You will need
- calculator
- exact recipe
- data on consumed costs by the enterprise
- the staffing table of the restaurant
Instructions
Calculate the cost of the products included in the dishes. is simple: the weight of the products used is multiplied by the price of the same products for. For example, when preparing a vegetable salad, you will need 2 tomatoes and 2 cucumbers. The weight of tomatoes will be 300 grams, and a kilogram of these vegetables costs 90 rubles. 2 cucumbers will come out on 350 grams, and the cost of a kilogram of this product is 120 rubles. Thus, the cost of salad products:
0.30 * 90 + 0.35 * 120 = 69 rubles.
Calculate the labor and other costs of the restaurant, including the cost of energy saving, etc. In order to calculate these costs per unit of production, you need to have a clear understanding of the performance of a given restaurant. Let's say a restaurant sells over 1,000 meals a month. During the same period of time, it consumes electricity for 5,000 rubles. Thus, the cost per unit of production is 5 rubles. All costs of the restaurant are calculated in a similar way. As for labor costs, here the cost of the cook's time spent on preparing the dish is calculated. For example, it took 30 minutes to prepare a salad, but wage a cook has 20,000 rubles a month, while he works 20 days, 8 hours a day, so we get that the cost of one hour of work will be 125 rubles per hour. Accordingly, thirty-minute work will cost 62.5 rubles.
Calculate VAT or Trade Margin. VAT today is equal to 10% or 18%, depending on the form of ownership. VAT at catering establishments is calculated based on the cost of production. In this case, from the cost of the salad.
note
Today there are programs that will allow you to quickly and correctly make all the necessary calculations. The process of calculating the cost of a dish is recorded and drawn up in the form of documents.
Useful advice
Calculating the cost of each specific dish is a rather laborious and painstaking process. They usually do it manually. All calculations are made by commodity experts, accountants or other specialists, depending on the staff of the restaurant.
Sources:
- Accounting website
- how to calculate labor costs
Food accounting implies the collection and processing of information on the receipt, storage and release of raw materials and semi-finished products, which will subsequently be used in the preparation of the product. The activity of the institution as a whole depends on its effectiveness.
Depending on the type of organization, accounting is regulated by law, but the basis for all is the same. Acceptance of food products by quantity is carried out only after its quality has been confirmed by the incoming control. For this, a special laboratory must be equipped at the enterprise and qualified personnel must be selected. If the product is hermetically sealed and confirmed by a quality certificate, then a visual inspection is carried out. If low-quality raw materials are identified, an act of return to the supplier is drawn up.
Accounting for the receipt of products is kept in the receipt sheet, which indicates the number of the act or invoice, and in the warehouse a mark is made in the inventory book. In it, the incoming batch is assigned an inventory number, the name, grade and quantity are registered.
If it is necessary to issue a product from a warehouse to production, the head chef draws up a menu-request for the release of raw materials, in which he indicates the required nomenclature and quantity.
The developed automated processes allow you to keep track of the product from the moment it arrives at the warehouse until it leaves it as a ready-made dish.
At the end of the month, the accounting department for the receipt of products makes a general calculation of the received products according to the nomenclature, quantity and suppliers. The purchase actual prices are checked against the cost estimate, which contains complete data on the cost of the finished dish.
There are special software systems in the form of calculators that automatically calculate the calculation of dishes for catering organizations. It is enough to enter there a list of products in quantitative and price terms, and the selling price will be immediately issued. But this type of calculation is not always convenient, since for the approval of the calculation by the management of the institution, it is necessary to provide its detailed decoding.
For this case, a costing card approved by law has been developed, which reflects the total price for each dish, and the cost can be calculated for a certain number of products.
Before you draw up a map, you need to decide on the recipe and the amount of products needed to prepare the dish. For convenience, it is recommended to calculate raw materials for 100 portions of the product. The prices indicated in the calculation must correspond to the purchase prices.
After all the information is collected, it is compiled, and all data on raw materials, the rate of its consumption per unit of product and cost are entered into it. To calculate the cost per unit of a dish, you need to divide the resulting cost by 100.
For quick calculation, you can use Microsoft Excel tables, which provide automatic input of formulas.
The organization-approved markup must be added to the cost price, and the sale price calculation is complete. The received data is entered into the costing card.
Prices for purchased products change periodically, so you should constantly monitor them and make changes to ensure the reliability of the cost. A correctly compiled calculation has a direct impact on the calculation of the margin, in which the profit of the institution is taken into account.
