Quantity

Food
Production
 RECIPE
QUANTIFICATION
 Objectives:

At the end of this unit the student should be able to:

 

 Define recipe quantification and its role in quantity and

institutional food production.
 Identify the prerequisites to recipe quantification.
 Compute for the recipe conversion factor.
 Enlarge or reduce recipes using the factor method.
 Enlarge or reduce recipes using the percentage method.
Quantifying to higher and lower
recipe yields.
Although the standardization recipe will produce the
same product quality and quantity , there are a lot of
situations where in the amounts indicated in the recipe
may be more or less than the yield required by a
function. The importance of the standardized recipe is
now realized, because although the amount is different,
there is no need to retest the recipe for this new yield.
The recipe only needs to be quantified to the desired
amount without any further adjustments.
 
What is recipe quantification?
Basically, recipe quantification is the process of enlarging
recipes with lower yields to adjust it to meet the production
requirements of bigger functions. However, it is not limited
to enlarging recipes. Actually, quantification can be used to
reduce a volume recipe to lower yield recipe just as easily.
If a recipe is simply to be doubled or decreased by half, it
would be simple. This can usually be done mentally with
very little difficulty. However, when we need to change a
recipe from 7 to 23 serving portions then it becomes a bit
more complicated. Although this looks different, both cases
could actually be solved by recipe quantification
How is recipe quantification done?
There are two (2) ways to quantify a recipe. These are
the Percentage Method and the Factor Method. Although,
the factor method is the recommended method because it
is direct and simple use, the percentage method can
sometimes come in handy. Thus, it also deserves a closer
look. The prerequisite to both however, is that the recipe
being used is a standardized one.
The Factor Method. This quantification method uses
what is known as a "yield conversion factor". This factor is
then used as a multiplier for the rest of the ingredients in
the recipe. Its actually simpler than it sounds
 There are only two (2) steps involved
Step 1. Compute for the Conversion Factor. This is done by getting the quotient of
the desired yield and the original recipe yield. This is given by the formula:

Desired Yield
Conversion Factor = Recipe Yield
Example:
If an actual recipe has a yield of 5 servings and a function requires 25 serving portions, in order
to quantify the recipe the conversion factor would be computed as:

Conversion Factor = 25/4

= 6.25
Illustration 11.1 Sample computation to get the Conversion Factor
Step 2: Multiply original quantity with conversion factor.
The conversion factor obtained in step one would now be
multiplied with each ingredient quantity in the original
recipe. The new quantity obtained is the desired recipe
quantity. Remember, if pounds are being used in the
recipe, try converting everything to ounces to simplify the
process.
For the metric system, this is not necessary. This is why the
metric system is recommended for standardized recipes
If the same recipe in the first example has the following
ingredients, what would the new recipe contain?
 Original Quantified to 25
Ingredients Factor
Weight portions
Ingredient 1 3lbs 6.25 18lbs. 12oz
1.25kg
Ingredient 2 200 g. 6.25
(200x6.25 )
312.5 ml
Ingredient 3 50ml. 6.25
(60x6.250 )
12.5 ounces
Ingredient 4 2pcs. 6.25
(2x 6.25 )

Note: The conversion of pounds in the original weight to the quantified amount was done in 2 steps.
1. Multiply amount with the factor
3 pounds x 6.25 = 18.75 pounds
2. Convert decimal to ounces
16 ounces per pound x 0.75 pound = 12 ounces
Result: 18 pounds and 12 ounces Illustration 11.2 Quantifying the Ingredient amounts
Percentage Method. The percentage method
works with the recipe's weights and
measurement rather than use a conversion
factor. Here, the percentage of each ingredient
relative to the combine total weight of all the
ingredients is used as one of the basis for
quantifying. The required weight of the
quantified recipe is then simply multiplied by
the individual ingredient percentages.
The percentage method can be done using the following steps:
Step 1. Convert all measurements to the required measurement of the desired yield.
Step 2. Get the total combined weight of all ingredients.
Step 3. Compute for the percentage of each ingredient in relation to the total weight.

