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# Question 1: Answer must include the following: • Calculating conversation factor for recipe with a yield of thirty (30) to one with a yield of ninety (90) Example: • Conversation rate = new yield/old...

Question 1:
• Calculating conversation factor for recipe with a yield of thirty (30) to one with a yield of ninety (90)
Example:
• Conversation rate = new yield/old yield
• Conversation rate=50/20
• Conversation rate=2.5
Q. 1b) Now that you have calculated the conversion factor, calculate the new measurements/weights that are required for an updated yield of fifty (50) for the recipe
• Calculating measurements/weights for a recipe which had a yield of twenty (20) to one with a yield of fifty (50)
Example:
• Yield 50
750 g
Butte
1250 mL
Milk
12.5 g
Salt
575 g
Sifted flou
250 g
Eggs
1150 g
Grated Cheese
• Calculating conversation factor for recipe with a yield of fifty puffs weighing 150 grams each to one with a yield of sixty puffs weighing 120 grams each.
• Updating the recipe ingredient list, to reflect the new yield and portion sizes
Q. 1(c)
Example:
Required yield =portion number*portion size
Recipe yield=portion number*portion size
Conversation factor = required yield
ecipe yield
Conversation factor=7200/7500
Conversation factor=0.96
Therefore, recipe ingredients need to be multiplied by 0.96 to determine updated weight/measurements
720
gram
Butte
1200
ml
Milk
12
ml
Salt
552
gram
Sifted flou
240
gram
Eggs
1140
ml
Grated Cheese
Answered Same Day Jul 21, 2021 SITHCCC006 Training.Gov.Au

## Solution

Rajeswari answered on Jul 22 2021
Conversion factor assignment
Conversation rate = new yield/old yield
• Conversation rate=20/50
• Conversation rate=3
Exercise problems:
Question 1: 1a) You have been given the following recipe below, for a cheese puff appetiser. This recipe has a yield value of twenty (20) (that is it creates 20 portions of cheese puffs). You require a yield of fifty (50) portions. Calculate the conversion factor required to achieve this using the appropriate formula and be sure to show your calculations in the space provided. • 300g • Butter • 500mL • Milk • 5 mL • Salt • 230 g • Sifted flour • 2 • Large eggs • 460g • Grated cheese
Yield value:20
300
gram
Butte
500
ml
Milk
5
ml
Salt
230
gram
Sifted flou
2
Numbe
Eggs
460
ml
Grated Cheese
Yield 50:
1a)
Conversation rate = new yield/old yield
• Conversation rate=20/50
• Conversation rate=0.4
Conversion factor = 20/50 = 0.40
1b)
120
gram
Butte
200
ml
Milk
2
ml
Salt
92
gram
Sifted flou
0.80
Numbe
Eggs
10.4
ml
Grated Cheese
Eggs cannot be 0.80 but approximately 80% of contents of one egg it means here.
1c) The cheese puffs were for a party that you are organising, however you have just been informed that there will be additional 10 people attending and so sixty (60) portions are now required, rather than the fifty (50) you originally planned for. You are required to adjust the recipe portion sizes from: • 150 grams with 50 portions to 120 grams with 60 portions. Ensure you demonstrate your calculations in the space below.
Required yield =portion number*portion size =60*120 = 7200
Recipe yield=portion number*portion size =50*150 = 7500
Conversation factor = required yield
ecipe yield =7200/7500 = 0.96
Conversation factor=7200/7500
Conversation factor=0.96
Therefore, recipe ingredients need to be multiplied by 0.96 to determine updated weight/measurements
115.2
gram
Butte
192
ml
Milk
1.92
ml
Salt
88.32
gram
Sifted flou
0.768
Numbe
Eggs
9.984
ml
Grated Cheese
1d.
Small slices of
ead toast, butter, meat, cheese, fish, caviar, foie grass, purees, pomogrenate juice, fresh tomatoes, cucumber, etc.
Question 2
a) At the time of purchase of equipment, along with wa
anty a user manual would be given. It is necessary to read them thoroughly and understand the parts, the conditions, etc.
For electric items, voltage requirements should be checked and matched and if necessary stabilizers should be installed.
The instructions about the usage, the conditions, and the safety measures should be thoroughly understood.
Cleaning process, such as which liquid to be used, how much to be dried etc should be followed.
) Std safety features for a commercial mixer:
i. Dome is placed successfully in the jar – Otherwise mixie will not start
ii. Lid is co
ectly fixed. Some mixers do not run if lids are not locked properly
iii. Bowl...
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