PINT S A POUND THE WORLD ROUND. Weights Measures & Food Costs

Transcription

1 PINT S A POUND THE WORLD ROUND Weights Measures & Food Costs

2 The earliest known uniform systems of weights and measures seem all to have been created at some time in the 4th and 3rd millennia BC among the ancient peoples of Egypt, Mesopotamia and the Indus Valley. Early length was first measured with the forearm, hand, or finger. Containers were filled with plant seeds which were then counted to measure volumes. When means for weighing were invented, seeds and stones served as standards. For instance, the carat, still used as a unit for gems, was derived from the carob seed.

3 PINT S A POUND THE WORLD ROUND 16 floz 16 oz

4 ITEM MEASURE; FRACTIONS & SCALING Imperial measures vs metric measures Metric base: 1000 Imperial base: the King s yard (nose to thumb) or foot. Even today we use a ruler to gauge distances - King Henry I (reign ) Multiple of 4 works best as a scale 16 = 4*4 Instead of 100, use 96 (4 x 24 or 4*4*6) Servings of 50 or 100 (USDA standard) are more difficult to fit to imperial than metric

5 dry ounce volume ounce (by weight) mass ounce fluid ounce volume

6 ITEM MEASURES; VOLUME Wet measure for Liquids 3tsp per Tbsp 2 Tbsp per floz 8floz per cup = 16 Tbsp per Cup Dry Measure for Solids 3tsp per Tbsp 16 Tbsp per Cup Flour, sugar, etc 4 cups per quart 4 quarts per gallon 256 Tbsp per Gallon (16*4*4) Water, oil, syrups, etc Plunger measure for Semi-Solids Honey, butter/margarine, shortening

7 ITEM MEASURES; WEIGHT EVERYTHING ELSE 28.35gm per oz 16oz per pound

8 2 ounces garlic powder 2 oz. 2 oz. tare to zero 3 ounces cumin 5 oz. 3 oz. tare to zero 12 ounces diced onion 1lbs. 1oz. 12 oz. tare to zero 8 ounces diced bell pepper 1lbs. 9 oz. 8 oz. tare to zero 14 ounces chopped cilantro 2 lbs. 7oz. 14 oz. tare to zero reset to zero before each measure. Better yet use a second container in case you need to re-measure! This Photo by Unknown Author is licensed under CC BY-NC-ND

9 PINT S A POUND THE WORLD ROUND D = m/v 16oz /16 floz = 1 16 floz 16 oz

10 Aluminum 2.70 g/cm3 Germanium g/cm³ Iron g/cm 3 Rhenium g/cm3 Osmium g/cm³ By Karl432 - Own work, CC BY-SA 4.0,

11 ITEM MEASURES; VOLUME VS. WEIGHT Maple syrup gallons 322g/c (aka its density weight per volume) 8floz = 322g or 11.36oz 1floz per serving for 250 meals = 355oz or 22lbs 3oz 1oz per serving for 250 meals = 250oz or 15lbs 10oz 6lb 6oz difference, or 9 cups (over a half-gallon)

12 PPH Pound per hundred: Bacon 12lb for 100 servings Turkey pot Roast #8 scoop Average: g (5.1oz) 100 servings = 510oz 31.89lbs

13 BATCH VS BULK COOKING BCR tag cutting and preparation for the week; time savers (ex double soup recipe) Production qty make a lot then use it up. Add full amount actually made to Production Schedule Perpetual inventory Customization bar Save labor by prepping in bulk Save holding costs by buying in bulk, increasing crossutilization eg Taco Bell model Taco seasoning & meats, recaito/sofrito Sauces, soups, dressings

14 ITEM MEASURE; CONVERSION 36oz. G G201 Roasted Spiced Walnuts BCR half third (a multiple of 4) oz. X walnuts 13 oz 12 oz 6 Tbsp X sugar 3 Tbsp 2 Tbsp 1.5 Tbsp X Paprika Smoked 0.75 Tbsp 1.5 tsp 0.5 Tbsp X nutmeg 0.25 Tbsp 0.5 tsp 0.5 Tbsp X Cinnamon Maple Spice 0.25 Tbsp 0.5 tsp 0.5 Tbsp X Sriracha Seasoning 0.25 Tbsp 0.5 tsp 3 Tbsp X olive oil 1.5 Tbsp 1 Tbsp

15 FOOD COSTS Item number recipe grade units cost Total cost D D45 Kale Pesto Cheese Mini-Ravioli S $ B B25 Garlic Knot S $ D D73 Tomato Basil MiniRavioli E $ F F62 Pork Banh Mi Hoagie S $ D079A000 D79a Pepperoni Pizza ELE.LUN EP $ D D79 Cheese Pizza Slice ELE.LUN EP $ B016C000 B16c Tortilla Chips SE $ E E88 Classy Clarke Salad SE $ I I27 Garden Side Salad F2S SEP $ I023A001 I23a Creamy Italian Blend SE $ C041C000 C41c RIPS Blue Raspberry fruit slushy SEP $ C041B000 C41b RIPS Dragon Punch fruit slushy SEP $ Average cost of production vs Weighted production cost Accurate scaling and measures for consistent costs Use weighted averages to know your true cost benefit $ total cost /6,190 units =.32/unit Use higher-end, low-selling items to bring in adult sales, win parents trust, and cater to more discerning students (off-site, high school, etc) or specialty diets 6190 $ 0.41 $ 0.32

16 Accurate measures to control production cost & waste, consistency Food cost analysis for better menu design and customer experience Bulk prep of intense flavor or high prep items to control holding & labor costs cost & quality controls for better participation

17 CONTACT Moss Crutchfield Alachua County District Chef x1573