Food Costing and Quantity purchases

 The concepts of weight and measure in culinary math. This methods reffering formulas that determine to food costing and buying the protein, produce, dairy and dry goods.

- Weight 

  Measure the density, mass of heaviness of liquids or solid express in us standard scale of

    Gram 28.35 gram

    Ounces 16 oz

    Pounds 1 lbs

    Kilogram 2.2 lbs

    1 lbs= 453.6 gram

Note: to convert unit of measurement large to smaller must be multiply

- Volume 

  Measure the amount of space of liquid or solid occupies express in us standard scale 

    Teaspoon 3 tsp

    Tablespoon 2 tbsp

    Fluid ounces 8 floz

    Cups 2 cup

    Pints 2 pints 

    Quarts 32 floz

    Gallon 1 gallon

Note: to convert smaller unit to larger must be divided

- Recipe convertion

1) Divided 

       Disired yield : original yield = convercion factor

2) Multiply conversion factor by the quality of each ingredient in the original recipe in the original recipe to get new designed yield

Example:

Cream of cauliflower soup

 Yield : 12 portions

3 lbs cauliflower, portion needed is 16 portions 

Formula ..   16:12= 1.33

So .. 3lbs x 1.33= 4 lbs of cauliflower

Note: The inventory that you should have fornfood on daily basis is 2-5% from the total sales.

Objectively introduce the principles of food cost control management, purchasing formulas + the APQ|EPQ|Yield % relationships.

- there are 3 prime cost in the food history, they are:

 1) Food USA ( 28-35%) NY ( 28-32%) you can not spend more than 32 cent from 1 dollar that you spend

2) Beverage 15-25%

3) Labor 15-25%

Cost of sales : sales = food cost 

** Back at the house labor should not more than 9-13% from the food sales ( not included executive chef, sous chef)

** Management/Administrator should not more than 1-2 % from the food sales

Difference between executive chef and che d'cuisine that executive chef has more than 1 responsibillity or restaurant than chef d'cuisine

- Calculating food cost percentage

    OPENING INVENTORY---> (+) purchases ---> (+/-) transfers ----> (-) closing inventory = TOTAL FOOD COST

- TOTAL FOOD PERCENTAGE 

  COST per portion : selling ( menu price ) = FOOD COST %

- THEORETICAL " menu pricing " FORMULA

  * calculating menu pricing 

    Food cost per portion : food cost % = SELLING MENU PRICE

i.e. $ 4.50 : 32% = $ 14 

- Calculating ( formula )

 

 = THE EPQ ( edible portion quantity )

   Including main item ( edible on the plate ) and usable trimming 

   APQ - trim loss = EPQ

  EPQ : APQ = yield % ---> related to the food costing

- USING THE YIELD % to calculate the APQ( as-purchased quantity )

   EPQ : yield % = APQ ---> prevent over or under purchasing 

- CALCULATING THE AS-PUCHASED unit cost of an ingredient/ item

  

   TOTAL AS-purchased cost : Total number of unit* of the item

          * unit : weight, volume, container, package

I.e. 1 case = 70 tomatoes 

Each tomato cost $ 25.50 --> 70:16

       $25.50:70= 35 cent

- CALCULATING THE YIELD OR TOTAl OF PORTION IN THE EPQ OF AN ITEM

   APQ x yield % = EPQ

   EPQ : portion size = total yield or total numbe of portion

** Standard US menu size 

    - 10 oz protein 

    - 2-3 oz vegetables

    - 2-3 oz starch 

    - 1-2 oz of sauce 

- Calculating the value of usable trimming (EPQ) / barely use

  

   COST per unit : yield % = The value of usable trimming (EPQ)

Learning about herbs and cheeses

            In day 4 of attending class at ICE we learnt all about herbs and cheese.

Cheese

 As an Asian i do not really like cheese, the taste, texture, smell, and look of it. I don't really consume or know about cheeses, a little things i know are cheddar, mozzarella, parmesan, and Swiss it because i have eaten them in particular foods. The more i learn the more i know about cheese, in fact we disccused and had a little taste of each different kind of cheeses like fresh, ripened, soft, hard, blue veined cheese.

Cheese defined A fresh or ripened milk products prepared frome the congulated protein of milk. Resources: 

        - Cow

        - Buffalo

        - Sheep

        - Goats 

        - Yaks usually found in Asia

        - Reindeer usually found in products of Scandinavia

Component of milk: 

- Water

- Milkfat / Butterfat

- Protein contains Casein ( 82%) and Whey ( 18%)

- Lactose

- Vitamins and Minerals

The taste of milk or cheese usually depend on how much exercise the cows had. 

Three Steps of making cheese: 

1) producing the curd

  a) pooling 

  b) fermentation 

      70-90 degree + non-pathogenic, lower ph level, raise acid 

  c) curdling, coagulation, and clumping 

      Raise the temperatures 110-190 degree depend on fat and type of cheese to make.

2) producing the curd 

  d) Draing the curd

  e) Curd mixture rests 

     - low tempeerature = soft cheese

     - moderate temperature = moderate - hard cheese

     - high temperature = hard cheese, grating cheese

   f) Cutting and forming/ sharping the curd

     - cutting/ milling 

     - cooking 

     - pressing( cheddaring) 

   g) Salting 

       There are 4 methods

     - directly by hand

     - machine of floating in a "Brine solution"

     - rubbing surface with salt

     - rubbing/ washing surface eith salt, distiled water, and second non-pathogenics like mold, fungi, 

       bacteria

3) Ripening and Aging stage

   Defined controlled form of purification based on relationship of.

        TEMPERATURE, HUMIDITY, TIME 

This is determined by the cheesemaker, based on history, culture, tradition, geography, and climate 

(Terroir)

                   KINDS OF CHEESES

FRESH CHEESE 

- Mozzarella cheese i.e

  

  - Fior di latte ( cow's milk ) 

  - Mozzarella di buffalo ( water buffalo milk )

    D.O.P certified Compania, Italy

- Goat cheese 

  -  Chèvre ( chév ) means goats    Contain 20% milk fat

   - Mi-Chèvre                                 Contain 50%

Major produce in Burgundy, Provence ( France ) also in California, NY

SOFT RIPENED CHEESES ( 1-4 months )

 

- France  i.e MorGière 

Region: Sovie ; produced from raw cow's milk ; contains 22.5-25 % milk fat ; aged 60 days AOC certified.

- Italy  i.e Fontina Region: Val d'nosta province of Val Fontana ; made out ofpasteurized  cow's milk ; contains 18-20% milkfat ; aged 2-3 months

SOFT PIPENED RIND WASHED CHEESES ( 1-4 months )

- France i.e. Pont Lieveque

Region: Normandy village of Lieveque ; from cow ; contain 22-25% milkfat ; AOC

- Italy i.e. Taleggio

Region: Lombardy ; from cow ; 18-22% milkfat aged 1-2months DOP certified

SEMI HARD RIPENED CHEESES

I.e.

-Manchego 

Region: Toledo, Spain province La-Mancha 

From Sheep ; Aged 8-10 months very simillar to Italian Cacciota cheese

HARD RIPENED CHEESES

I.e.

-Parmagiano di Reggio Emillia, Italy

Region: Emillia, Italy

From: Sheep or Cow ; aged 18-24 months ; DOP 

BLUE VEINED CHEESES

- France i.e. Roquentont

  region: village of Roquentont

- Italy i.e. Gorgonzola

  Region: Lombardy, Pied Mont ; from cow

  Kinds:

    = Dolce di Lotte (1-4 months)

    = Nuturale (4-6 months)