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Basic Professional Skills: Bakeshop Math and Food Safety2

Uses and Limitations of Formulas and Recipes

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2• Factors that cannot be accounted for in writing recipes:

• Equipment varies from bakeshop to bakeshop.• It is impossible to give exact instructions.

• A standardized recipe or formula is a set of instructions describing the way a particular establishment prepares a particular item.

Basic Professional Skills: Bakeshop Math and Food Safety

Standardized Recipe/Formula

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2• Name of recipe or formula.• Yield, including total yield, the number of portions, and

exact portion size.• Ingredients and exact amounts listed in order of use.• Equipment needed.• Method of preparation.• Preparation and cooking times.• Directions for holding between preparation and service.• Directions for portioning, plating, and garnishing.• Directions for storing leftovers.


Functions of Standardized Formulas

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2• They control quality.• They control quantity.


Limitations of Formulas

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2Bakers talk about formulas rather than recipes because of the scientific nature of the ingredient list and the accurate procedures.•Many factors may affect the outcome of a recipe including:

• Equipment• Processes may vary


Mise en Place

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2Mise en place is the French term for “put in place.”


Following Recipes and Formulas

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2Read the entire recipe carefully and completely!• Determine the yield of the formula and modify if necessary.

• Determine if substitutions are necessary, and then write them down.

• Assemble and measure all ingredients.

• Prepare all ingredients as necessary (e.g., sift flour, separate eggs).

• Read the entire procedure or method of preparation.

• Look up any terms or key words you do not know,

• Determine what equipment you need.

• Assemble all tools and equipment.

• Prepare equipment as needed (e.g., grease cake pans).


Measurement

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2• Weighing ingredients is more accurate than measuring

volume. The baker’s term for weighing ingredients is scaling.

• Water, milk, and eggs may be measured by volume at the ratio of 1 pint per pound, or 1 liter per kilogram.


Units of Measure

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2• The table below lists equivalents among bakeshops and

kitchens in the United States.

Units of Measure – U.S. System

Weight 1 lb = 16 oz

Volume 1 gal = 4 qt

1 qt = 2 pt or 4 cups or 32 fl oz

1 pt = 2 cups or 16 fl oz

1 cup = 8 fl oz or 16 tablespoons

1 fl oz = 2 tablespoons

1 tablespoon =

3 teaspoons

Length 1 ft = 12 in.


Abbreviations of U.S. Units of Measure

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2Pound lb

Ounce oz

Gallon gal

Quart qt

Pint pt

Fluid ounce fl oz

Tablespoon tbsp

Teaspoon tsp

Inch in.


Metric System

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2• There is one basic unit for each type of measurement.

• Gram is the basic unit of weight.• Liter is the basic unit of volume.• Meter is the basic unit of length.• Degree Celsius is the basic unit of temperature.


Measuring by Weight

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2• A good balance scale should be accurate to 0.25

ounces, or, if metric, 5 grams.

Courtesy of Cardinal Detecto


AP Weight and EP Weight

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2• AP weight is As Purchased weight• EP weight is Edible Portion weight• To determine the percentage yield of fruit, you must:

• Weigh the item before trimming.• Trim and peel the item as necessary to gain the edible

portion.• Weigh the trimmed item. This is the EP weight.• Divide the EP by the AP.• Multiply this number by 100 to get the percentage.


Yield Percentage

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2The yield percentage may be used to calculate:• Yield

• Amount needed to purchase


Procedure for Using a Baker’s Balance Scale

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2• Set the scale scoop on the left side of the scale.• Balance the scale by placing the counterweights on the

right side.• Set the scale for the desired weight by placing weights

on the right side and by moving the ounce weight.• Add the ingredient being scaled to the left side until the

scale platforms balance.


Basic Formula and Recipe Conversion

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2 New Yield Old Yield = Conversion Factor

Multiply each ingredient by the conversion factor


Baker’s Percentages

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2A baker’s percentage is the amount of each ingredient

used as a percentage of the amount of flour used. Flour is always 100%.