The popularity of catering outlets will never go out, because human laziness and love for food are eternal. Indeed, not everyone, craving for the Stolichny salad, the Kiev cutlet and the Prague cake for dessert, can afford to rush to the store in order to purchase everything they need and lock themselves in the kitchen, cooking for several hours. The harsh reality with work, traffic jams and fatigue dictates its own rules, but you want to eat deliciously. For many years, enterprising people who have managed to build a serious business in a successful kitchen have been successfully earning on these human weaknesses. How to correctly calculate the dish in the dining room so as not to work negatively, or, conversely, not to scare off potential customers with exorbitant prices? At the same time, golden hands are not enough for success, because the market and competition dictate their own rules. It would seem - a canteen and a canteen, what can you earn there? However, people's attachment to the classics, when they were still cooking according to the "Book of tasty and healthy food", is worth a lot.
On fingers
To tell the truth, at the moment the cost price output is overestimated, since it is more logical to form the final price of a menu item based on people's tastes, demand and average market demands, however, for internal cost tracking and cost leveling, dish calculation is still recommended.
For example, let's take one of the currently popular French confectionery: the company uses high-quality raw materials with an appropriate price tag, uses special equipment for preparing its products, which is very expensive (for example, the same fully automated device for tempering chocolate - you cannot save on it it will turn out, since it is fraught with failures and damage to expensive resources), rents a room of the required area, etc. Calculation of dishes at a glance, but they cannot reduce costs, since quality, name and, as a result, demand will suffer, so you have to keep the bar. They also cannot deliver a uniformly high mark-up for those positions that are expensive by themselves, and those 300% of the prime cost that are heard by the population are simply swept aside. So what should you do? Consider the menu that the confectionery offers:
- yeast baked goods;
- cakes and pastries;
- candy marshmallows.
The first and third positions in terms of cost, if not a penny, are close to this, while even half of the cakes cannot be "screwed up" because of expensive resources. Therefore, the second position is sold significantly cheaper, and the difference is made up for buns and sweets. Moral: the calculation of the cost of a dish is not always based on the purchase prices of its components.
Of course, a confectionery is different from a canteen, but the principle of working with final food products is similar.
Where to begin?
Those who are especially lazy can use ready-made online templates that can be found everywhere on the web, but they are too general and rather crude in counting. It would be more correct to independently deduce prices once and adhere to them in the future, adjusting based on demand. In order to display the correct calculation of the dish in the dining room, you must have on hand:
- a complete menu, which will indicate a list of dishes provided by the catering point;
- technological maps for each menu item;
- purchase prices of all products that are involved in the preparation of menu items.
Menu
A little tip: when choosing dishes for the dining room, do not be too smart. The very definition of this point of catering implies simple, artful food that can evoke nostalgia for the times of the Union. In other words, no sushi. And the calculation of dishes from the abundance of complex positions will become, if not more problematic, then certainly more boring. A list the size of an encyclopedia is difficult to maintain both on a professional and material level, since it is difficult to find universal cooks in the dining room, and it is expensive to maintain the required composition of products on an ongoing basis.
Technological maps
This term is understood as a document that contains information about all the features of the dish. It includes the following data (not necessarily all, part is optional):
- The term and specifics of the storage of the dish. Conventionally: ice cream at a temperature of -18 ...- 24 o C is stored for 3 months, while bread, at a temperature of +20 ... + 25 o C, 72 hours;
- nutritional value of the finished dish: the number of calories, in some cases - the ratio of proteins / fats / carbohydrates;
- requirements for the sale and serving of the finished dish;
- directly the recipe itself, which includes the composition and cooking algorithm;
- source of the recipe;
- description of the appearance, the principle of decorating the dish;
- weight of the finished portion.
It is impossible to neglect the technological map, since the principles of work "maybe" and "by eye" will please only until the first fine from the supervisory authorities.
You can get this document in two ways - you can buy a ready-made one, which will be made to order for you, or you can withdraw it yourself. The first is frankly expensive, and the second is not complicated, which we will prove below.
Example
Menu item name: Kiev cutlet.
Technological map number 47.
Dishes: roasting.
Expected yield of finished dish (portion size): 310 grams.
Layout of products for 100 grams of finished dish:
- peeled chicken fillet - 29.82 grams;
- butter - 14 grams;
- chicken egg - 3.27 grams;
- bread made from premium flour - 8.88 grams. The expected weight of the semi-finished product at the exit is 50.35 grams;
- for frying - 5.21 grams;
- legume side dish (technological map No. 741) or potato (technological map No. 42) - 52.08 grams.
dishes, its chemical composition and calorie content, recipe
The beaten chicken fillet is stuffed with butter, dipped in eggs, breaded twice in ground white bread, fried in hot deep fat for about 6-7 minutes until a rich golden crust forms. Spread out on a baking sheet and bring to readiness at a temperature of 200-220 ° C in an oven. Products are optionally served on preheated croutons. The default garnish is legume or vegetable.
