TLE 8 AFA W8D4: Recipe quantification (Part 2)

🎯 Learning Goals

1. Differentiate between the Factor Method and the Percentage Method in recipe quantification with clear examples.
2. Apply both methods in solving recipe adjustment problems, showing step-by-step computations.
3. Evaluate which method is more effective for specific food preparation scenarios, providing at least two justifications.

🧩 Key Ideas & Terms

• Recipe Quantification – the process of calculating, scaling, or adjusting ingredient amounts to produce the desired yield consistently.
• Factor Method – a method of recipe scaling using a conversion factor (Desired Yield ÷ Original Yield).
• Percentage Method – a method of recipe scaling where ingredients are expressed as percentages of either flour (baking) or total recipe weight (non-baking).
• Conversion Factor – the multiplier used in the Factor Method to adjust recipe yields.
• Baker’s Percentage – a specific application of the percentage method where flour is the base (100%).
• Total-Weight Percentage – a percentage method based on the total recipe weight equaling 100%.
• Yield Adjustment – the process of changing the number of portions or servings while keeping the recipe consistent.
• Standardized Recipe – a recipe that provides consistent results each time it is prepared, regardless of batch size.
• Cook Loss – the weight difference between raw and cooked product due to evaporation or shrinkage.
• Accuracy in Scaling – ensuring correct measurements and calculations so flavor, texture, and nutrition remain consistent.
• Batching – dividing a large recipe into smaller portions for easier production within equipment limits.
• Consistency – producing the same quality, taste, and yield across different batches.
• Hydration – in baking, the percentage of water relative to flour weight.
• Tolerance – the allowable range of variation in measurements or percentages without affecting product quality.
• Scaling Up/Down – increasing or decreasing recipe quantities based on needs, using either the factor or percentage method.

🔄 Prior Knowledge

1. Recall the Factor Method from Day 2. How did the conversion factor help us adjust recipe yields?
   Show Answer

   It multiplied each ingredient proportionally to match the desired yield.
2. From Day 3, we used the Percentage Method. Why is flour always 100% in Baker’s Percentage?
   Show Answer

   Because flour is the base ingredient that determines structure, texture, and yield in baked products.
3. What was one advantage of using the Percentage Method instead of the Factor Method?
   Show Answer

   It allows for easy comparison between formulas and helps maintain consistency across batches.
4. Why is it important to use the same units (grams, liters, etc.) before applying recipe quantification methods?
   Show Answer

   To avoid calculation errors and ensure accurate scaling of ingredients.
5. In your own words, explain why both methods (Factor and Percentage) are useful in a kitchen.
   Show Answer

   The Factor Method is quick for simple scaling, while the Percentage Method ensures accuracy, consistency, and easier recipe comparisons.

📖 Explore the Lesson

Introduction

In food preparation, consistency is the key to customer satisfaction. Whether in a school canteen, a bakery, or a catering service, recipes must be adjusted to fit the desired number of servings while maintaining the same flavor, texture, and nutritional quality.

There are two main techniques of recipe quantification:

1. Factor Method
2. Percentage Method

Both methods are widely used in the food industry, but each has its strengths and limitations. Today, we will compare them, explore step-by-step computations, and connect them to real-life applications in canteen operations, bakery production, and catering services.

The Factor Method – Recap & Process

The Factor Method is straightforward. It uses a simple conversion factor to scale recipes up or down.

Formula:

• Conversion Factor = Desired Yield ÷ Original Yield
• New Ingredient Weight = Original Ingredient Weight × Conversion Factor

Steps in the Factor Method:

1. Identify the original recipe yield (number of portions or total weight).
2. Decide the desired yield.
3. Compute the conversion factor (Desired Yield ÷ Original Yield).
4. Multiply each ingredient by the conversion factor.
5. Verify the total yield matches the requirement.

Example (Bakery): A bread recipe yields 20 rolls. Each roll weighs 50 g. The bakery now needs 100 rolls.

• Original yield = 20 rolls
• Desired yield = 100 rolls
• Conversion factor = 100 ÷ 20 = 5

If flour = 1,000 g in the original recipe: New flour weight = 1,000 × 5 = 5,000 g

Table Example:

Ingredient	Original Weight	Conversion Factor	New Weight
Flour	1,000 g	×5	5,000 g
Water	600 g	×5	3,000 g
Salt	20 g	×5	100 g
Yeast	10 g	×5	50 g
Sugar	50 g	×5	250 g

Result: The bakery can now make 100 rolls, each with the same taste and texture.

