PINT S A POUND THE WORLD ROUND Weights Measures & Food Costs
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. https://en.wikipedia.org/wiki/history_of_measurement https://www.acejewelers.com/en/magazine/blog/2016/10/diamonds-carats-and-carob-seeds/
PINT S A POUND THE WORLD ROUND 16 floz 16 oz
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 1100 1135) 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
dry ounce volume ounce (by weight) mass ounce fluid ounce volume
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
ITEM MEASURES; WEIGHT EVERYTHING ELSE 28.35gm per oz 16oz per pound
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
PINT S A POUND THE WORLD ROUND D = m/v 16oz /16 floz = 1 16 floz 16 oz
Aluminum 2.70 g/cm3 Germanium 5.323 g/cm³ Iron 7.874 g/cm 3 Rhenium 21.02 g/cm3 Osmium 22.59 g/cm³ By Karl432 - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62202149
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)
PPH Pound per hundred: Bacon 12lb for 100 servings Turkey pot Roast #8 scoop 148.9 154.2 146.4 104.7 157.9 155.9 Average: 144.66g (5.1oz) 100 servings = 510oz 31.89lbs
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
ITEM MEASURE; CONVERSION 36oz. G2010000 G201 Roasted Spiced Walnuts BCR half third (a multiple of 4) 36.000oz. X1945010 walnuts 13 oz 12 oz 6 Tbsp X1014701 sugar 3 Tbsp 2 Tbsp 1.5 Tbsp X1944020 Paprika Smoked 0.75 Tbsp 1.5 tsp 0.5 Tbsp X1943140 nutmeg 0.25 Tbsp 0.5 tsp 0.5 Tbsp X1941000 Cinnamon Maple Spice 0.25 Tbsp 0.5 tsp 0.5 Tbsp X1943110 Sriracha Seasoning 0.25 Tbsp 0.5 tsp 3 Tbsp X1911020 olive oil 1.5 Tbsp 1 Tbsp
FOOD COSTS Item number recipe grade units cost Total cost D0450000 D45 Kale Pesto Cheese Mini-Ravioli S 215 0.089 $ 19.14 B0250000 B25 Garlic Knot S 855 0.328 $ 280.44 D0730000 D73 Tomato Basil MiniRavioli E 640 0.066 $ 42.24 F0620000 F62 Pork Banh Mi Hoagie S 160 0.639 $ 102.24 D079A000 D79a Pepperoni Pizza ELE.LUN EP 556 0.623 $ 346.39 D0790000 D79 Cheese Pizza Slice ELE.LUN EP 245 0.569 $ 139.41 B016C000 B16c Tortilla Chips SE 67 0.264 $ 17.69 E0880000 E88 Classy Clarke Salad SE 46 0.798 $ 36.71 I0270000 I27 Garden Side Salad F2S SEP 350 0.733 $ 256.55 I023A001 I23a Creamy Italian Blend SE 1250 0.144 $ 180.00 C041C000 C41c RIPS Blue Raspberry fruit slushy SEP 711 0.322 $ 228.94 C041B000 C41b RIPS Dragon Punch fruit slushy SEP 1095 0.322 $ 352.59 Average cost of production vs Weighted production cost Accurate scaling and measures for consistent costs Use weighted averages to know your true cost benefit $1996.25 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
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
CONTACT Moss Crutchfield Alachua County District Chef crutchsw@gm.sbac.edu 352.955.7539 x1573