TLE 8 AFA W8D3: Recipe quantification - the percentage method

🎯 Learning Goals

1. Explain the Percentage Method of recipe quantification and its importance in ensuring consistent food quality.
2. Calculate ingredient percentages in a standard recipe with at least 80% accuracy.
3. Prepare a recipe quantification table using the Percentage Method for a given dish, adjusting portions to meet the desired yield.

🧩 Key Ideas & Terms

• Percentage Method – a recipe quantification technique where each ingredient is expressed as a percentage of the total weight of flour (in baking) or the total weight of all ingredients.
• Base Ingredient – the main ingredient to which percentages are related (often flour in baked products).
• Ingredient Percentage – the proportion of each ingredient relative to the base or total recipe weight, expressed as a percent.
• Total Percentage – the sum of all ingredient percentages, ideally 100% when calculated.
• Recipe Formula – a recipe expressed entirely in percentage form, instead of standard weights or measures.
• Scaling Factor (Percentage Method) – the multiplier applied to the base ingredient to achieve the desired yield.
• Baker’s Percentage – a specific use of the percentage method in baking, where flour is always considered 100%.
• Standardization – the process of converting recipes into consistent, repeatable formulas using percentages.
• Yield Adjustment – modifying a recipe to increase or decrease portions while keeping ingredient proportions consistent.
• Food Consistency – maintaining the same taste, texture, and quality regardless of the recipe size.

🔄 Quick Recall / Prior Knowledge

Quick Recall 📝

1. What is the formula for the Conversion Factor used in recipe scaling?
   Show Answer

   Desired Yield ÷ Original Yield
2. Convert 1.5 kilograms of flour into grams.
   Show Answer

   1,500 g
3. A bread recipe uses 2 kg flour and 1 kg sugar. What fraction of the total weight is sugar?
   Show Answer

   1/3 (≈33.3%)

Prior Knowledge 🔍

1. In Day 2, we used the Factor Method to scale recipes. How did the conversion factor help us?
   Show Answer

   It multiplied all ingredients proportionally to match the desired yield.
2. Why do professional bakers prefer percentages instead of just weights when scaling recipes?
   Show Answer

   Percentages ensure consistency and accuracy across different batch sizes.

📖 Explore the Lesson

Focus: Percentage Method of Recipe Quantification. Length: ~5+ pages, student-friendly, Blogger-friendly formulas (no LaTeX), with clear dividers and tables where useful.

The Percentage Method expresses each ingredient as a percentage of a base. In baking, the base is usually flour = 100% (called Baker’s Percentage). In cooked dishes like stews or sauces, you may use the total recipe weight = 100% as the base.

• Percentages help you scale any recipe up or down without changing the product’s taste or texture.
• They make it easy to compare formulas and diagnose issues (for example, too much salt or too little liquid).
• They promote consistency across batches, kitchens, and teams.

Key friendly formulas (no LaTeX):

• Ingredient Percentage (baking) = (Ingredient Weight ÷ Flour Weight) × 100%
• Ingredient Percentage (total-weight method) = (Ingredient Weight ÷ Total Recipe Weight) × 100%
• Conversion Factor = Desired Yield ÷ Original Yield
• New Ingredient Weight (factor method) = Original Ingredient Weight × Conversion Factor
• New Ingredient Weight (percentage method) = Target Base Weight × Ingredient Percentage

When To Use Baker’s Percentage vs Total-Weight Percentage

• Baker’s Percentage (flour = 100%): Best for doughs, batters, and baked goods where flour structure controls texture. Easy to tune hydration (water %) and salt/yeast levels.
• Total-Weight Percentage (all ingredients sum to 100%): Best for non-baked preparations like soups, sauces, dressings, stews, where there is no dominant flour base.

Units, Weighing, and Accuracy

• Always prefer weight over volume (grams or kilograms). Volumes vary with packing and shape of the measure, while weight is precise.
• Convert all ingredients to the same unit before calculating percentages (for example, convert kilograms to grams).
• Use a digital scale and, for small ingredients like salt and yeast, weigh to the nearest 0.1 g if possible.