Purchase prices for products
An item without which it is impossible to display the calculation of the dish in the dining room. Ideally, it is worth adding transportation costs to them, if the raw materials are brought not by the supplier, but by yourself, through the mediation of transport companies or on your own. Also consider the funds spent on loading / unloading, if these services are paid separately.
Counting principle
With the above information on hand, little is left to do.
It is necessary to indicate the name of the dish, on the basis of the technological chart, put down those products that are required, in the required quantity, indicate the displayed purchase prices and add up. That's it, you got the cost of the dish.
Let's go to practice
Calculation of the dish (for example - the same Kiev cutlet, we take the average prices in the capital):
- peeled chicken fillet - 29.82 grams, where 1000 grams costs 180 rubles;
- made according to GOST) - 14 grams, where 1000 grams costs 240 rubles;
- chicken egg - 3.27 grams, where 1000 grams costs 120 rubles;
- bread made from premium flour - 8.88 grams, where 1000 grams costs 60 rubles;
- for frying - 5.21 grams, where 1000 grams costs 80 rubles;
- side dish bean (technological card No. 741) or potato (technological card No. 42) - 52.08 grams, where 1000 grams costs about 50 rubles.
As a result, we get:
- chicken fillet, peeled from skin and bones - 5.37 rubles;
- butter (real, made in accordance with GOST) - 3.36 rubles;
- chicken egg - 0.4 rubles;
- high-grade flour bread - 0.54 rubles;
- cooking fat for frying - 0.42 rubles;
- bean side dish (technological map No. 741) or potato (technological map No. 42) - 3.12 rubles.
Thus, we get a calculation of the dish in the "Chicken Kiev" dining room: the cost of a 100 gram portion is 13 rubles 20 kopecks.
The same principle is used to calculate all items listed in the menu, including side dishes, desserts and drinks.
Of course, prices are unstable, and rewriting the cost price manually from time to time is at least irrational, so you can create dish templates in any program that allows you to count, Microsoft Excel at least. You just drive in the components, prescribe the calculation formula and adjust the purchase price when it changes.
If it is planned to carry out automated accounting, then everything is completely elementary here - almost all trading programs "sharpened" for public catering systems have the option of "calculating dishes". Moreover, it is revealed not only in the possibility of posting the current purchase price of ingredients on the corresponding lines - it is also carried out, in real time, transfer and write-off. Thanks to this, it is always possible to track, step by step, where, figuratively speaking, "2 kilograms of oil have disappeared."
Practical use
As mentioned earlier, the calculation of the calculation at the moment only indirectly affects its selling price, since the latter is formed under the influence of a number of characteristics, including the market average, the resources spent on other menu items, as well as such banal needs , as ensuring the full functioning of the dining room. The latter indicates the level of prices that need to be maintained for the profitability of the enterprise as a whole.
By and large, it is the canteen that is a fairly profitable enterprise, since the standard list of dishes, which is usually honored by such establishments, is distinguished by a frankly low purchase price without losing its useful qualities. Relatively speaking, the preparation of the same vinaigrette or pickle takes a minimum of funds, and the people's love for them is close to the concept of "eternity". Calculation of dishes is able to show the accounting department of the organization how profitable certain items of the assortment are, whether it is necessary to introduce something new or, conversely, to remove dishes that do not pay off.
1800 kcal is the norm of a maintenance diet for the average moderately active girl, 165 kg in height and 55 kg in weight. If you want to calculate the daily calorie intake for yourself, then use the form on our website, the link is right under the logo.
Breakfast
Scrambled eggs with toast and tomato juice
Ingredients per serving:
- Two eggs
- One piece of bread (24 g)
- 200 ml tomato juice
- Salt pepper
Are you a real foodie and have a non-stick frying pan you can use to fry without oil? So put it on the hot plate rather, let it warm up properly. And you at this time do not stew: break a couple of eggs into a mug in order to check their freshness and even frying for. Yes, cut off the bread! The piece should be 5-7 mm thick, or judge by weight - we expect that you will eat 24 g of rye.
Warmed up, miserable? Well, put the bread on the left, and pour the egg white and yolks on the right side. When the protein has already coagulated decently from the frying pan heat, please turn the toast over so that it turns out rosy on both sides.
I will not teach you further how to properly fry eggs, because someone loves a "snotty" consistency, and someone fries the yolk. Either way, eat it immediately, while the eggs are hot and the bread is soft. We suggest drinking with tomato juice, but you can neglect our wishes and slush with tea or coffee.
