb. 960 g
36 oz. _ 21∕4 lb. _ 1000 g (1 kg)
1/4 tsp. 1∕24 fl. oz. 1 ml
1/2 tsp. _ 1∕12 fl. oz. 2.5 ml
1 tsp. _ 1∕6 fl. oz. 5 ml
1 Tbsp. _ 1∕2 fl. Oz . 15 ml
1 c. _ 8 fl. oz. 240 ml
2 c. (1 pt.) 16 fl. oz. 480 ml
4 c. (1 qt.) 32 fl. oz. 960 ml
4 qt. (1 gal.) 128 fl. oz. 3.75 lt
32°F 0°C
122°F 50°C
212°F 100°C
MEASUREMENT CONVERSION CHART—
FORMULAS FOR EXACT MEASURES
CONVERTING GRAMS AND OUNCES
Being familiar with metric conversions allows the baker in the United States to understand, at a
glance, the yield and quantities in a metric formula. 1 ounce equals 28.35 grams. Likewise, 1 fluid ounce
equals 29.57 milliliters. This number is often rounded to 30 for convenience, however. So, to convert
ounces to grams or milliliters, multiply the number of ounces by 30.
8 oz. x 30 = 240 g
8 fl. oz. x 30 =240 ml

To convert grams or milliliters to ounces or fluid ounces, divide the number of grams
or milliliters by 30.
240 g x 30 = 8 oz.
240 ml x 30 = 8 fl. oz.

To develop a framework for judging conversions, remember that:

▶ A kilogram is about 2.2 pounds.
▶ A gram is about 1∕30 ounce.
▶ A pound is about 480 grams.
▶ A liter is slightly more than a quart.
▶ A centimeter is slightly less than . inch.
▶ 0°C (32°F) is the freezing point of water.
▶ 100°C (212°F) is the boiling point of water.

Standardized Recipes
 controls both the quantity and quality of what the kitchen will produce.
 It details the procedures to be used in preparing and serving each of your menu items.
 controls both the quantity and quality of what the kitchen will produce.
 It details the procedures to be used in preparing and serving each of your menu items.

Good standardized recipes contain the following:

 Menu item name
 Total yield (number of servings)
 Portion size
 Ingredient list
 Preparation/method section
 Cooking time and temperature
 Special instructions, if necessary
 Recipe cost (optional)

Reasons for incorporating a system of standardized recipes include:

 Accurate purchasing
 Dietary concerns are addressed-ingredients identified
 Accuracy in menu laws-ingredients identified
 Matching food used to cash sales
 Accurate recipe costing and menu pricing
 New employees can be better trained
 Computerization of a foodservice operation depends on them

When adjusting recipes for quantity (total yield), two general methods may be employed.
They are:
  Factor Method
 Percentage Technique
Factor Method: recipe conversion factor:
 For example, a 50 portion recipe can be converted to a 125 portion recipe:
125/50=2.5
2.5 is multiplied by each ingredient (except spices)
 Factor Method: recipe conversion factor:

COMMON BAKESHOP COOKING METHODS

METHOD MEDIUM BAKESHOP EQUIPMENT
PRODUCTS
DRY-HEAT COOKING
METHODS
Baking Air Doughs, batters for Oven, convection oven
breads, cakes, cookies,
pastries, fruits
Broiling Air Fruits, glazed custards Overhead broiler,
salamander
Deep-frying Fat Doughnuts, fritters Deep-fat fryer
Pan-frying Fat Batters for griddlecakes Stove top
Sautéing Fat Fruit Stove top
MOIST-HEAT
COOKING METHODS
Boiling Water or other liquids Creams, sauces, fruits Stove top
Poaching Water or other liquids Fruits, fresh and dried Stove top, oven
Simmering Water or other liquids Creams, sauces, fruits Stove top, oven

COOKIES
are small, flat pastries usually eaten alone (although not singularly) as a snack or with coffee at
the end of a meal.

MAKE-UP METHODS
 Drop
 Icebox
 Bar
 Sheet
 Cut-Out
 Piped
 Rolled Or Molded

DROP COOKIES
are made from a soft dough that is spooned or scooped into mounds for baking.

ICEBOX COOKIES
are made from dough that is shaped into logs or rectangles, chilled thoroughly, then sliced into individual
pieces and baked as needed

BAR COOKIES
are made from a stiff dough that is rolled into a log, then baked. The bars are then cut into thick slices.
SHEET COOKIES
are made from a dough or batter that is pressed, poured or layered in shallow pans and cut into portions
after baking, usually in squares or rectangles to avoid waste or scraps.

CUT-OUT COOKIES
are made from a firm dough that is chilled thoroughly, then rolled out into a sheet. Various shapes are cut
out of the dough before baking

PIPED COOKIES
Also referred to as bagged, pressed or spritz cookies, piped cookies are made with a soft dough that is
forced through a pastry tip or cookie press

ROLLED OR MOLDED COOKIES

are made from a stiff dough that is hand-shaped into spheres, crescents or other traditional shapes.

COOKIE MIXING METHODS

• Creaming Method
– Mixing of fats and sugars to incorporate air
– More air incorporated, more spread of the cookies
– Gradual addition of eggs, then other liquid
– Incorporation of dry ingredients
– Process of creaming method
– Run Out – failure to distribute fat/sugar phase when adding eggs
• Sponge Method
– For softer textured cookies (brownies, macaroons, lady fingers etc)
– Use of whole egg, egg yolk or egg white foams
– Meringue: soft peak, medium peak and stiff peak
• Sanding Method
– Combine dry ingredients
– Blend in cold butter until it resembles coarse cornmeal
– Add eggs and mix until dough is formed
• One Stage Method
– All the ingredients are mixed at once
– Less control over gluten development

COOKIES PROPERTIES AND CAUSES

– Crispness
– Softness
– Chewiness
– Sandiness
• Crispness
• Limited moisture in cookie formula
• A low or excessive amount of sugar content
• Smaller, thinner cookies
• A longer baking time
• Twice-baking
• Softness
• Higher moisture content in cookie formula
• A high fat content
• Use of Humectants
• Larger-sized cookies
 • Brief and high temperature baking
• Chewiness
– Higher sugar content
– Higher degree of tougheners
– A longer mixing time
• Sandiness
– More fat, less sugar, less liquid
– Use of egg yolk
– Proper mixing of fat-flour phase