Step-by-Step – Baker’s Percentage (Flour = 100%)

Goal: Learn to convert a standard bread recipe into Baker’s Percentages, then scale it to a new yield.

Original Recipe (White Bread, makes ~2 loaves)

Ingredient	Original Weight
Bread flour	1,000 g
Water	620 g
Salt	20 g
Instant yeast	10 g
Sugar	30 g
Butter	40 g

Step 1 - Identify the base: Flour = 1,000 g = 100%.

Step 2 - Compute percentages (each weight ÷ flour weight × 100%).

• Water % = 620 ÷ 1,000 × 100% = 62% hydration
• Salt % = 20 ÷ 1,000 × 100% = 2%
• Yeast % = 10 ÷ 1,000 × 100% = 1%
• Sugar % = 30 ÷ 1,000 × 100% = 3%
• Butter % = 40 ÷ 1,000 × 100% = 4%

Baker’s Percentage Table

Ingredient	Weight	% (Flour = 100%)
Bread flour	1,000 g	100%
Water	620 g	62%
Salt	20 g	2%
Instant yeast	10 g	1%
Sugar	30 g	3%
Butter	40 g	4%
Total dough weight	1,720 g	sum of flour + additions

Step 3 - Scale to a new yield using Baker’s %

Suppose you need 3,440 g of dough (double the original total). With Baker’s %, you can either double each original weight, or choose your flour weight first, then compute all others by %.

Method A - Simple doubling:

• New flour = 1,000 g × 2 = 2,000 g
• New water = 620 g × 2 = 1,240 g
• New salt = 20 g × 2 = 40 g
• New yeast = 10 g × 2 = 20 g
• New sugar = 30 g × 2 = 60 g
• New butter = 40 g × 2 = 80 g
• New total ≈ 3,440 g

Method B - Choose flour based on target dough weight:

You want 3,440 g total. First find the total % relative to flour. Here, flour is 100% and the sum of all percentages is: 100 + 62 + 2 + 1 + 3 + 4 = 172%.

• Total % means: Total dough weight = Flour weight × 1.72
• So Flour weight = Total dough weight ÷ 1.72
• Flour weight = 3,440 ÷ 1.72 ≈ 2,000 g (matches Method A)
• Then compute each ingredient:
  • Water = 62% of flour = 0.62 × 2,000 = 1,240 g
  • Salt = 2% of flour = 0.02 × 2,000 = 40 g
  • Yeast = 1% of flour = 0.01 × 2,000 = 20 g
  • Sugar = 3% of flour = 0.03 × 2,000 = 60 g
  • Butter = 4% of flour = 0.04 × 2,000 = 80 g

Scaled Formula (Target ~3,440 g)

Ingredient	% (of flour)	New Weight
Bread flour	100%	2,000 g
Water	62%	1,240 g
Salt	2%	40 g
Instant yeast	1%	20 g
Sugar	3%	60 g
Butter	4%	80 g
Total	—	≈ 3,440 g

Reading and Tuning Baker’s Percentages

• Hydration (water %) controls dough softness/crumb: 58–75% is common for pan breads and rolls.
• Salt typically 1.8–2.2% for flavor and gluten control.
• Yeast 0.5–2% depending on fermentation time and temperature.
• Sugar and fat influence tenderness, browning, and shelf life.

Step-by-Step – Total-Weight Percentage (Non-baking)

Goal: Use total-weight percentages to scale a chicken stew that has no flour base.

Original Chicken Stew (serves ~8)

Ingredient	Original Weight
Chicken thigh, diced	1,600 g
Potatoes, cubed	600 g
Carrots, sliced	400 g
Onion, chopped	200 g
Peas	200 g
Chicken stock	1,000 g
Salt	18 g
Black pepper	4 g

Step 1 - Compute total weight: Total = 1,600 + 600 + 400 + 200 + 200 + 1,000 + 18 + 4 = 4,022 g (we will use 4,020 g rounding down 2 g for easy percentage math).