One serving contains: 302 kcal | 20.6 g of protein | 15.5 g fat | 19 g carbohydrates
Lunch
"Lazy" oatmeal in a jar
The recipe is very flexible and allows you to create more and more new variations, combining different ingredients to your liking. We will tell b A basic recipe for lazy oatmeal in a jar.
Ingredients per serving:
- 80g coarse oatmeal (i.e. NOT instant)
- 80 g plain yogurt 1.5% fat (no sugar or fillers)
- 100 ml milk 0.5% fat
- Optional: fruits, nuts, berries, dried fruits
We take the most ordinary liter jar with a lid and pour oatmeal into it, pour yogurt, milk on top and apply any topping (fruits, dried fruits, berries, nuts, etc.) Mix thoroughly, close the lid and let it brew in the refrigerator for at least an hour, or better - overnight ...
We calculated the calories using the example of lazy oatmeal with apple, banana and cinnamon. To get it, add 50 g of ripe banana, 50 g of apples and half a teaspoon of cinnamon to the base ingredients.
Contains per serving: 394 kcal | 17 g protein | 7 g of fat | 76 g carbohydrates
Dinner
Buckwheat and beef stew
Ingredients per serving:
- 60 g dry buckwheat
- 300 ml cold water
- 150 g lean beef
- 5 prunes
- 1 clove of garlic
- 1/3 medium sized onion
- salt, pepper, spices - to taste
In the evening, rinse the buckwheat and place it in a saucepan that you have a lid for. Fill the cereal with water, close the lid and leave it on the kitchen table until the morning - during the night, buckwheat will absorb all the water and you can warm it up and eat it or put it in cold.
Fuss with meat more: cut the onion in half rings, chop the garlic in any way, the prunes can be put in whole or cut into two parts, the meat in pieces of about 2X2 cm.Put it all in a small refractory dish, season with salt and pepper and cover / wrap with foil. This entire structure must be placed in an oven preheated to 200 degrees for about 30 minutes. Happy owners of a multicooker can lay in all the ingredients in the evening and set the timer so that the meat is ready in the morning.
Put buckwheat in a portioned container, meat with sauce on top - this is your lunch, which you can take with you to work.
Per serving: 577 kcal | 32 g of protein | 27 g fat | 47.5 g carbohydrates
Afternoon snack
Coffee and a quick chocolate cake “hello Andrey!”
Ingredients per serving:
- 1 egg
- 1 tbsp. l. cocoa Nesquik
- 3 full tablespoons ordinary flour
- 1 tbsp. l. milk 0.5% fat
- 1/3 tsp baking powder
- cinnamon, cardmamon, vanilla, nutmeg - optional
Break one egg into a mug, pour cocoa, flour, baking powder on top, pour in a spoonful of milk, and then stir this dough very thoroughly. Put the mug in the microwave as soon as possible, turn it on at full power and let it spin for three minutes. Everything. It is most delicious to drink this wonderful cupcake with strong coffee. Thanks to Andrey Ivchenko for the recipe.
One serving contains: 360 kcal | 18.5 g protein | 11.5 g fat | 43.4 g carbohydrates
Dinner
Pasta with chicken fillet and broccoli
Ingredients per serving:
- 80 g farfalle pasta (ready-made weight)
- 80 g broccoli
- 80 g red bell pepper
- 80 g chicken fillet
- 1 tbsp soy sauce
- pepper, spices - to taste
Pasta - boil until al dente, vegetables and meat - cut into medium-sized pieces and fry in a pan without oil. The sequence is this: first of all, fry the chicken when it is ready, throw vegetables to it, pour soy sauce and pepper.
Cover and simmer over medium heat for about 3 minutes. Then open the lid and pour the finished farfalle over the top, stir, close the lid again, turn off the heat and let the dish stand for five minutes, and then eat.
Per serving: 222 kcal | 25 g of protein | 2 g of fat | 30 g carbohydrates
TOTAL FULL DIET: 1855 kcal | 113 g of protein | 63 g fat | 216 g carbohydrates
Food layouts for your favorite saladsAnd this is an example of a 2040 kcal daily diet from Growfood:
We remind you that instead of using recipes, you can order a ready-made daily ration from 650 rubles / day at Growfood. There are options for 1000, 1200, 1400, 2000, 2500 kcal / day.
Other companies that deliver daily rations in calories: General Food (Moscow), YAMDIET (Moscow).
Salad - Curly crab.
Output - 230 grams
Ingredients.
Ham - 30 gr;
Sausage p / sm. - 30 gr;
egg - 20 gr;
green onions - 20 gr;
tomatoes - 30 gr;
cheese - 30 gr;
mayonnaise - 30 gr;
crab sticks - 40 gr;
greenery.
