Standard Recipes

Recipe which has been tried out, sampled, written down,

photographed

Day 1
KBPA100 Foundations of Baking
Learning Objective

By the end of this session, student will be able to

• Identify the parts of a standardized recipe and
use it to write their portfolios
• Write a recipe for a specific total yield,
reducing waste
• Write a recipe for using a specific amount of a
particular ingredient
• Write simple recipes using ratios

KBPA00 Foundations of Baking 2

Standard Recipes

• Recipe Name
• Total Yield
• Portion Size
• Number of Portions
• Ingredient
• Weight and Unit
• Method of Preparation
• Includes mixing method, make up,
temperature and setting of oven and variations
KBPA00 Foundations of Baking 3
Standard Recipes

KBPA00 Foundations of Baking 4

Converting Standard Recipes

• Converting standard recipes

• To get a certain yield
• To use a certain amount of ingredient
Converting Recipe Yields
Step 1:
Conversion Factor = New (new or desired yield) = N
Old (old yield) O
Step 2:
Conversion Factor * old ingredient amt. = new ingredient amt.

KBPA00 Foundations of Baking 5

Recipe Example: Twice Baked Potatoes

Yield: 20 portions
Ingredient Original Recipe New Recipe
Idaho potatoes 10 pc
Red potatoes 5 ea
Shredded cheddar 20 oz.
cheese
Chopped green 1 bunch
onions
Milk 1c
Bacon 2#
Butter 5 oz
Seasoning TT

Convert the recipe to yield 150 portions

KBPA00 Foundations of Baking 6
Recipe: Twice Baked Potatoes

Conversion Factor = New Yield = 150 = 7.5

Old Yield 20
Ingredient Original Recipe Formula New Recipe
Idaho potatoes 10 pc 7.5 * 10 pc 75 pcs
Red potatoes 5 ea 7.5 * 5 ea 37.5 ea
Shredded 20 oz.
cheddar cheese 7.5 *20 oz. 150 oz
Chopped green 1 bunch
onions 7.5 * 1 bunch 7.5 bunch
Milk 1c
Bacon 2# 7.5 * 1 c 7.5 cu
Butter 5 oz 7.5 * 2 # 15 #
Seasoning TT 7.5 * 5 oz 37.5 oz
TT TT

KBPA00 Foundations of Baking 7