Step 2 - Convert to total-weight percentages (Ingredient ÷ Total × 100%).

• Chicken = 1,600 ÷ 4,020 × 100% ≈ 39.8%
• Potatoes = 600 ÷ 4,020 × 100% ≈ 14.9%
• Carrots = 400 ÷ 4,020 × 100% ≈ 10.0%
• Onion = 200 ÷ 4,020 × 100% ≈ 5.0%
• Peas = 200 ÷ 4,020 × 100% ≈ 5.0%
• Stock = 1,000 ÷ 4,020 × 100% ≈ 24.9%
• Salt = 18 ÷ 4,020 × 100% ≈ 0.45%
• Pepper = 4 ÷ 4,020 × 100% ≈ 0.10%

Total-Weight Percentage Table

Ingredient	Weight	% (of total)
Chicken	1,600 g	39.8%
Potatoes	600 g	14.9%
Carrots	400 g	10.0%
Onion	200 g	5.0%
Peas	200 g	5.0%
Chicken stock	1,000 g	24.9%
Salt	18 g	0.45%
Pepper	4 g	0.10%
Total	≈ 4,020 g	≈ 100%

Step 3 - Scale to a new target using percentages

Imagine the canteen needs 10,050 g of stew. Use total percentages to compute new weights:

• New ingredient weight = Target total × Ingredient %
• Chicken = 10,050 × 0.398 ≈ 3,999 g
• Potatoes = 10,050 × 0.149 ≈ 1,496 g
• Carrots = 10,050 × 0.100 ≈ 1,005 g
• Onion = 10,050 × 0.050 ≈ 503 g
• Peas = 10,050 × 0.050 ≈ 503 g
• Stock = 10,050 × 0.249 ≈ 2,503 g
• Salt = 10,050 × 0.0045 ≈ 45 g
• Pepper = 10,050 × 0.0010 ≈ 10 g

Scaled Stew (Target ≈ 10,050 g)

Ingredient	% (of total)	New Weight
Chicken	39.8%	≈ 3,999 g
Potatoes	14.9%	≈ 1,496 g
Carrots	10.0%	≈ 1,005 g
Onion	5.0%	≈ 503 g
Peas	5.0%	≈ 503 g
Chicken stock	24.9%	≈ 2,503 g
Salt	0.45%	≈ 45 g
Pepper	0.10%	≈ 10 g
Total	—	≈ 10,064 g (minor rounding)

Step 4 - Check and adjust

• Small rounding differences are normal; adjust by reducing or adding a few grams of liquid or vegetables.
• Taste and adjust salt if the stew reduces during simmering. Evaporation concentrates flavors.

Worked Example – Hybrid Approach With Limited Equipment

Scenario: A class must prepare pizza dough for 24 students. Each student needs 150 g of dough. The lab mixer handles a maximum of 2,500 g of dough per batch, so they must split into batches.

Original test dough (1,720 g) uses Baker’s % from earlier: Flour 100%, Water 62%, Salt 2%, Yeast 1%, Sugar 3%, Oil/Butter 4%.

Step 1 - Total dough needed: 24 × 150 g = 3,600 g.

Step 2 - Find flour weight from total % (172%):

• Flour = Total dough ÷ 1.72 = 3,600 ÷ 1.72 ≈ 2,093 g flour

Step 3 - Compute all ingredients by % of flour:

• Water = 0.62 × 2,093 ≈ 1,298 g
• Salt = 0.02 × 2,093 ≈ 42 g
• Yeast = 0.01 × 2,093 ≈ 21 g
• Sugar = 0.03 × 2,093 ≈ 63 g
• Fat = 0.04 × 2,093 ≈ 84 g
• Total ≈ 2,093 + 1,298 + 42 + 21 + 63 + 84 ≈ 3,601 g (close to target, due to rounding)

Step 4 - Batching by equipment limit: Max per batch = 2,500 g.