Cooking.
Ham and sausage - straws, eggs - grated, onions - finely, tomatoes - cubes - mix with mayonnaise.
Shredded cheese on top.
Cut the crab into rings lengthwise, loosen and put on top. Decorate with herbs.
Salad - Buffet
Output - 200 grams
Ingredients.
Crab sticks - 40 g;
cucumbers - 50 gr;
corn - 30 gr;
beans - 30 gr;
crackers - 20 gr;
mayonnaise - 30 gr;
greenery.
Cooking.
Crab - in rings lengthwise, cucumber - in strips. Put a glass in the center of the plate, arrange the food in sectors - crab, cucumber, corn, beans. Remove the glass. In the center - crackers. Pour mayonnaise along the edge of the crackers, entering the sectors.
Decorate with herbs.
When we changed the menu, we applied our old recipes, looked for new ones on the Internet, changing the layout. But it is much more convenient to use it as a culinary reference for all occasions. The apps contain many recipes by category, complete with photo and video instructions.
Zabiyaka salad
Output - 150 grams
Ingredients.
Squids - 40 gr;
cucumbers - 30 gr;
tomatoes = 30 gr;
onions. - 20 gr;
mayonnaise;
greenery.
Cooking.
Squids - in rings, cucumbers - in strips, tomatoes - in cubes, onions - finely. Season with mayonnaise, stir, garnish with herbs on top.
Salad - Comet.
Output - 160 grams
Ingredients.
Squid - 40 gr; Egg - 40 gr; (whole)
Pepper bulg. - 20 gr;
Green peas - 30 gr;
mayonnaise - 30 gr;
greenery.
Preparation
Calamari - rings, pepper - straws, egg - grated, add peas (leave a few peas for decoration), mix with mayonnaise. Top - greens, and decorate with peas.
Salad - Ballerina.
The output is 170 grams.
Tongue - 50 g; mushrooms - 30 gr; egg - 20 gr; cheese - 30 gr; mayonnaise - 30 gr # greens.
Preparation
Everything except cheese - mix with mayonnaise, cheese, herbs on top. Sprinkle greens in paths from the center of the plate, visually dividing into three sectors.
Salmon salad - Touch-me-not.
The output is 200 grams.
Ingredients
Salmon - 50 gr; Peking - 50 gr; egg - 20 gr "cucumbers of St. - 40 gr; mayonnaise - 30 gr; lemon - 10 gr; greenery.
Preparation
Salmon - straws, cucumbers - straws; cabbage - in cubes; egg - on a grater, mix everything with mayonnaise. Sprinkle with herbs, garnish from the center with thin strips of lemon.
Salad - Black Pearls.
Output - 160 grams
Ingredients
crab - 40 gr; egg - 20 gr; prunes - 20 gr; (leave a few pieces for decoration); nuts - 20 gr; cheese - 30 gr; mayonnaise - 30 gr; greenery.
Preparation
Crab - in rings, egg - on a grater, prunes - in strips, cheese - grated, nuts - chopped. - mix with mayonnaise, on top - cheese. Decorate with finely chopped prune cubes over the entire surface to resemble pearls, with herbs on top.
Salad - Leader.
Output - 200 grams
Ingredients
ham - 50 gr; squid - 30g; egg - 20 gr; cucumber St. - 40 gr; cheese - 30 gr; mayonnaise - 30 gr; greens, garlic.
Preparation
Ham, squid, cucumber - straws, egg - grated, garlic; mix with mayonnaise, top - cheese, herbs.
Salad - Cypriana
Output - 150 grams
Ingredients
Pepper bulg. - 40 gr; ham - 50 gr; cheese - 30 gr; mayonnaise - 30 gr; garlic, herbs.
Preparation
Pepper, vtchina straws, add garlic, mix with mayonnaise, on top - cheese, herbs
Salad - Elegy
Output - 210 grams
Ingredients
Tongue - 70 g; pickled cucumbers - 20 gr; carrots of st. - 30 gr; cheese - 30 gr; bulg. pepper - 30 gr; mayonnaise - 30 gr;
Preparation
Grate carrots, add Korean seasoning, oil, lemon juice, a little to taste.
Tongue, cucumbers, pepper - straws, mix with mayonnaise. Top with cheese, in the center - carrots, decorate the edges with herbs in a circle, sprinkle.
Salad - Orchid
Output - 200 grams
Ingredients
Ham - 30 gr; egg - 20 gr; cucumbers mar. - 20 gr; raw carrots - 30 gr; cheese - 30 gr; mayonnaise - 30 gr; chips - 20 gr; greenery.
