WARM-UP 2/10/15. Take out your cooking for 2, 10, or 82!!! Wkst. If you want to make 6 muffins:

Transcription

1 WARM-UP 2/10/15 Take out your cooking for 2, 10, or 82!!! Wkst Use that worksheet to help you answer the following questions: If you want to make 6 muffins: How much buttermilk will you need? How much boiling? How much all bran cereal?

2 COOKING USING RATIOS BAKERS FORMULAE

3 WHY COOK WITH RATIOS? Ratios are common tools used in professional cooking. They work like a recipe but instead of specific, limited amounts, a ratio uses proportions & relationships to convey its information. A note on accuracy with ratios: Cooking is EASIER than baking. Baking involves more chemical reactions than cooking generally does.

4 WHEN BAKING RATIOS MUST BE ACCURATE! Chemical Reactions

5 RECIPE VS. RATIO RECIPE Salad dressing (: 4 c.) 3 c. Oil THE PROBLEM: What if we only want 1 cup of dressing? Or maybe 6 gallons? 1 c. Vinegar

6 RECIPE VS. RATIO RECIPE Salad dressing (: 4 c.) 3 c. Oil 1 c. Vinegar BAKERS FORMULA Salad dressing (: WHATEVER YOU WANT!) 3 PARTS oil 1 PART Vinegar

7 THE KEY TO SUCCESS A bakers formula is a description of a cooking ratio based on parts. ALL parts are measured using the SAME UNITS. Think about it WHY is this necessary?

8 LET S TRY USING THIS RATIO Desired -> Bakers Formula (Any size) 4 pints 4 qts 4 gal 8 c. 16 qts ½ c Oil 3 parts Vinegar 1 part Total 4 parts

9 COMMON KITCHEN RATIOS What are you making? Baker s Formula Total # of parts in desired yield written as fractions of the desired yield written as %s of desired yield Mirepoix ( meerpwah ) 1 part carrots 1 part celery 2 parts onion carrots celery onion carrots celery onion White Rice 1 part rice 2 parts liquid rice liquid rice liquid Vinaigrette ( vin-i-gret ) 3 parts oil 1 part vinegar oil vinegar oil vinegar Pie Dough 3 parts flour 2 parts fat 1 part liquid flour fat liquid flour fat liquid White Stock 12 parts 7.5 parts bones 1 part bones bones

10 COMMON KITCHEN RATIOS What are you making? Baker s Formula Total # of parts in desired yield written as fractions of the desired yield written as %s of desired yield Brown Stock 12 parts 7.5 parts bones 1 part ¼ part tomato paste bones tomato paste bones tomato paste Fish Stock 10 parts 10 parts bones 1 part bones bones Vegetable Stock 4 parts 1 part Court Bouillon ( ˈbuːjɒn ) 4 parts ¾ part ½ part acid (lemon or vinegar) acid (lemon or vinegar) acid (lemon or vinegar)

11 COMMON KITCHEN RATIOS What are you making? Baker s Formula Total # of parts in desired yield written as fractions of the desired yield written as %s of desired yield Roux Béchamel Sauce Hollandaise Sauce Sausage Custard 2 parts flour 1 part fat 1 part roux 8 parts milk 2.5 oz butter to 1 egg yolk 7 parts lean meat 3 parts fat 4 parts cream or milk 1 part eggs or egg yolks flour fat roux milk Not possible to write this one as a single fraction. Why? lean meat fat cream or milk eggs/egg yolks flour fat roux milk lean meat fat cream or milk eggs/egg yolks

12 LET S TRY SOME PIE DOUGH Desired -> Bakers Formula (Any size) 6 c. 6 T. 6 lb. Flour 3 parts 6 c. Fat 2 parts? Liquid 1 part ½ c. Total 6 parts? 10 c.

13 EXAMPLES 1.) You are making pie dough & you know it takes approx. 2 c. Of dough to make 1 pie crust, how much of each ingredient will you need if you want to make 5 pie crusts?

14 5 STEPS TO CONVERTING WITH RATIOS 1. What is the desired yield? 2. What is the total # of parts in your ratio? 3. What is the amount-per-part for your desired yield? 4. Multiply amount-per-part by # of parts for each ingredient*. * You may have compound problems! Roux & are NOT ingredients you can buy. You need to start this process all over using desired yield of roux or to find how much you need of their ingredients. 5. Check your answer! Total of all ingredients = Desired

15 EXAMPLES 1.) You are making pie dough & you know it takes approx. 2 c. Of dough to make 1 pie crust, how much of each ingredient will you need if you want to make 5 pie crusts?

16 EXAMPLES 2.) You are making a soup that calls for 25 c. of vegetable stock. How much of each ingredient will you need?

17 EXAMPLES 3.) You are making bouillon and you pour 1 gallon of into the pan. How much of every other ingredient will you need?

18 YOUR ASSIGNMENT Cooking with Ratios: Bakers Formulae wkst Remember some questions are based on just understanding how the ratios work, others require you to go through the 5 step process. You need to read, analyze, and decide what will be best! #10 = Extra Credit if you dare!!!