• Split into 2 batches: 1,800 g + 1,800 g (and keep 1–2 g rounding margin).
• For each batch, compute ingredients proportionally using the same percentages or by simple halving of the totals.

Per-Batch Target ≈ 1,800 g Dough

Ingredient	% of Flour	Batch A (≈1,800 g)	Batch B (≈1,800 g)
Flour	100%	≈ 1,046 g	≈ 1,046 g
Water	62%	≈ 648 g	≈ 648 g
Salt	2%	≈ 21 g	≈ 21 g
Yeast	1%	≈ 10 g	≈ 10 g
Sugar	3%	≈ 32 g	≈ 32 g
Fat	4%	≈ 42 g	≈ 42 g
Total	—	≈ 1,799 g	≈ 1,799 g

Step 5 - Process checks:

• Confirm mixer capacity, mixing time, and dough temperature.
• If the lab is warm, reduce yeast slightly (for example from 1% to 0.8%) or shorten proofing.

Converting a Standard Recipe Into Percentages (Baker’s % Walkthrough)

Original Pan de Sal (sample, for practice):

Ingredient	Weight
Bread flour	800 g
Water	480 g
Sugar	80 g
Salt	16 g
Instant yeast	8 g
Shortening	40 g

Step-by-step conversion:

1. Set flour = 100%. Flour weight = 800 g.
2. Water % = 480 ÷ 800 × 100% = 60%
3. Sugar % = 80 ÷ 800 × 100% = 10%
4. Salt % = 16 ÷ 800 × 100% = 2%
5. Yeast % = 8 ÷ 800 × 100% = 1%
6. Shortening % = 40 ÷ 800 × 100% = 5%
7. Total % relative to flour = 100 + 60 + 10 + 2 + 1 + 5 = 178%
8. Total dough weight ≈ 800 × 1.78 = 1,424 g

Scaling example:

• Target 2,848 g (double). Flour = 2,848 ÷ 1.78 ≈ 1,600 g
• Water = 0.60 × 1,600 = 960 g
• Sugar = 0.10 × 1,600 = 160 g
• Salt = 0.02 × 1,600 = 32 g
• Yeast = 0.01 × 1,600 = 16 g
• Shortening = 0.05 × 1,600 = 80 g
• Total ≈ 2,848 g

Common Pitfalls and How To Avoid Them

• Mixing units (mL vs g): Convert to one system first.
• Over-scaling spices or leaveners: For very large batches, consider slightly less than a strict multiple, then taste or test.
• Evaporation during cooking: Liquids may need adjustment; keep some stock or water reserved to finish consistency.
• Rounding errors: Round small items thoughtfully (for example, yeast from 20.4 g to 20 g).
• Undeclared water in ingredients: Eggs, milk, and butter contribute water; extreme adjustments can affect dough feel.

Useful Quality Targets (Baker’s % Reference Ranges)

• Hydration (water): 58–65% typical sandwich bread; up to 70–75% for open crumb styles.
• Salt: ~2% (1.8–2.2%).
• Sugar: 3–12% depending on sweetness and browning.
• Fat (oil/butter/shortening): 2–10% for tenderness.

Yield, Cook Loss, and Planning for Service

In hot line or canteen service, your raw-to-cooked yield matters.

• Cook Loss % = (Raw Weight − Cooked Weight) ÷ Raw Weight × 100%
• Cooked Yield % = Cooked Weight ÷ Raw Weight × 100%

If 4,000 g raw stew yields 3,600 g after simmering, Cook Loss % = (4,000 − 3,600) ÷ 4,000 × 100% = 10%.

When planning a target served weight, add this expected loss to your calculations.

Putting It All Together – Complete Percentage Worksheet

Task: Create a percentage worksheet for Milk Bread Rolls.

