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Chapter 8—Converting Recipes, Yields, and Baking Formulas
TRUE/FALSE
1. Standardized recipes are ideal for food service operations such as nursing homes, retirement
villages, and some school cafeterias.
2. Baker’s percentage is the number that will be used to multiply the amount of the original
ingredients in a recipe to either increase or decrease a recipe.
3. When converting recipes to fewer portions, realize that the working factor will be less than
one.
4. Working factor is defined as the amount of portions, servings, or units that a particular
recipe or formula will produce.
5. The yield for recipes such as cake or muffin batters, roll or sweet doughs, pie filling, and
some cookie doughs, can be determined by taking the total weight of all ingredients used in
the preparation and dividing that figure by the weight of an individual portion or unit.
6. A working factor is defined as a relation in size, number, amount, or degree of one thing
compared to another.
7. Bakers use a simple yet versatile system designed to balance all formulas that feature flour
as the main ingredient. Each minor ingredient is a percentage of the main (flour) ingredient.
8. Keeping in mind that flour is the main ingredient, baker’s percentages designate the amount
of each ingredient that would be required if 10 pounds of flour were used.
MULTIPLE CHOICE
1. Some food service establishments produce food from what is referred to as _____. This is a
recipe that will produce the same quality and quantity each and every time.
a.
a yield percentage
b.
an edible portion
c.
a baker’s percentage
d.
a standardized recipe
2. The working factor is the number that will be used to _____ the amount of the original
ingredients in a recipe to either increase or decrease a recipe.
a.
multiply
b.
subtract
c.
add
d.
divide
3. _____ is probably one of the first items a cook will look at when selecting a certain recipe
for preparation.
a.
A portion scale
b.
As purchased quantity
c.
Yield
d.
Working factor
4. The formula for calculating recipe yield is:
a.
weight of portion ÷ total weight of preparation = recipe yield
b.
total weight of preparation ÷ weight of portion = recipe yield
c.
weight of portion total weight of preparation = recipe yield
d.
total weight of preparation weight of portion = recipe yield
5. Mathematical or word problems that include ratios may be solved by using _____.
a.
simplification
b.
ciphers
c.
the least common denominator
d.
proportions
NUMERIC RESPONSE
1. The standardized recipe is for 20 portions. The party is for 475 guests.
2. The standardized recipe is for 31 portions. The party is for 22 guests.
3. The standardized recipe is for 40 portions. The party is for 200 guests.
4. The standardized recipe is for 9 portions. The party is for 70 guests.
5. The standardized recipe is for 400 portions. The party is for 475 guests.
6. Our original recipe yields 40 portions; convert it to yield 185.
7. There is a party for 90; our recipe yields 30 portions.
8. There is a party for 36; our recipe yields 64 portions.
9. Our recipe yields 28 portions; convert it to yield 38.
10. The standardized recipe is for 50 portions. The party is for 3 guests.
A recipe contains 159 ounces of ingredients. Calculate the approximate yield for each
situation.
11. What is the approximate yield if each cake contains 13 ounces of batter?
______________ cakes
12. What is the approximate yield if each cake contains 21 ounces of batter?
______________ cakes
COMPLETION
1. Some food service establishments produce food from what is referred to as a
____________________ recipe.
2. The ____________________ ____________________ is the number that will be used to
multiply the amount of the original ingredients in a recipe to either increase or decrease a
recipe.
3. ____________________ is defined as the amount of portions, servings, or units a particular
recipe or formula will produce.
4. A ____________________ between two quantities is the number of times one contains the
other.
5. A ____________________ is defined as a relation in size, number, amount, or degree of
one thing compared to another.
6. Keeping in mind that flour is the main ingredient, ____________________
____________________ designate the amount of each ingredient that would be required if
100 pounds of flour were used.
MATCHING
Match the following chapter terms with their definition.
a.
standardized recipe
d.
ratio
b.
working factor
e.
proportion
c.
yield
1. Relation in size, number, amount, or degree of one thing compared to another
2. The number of times one contains the other
3. A recipe that will produce the same quality and quantity each and every time
4. Amount produced
5. The number that will be used to multiply the amount of the original ingredients in a recipe
to either increase or decrease a recipe
SHORT ANSWER
1. The following recipe yields 40 portions of curried lamb. Convert it to yield 240 portions.
Ingredients for 40 Portions
Amount of Conversion
Amount Needed to
Yield 240 Portions
18-lb. lamb shoulder; boneless,
cut into cubes E.P.
2 1/2 gallons water
2 lbs. butter or shortening
1 lb. 8 oz. flour
1/3 cup curry powder
2 qt. tart apples, diced
2 lbs. onions, diced
1/2 tsp. ground cloves
2 bay leaves
1 tsp. marjoram
salt and pepper to taste
2. Determine the working factor and the new ingredient amounts for the following crepes
recipe.
Old Yield: 120 crepes
Conversion
New Yield: 40 crepes
24 eggs
9 cups milk
12 tablespoons oil
6 cups all purpose flour
3 teaspoons salt
3. Determine the approximate yield if each coffee cake contains a 14-ounce unit of dough.
Ingredients for Coffee Cake
Yield:
_____________
2 pounds granulated sugar
2 pounds golden shortening
3 ounces salt
3 pounds bread flour
3 pounds pastry flour
24 ounces whole eggs
9 ounces dry milk
4 pounds water
12 ounces compressed yeast
4. How much dry nondairy creamer is required to make liquid cream, given the following
amounts of liquid? (To convert dry nondairy creamer to liquid, mix 1 pint of dry creamer
with 1 quart of hot water.)
3 gallons
______________
3 quarts
______________
1 gallons
______________
5. Determine how many eggs will be needed when preparing the following amounts of egg
wash. (Use four whole eggs to every quart of milk.)
2 cups
1)
4 quarts
2)
3 pints
3)
6. Determine the amount of dry instant potato powder needed to prepare the following
amounts of mashed potatoes. (Use 1 pound 13 ounces of powder for each gallon of liquid.)
2 gallons
1)
7 gallons
2)
5 gallons
3)