Preparation
Ham, cucumbers - straws, carrots and an egg - finely grated, mix with mayonnaise, cheese on top. Stick the whole chips on the surface, in the place, in each hole, where the chips are sprinkled with herbs.
Salad - Nostalgia
The output is 190 grams.
Ingredients
Chicken fillet - 50 gr; tomatoes - 40 gr; mushrooms - 20g; egg - 20 gr; cheese - 30 gr; mayonnaise - 30 gr; black pepper, herbs.
Preparation
Tomatoes, cut chicken, add mushrooms, black. pepper, grated egg. Mix everything with mayonnaise, cheese, herbs on top.
Salad - Caligula.
Output - 200 grams
Ingredients
Beef meat - 50 gr; beans - 30 gr; tomatoes - 50 gr; cheese - 30 gr; mayonnaise - 30 gr; garlic, herbs.
Preparation
Meat - strips, tomatoes - cubes, add beans, mix with mayonnaise, garlic, top - cheese, herbs.
Salad - Pariselle
Output - 220 grams
Ingredients
Smoked chicken. - 50 gr; ogur. St. - 30 gr; tomato - 30 gr; bell pepper - 30 gr; corn - 20 gr; cheese - 30 gr; mayonnaise - 30 gr;
Preparation
Chicken, cucumbers, peppers - strips, tomato - cubes, add corn, mix with mayonnaise, cheese on top, garnish with corn grains, herbs
Salad - Corydalis
output - 200 grams
Ingredients
Kopch. Chicken - 60 gr; mushrooms - 20 gr; kart. boiled - 30 gr; the cucumbers are salty. - 30 gr; egg 20 gr; carrots of st. - 30 gr; mayonnaise - 30 gr; greenery.
Preparation
Chicken (leave a little for decoration), cucumbers, - straws, eggs, carrots - grater, + mushrooms, mixed with mayonnaise. Sprinkle with chicken on top over the entire surface, greens.
Salad - Cheer
Output - 150 grams
Ingredients
Herring - 50 gr; bulg. Pepper - 30 gr; tomatoes - 50 gr; onion - 10 gr; greenery
Preparation
Herring, pepper - strips. Tomatoes - diced, add onion, mix. Refuel grows. butter with lemon juice. Sprinkle with herbs.
Salad - Magarych
Output - 180 grams
Ingredients
Herring - 60 gr; egg - 20 gr; onion. - 10 gr; kart. boiled - 30 gr; cheese - 30 gr; mayonnaise - 30 gr; greenery.
Preparation
Herring - in strips, potatoes - in cubes, an egg - on a grater, onion, mix with mayonnaise, on top - cheese, herbs.
Salad - Cruiser
Output - 240 grams
Ingredients
Potatoes otv. - 30 gr; herring - 60 gr; The cucumber is salty. - 30 gr; onion - 10 gr; apple - 30 gr; egg - 20 gr "bell pepper. - 30 gr; granulated sugar, lemon juice - to taste, ground black pepper; mayonnaise - 30 gr.
Preparation
Herring, cucumber, apple, pepper - strips, grated egg, add spices, mix with mayonnaise, sprinkle with herbs.
Wait to continue ...
It is often necessary to modify recipes to increase or decrease the yield of a portion, sometimes to convert recipes taken from other sources into a standardized format, or adjust a standardized recipe to a special occasion, such as a banquet or reception. You may need to convert volumetric measures to mass or US to metric. You need to be able to recalculate between purchasing and prescription indicators. There may be circumstances in which you are asked to increase or decrease the portion of the recipe. You need to be able to determine the cost of products for a given recipe.
Using a Recipe Conversion Factor to Allocate an Output
In order to increase or decrease the yield compared to that specified in the recipe, a conversion factor must be determined. Having determined it, you first of all multiply all the quantities of the ingredients by it, then convert the new quantities into the units of measurement accepted in your kitchen. It may be necessary to convert the measures specified in the original recipe numerically to measures of mass or volume and round off the resulting values for convenience. In some cases, you will have to rely on common sense for ingredients that cannot be accurately counted (such as spices, salt and thickeners).
Desired Output / Original Output = Conversion Factor.
Note: This formula can only be used when the desired and original outputs are expressed in the same unit. If, for example, the original recipe indicated a yield of five servings, but each serving is not quantified, you may need to try the recipe to determine how much (how much) it will serve. Likewise, if your recipe specifies the yield in grams, and you want to make three liters of soup, you need to convert liters to grams to determine the conversion factor.