Given (trial batch totals ~1,500 g):

Ingredient	Weight	Notes
Bread flour	900 g	Strong gluten
Milk	540 g	Hydration & flavor
Sugar	90 g	Sweetness, browning
Salt	18 g	Flavor, gluten control
Instant yeast	9 g	Leavening
Butter	54 g	Tenderness

Step 1 - Convert to Baker’s % (flour = 100%):

• Milk = 540 ÷ 900 × 100% = 60%
• Sugar = 90 ÷ 900 × 100% = 10%
• Salt = 18 ÷ 900 × 100% = 2%
• Yeast = 9 ÷ 900 × 100% = 1%
• Butter = 54 ÷ 900 × 100% = 6%
• Total % = 100 + 60 + 10 + 2 + 1 + 6 = 179%
• Total dough ≈ 900 × 1.79 ≈ 1,611 g (close to 1,500 g; note rounding or moisture loss during mixing)

Step 2 - Target a specific total (e.g., 3,000 g for class service):

• Flour = 3,000 ÷ 1.79 ≈ 1,676 g
• Milk = 0.60 × 1,676 ≈ 1,006 g
• Sugar = 0.10 × 1,676 ≈ 168 g
• Salt = 0.02 × 1,676 ≈ 34 g
• Yeast = 0.01 × 1,676 ≈ 17 g
• Butter = 0.06 × 1,676 ≈ 101 g
• Total ≈ 3,002 g (acceptable rounding)

Step 3 - Present as a clean quantification table for production:

Ingredient	% (of flour)	New Weight (Target ≈ 3,000 g)
Bread flour	100%	≈ 1,676 g
Milk	60%	≈ 1,006 g
Sugar	10%	≈ 168 g
Salt	2%	≈ 34 g
Instant yeast	1%	≈ 17 g
Butter	6%	≈ 101 g
Total	—	≈ 3,002 g

Checks, Tolerances, and Rounding Strategy

• Rounding: Keep small ingredients to the nearest 0.5–1 g for class work. For big batches, round to the nearest 5–10 g where flavor is not critical.
• Taste checks: For savory items, taste near the end because salt concentration can rise as water evaporates.
• Texture checks: For dough, use windowpane test (stretch a small piece; if it forms a thin “window” without tearing, gluten is developed).
• Record Keeping: Log any changes (for example, “Reduced yeast to 0.8% due to warm room”) so results are reproducible.

Practice Strategy – From Recipe To Percentage To Scaled Batch

1. Convert a new recipe to percentages (choose flour=100% or total=100%).
2. Decide the target total or target flour.
3. Compute each ingredient with the percentages.
4. Check the sum and round appropriately.
5. Adjust liquids at the end for consistency.
6. Document adjustments.

Quick Reference – Steps Summary

• Set base: flour = 100% (baked goods) or total recipe = 100% (non-baked).
• Compute each Ingredient % = Ingredient ÷ Base × 100%.
• Find Total %; if using flour base, Total % is >100%.
• To reach a target total, compute base:
  • Flour = Target total ÷ (Total % ÷ 100)
  • Then each ingredient = Flour × (Its % ÷ 100)
• For non-baking, each ingredient = Target total × (Its % ÷ 100).
• Round, check, and record.

References

• Culinary Institute of America. The Professional Chef. 9th Ed., Wiley, 2011.
• National Restaurant Association. ManageFirst: Food Production Principles. Pearson, 2017.
• ServSafe. Essentials for Food Safety and Preparation. 7th Ed., 2018.
• Philippine Department of Education (DepEd). TLE 8 Learner’s Module – Agricultural Food Arts.

💡 Example in Action

Worked Example A – Baker’s Percentage (Flour = 100%)

Original dough formula (trial batch total ≈ 2,000 g):

• Flour: 1,200 g
• Water: 720 g
• Salt: 24 g
• Sugar: 60 g
• Oil: 36 g
• Yeast (instant): 12 g

Step 1 – Find each ingredient’s % relative to flour (ingredient ÷ flour × 100%).

• Water % = 720 ÷ 1,200 × 100% = 60%
• Salt % = 24 ÷ 1,200 × 100% = 2%
• Sugar % = 60 ÷ 1,200 × 100% = 5%
• Oil % = 36 ÷ 1,200 × 100% = 3%
• Yeast % = 12 ÷ 1,200 × 100% = 1%
• Flour = 100%

Step 2 – Total percentage relative to flour = 100 + 60 + 2 + 5 + 3 + 1 = 171%. This means: total dough weight = flour weight × 1.71.

