Basic

Professional Skills:
Bakeshop Math and
Food Safety
 Are you aware that
there are formulas for
baking?
Have you ever tried to
use a weighing scale
for baking?
Formula and MOPS

formula refers only to the list

of ingredients and quantities.
Formula and MOPS
The directions for using those
ingredients, referred as the
procedure, is known by many
chefs as the method of
preparation, or MOP.
 Standardized Recipes
• Name of the recipe
• Yield, including total yield, number of portions, and exact portion size
• Ingredients and exact amounts, listed in order of use
• Equipment needed, including measuring equipment, pan sizes,
portioning equipment, and so on
• Directions for preparing the dish—kept as simple as possible
• Preparation and cooking times
• Directions for holding the product between preparation and service
• Directions for portioning, plating, and garnishing
• Directions for storing leftovers
FUNCTIONS OF STANDARDIZED FORMULAS

• They control quality.

• They control quantity

 Reading Formulas and Recipes
Formula Procedures
Modifications
Read the entire
printed recipe and decide procedure or method of
whether it needs modification preparation carefully, and
make sure you
understand it.
Tools and Equipment
Ingredients Determine what equipment
you need. Required equipment is
Assemble and measure all
generally listed in standardized
ingredients. If all ingredients
recipes but not in those from other
are scaled in advance,
sources. Read ever y step of the
production can go quickly and
procedure and write down which tools
without interruption
and equipment you need in each step.
Measurement

Ingredients that measured in

scaling
volume
The baker’s term for weighing
the ratio of 1 pint per pound or 1 liter per
ingredients
kilogram: Water, Milk, Eggs
 The Metric System - BASIC UNITS
In the metric system, there is one basic unit for each type of
measurement:
• The gram is the basic unit of weight.
• The liter is the basic unit of volume.
• The meter is the basic unit of length.
• The degree Celsius is the basic unit of temperature.
Larger or smaller units are made simply, by multiplying or dividing by
10, 100, 1000, and so on. These divisions are expressed by prefixes. The
ones you need to know are:
• kilo- = 1000
• deci- = 1/10, or 0.1
• centi- = 1/100, or 0.01
• milli- = 1/1000, or 0.001
 Tips

• A kilogram is slightly more than 2 pounds.

• A gram is about 1/30 ounce. A half-teaspoon
of flour weighs a little less than 1 gram.
• A liter is slightly more than 1 quart.
• A deciliter is slightly less than 1/2 cup.
• A centiliter is about 2 teaspoons.
• A meter is slightly longer than 3 feet.
 Tips

• A centimeter is about 3⁄8 inch.

• 0°C is the freezing point of water (32°F).
• 100°C is the boiling point of water (212°F).
• AP weight (as purchased weight) is left after
trimming to produce the ready-to-cook item,
or
• EP weight (edible portion weight).
 Tips

To determine the percentage yield of a fruit, follow these

steps:
1. Weigh the item before trimming. This is the AP
weight.
2. Trim and peel the item as necessary to get the edible
portion.

3. Weigh the trimmed item. This is the EP weight.

 Tips

4. Divide the EP weight by the AP weight.

For example,
5 lb trimmed (EP) ÷ 10 lb before trimming (AP) = 0.5.

5. Multiply this number by 100 to get the percentage. For

example,
• 0.5 × 100 = 50%.
 Tips

1. Calculating yield. Example:

You have 10 lb AP apples. Yield after trimming is 75%.

*What will the EP weight be?

a. First, change the percentage to a decimal number by
moving the decimal point two places to the left.
75% = 0.75
 Tips

b. Multiply the decimal by the AP weight to get EP yield.

10 lb × 0.75 = 7 1/2 lb

2. Calculating amount needed.

Example: You need 10 lb EP apple slices.

*What amount of untrimmed fruit do you need?

 Tips

a. Change the percentage to a decimal number.

75% = 0.75

b. Divide the EP weight needed by this number to get the

AP weight.

10 lb = 13.33 lb
0.75
Baker’s Percentages
To put it differently, the percentage of each ingredient is its
total weight divided by the weight of the flour, multiplied by
100%, or:

total weight of ingredient × 100% = % of ingredient total

weight of flour

Thus, flour is always 100%. If two kinds of flour are used,

their total is 100%. Any ingredient that weighs the same as
the amount of flour used is also given as 100%
CONVERSION CALCULATIONS
CONVERSION CALCULATIONS USING
CONVERSION FACTORS
You multiply each ingredient by a number called a conversion
factor. The procedure is a general one. It is also used for recipes in
the hot kitchen.

CONVERSION CALCULATIONS USING

PERCENTAGES
Using baker’s percentages simplifies formula and ingredient
calculations. The two procedures that follow are used regularly in
PROCEDURE: Calculating Conversion Factors
T here is only one step in this procedure:

1. Divide the desired yield by the yield stated on the recipe.

This formula may be written like a mathematical

calculation, as on a calculator, or as a fraction:

Mathematical Calculation:
New yield ÷ Old yield = Conversion factor
PROCEDURE: Calculating Conversion Factors
Fraction:
New yield = Conversion factor
Old yield

Example 1:
You have a recipe with a yield of 8 portions and you want to make 18
portions.
18 ÷ 8 = 2.25
PROCEDURE: Calculating Conversion Factors
Your conversion factor is 2.25.

