PART 3 22ND (1)

A list of common EP portion percentages is listed here. FRUIT EP % VEGETABLE EP% 1 Apples 93 1 Asparagus 55 2 Avocados 75 2 Beans, green, 88 3 Bananas 64 3 Beetroot 45 4 Blueberries 87 4 Broccoli fresh, untrimmed 81 5 Blueberries, frozen 91 5 Broccoli frozen, spears 90 6 Cantaloupe 47 6 Broccoli fresh, trimmed, florets 100 7 Clementine Oranges 80 7 Brussel Sprouts 74 8 Coconut 50 8 Cabbage 90 9 Grapefruit 48 9 Capsicum 80 10 Grapes 97 10 Carrots fresh, baby 100 11 Honey Dew 60 11 Carrots fresh, without tops 83 12 Honeydew Melon 46 12 Carrots frozen, sliced, cooked 95 13 Kiwi 87 13 Cauliflower, fresh 62 14 Lemon 45 14 Celery 83 15 Lime 35 15 Cucumber 84 16 Mangoes 69 16 Egg Plant 81 17 Oranges, canned 61 17 French fries, crinkle cut 81 18 Papaya 65 18 French fries, curly cut 66 19 Peaches, fresh, whole 76 19 French fries, straight cut 63 20 Pears 75 20 Garlic 87 22 Pineapple 61 21 Leek 50 23 Pineapple 55 22 Lettuce, fresh, dark green leafy 66 24 Plums 95 23 Lettuce, fresh, iceberg 76 25 Strawberries 88 24 Lettuce, fresh, romaine 64 26 Watermelon 61 25 Mushroom 95 26 Onions, green 83 27 Onions, mature, 88 28 Parsley 85 29 Peas 38 30 Potatoes Chef 85 31 Potatoes Red 81 32 Potatoes, frozen, wedges 83 33 Radish 90 34 Shallots 89 35 Spinach, fresh, 88 36 Sweet potatoes 80 37 Tomatoes 86 38 Turnip 80 39 Zucchini 95

Weight of Ingredient ÷ Weight of the Flour X 100 Calculating Percentages Patisserie recipes are often based on ratios and percentages. Ratios are used to ensure a consistent result and give you a basic understanding of how a recipe is put together, based on how the different ingredients interact with each other during preparation and baking. Bakers Percentage Sometimes pastry and bakery recipes are represented as percentages or ratios this is called bakers percentage. Flour is always counted as 100% All other required ingredients in the recipe are expressed as a percentage of the flour. The easiest formula to calculate bakers’ percentage is: We have a basic recipe here for French Baguette French Baguette Required Weight No Required Ingredients Weight Unit Bakers % Bread Flour 4600 Gr Water 2550 Gr Yeast 175 Gr Malt Extract 135 Gr Salt 43 Gr Recipe Yield 7503 Gr Using the formula above Water: 2550 ÷ 4600 X 100= 55.43 Round down to 55% Yeast: 175÷ 4600 X 100= 3.80 Round up to 4% Malt: 135 ÷ 4600 X 100= 2.93 Round up to 3% Salt: 43 ÷ 4600 X 100= 0.93 Round up to 1% See the recipe below with completed bakers’ percentage French Baguette Required Weight No Required Ingredients Weight Unit Bakers % Bread Flour 4600 Gr 100 Water 2550 Gr 55 Yeast 175 Gr 4 Malt Extract 135 Gr 3 Salt 43 Gr 1 Recipe Yield 7503 Gr

