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used for the makeup of piecrust for a one-crust pie and
a two-crust pie. This guideline card eliminates the need
to repeat this information on the many different recipes
using piecrust.
Guideline cards in the salad, fish, poultry, and
vegetable sections include breakout information and the
size, count, and recommended use of products. In other
instances, a guideline card is used instead of, or as a
summary of, recipe information. For instance, in the
Vegetable section guideline cards are included for
preparing canned, fresh, and frozen vegetables.
INDEX CARDS.— Index cards are found at the
beginning of each section and give a complete listing in
alphabetical order by type of food or dish of all recipes
contained in that section.
An additional breakdown of the index is given for
recipe variations. For example, under Yellow Cake,
nine variations are listed alphabetically. Indexes are
valuable tools for finding and using appropriate recipes.
INDEX OF RECIPES.— The separate,
consolidated index of recipes in the AFRS is a valuable
reference for menu planners. The recipes in this index
are grouped conveniently as follows:
A. General Information
B. Appetizers and C. Beverages
D. Breads and Sweet Doughs
E. Cereals and Pasta Products
F. Cheese and Eggs
G. Cakes, Fillings, and Frostings
H. Cookies
l. Pastry and Pies
J. Puddings and Other Desserts
K Desserts (Sauces and Toppings)
L. Meat
L. Fish
L. Poultry
M. Salads
M. Salad Dressings and Relishes
N. Sandwiches
O. Sauces, Gravies, and Dressings
P. Soups
Q. Vegetables
The General Information section of the AFRS has
guidelines for basic information. One of the first things
you should do is become familiar with this section.
Shown in figure 5-4 is a copy of the general information
index card that lists the recipe card number by the basic
information topic.
Recipe Adjustments
All the recipes contained in the AFRS are based
on a standard of 100 portions. However, the number
of patrons served per day (or per meal) changes
constantly, requiring changes in the quantities of food
being prepared.
There are various types of recipe
adjustments.
YIELD ADJUSTMENT.— To increase or
decrease a recipe to obtain the desired number of
portions, it is necessary to obtain a working factor.
Multiply the quantity of each ingredient by the working
factor and convert the quantity into a workable unit as
follows:
Step 1. To obtain a working factm, divide the
number of portions desired by 100.
Example:
348 (number portions desired)
= 3.48 (working factor) or
100
348 ÷ 100 = 3.48.
Step 2. To determine the quantity of each ingredient
to use, multiply the quantity of each ingredient listed in
the recipe by the working factor obtained in step 1.
Example:
1.25 cornstarch (quantity in recipe) x 3.48 (working
factor) = 4.35 lb cornstarch (quantity to use).
QUANTITY ADJUSTMENT.— A recipe maybe
adjusted on the basis of the quantity of an ingredient to
be used. To obtain a working factor, divide the number
of pounds you have to use by the number of pounds
required to yield 100 portions:
102 lb (quantity to be used)
30 (number pounds to yield 100 portions) =
(3.40 working factor) or
102 ÷ 30 = 3.40.
SERVING SIZE ADJUSTMENT.— Recipes may
be adjusted to yield a specific number of portions of a
specific size as follows:
Step 1. Divide the desired portion size by standard
portion of the recipe.
5-6
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