If you multiply each ingredient in your recipe by 2.25, you

will prepare 18 portions, not the 8 of the original recipe.

Example 2: You have a recipe that makes 4 liters of sauce,

and you want to make 1 liter.
PROCEDURE: Calculating Conversion Factors

Example 2: You have a recipe that makes 4 liters of sauce,

and you want to make 1 liter.

1 ÷ 4 = 0.25

Your conversion factor is 0.25.

That is, if you multiply each ingredient by 0.25, you will
prepare only 1 liter.
PROCEDURE: Calculating the Weight of an Ingredient
When the Weight of Flour Is Known

1. Change the ingredient percentage to decimal form by

moving the decimal point two places to the left.

2. Multiply the weight of the flour by this decimal figure

to get the weight of the ingredient.
Example: A formula calls for 20% sugar and you are
using 10 lb flour. How much sugar do you need?
20% = 0.20
10 lb × 0.20 = 2 lb sugar
PROCEDURE: Calculating the Weight of an Ingredient
When the Weight of Flour Is Known

1. Change the ingredient percentage to decimal form by

moving the decimal point two places to the left.

2. Multiply the weight of the flour by this decimal figure

to get the weight of the ingredient.
Example: A formula calls for 20% sugar and you are
using 10 lb flour. How much sugar do you need?
20% = 0.20
10 lb × 0.20 = 2 lb sugar
PROCEDURE: Calculating the Weight of an Ingredient
When the Weight of Flour Is Known

Example (metric):
A formula calls for 20% sugar and you are using
5000 g (5 kg) flour. How much sugar do you need?
20% = 0.20
5000 g × 0.20 = 1000 g sugar
PROCEDURE: Converting a Formula to a New Yield

1. Change the total percentage of the formula to a decimal form

by moving the decimal point two places to the left.
2. Divide the desired yield by this decimal figure to get the weight
of flour needed.
3. If necessary, round off this number to the next highest figure.
This will allow for losses in mixing, makeup, and panning, and it
will make calculations easier.
4. Use the weight of flour and remaining ingredient
percentages to calculate the weights of the other
ingredients, as in the previous procedure.
INGREDIENTS U.S. WEIGHT METRIC WEIGHT %
Cake flour 5 lb 2500 g 100.
Sugar 5 lb 2500 g 100
Baking powder 14 oz 125 g 5
Salt 12 oz 63 g 2.5
Emulsified shortening 2 lb 18 oz 1250 g 50
Skim milk 3 lb 18 oz 1500 g 60
Egg whites 3 lb 18 oz 1500 g 60

Total weight: 18 lb 14 oz 9438 g 377.5%

PROCEDURE: Converting a Formula to a New Yield

Example: In the sample cake formula in the table

Shown, how much flour is needed if you require 3000 g cake
batter?

377.5% = 3.775

3000 g/3.775 = 794.7 g; or, rounded off, 800 g

EP Unit Costs

In the first example, you determined that you are paying P1.67
per AP pound of mangoes.
But you discard the peel and pit, so the cost per EP pound is
greater than P1.67.

You use the following formula to calculate the yield cost, or EP

unit cost:
AP unit cost ÷ Yield percentage = EP unit cost
EP Unit Costs

Using a yield percentage of 75%, you can calculate the cost of our
peeled, pitted mangoes using this formula.

First you convert the percentage to a decimal by moving the

decimal point two places to the left:

75% = 0.75

P1.67 ÷ 0.75 = P2.23 per EP lb

Ingredient Unit Cost

The first simple calculation you need for all further calculations is for unit
cost. Often, the purveyor’s invoice indicates unit cost;

for example, 10 lb apricots at P2.00 per pound, totaling P20.00

(10 × P2.00 = P20.00). In other cases, you must make this calculation,
using the following formula:

Total cost ÷ Number of units = Unit cost

Ingredient Unit Cost

Example 1:
A case of mangoes weighing 15 lb costs P25.00. What is the cost per pound?

P25.00 ÷ 15 lb = P1.67 per lb

Example 2:
A 45-kg sack of patent flour costs P20.00. What is the cost per kilogram?

P20.00 ÷ 45 kg = P0.45 per kg (rounded up)

PROCEDURE: Calculating Formula Costs

1. List all ingredients and quantities of the formula as prepared.

2. Determine the EP unit cost of each ingredient
3. Convert the quantities in the formula to the same units used for the EP
costs.
4. Calculate the total cost of each ingredient by multiplying the EP unit cost
by the number of units needed. Round up fractions of a cent to the next
highest cent.
5. Add the ingredient costs to get the total formula cost.
6. To get unit costs, divide the total formula cost by the
number of units produced. Round up fractions of a cent to the next
highest cent.
PROCEDURE: Calculating Formula Costs