This is given by the formula.

% = Ingredient weight x 100
Total combined weight.

Step 4. Multiply the required yield of the new recipe with the individual ingredient
percentages. The resulting product is the new ingredient quantity of the quantified recipe.

A total of 17 kilos of a recipe is required for a function. The following ingredients are listed on
the original recipe card, Ingredient 1;1.5 kg, Ingredient 2;300g, Ingredient 3;1/2 cup
Step 1. Convert measurements. Since required yield is in kilo, the rest should be
in kilo.
A: 1.5 kg = 1.5 kg
B: 300g = 0.3 kg
( 300g/1000g per kilo )
C: 1 cup = 0.24 kg
( 240g/1000g per kilo )
Step 2. Get total combined weight .
A: 1.5kg
Add: B. 0.3kg
Add: C. 0.24kg
Total Combined
Weight 2.04kg
Ingredients Original Converted
Weight Weight
A 1.5kg. 1.5kg.

B 300g 0.3 kg.

C 1 cup 0.240kg
Total   2.040kg
Step 3. Compute %
% = Converted weight X 100
Total converted weight

%A = 15 x 100
2.04
=73.53%

%B= 0.3 x 100

2.04
= 14.71%

%C= 0.24 x 100

2.04
= 11.76%
Step 4. Compute for quantifies amount.
Quantified Amount =
% of total wt. x Yield Requirement
A = 17kg x 0.7353
= 12.5kg
B = 17kg x 0.1471
= 2.5kg
C = 17kg x 0.1176
= 2kg
 Unit 9
Review of Weights
and Measures
 
 Objectives:

At the end of this unit the student should be able to:

 Accurately weigh and measure ingredients.
 Discuss and realize the importance of accurate measurement of
ingredients to food production.
 Know the commonly used Metric and English measurement
conversion factors.
 Accurately convert solid and liquid measurement from English to
metric system and vise versa.
 Perform conversion of temperature from Celsius to Fahrenheit
and vise versa.
Metric and English System
  The careful use of weight and measure is very important in quantity and
institutional food production. Such careful use assures not only uniform
products but also saves on material; cost.
Trough proper knowledge of weights, measurements, and accurate
conversion, understanding and correct execution of recipes is facilitated.
This results to accuracy and consistency of the product quality as well as
proper control of cost.
There are basically two measurement system commonly used in food
production, the Metric and English systems. Unfortunately the use of both
systems in recipe books and references are equally wide spread. Therefore,
an understanding of both systems is essential for the quantity and
institutional food producer. Whether it is better to use one over the other
would be difficult to discuss since both present certain advantages over
each other
Below are the most common English and Metric
conversions:

Gallon Conversion

1 gallon = 4 quarts = 8 pints = 16 cup

 1 pound = 16 oz.
1 ounce = 28.35 grams
1 pound = 454 grams
2.2 pounds = 1 kilograms

1 liter = 1000 ml
0.946 quart = 1 liter 1 centiliter = 100 ml
1 pint = 2 cups 1 deciliter = 10 ml
1 kilogram = 1000 grams
1 pint 480 ml 1centigram = 100 grams
1 cup = 240 ml 1 decigram = 10 grams
1 gram = 1 ml
 1 table One 1 table One
     