• Makes it easy to see the ingredient ratios.• Useful tool in developing new formulas.• This is calculated by:

Total weight of ingredient Total Weight of flour × 100% = % of

ingredient


Calculating the Weight of an Ingredient when the Weight of the Flour is Known

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2• Change the ingredient percentage to decimal form by

moving the decimal point two places to the left.• Multiply the weight of the flour by this decimal figure to

get the weight of the ingredient.


Converting a Formula to a New Yield

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2• Change the total percentage to decimal form by moving

the decimal point two places to the left.• Divide the desired yield by this decimal figure to get the

weight of flour needed.• If necessary, round off this number to the next highest

figure.• Use the weight of flour and remaining ingredient

percentages to calculate the weights of the other ingredients.


Problems in Converting Formulas

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21. Surface and Volume

2. Equipment


Selection of Ingredients

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2• Basic rule of accuracy in the bakeshop: Use exact

ingredients specified.


Calculating Formula Costs

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2• List all ingredients and quantities of the formula as

prepared.• Determine the EP unit cost of each ingredient.• Convert the quantities in the formula to the same units

used for the EP costs.• Calculate the total cost of each ingredient by multiplying

the EP unit cost by the number of units needed.• Add the ingredient costs to get the total formula cost.• To get unit costs, divide the total formula by the number

of units produced, or for better accuracy, the number of units actually sold.


Food Safety and Sanitation

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2• Contamination: contains harmful substances that were

not originally present in the food.• Hazard: any substance in food that can cause illness or

injury.• Biological• Chemical• Physical



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2Biological Hazards• Microorganism: tiny, usually single celled, organism that can be

seen only with a microscope.

• A microorganism that can cause disease is called a pathogen.

• Conditions needed for bacterial growth:

• Food

• Moisture

• Temperature

• Acidity or alkalinity

• Oxygen

• Time



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2Protection against bacteria• Three basic principles of protecting food against bacteria:

1. Keep bacteria from spreading

2. Stop bacteria from growing

3. Kill bacteria



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2• Physical Hazard is the contamination of food with objects

that may not be toxic but may cause injury or discomfort• Glass• Metal shavings• Stones• Insects• Soil• Hair


Personal Hygiene and Safe Food Handling

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2Cross-contamination: transferring of hazardous

substances, mainly microorganisms, to a food from another food or surface.


Personal Hygiene and Safe Food Handling

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2• Do not work with food if you have any communicable disease.

• Bathe or shower daily.

• Wear clean uniforms and aprons.

• Keep hair neat, clean, and controlled.

• Keep mustaches and beards trimmed and clean.

• Wash hands and exposed parts of arms before work and after every point of contamination.

• Cover coughs and sneezes, then wash hands.

• Keep hands from face, eyes, hair, and arms.

• Keep fingernails clean and short. Do not wear nail polish.

• Do not smoke or chew gum while on duty.

• Cover cuts or sores with clean bandages and clean gloves.

• Do not sit on worktables.



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2Procedure for Washing Hands• Wet your hands with hot running water (100°F or 38°C).

• Apply enough soap to make a good lather.

• Rub hands together thoroughly for 20 seconds or longer, washing the hands, wrists, and lower part of the forearm.

• Use a nail brush to clean beneath fingernails.

• Rinse hands well.

• Dry hands with a clean single-use paper towel or a warm air hand dryer.



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2Procedure for Using Disposable Gloves• Wash hands before putting on gloves or when changing to another

pair.

• Remove and discard gloves, wash hands, and change to a clean pair after handling one food item and before starting work on another.

• Change to a clean pair whenever gloves become torn, soiled, or contaminated by contact with an unsanitary surface.


The HACCP System

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2Hazard Analysis Critical Control Point System is an effective food safety system.•Assess hazards.•Identify critical control points.•Set up standards or limits for CCPs.•Set up procedures for monitoring CCPs.•Establish corrective actions.•Set up a recordkeeping system.•Verify that the systems are working.


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