Step 3 – Scale to a target total of 3,420 g (double).

• Flour = 3,420 ÷ 1.71 ≈ 2,000 g
• Water = 60% of flour = 0.60 × 2,000 = 1,200 g
• Salt = 2% of flour = 0.02 × 2,000 = 40 g
• Sugar = 5% of flour = 0.05 × 2,000 = 100 g
• Oil = 3% of flour = 0.03 × 2,000 = 60 g
• Yeast = 1% of flour = 0.01 × 2,000 = 20 g
• Check total ≈ 2,000 + 1,200 + 40 + 100 + 60 + 20 = 3,420 g

Show Answer

Scaled formula to ≈3,420 g: Flour 2,000 g; Water 1,200 g; Salt 40 g; Sugar 100 g; Oil 60 g; Yeast 20 g.

Worked Example B – Total-Weight Percentage (Non-baking)

Original vinaigrette (total = 1,000 g):

• Oil: 600 g
• Vinegar: 350 g
• Salt: 10 g
• Sugar: 40 g

Step 1 – Convert to % of total (ingredient ÷ total × 100%).

• Oil = 600 ÷ 1,000 × 100% = 60%
• Vinegar = 35%
• Salt = 1%
• Sugar = 4%
• Sum = 100%

Step 2 – Scale to 2,500 g total.

• Oil = 2,500 × 0.60 = 1,500 g
• Vinegar = 2,500 × 0.35 = 875 g
• Salt = 2,500 × 0.01 = 25 g
• Sugar = 2,500 × 0.04 = 100 g
• Check total = 1,500 + 875 + 25 + 100 = 2,500 g

Show Answer

Scaled vinaigrette (2,500 g): Oil 1,500 g; Vinegar 875 g; Salt 25 g; Sugar 100 g.

Now You Try – Mini-Tasks (5 items)

1. A dough uses flour 1,000 g. Water is 65% of flour, salt 2%, sugar 4%, oil 3%, yeast 1%. Find the total dough weight.
   Show Answer

   Total % = 100 + 65 + 2 + 4 + 3 + 1 = 175%; Total = 1,000 × 1.75 = 1,750 g.
2. You need 3,500 g dough using the same percentages from item 1. Compute the flour weight first, then all ingredients.
   Show Answer

   Flour = 3,500 ÷ 1.75 = 2,000 g; Water 1,300 g; Salt 40 g; Sugar 80 g; Oil 60 g; Yeast 20 g.
3. A sauce totals 1,200 g. Percentages of total: tomatoes 70%, onion 10%, oil 8%, salt 1.5%, sugar 2.5%, water 8%. Find each ingredient weight.
   Show Answer

   Tomatoes 840 g; Onion 120 g; Oil 96 g; Salt 18 g; Sugar 30 g; Water 96 g.
4. A bakery wants to reduce sweetness: original sugar is 10% of flour. If flour = 1,500 g and sugar is reduced to 7%, what is the new sugar weight and new total dough (assume other % unchanged)?
   Show Answer

   Sugar = 0.07 × 1,500 = 105 g; Total % drops by 3 points, so new total% = old total% − 3. Recompute total with given formula or state: total change = −45 g relative to old total.
5. A stew totals 8,000 g. Percentages: meat 40%, potatoes 16%, carrots 10%, peas 6%, onion 5%, stock 22%, salt 0.8%, pepper 0.2%. Find salt and pepper weights only.
   Show Answer

   Salt = 8,000 × 0.008 = 64 g; Pepper = 8,000 × 0.002 = 16 g.