The new quantity of an ingredient usually has to be "tweaked" a little: rounded or expressed in the most logically appropriate unit. For some ingredients, simply increasing or decreasing the amount will be sufficient (so to increase the output of chicken breasts from 5 servings to 50 servings, simply multiply by 10). Other ingredients, like thickeners, flavors, seasonings, yeast, are more complicated. If a soup for four requires two tablespoons of flour dressing, this does not mean that it will take 20 tablespoons (or 1.25 cups) of flour to thicken the same soup for 40 people. The only way out here is to try a new recipe and tweak it until you are satisfied with the result.
When recalculating prescription yields, you should also consider the equipment you will have to work with, the manufacturing issues you will have to deal with, and the level of training of your workers. At this stage, rewrite the steps according to the specifics of your establishment. It is important to do this now in order to identify the necessary changes in ingredients and methods caused by the new release. For example, soup for four is cooked in a small saucepan, while soup for 40 requires a large pot. But in a large boiler, evaporation is more intense, and you may have to cover the boiler with a lid or add liquid to replenish the evaporated.
Recalculating portion sizes
Sometimes you have to modify the serving size in a recipe. For example, your recipe for soup calls for 4 servings of 0.25 L, but you need to make 40 servings of 0.2 L. Recalculate like this.
1. Define the total output in the original recipe and the total desired output.
Servings x Serving Size = Total Yield.
Example: 4 x 0.25 L = 1 L (total initial output);
40 x 0.25 L = 10 L (total desired output).
2. Determine the conversion factor and convert the recipe as above.
There is often confusion between mass and volume when the unit is the gram. It is important to remember that mass is measured in grams and volume in milliliters. A standard measuring cup holds 250 ml, but its contents do not necessarily weigh 250 g. The weight of one glass of cornflakes is only 28 g, and the weight of a glass of peanut butter is 255 g. The only substance for which 1 g can be confidently considered equal to 1 ml is water. All other ingredients, if their amount in the recipe is expressed in grams, must be weighed, and if in milliliters, measured by volume using appropriate vessels.
Converting measures of volume to measures of mass
You can convert the units of volume to units of mass if you know the mass of the ingredient contained in the cup (prepared according to the recipe). This information is contained in many tables and databases.
You yourself can calculate and record this information as follows.
Prepare the ingredient as directed in the recipe: sift flour, chop nuts, chop garlic, grate cheese, etc.
Place a measuring vessel on the balance and bring them to zero (this is a discount on tare).
Fill the vessel properly. Pour liquids into a graduated beaker to the desired level. For accuracy, tilt so that the surface of the liquid is at your eye level. In this case, the surface on which the vessel stands must be flat and horizontal. Measure the volume of dry ingredients by nesting measuring vessels and spoons. Sprinkle the ingredient from the top and then remove the excess by leveling the level along the edges of the vessel. Place the filled container on a scale and record the gram reading on your standardized recipe.
Conversion between US and metric systems
The metric system used in most countries of the world is a decimal system, that is, based on multiples of 10. The base unit of mass is gram, volume is liter, length is meter. Units larger and smaller than the main ones are prefixed. For example, 1 kg = IOOO g, 1 ml = 1/1000 l, and 1 cm = 1/100 m.
In the system closest to the Americans, ounces and pounds are used to measure mass, and teaspoons and tablespoons, fluid ounces, cups (glasses), pints, quarts and gallons are used to measure volume. Unlike the metric system, the American system does not use multiples of any particular number, so it is not so easy to increase and decrease quantities in it. You have to either memorize the ratio between the units, or keep a table at hand.
Most modern measuring instruments give values in both systems. But if your recipe is written in a system for which you do not have a measuring instrument, you will have to transfer the quantities of ingredients to another system.
Purchase cost calculation
Most often, products are purchased from suppliers in large bulk quantities, products are packed in a container, box, bag, box, etc. Prices are assigned for the whole package of products. In the kitchen, the packaging is not always used in its entirety, but is often divided into parts and used for several dishes. This means that in order to calculate the required amount for the products used in this recipe, it is necessary to translate the purchase price for a package into a specific price - per kilogram, piece, dozen, liter, etc.
If you know the cost for a package containing many units, you will find the unit price by dividing the purchase cost of a package by the number of units in it:
Total Purchase Value / Number of Units = Purchase Value of a Unit
If you know the unit cost of a product, you can calculate the total cost by multiplying the unit purchase value by the number of units:
Unit Purchase Value x Number of Units = Total Purchase Value.
Calculation of the yield of fresh vegetables and fruits and determination of the yield share
Before using many food products they need to be cleaned one way or another. To determine the real value of these products, waste losses must be accounted for. Such calculations will allow you to estimate the share of the output - an important factor in calculating the number of products ordered. First, write out the purchase quantity or weight of the product from the invoice before trimming or cleaning.