The Percentage Method – Recap & Process

The Percentage Method expresses each ingredient as a percentage of a base weight (usually flour = 100% in baking, or total weight = 100% in non-baking recipes).

Formula (Baker’s Percentage): Ingredient % = (Ingredient Weight ÷ Flour Weight) × 100%

Formula (Total-Weight Percentage): Ingredient % = (Ingredient Weight ÷ Total Recipe Weight) × 100%

Steps in the Percentage Method:

1. Choose the base ingredient (flour in baking, or total recipe weight in cooking).
2. Express each ingredient as a percentage of the base.
3. Decide the target yield.
4. Compute the new base weight.
5. Use percentages to compute new ingredient amounts.

Example (Canteen Soup): Original vegetable soup = 5,000 g total.

Ingredient	Original Weight	% of Total
Vegetables	2,000 g	40%
Meat	1,500 g	30%
Broth	1,300 g	26%
Seasoning	200 g	4%

Now the canteen needs 12,500 g of soup.

• Vegetables = 12,500 × 40% = 5,000 g
• Meat = 12,500 × 30% = 3,750 g
• Broth = 12,500 × 26% = 3,250 g
• Seasoning = 12,500 × 4% = 500 g

Comparing Factor Method vs Percentage Method

Feature	Factor Method	Percentage Method
Ease of Use	Quick, simple multiplication	Requires conversion to % first
Best For	Straightforward scaling	Standardization, comparisons
Accuracy	High if factor is correct	Very high, maintains consistency
Application	Small bakeries, household recipes	Professional kitchens, canteens, catering
Weakness	Cannot compare recipes easily	Requires initial % computation

Real-Life Applications

1. School Canteen 🍲
The canteen prepares arroz caldo for 200 students. The original recipe serves 20.

• Factor Method: Quick to scale by conversion factor (200 ÷ 20 = 10).
• Percentage Method: Ensures flavor stays balanced, even if chicken and rice ratios change due to bulk buying.

2. Bakery 🥖
A bakery makes pan de sal daily.

• Factor Method: Useful when doubling or tripling standard recipes.
• Percentage Method: Critical when introducing new variations (e.g., softer bread at 70% hydration).

3. Catering Services 🍽️
A catering order requires lasagna for 300 guests.

• Factor Method: Can scale easily if portions are uniform.
• Percentage Method: Ensures consistent distribution of meat, sauce, and pasta layers.

4. Restaurants 🍜
Restaurants standardize recipes so chefs can replicate dishes consistently.

• Factor Method: Useful for fast adjustments when customer count changes.
• Percentage Method: Maintains strict flavor balance for signature dishes across multiple branches.

Strengths and Weaknesses Summary

• Factor Method Strengths: Quick, simple, ideal for basic scaling.
• Factor Method Weaknesses: Limited when comparing recipes or ensuring flavor consistency across multiple chefs.
• Percentage Method Strengths: Professional standardization, ensures consistency, great for training staff.
• Percentage Method Weaknesses: Slightly time-consuming to convert to percentages initially.

Conclusion

Both the Factor Method and the Percentage Method are essential in food production. The Factor Method is quick and easy for small adjustments, while the Percentage Method ensures accuracy and consistency in professional kitchens.

In real life, chefs often use both methods together:

• Factor Method for quick adjustments.
• Percentage Method for long-term consistency and standardization.

Mastering both ensures that whether you are in a canteen, bakery, catering service, or restaurant, the food served to customers is of the same quality—always delicious and reliable.

💡 Example in Action

Worked Example 1 – Factor Method (Canteen)
A canteen recipe for chicken sopas serves 25 students. The teacher needs enough for 100 students.

• Original yield = 25
• Desired yield = 100
• Conversion factor = 100 ÷ 25 = 4

If milk = 2 liters in the original recipe: New milk = 2 × 4 = 8 liters

Ingredient	Original	Conversion Factor	New Amount
Milk	2 L	×4	8 L
Chicken	3 kg	×4	12 kg
Pasta	2 kg	×4	8 kg

Worked Example 2 – Percentage Method (Bakery)
A bread recipe uses flour as the base (1,000 g = 100%).

• Water = 600 g → 60%
• Salt = 20 g → 2%
• Sugar = 50 g → 5%

Now, the bakery needs 5,000 g total dough.