📝 Try It Out

1. A bread dough uses flour = 1,200 g. Water 60%, salt 2%, sugar 4%, yeast 1%, oil 3%. Compute the total dough weight.
   Show Answer

   Total % = 100 + 60 + 2 + 4 + 1 + 3 = 170%
   Total = 1,200 × 1.70 = 2,040 g
2. If the bakery needs 4,080 g dough with the same percentages as item 1, what is the required flour weight?
   Show Answer

   Flour = 4,080 ÷ 1.70 = 2,400 g
3. A stew totals 5,000 g. Ingredients (by % of total): meat 40%, potatoes 20%, carrots 15%, peas 10%, onion 5%, seasoning 10%. Find meat and carrots weights.
   Show Answer

   Meat = 5,000 × 0.40 = 2,000 g
   Carrots = 5,000 × 0.15 = 750 g
4. A dough formula: Flour 100%, Water 65%, Salt 2%, Yeast 1%, Sugar 5%. If flour = 2,000 g, compute sugar weight and total dough weight.
   Show Answer

   Sugar = 0.05 × 2,000 = 100 g
   Total % = 173% → Total = 2,000 × 1.73 = 3,460 g
5. A soup uses 3,600 g total. Percentages: broth 50%, chicken 30%, vegetables 15%, seasoning 5%. Compute vegetables weight.
   Show Answer

   Vegetables = 3,600 × 0.15 = 540 g
6. A cake recipe uses flour 500 g, sugar 250 g, butter 250 g, eggs 250 g. Express sugar as a percentage of flour.
   Show Answer

   Sugar % = (250 ÷ 500) × 100% = 50%
7. A vinaigrette totals 2,000 g. Percentages: oil 60%, vinegar 35%, salt 2%, sugar 3%. Find vinegar and sugar weights.
   Show Answer

   Vinegar = 2,000 × 0.35 = 700 g
   Sugar = 2,000 × 0.03 = 60 g
8. A dough totals 5,000 g with flour = 2,500 g. Compute the total % relative to flour.
   Show Answer

   Total % = Total ÷ Flour × 100% = 5,000 ÷ 2,500 × 100% = 200%

✅ Check Yourself

Multiple Choice (1–5)

1. In Baker’s Percentage, the base ingredient is always:
   a) Water
   b) Salt
   c) Flour
   d) Yeast
   Show Answer

   c) Flour
2. If flour = 1,000 g and sugar = 50 g, what is the sugar %?
   a) 2%
   b) 5%
   c) 10%
   d) 20%
   Show Answer

   b) 5%
3. Which method uses the entire recipe weight as 100%?
   a) Baker’s Percentage
   b) Factor Method
   c) Total-Weight Percentage
   d) None of the above
   Show Answer

   c) Total-Weight Percentage
4. If a bread dough has flour = 800 g and water = 480 g, what is the hydration %?
   a) 48%
   b) 60%
   c) 80%
   d) 100%
   Show Answer

   b) 60%
5. The Percentage Method is important because:
   a) It makes food sweeter
   b) It standardizes recipes
   c) It reduces cost only
   d) It avoids cooking loss
   Show Answer

   b) It standardizes recipes

True or False (6–10)

6. In Baker’s Percentage, flour is always 100%.
   Show Answer

   True
7. Total-Weight Percentage is best used for soups, stews, and dressings.
   Show Answer

   True
8. In scaling recipes, it is fine to mix grams and milliliters without converting.
   Show Answer

   False
9. Hydration in dough refers to the percentage of sugar relative to flour.
   Show Answer

   False (it refers to water content)
10. If the Total % of a formula is 180%, then the total dough = Flour × 1.8.
    Show Answer

    True

Short Answer (11–13)

11. A stew recipe totals 6,000 g. Meat = 40%. How many grams of meat are needed?
    Show Answer

    6,000 × 0.40 = 2,400 g
12. Define Baker’s Percentage in your own words.
    Show Answer

    It expresses each ingredient’s weight as a percentage of the flour weight, with flour set to 100%.
13. Why do bakers and chefs prefer percentages when scaling recipes?
    Show Answer

    To ensure consistency, accuracy, and proportional balance in recipes of any size.