Cost Of Portion ÷ Required Food Cost X 100 = Required Selling Price Before trying to work out the actual food cost and selling price we must have the following information at hand  Complete recipe.  Cost of all ingredients this requires a weight and a price.  The required food cost. The recipe below shows all the calculations you need to do to obtain the actual cost of making 1 portion of Lamb Navarin which we recalculated to a new yield. the required selling price to achieve the food cost percentage as stipulated by the owner’s yearly budget. Total cost per portion is $4.04. Required food cost is 32% $4.04 ÷ 32 X 100= $ 12.62 STANDARD RECIPE COSTING CARD RECIPE FOR: LAMB NAVARIN RECIPE DESCRIPTION: Tender lamb braised in thick rich espagnole sauce garnished with winter vegetable and champignons. STUDENTS NAME: John Smiff RECIPE NUMBER : 484 Total Weight 3785 Portion Cost 4.04 Total Portions 9 Plus 10 % GST 0.40 Portion Size in Gr 420 Total Cost 4.44 Portions Required 50 Selling Price 12.62 Required Food Cost 32 Selling Price + GST 13.02 No Ingredients Recipe Weight Unit Ingredient Cost Cost Single Serve Required Weight Total Cost Recipe information 1 Diced Lamb Shoulder 1500 Gr $15.00 $22.50 166.4 8320 $83.20 Meal Type Lunch 2 Lard 60 Gr $4.50 $0.27 6.7 333 $24.96 Outlet Name Banquet 3 Flour 60 Gr $2.30 $0.14 6.7 333 $12.76 Preparation Time 2 Hours 4 Sugar 30 Gr $3.50 $0.11 3.3 166 $19.41 Serving Temp Hot 5 Garlic (crushed 25 Gr $4.00 $0.10 2.8 139 $22.19 Course Mains 6 Turnips, small 150 Gr $6.25 $0.94 16.6 832 $34.67 Equipment/Utensils Required 7 Bouquet Garni 1 No $4.20 $0.00 0.1 6 $23.30 Bratt Pan 8 Lamb Stock 550 Gr $4.78 $2.63 61.0 3051 $26.51 Cutting Boards 9 Tomato Paste 180 Gr $6.89 $1.24 20.0 998 $38.22 Large Paddle 10 Red Wine 120 Gr $7.96 $0.96 13.3 666 $44.15 Gastro Inserts 11 Champignons 210 Gr $11.20 $2.35 23.3 1165 $62.12 12 Bacon (lean) 180 Gr $6.89 $1.24 20.0 998 $38.22 13 Potatoes, small 560 Gr $5.21 $2.92 62.1 3106 $28.90 14 Peas 150 Gr $6.14 $0.92 16.6 832 $34.06 15 Chopped Parsley 10 Gr $11.24 $0.11 1.1 55 $62.35 The Minimum Selling Price Is $12.62 To Achieve A 32% Food Cost.

Wastage Can Also Include:  Poor cookery technique- which requires supervision and training of less senior staff.  Customer complaints from unsatisfactory meals received.  Errors from staff when placing orders.  Errors from staff when delivering meals to customers.  Errors from staff when cooking required items.  Errors from staff when overcooking or undercooking food  Trimming errors when serving more than one customer at a time that requires groups of meals to be re cooked.  Cooking in corrected amounts per recipe  Improper preparation techniques – such as filleting of fish and meats poorly that result in disproportionate wastage levels. Charting or taking physical notes on the amounts of food, both in stock and being served to customers can greatly help reduce food costs. Monitoring the food levels at hand can assist with tracking theft, and stock rotation issues. As well as greatly improve procurement procedures. Working from par levels, in relation to food production volumes and stock ordering can reduce waste, par levels and documentation can be manually or electronically calculated. Well monitored production lists outlining how to produce required food, and in what quantities to produce will ensure minimization of waste. Tracking of ordering errors, both ordering errors from wholesalers and from the side of the front of house. If meal errors occur from the front of house, and replacement meals are required, or if meals are comped., (Not charged) due to complaints or confusion then these meals need to be recorded and credited back to the kitchen balance sheets. As they need to be accounted for as wastage when stock take and profit and loss statements are prepared. Plan Production Schedules Not only do food costs need to be considered in relation to a successful venue, but labour costs also need to be taken into consideration. Workflow plans properly written with delegated jobs for each staff member using and exploiting their talents will enable a production of much greater volumes of food. In limited time frames, thus enabling a higher dollar per hour production rate. Menus need to be structured so as that they are able to be prepare for, without complication in the kitchen, and the kitchen needs to be suitably stocked with appropriate equipment and food to allow for the menu to be produced. Production schedules need to be structured to exploit the talents of the kitchen, it is possible to have people assigned to individual tasks, thus allowing more than one job to be completed at a time, which will give a higher rate per hour of production.

End Of Section You have reached the end of Section 3. In this section you have covered the following topics.  How to itemise proposed components of dishes or food production items  How to calculate portion yields and costs from raw ingredients  How to assess the cost-effectiveness of proposed dishes or food production items and identify ingredients that provide a high yield  How to price dishes to ensure maximum profitability