Spoon Cup Spoon Cup
All spice 7g 114 g   Curry powder 5g 100 g
Apples (diced) 14 g 228 g   Dates, pitted 9g 157 g
Bacon (diced) 14 g 228 g   Eggs, Whole 14 g 228 g
Bacon, cooked(diced) 19 g 300 g   Eggs, white 14 g 228 g
Baking powder 11 g 171 g   Eggs, yolks 14 g 228 g
Banana (sliced) 14 g 171 g   Extracts 14 g 228 g
Beef, cooked (diced) 14 g 228 g   Flour, bread 9g 143 g
Beef, raw, ground 11 g 157 g   Flour, cake 7g 136 g
Bread Crumbs, dry 14 g 228 g   Flour, pastry 9g 143 g
Bread Crumbs fresh 7g 171 g   Gelatin flavored 11 g 186 g
Butter 4g 57 g   Gelatin, plain 9g 143 g
Cabbage shredded 14 g 228 g   Ginger 5g 93 g
Carrots raw, diced 7g 114 g   Glucose 21 g 342 g
Celery, raw diced 9g 142 g   Green peppers, diced 7g 11 g
Cheese, raw diced 7g 114 g   Ham, Cooked, diced 9g 150 g
Horseradish,
Cheese, diced   157 g   14 g 285 g
Prepared
Cheese, grated 7g 114 g   Jam 18 g 285 g
Cheese, shredded 7g 114 g   Lemon juice 18 g 228 g
Chocolate, grated 7g 114 g   Lemon rind 7g 114 g
Chocolate, melted 14 g 228 g   Mace 7g 93 g
Cinnamon, ground 7g 100 g   Mayonnaise 14 g 228 g
Cloves, ground 7g 114 g   Milk, liquid, fresh 14 g 114 g
Cloves, whole 5g 86 g   Milk, powdered 9g 93 g
Cocoa 5g 100 g   Molasses 21 g 342 g
Coconut, Shredded 5g 100 g   Mustard, ground 7g 93 g
Coffee, ground 5g 86 g   Mustard, prepared 7g 114 g
 Cornmeal 9g 136 g   Nuts 7g 114 g
Cornstarch 9g 152 g   Nutmeg, ground 7g 121 g
Corn syrup 21 g 342 g   Oats, rolled 5g 86 g
Cracker crumbs 7g 114 g   Oil, salad 14 g 228 g
Cranberries, raw   114 g   Onions 10 g 157 g
Currants, dried 9g 152 g   Peaches, canned 14 g 228 g
Peas, dry 12 g 200 g   Shortening 14 g 228 g
Pickle relish 9g 150 g   Soda 13 g 200 g
228 Pickle, chopped 7g 150 g   Sugar, brown 14 g 228 g
Pineapple, chopped 14 g 200 g   Sugar, granulated 13 g 214 g
Pineapple, diced 14 g 228 g   Sugar, powdered 9g 136 g
Potatoes, cooked
  186 g   Tapioca 7g 115 g
diced
Prunes, dry   157 g   Ta 5g 72 g
Raisins, Seedless 10 g 152 g   Tomatoes 14 g 228 g

Rice, Raw 14 g 228 g   Tuna, flaked 14 g 228 g

Sage, ground 4g 64 g   Vanilla 14 g 228 g

Salmon, flake 14 g 228 g   Vinegar 14 g 228 g

Salt 14 g 228 g   Water 14 g 228 g

Savory 4g 57 g        

Illustration 5.1. Approximate Weight of Common Ingredients

Working with Unit Conversion
How do we convert weights and measurements?

Answer. In order to convert one unit o measure to another, it is best to use the
principles of ratio and proportion. This entails basically and simple steps.
 
Step 1. Choose appropriate conversion factor from the conversion table.
This will be use as a first ratio to solve the problem. The unit of measure found in
this first ratio, must contain both the unit of the unknown measurement and the unit
of the given measurement.
 
Example: How many ml of shortening is needed for a recipe requiring 2 cups?
Conversion Factor: 1 cup = 240 ml
Note: Milliliter is the unit of the unknown measurement and cup that of the given
measurement.
Step 2. Represent unknown as “X” and form second ratio.
In forming the second ratio, equate the unknown measurements to the given
measurement. O not forgets the second equation must have the same order as the first
equation.
Example: How many ml of shortening is needed for a recipe requiring 2 cups?
Second Ratio: 2 cups = X ml
Note: both first and second ratios have cups first before ml.

Step 3: Cross multiple 2 ratios. 

