Recipe standardization, yield testing and portion control
Scope
This domain tests recipe documentation, yield testing, portion control and the arithmetic that connects as-purchased (AP) material to edible portion (EP) and plated cost.
Core rules
- A standard recipe states ingredients by weight, method, equipment, yield, portion size and critical control points. Volume measures are avoided for accuracy.
- Yield % = EP weight ÷ AP weight × 100. Cooking yield = cooked weight ÷ raw weight × 100.
- EP cost = AP cost ÷ yield. Portion cost = EP cost × portion weight.
- Baker’s percentage expresses ingredients as % of flour; it is not the same as total recipe percentage.
- Portion control uses scales, scoops or count; over-portioning directly reduces margin.
Worked example
You buy broccoli at €2.00/kg AP. Trim yield is 65%. EP cost = 2.00 ÷ 0.65 = €3.08/kg. For a 150 g portion, cost = €3.08 × 0.15 = €0.46. From 10 kg AP you get 6.5 kg EP, or 43 portions of 150 g. If cooks serve 170 g, you lose about 5 portions per batch.
Traps
- Costing a recipe with AP price when the ingredient is trimmed.
- Confusing trim yield with cooking yield; both may apply.
- Using a cup measure for dense ingredients.
- Recording a yield once and never re-testing when suppliers change.