Example. The purchase quantity of carrots is 5 kg.
Peel the food and cut it as needed, placing the edible portion and waste in a separate bowl. Weigh both and write down the masses:
Purchase quantity - Waste quantity = Edible part quantity.
5 kg carrots (purchase quantity) - 0.5 kg (number of peels) = 4.5 kg (amount of carrots cut).
Now let's divide the edible portion by the purchase quantity:
4.5 kg chopped carrots (edible portion) / 5 kg (purchase quantity of carrots) = 0.90.
Multiplying by 100%, we get a 90% yield share.
Calculation of Purchase Quantity by Output Rate
Since many recipes indicate the amount of finished ingredients, waste should be considered when purchasing. The edible part must be recalculated into the purchase quantity, which, after the disposal of the waste, will give the required amount of the edible product. The order calculation factor is the yield fraction:
Edible Part / Output Share = Purchase Quantity.
Example. The recipe indicates the amount of washed chopped cabbage - 10 kg. The yield share for cabbage is 79%. Dividing 10 kg by 79% (0.79), we get about 12.5 kg - the minimum purchase quantity.
Typically, the purchase quantity obtained in this way is rounded up because the yield is approximate. Some chefs increase their results by 10% to hedge against human error.
Keep in mind that not all foods have waste. Many pre-processed or refined products have a 100% yield - for sugar, flour, dry spices.
There are products whose yield depends on how they are served. If, for example, an ingredient will be served in a piece (half a melon) or in pieces (15 strawberries), then the yield fraction should not be taken into account; it is enough to purchase the required number of pieces for the required number of portions.
If you are making a fruit salad and know you need 60g diced melon and 30g sliced strawberries per serving, then the yield should be considered when ordering fruit.
Calculation of the edible portion by the yield share
Sometimes it is necessary to calculate how many servings can be obtained from the available raw materials. For example, you have a ten-kilogram box of fresh green beans, and you need to know how many portions of 100 g it contains. First of all, you need to determine the yield fraction for green beans - either from a special table (see appendix) or by sample. Knowing the yield fraction, you will calculate the amount of beans after peeling:
Purchase Quantity x Output Share = Edible Part Quantity.
Example. 10 kg green beans (purchase quantity) x 0.88 (yield fraction) = 8.8 kg green beans (edible portion amount).
The amount of the edible portion will be 8.8 kg. The next step is to calculate how many ready-made portions will come out of 8.8 kg. If necessary, convert the serving size (here 100 g) to the unit for the edible portion (here it is kilogram). The serving is 0.1 kg.
Edible Part / Serving Size = Number of Servings Served.
Example. 8.8 kg green beans (edible portion) / 0.1 kg (serving size) = 88 servings served.
So, from a crate of green beans, you can get 88 full servings. If necessary, you need to round down here - you are unlikely to serve a cut-down portion to the guest.
Calculation of the cost of the edible part
As mentioned, the ingredients in recipes are considered ready-to-go, so when it comes to calculating the recipe, the cost of the edible portion per unit of produce can be calculated based on the purchase cost per unit, if, of course, the edible portion is expressed in the same units as and the unit of production to be calculated.
Purchase Cost / Output Share = Cost of the edible portion.
Example. 40 p. per 1 kg of carrots / 0.75 (proportion of the output of figured cut carrots) = 53.3 r. (cost of 1 kg of figuratively chopped carrots).
Number of edible portion x Cost of edible portion = Total cost.
4 kg of figuratively chopped carrots (purchase quantity) x 53.3 rubles. (the cost of 1 kg of figuratively chopped carrots, that is, the cost of the edible part) = 213.2 rubles. (total cost).
Calculation of the cost of suitable waste
It happens that some of the waste can be used for the preparation of other products. For example, if you have sliced carrots figuratively, you can improve the efficiency of carrots by using the trimmings to make your soup, puree, or other dish. Using your waste sample data, you can calculate the net waste value. Determine the amount of waste used, then calculate the unit cost and yield for that ingredient, as if you had to purchase it for cooking. For example, if you use scraps from sliced carrots to make soup, the cost is the same as the cost of the carrots you peeled and chopped.
Example. 40 p. (purchase cost of carrots per 1 kg) / 0.90 (share of the output of chopped carrots) = 44.4 rubles. (cost of 1 kg of carrot waste used to make soup).
Some waste products can be used in several ways. So fillet trimming can be applied in different ways. For example, you could use some of the trimmings to make a filling for a fajitos (a fried Mexican corn tortilla stuffed with fried meat) that would require purchasing a tenderloin. In addition, some restaurants sell cut fat to fat refineries. Finding new ways to use waste will reduce the edible portion and total costs and help reduce costs.