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 properly cut will yield eight portions or slices of pie.

Yield Culinary

FIGURE 6.1 A production kitchen. Photography by Thomas Myers.

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FIGURE 6.1 A production kitchen. Photography by Thomas Myers.

Look at this standardized recipe from Sammy's dinner menu for Beef Stew with Assorted Vegetables.

Beef Stew with Assorted Vegetables

Preparation and Cooking Time: 3.5 hours

Yield: 2 quarts

Portion Size: 8 fluid ounces

Number of Portions: 8

Quantity

Ingredients

Preparation Method

4 lbs.

Beef chuck, cubed

This is not a "real" recipe.

1 lb.

Onion, diced

2 lbs.

Baby carrots

Do not prepare.

1 lb.

Celery, sliced

1 lb.

Green peas

(For text example only)

2 qts.

Beef stock

This recipe yields eight portions. The forecast for entree 1, Beef Stew with Assorted Vegetables, for Sunday, July 13, is 17 orders. How can we serve 17 orders if the recipe serves only 8? We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. The number is a multiplier and/or a conversion factor. The process is simple. 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

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

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). Now look at the standardized recipe.

Beef Stew with Assorted Vegetables

Preparation and Cooking Time:

Yield: 2 qts. X 2.125 = 4.25 qts.

3.5 hours

Portion Size: 8 fluid ounces

Number of Portions: 17

Quantity

Ingredients

4 lbs. X 2.125 = 8.5 lbs.

Beef chuck, cubed

1 lb. X 2.125 = 2.125 lbs.

Onion, diced

2 lbs. X 2.125 = 4.25 lbs.

Baby carrots

1 lb. X 2.125 = 2.125 lbs.

Celery, sliced

1 lb. X 2.125 = 2.125 lbs.

Green peas

2 qts. X 2.125 = 4.25 lbs.

Beef stock

(.125 lb. = 2 ounces, 4.25 quarts =

1 gallon, 1 cup)

Preparation Method

This is not a

'real" recipe.

Do not prepare.

(For text example only)

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.

Continue reading here: Recipe Cost and Portion Cost

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Responses

  • gormadoc
    How to find out the yield for a recipe?
    9 months ago
  • AJAY
    How to calculate recipe yield?
    9 months ago
  • annika
    How to calculate toatl yield for recipes?
    9 months ago
  • Martin
    How calculate recipe yields?
    9 months ago
  • Ursula
    What is the yield of a recipe in quarts that makes 8 4fluid ounce portions?
    10 months ago
  • Sandra
    How to convert recipe yields?
    10 months ago
  • aurelia
    What is the yield of the soup recipe?
    11 months ago