Multiple the top-left measurement with the bottom-right measurement and equate
this with the product of the bottom-left measurement and the top-right measurement.
Examples: How many ml of shortening is needed for recipe requiring 2 cups?
Conversion Factor: 1 cup = 240 ml
Second Ratio: 2 cups = Xml
Result of cross-multiplication: (2 cups) (240ml) = (1 cup) (Xml)
 Step 4. Solve for the unknown measurement “X”.
Simply use algebraic transportation to solve for the unknown.
Example: How many ml of shortening is needed for the recipe requiring 2 cups?
Conversion Factor: 1 cup = 240 ml
Second Ratio: 2 cups = Xml
Result of cross-multiplication: (2cups) (240ml) = (1cup) (Xml)
Solve for the unknown: (2cups) (240ml) = X
(1cup)
Solution: X = 480ml
Note: the units would be cancelled out just like in any algebraic equation.
 
This system of solving conversion problems is applicable to all situations.
Although there are shortcuts that can be used, this example provides an easy means
for those finding it difficult to convert weights and measures
 It is also worthy to note that there are
instances that the conversion cannot be done
directly as known in the example above. This does
not however mean that the system used here can
no longer be used. On the contrary, it only means
that the system used here can no longer be used.
On the contrary, it only means the system has to
be used twice or even several times repeatedly to
come up with the appropriate conversion. This
will be illustrated later trough illustrative example
2
Illustrative Example 1:
Problem: How many grams of salt are needed if the recipe requires 8
teaspoons?
Illustrative Example 2:
Problem: How many ml of shortening is needed if the recipe calls for 2
quarts of oil?
Working with Temperature Unit of Measurement
In converting measure of temperature for cooking and cooling. One is simply guided by
the following formula

‘C = (‘F – 32)/1.8 ‘F = (1.8 x ‘C) + 32

Illustrative Example 3:
Problem: How many degrees Celsius should an oven be set if the recipe requires a temperature
of 310’F?

Solution: Simply substitute the given information in the formula.

‘C = (‘F – 32)/1.8
X ‘C = (310 ‘F – 32)/1.8
X = (278 ‘F)/1.8
 Unit 10
Market/Purchase Order
and
Market Survey
 OBJECTIVES:

At the end of this unit the student should be able to:

 Discuss the role of the Market and Purchase Orders in quantity and
institutional food production.
 Define and differentiate the Market list, Grocery list and Purchase
order.
 Identify the common contents of a market list and purchase order
 Conduct a market survey
 Discuss the value of the purchase order, market list and market survey
in economizing production.
The Market List and Purchase Order

Illustrations 6.1. Roles of the Market List, Grocery List, and Purchase Order in Quantity
food production and institutional food establishment.
 

The market order or list, grocery list and purchase

order (PO for short) are tools designed to help the
purchaser in determining which ingredients would be
purchased at what quantity, with what quality, and at
what price. This is very important to the establishment
because as production and management tools, they
serve several purposes
 First and foremost, the market list and PO serve as communication tools
between purchasing and production. They serve as a periodic record of the
needs of the production area thus rationalizing the ordering and purchasing
activity. This “rational effect” comes from the fact that the market list, grocery
list and purchase order simplifies and increases the ease of repetitive ordering
which is common and even a daily activity in many establishments. Some
hotels and restaurants even have the commonly purchased items already
printed on the market list. Besides this, the market order, grocery list, and PO
are also powerful control tools, providing specifications that guide purchasing
and receiving in accomplishing their functions. Moreover, the list is even made
more practical in the industry through the addition of three columns that are
intended for price quotations at least three different suppliers ensuring that
the establishment only pays for the optimal purchase price. This optimal price
does not however necessarily mean the lowest price all the time. Reliability,
quality and financing terms offered by suppliers also have to be taken into
account before the final decision made. All in all the market order, grocery list,
and purchase order are very useful food production managerial tools.
 How often these tools are prepared depends not
only on the size of the establishment but also its
managerial style and storage capabilities. Normally,
the market list is for highly perishable “wet goods”
and is done on a daily basis. Therefore, it is also
called the “Daily Market List”. The grocery list which
is usually used by larger food establishments can be
done on a daily basis depending on the need of the
establishment. The grocery list is accomplished for
the purchase of dry and canned goods. Because
such goods are storable, weakly purchases are not
at all uncommon.
 To accomplish its work, the different purchasing forms must contain
several items. Below are the information they are usually included in a
market list along with a sample.

