Recipe Yield and Conversion

A standardized recipe that is followed correctly will produce a specific yield and number of portions. The yield can be described by weight, volume, pan size, and or number of portions. For example, an AP 20-pound roast will yield an EP 15-pound roast or thirty 8-ounce portions. A recipe for cream of broccoli soup will yield two gallons, or thirty-two 8-fluid-ounce portions. A recipe for lasagna will yield four 200 pans and, when cut 4 X 6, will yield 96 portions. A freshly baked apple pie...

Produce

Produce includes fruits and vegetables and it is used in every food service operation. The type and variety of produce available is seemingly endless. There are more than 8,000 varieties of apples alone. Produce consumption has increased dramatically in recent years as scientific research has proved some health benefits to eating produce. Produce can be served in a variety of ways, limited only by your imagination. It can be an appetizer, a salad, an entree, a side dish, and even a dessert....

Miscellaneous Items

There are many other items that we use daily in a food service operation. The majority of them are ingredients added to a recipe to produce a final product. Some of the items are costly, others are not. Fat and Oil Fat and or oil adds flavor and texture to any product and is a necessary ingredient in many recipes. The source of fat used in food service is from animals. Fat from beef, pork, chicken, and cows' milk is highly saturated. Saturated fat is considered a risk factor for heart disease...