COOKING WITH RATIOSBAKERS’ FORMULAS

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.

WHEN BAKING RATIOS MUST BE ACCURATE!

Chemical

Reactions

RECIPE VS. RATIO

RECIPE

Salad dressing

(Yield: 4 c.)

3 c. Oil

1 c. Vinegar

THE PROBLEM:

What if we only want 1 cup of

dressing?

Or maybe 6 gallons?

RECIPE VS. RATIO

RECIPE

Salad dressing

(Yield: 4 c.)

3 c. Oil

1 c. Vinegar

BAKERS’ FORMULA

Salad dressing

(Yield: WHATEVER YOU WANT!)

3 PARTS oil

1 PART Vinegar

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?

LET’S TRY USING THIS RATIO

Desired

Yield ->

Bakers’

Formula

(Any size)

Yield

4 pints

Yield

4 qts

Yield

4 gal

Yield

8 c.

Yield

16 qts

Yield

½ c

Oil 3 parts

Vinegar 1 part

Total 4 parts 4 parts 4 parts 4 parts 4 parts 4 parts 4 parts

Amount

–per-

Part

EXAMPLES: GIVEN DESIRED YIELD -> FIND AMT. FOR EACH INGREDIENT

What are you

making?

Baker’s

Formula

Desired

Yield

Total #

of parts.

Amount-per-Part Amount for

each

ingredient

Mirepoix

(“meer-pwah”)

1 part carrots

1 part celery

2 parts onion

12 c.carrots

celery

onion

White Rice 1 part rice

2 parts liquid

15 c.rice

liquid

Vinaigrette

(“vin-i-gret”)

3 parts oil

1 part vinegar

½ c.oil

vinegar

What are you

making?

Baker’s

Formula

Desired

Yield

Total #

of parts.

Amount-per-Part Amount for

each

ingredient

Mirepoix

(“meer-pwah”)

1 part carrots

1 part celery

2 parts onion

carrots

celery

15 c. onion

White Rice 1 part rice

2 parts liquid 8 c. rice

liquid

Vinaigrette

(“vin-i-gret”)

3 parts oil

1 part vinegar 10 c. oil

vinegar

EXAMPLES: GIVEN AMT. FOR 1 INGREDIENT-> FIND OTHERS & YIELD

YOUR ASSIGNMENT

“Cooking with Ratios” wkst

Where you should be with your project:

2 Recipes with at least 12 ingredients between the 2 of them

Both recipes converted to metric (mL and g)

Both original recipes have been converted to yield ½ as much

Work shown neatly

Photos taken of work page (to be put on slide show on Feb 24th)