1. Item name
2. Specifications or Description: Provides an exact description of the
ingredients
3. Unit: Gives a description of the unit of measurement for each
item to be purchased.
4. Quantity: Shows the amount required for each ingredients
5. Dealer’s quote- Describes how much one unit(i.e. piece, can,
bottle) of the ingredients of the cost.
6. Total cost: summarize how much the purchase the purchases a
cost.
7. Order date and approval
 The purchase order is usually done in triplicate(3 copies). The
original copy is sent to the vendor or supplier. The second copy is
given to the receiving department. The receiving clerk will use this
copy of the purchase order or market list to check and compare the
delivery goods by the vendors. The third copy is usually an
accounting copy which is used for recording purposes and payment
of invoices to suppliers. This three copies are only the minimum.
There can be more the just three copies depending on the
accounting system used by the establishment. Records in this form
are important especially because it is so easy to forget considering
the volume of transactions in a business.
The fact that memory often fails us shows that the order is an
exercise in good business sense. The purchase order eliminates
confusion and controversy as to who ordered what, how much was
ordered, and when was something ordered.
Illustration 6.2. Sample Market List of a Hotel
  
143 Cagayan St., San Pablo City, Laguna
Tel no. 522-5342 Fax No. (632) 522 7568
Purchase Order
No. 0102
To[ ] Date:

Quantity Unit Description Unit Cost Amount

         
         
         
         
         
         
         
         
Prepared by Noted by Verified by Authorized by

Purchasing Clerk Purchasing Manager Hotel Accountant Resident Manager

Approved for purchase
Payments Terms
Shipping Term
President & General Manager
Shipping Instructions
Conforme
Date Wanted Delivered
Remarks/ Condition
Supplier’s Representetive

Date

Illustration 6.3. Sample Purchase Order

Economizing Through the Market List, PO And Market
Survey

“Economizing” is a term often equated by many to getting the

“best prices” or “best bargains”. This is however a very limited
view of economizing. To economize actually refers not only to get
the best price for a good but also to consider such elements of
the purchase decision as quality, time, and conditions. More often
than not we purchase from a supplier that provides as with the
lowest prices. Sometimes on the other hand, there are suppliers
that may be a bit more expensive but provides better quality or
provides special services like delivery, offers “payment terms” (i.e.
15, 30, 90 day term), or even simply because they can be relied
on. It is thus important to always weigh ones purchasing options.
Finding the best supplier is no easy task but it is always worth the
effort.
 A powerful help here is to survey the field by conducting regular
market surveys. Keeping a number of suppliers on hand is
always good business smarts. It is important to conduct a market
survey to ensure that we get the best and freshest ingredients at
the most reasonable price. We should not be limited by the close
relationships (suki) we eventually develop with suppliers.
Gathering different price quotations from different suppliers is
thus an essential pre-requisite to efficient purchasing.
THE BUYING GUIDE-PURCHASING’S 5 RS
1. Buy in the Right Quantity.
Although buying in large volumes may look attractive because of the discounts, this may not
always be advisable. Buy quantities based on operation’s needs and par stock to avoid storage
cost, wastage, pilferage, and too much money tied up in the storeroom.
 
2. Buy the Right Quality.
The right quality is not always the best qualities. The biggest prawns, does not mean the right
prawns for the recipe. The right quality is that determined by the needs of operations and
communicated through food specifications. This is what must be strictly followed and
monitored.
3. Buy at the Right Price.
Canvass, canvass, canvass! Do not be satisfied with just one or two
suppliers. Go out of your way to find establishments with good
prices.
4. Buy from the Right Source.
Be sure that your supplier is reputable and reliable. Their products
must be safe and comes from sure sources. They must also be able to
deliver what they promise 100% of the time.
5. Buy at the Right Time.
Observe the needs of the production area carefully. Schedule regular
purchases based on this needs. Avoid emergency purchases as this
cost money. Consider seasonableness of ingredients and delivery
lead time of suppliers. Practice “just-in-time” whenever practical.