Problem Solving (14–15)

14. A bread formula (flour = 1,500 g; water = 900 g; salt = 30 g; yeast = 15 g; sugar = 75 g). Express all percentages relative to flour.
    Show Answer

    - Flour = 100%
    - Water = 900 ÷ 1,500 × 100% = 60%
    - Salt = 30 ÷ 1,500 × 100% = 2%
    - Yeast = 15 ÷ 1,500 × 100% = 1%
    - Sugar = 75 ÷ 1,500 × 100% = 5%
15. A stew must yield 8,000 g. Ingredient percentages: chicken 40%, potatoes 20%, carrots 15%, onion 10%, stock 15%. Calculate carrots and onion weights.
    Show Answer

    Carrots = 8,000 × 0.15 = 1,200 g
    Onion = 8,000 × 0.10 = 800 g

🚀 Go Further

Activity 1 – Enrichment: Baker’s % Drill
Express each as a percentage of flour (flour = 1,000 g).

1. Water 700 g
2. Salt 20 g
3. Sugar 50 g
4. Oil 30 g
5. Yeast 10 g

Show Answer

70%; 2%; 5%; 3%; 1%

Activity 2 – Remediation: Fill-in-the-Table (Total-Weight Method)
Recipe total = 2,000 g. Fill missing weights.

Ingredient	%	Weight
Meat	40%	____
Potatoes	25%	____
Carrots	20%	____
Salt	2.5%	____
Stock	12.5%	____

Show Answer

Meat 800 g; Potatoes 500 g; Carrots 400 g; Salt 50 g; Stock 250 g

Activity 3 – Enrichment: Scaling Up
Original dough formula (Flour = 1,500 g; Water 60%; Salt 2%; Sugar 4%; Oil 3%). Scale to 6,375 g total.

1. Flour weight?
2. Water weight?
3. Salt weight?
4. Sugar weight?
5. Oil weight?

Show Answer

Flour = 3,750 g; Water = 2,250 g; Salt = 75 g; Sugar = 150 g; Oil = 112 g

Activity 4 – Remediation: Error Spotting
A student computed Baker’s % for flour 1,000 g, water 700 g, salt 50 g. He wrote: Water = 70%, Salt = 5%. Identify mistakes in 5 test cases.

1. Did he compute water correctly?
2. Did he compute salt correctly?
3. If sugar = 40 g, what is sugar %?
4. If yeast = 20 g, what is yeast %?
5. What is the total %?

Show Answer

1) Correct (70%); 2) Wrong (should be 5%, oh wait he is correct—yes 5% is correct); 3) 4%; 4) 2%; 5) 100 + 70 + 5 + 4 + 2 = 181%

Activity 5 – Enrichment: Catering Simulation
A caterer needs 10,000 g of bread dough. Formula: Flour 100%, Water 65%, Salt 2%, Sugar 5%, Yeast 1%, Oil 3%.

1. Total %?
2. Flour weight?
3. Water weight?
4. Sugar weight?
5. Salt weight?

Show Answer

Total % = 176%; Flour = 10,000 ÷ 1.76 ≈ 5,682 g; Water = 3,693 g; Sugar = 284 g; Salt = 114 g

🔗 My Reflection

Instruction: Answer in your notebook.

Option 1 – Write 3–5 Sentences ✍️

Write a short reflection about today’s lesson. Include what you learned about the Percentage Method, how it differs from the Factor Method, and why accuracy in percentages is important when scaling recipes for large groups.

Option 2 – Guiding Questions ❓

1. How does the Percentage Method help maintain consistency in food production?
2. Why do bakers use flour as the 100% base in Baker’s Percentage?
3. What problems could happen if you do not use the same unit of measurement when calculating percentages?
4. How can you apply the Percentage Method in non-baking dishes like stews or sauces?
5. In your opinion, which is easier to use—Factor Method or Percentage Method? Why?

Option 4 – 3-2-1 Reflection 📝

• Write 3 things you learned about recipe quantification.
• Write 2 interesting facts about using percentages in food preparation.
• Write 1 question you still have about applying the Percentage Method in real life.