 Chapter 14 – Recipe Size Conversion
 Chapter 15 - Kitchen Ratios

Baker’s Math

 Used to calculate new ingredient amounts in recipes when you are changing the yield of a recipe.
 If you are increasing the amount to be made, the RCF will be greater than “1”.
 If you are decreasing the amount to be made, the RCF will be less than “1”.

 For Recipes:
New Recipe Yield = Recipe Conversion Factor
Old Recipe Yield
 Changing Portion Size:
New Amount x Portion Size = Conversion Factor
Old Amount x Portion Size
 Multiply each ingredient in the recipe times the conversion factor to find the new ingredient amount.

When the Total amount to be made is
KNOWN.
 Determine the total quantity to be made.
 Find the total # of parts in the ratio.
 Find the amount per part by dividing the total quantity to be made by the total # of parts.
 Find the amount of each ingredient by multiplying each ingredient by the amount per part.

When the Total amount to be made is
UNKNOWN.

Find the “amount per part” by dividing the amount that you know by the number of parts that item represents.
 Multiply the amount per part by the number of parts for each of the remaining ingredients.

 Mirepoix


50% Onions * 25% Carrots * 25% Celery
(2 parts Onion, 1 part Carrots, 1 part Celery)
 White Rice
 2 parts liquid (66 2/3%) * 1 part Rice (33 1/3%)
 Vinaigrette
 3 parts Oil * 1 part Vinegar

 Many Baking formulas are written in a
“Baker’s Math” percentage format.
 The weight of the flour is always 100%.
 The other ingredients are a % of the flour.
 If you know how much of a dough/product you want to produce, you simply take the weight needed / the total percent of the formula.

Weight: Ingredients:
Bread Flour
Water
Yeast
Sugar
Non Fat Dry Milk
Salt
Shortening
Whole Eggs
TOTAL: 8#
Percentage
100%
53%
3%
10%
5%
2%
11%
11%
195%

 Weight of the flour = Total Weight X 100
Total Percentage of the recipe
 8/195 = .0410 * 100 = 4.10# Flour for the recipe


 Next multiply the % of ingredient x the amount of the flour.
Water is 53%. So you multiply 4.10# x .53 = 2.17#
Total amount of water in the recipe is 2.17#

Ingredients:
Bread Flour
Water
Yeast
Sugar
Non Fat Dry Milk
Salt
Shortening
Whole Eggs
TOTAL:
Weight:
4.10# (4# 2 oz.)
2.17# (2# 3 oz.)
.12# ( 2 oz.)
.41# (7 oz)
.21# (3.5 oz)
.08# (1.25 oz)
.45# (7.25 oz)
.45# (7.25 oz)
8#
Percentage
100%
53%
3%
10%
5%
2%
11%
11%
195%

CHRM 1010 Culinary Math
Assignment For Next Week