• Total % = 100 + 60 + 2 + 5 = 167%
• Flour weight = 5,000 ÷ 1.67 ≈ 2,994 g
• Water = 60% × 2,994 ≈ 1,796 g
• Salt = 2% × 2,994 ≈ 60 g
• Sugar = 5% × 2,994 ≈ 150 g

Worked Example 3 – Factor Method (Restaurant)
A restaurant pasta recipe serves 10 plates. Tonight, 45 plates are needed.

• Conversion factor = 45 ÷ 10 = 4.5

Original tomato sauce = 2.5 L → New = 2.5 × 4.5 = 11.25 L
Original pasta = 2 kg → New = 2 × 4.5 = 9 kg

Worked Example 4 – Percentage Method (Catering)
A catering service needs 12,000 g of beef stew. Original stew = 4,000 g.

Original composition (% of total):

• Beef = 50%
• Potatoes = 25%
• Carrots = 15%
• Seasoning = 10%

New weights:

• Beef = 12,000 × 0.50 = 6,000 g
• Potatoes = 12,000 × 0.25 = 3,000 g
• Carrots = 12,000 × 0.15 = 1,800 g
• Seasoning = 12,000 × 0.10 = 1,200 g

Worked Example 5 – Mixed Use (Bakery)
A pan de sal recipe yields 1,500 g dough. Target: 6,000 g.

Factor Method: Conversion factor = 6,000 ÷ 1,500 = 4.
Percentage Method: Flour = 100%; Water = 65%; Salt = 2%; Sugar = 10%.

• Flour = 6,000 ÷ 1.77 ≈ 3,390 g
• Water = 0.65 × 3,390 ≈ 2,204 g
• Salt = 0.02 × 3,390 ≈ 68 g
• Sugar = 0.10 × 3,390 ≈ 339 g

Now You Try – Mini Tasks (5 items)

1. A recipe for adobo serves 30. You need 90 servings. Conversion factor? If soy sauce = 500 mL, what’s the new amount?
   Show Answer

   Factor = 3; New soy sauce = 1,500 mL
2. A dough uses flour = 1,200 g. Water = 60%, salt = 2%. Find water and salt weights.
   Show Answer

   Water = 720 g; Salt = 24 g
3. A canteen makes spaghetti for 40 students. They need 200 servings. Factor? If pasta = 5 kg, how much is needed now?
   Show Answer

   Factor = 5; New pasta = 25 kg
4. A vinaigrette totals 1,000 g. Oil = 60%, vinegar = 30%, salt = 2%, sugar = 8%. If scaled to 3,000 g, how much oil and sugar?
   Show Answer

   Oil = 1,800 g; Sugar = 240 g
5. A bakery formula has flour = 800 g, water = 520 g, sugar = 80 g. Express water and sugar as % of flour.
   Show Answer

   Water = 65%; Sugar = 10%

📝 Try It Out

1. A school canteen recipe serves 40. You need 120 servings. Conversion factor? If rice = 5 kg, what’s the new weight?
   Show Answer

   Factor = 3; New rice = 15 kg
2. A bread recipe uses flour = 1,500 g. Water = 65%, salt = 2%, sugar = 5%. Find the weights of water, salt, and sugar.
   Show Answer

   Water = 975 g; Salt = 30 g; Sugar = 75 g
3. A soup totals 6,000 g. Percentages: broth 50%, vegetables 30%, meat 15%, salt 5%. Find meat and salt weights.
   Show Answer

   Meat = 900 g; Salt = 300 g
4. A catering recipe for macaroni salad serves 50. You need 200 servings. Factor? If mayonnaise = 1.5 kg, what’s the new weight?
   Show Answer

   Factor = 4; New mayonnaise = 6 kg
5. A dough formula (flour = 2,000 g). Percentages: water 60%, salt 2%, yeast 1%. Compute water, salt, and yeast.
   Show Answer

   Water = 1,200 g; Salt = 40 g; Yeast = 20 g
6. Original beef stew = 4,000 g. Percentages: beef 50%, potatoes 20%, carrots 20%, seasoning 10%. Scale to 10,000 g. Compute beef and potatoes.
   Show Answer

   Beef = 5,000 g; Potatoes = 2,000 g
7. A bakery makes 300 cookies. Each cookie = 25 g. You need 600 cookies. Factor? If flour = 3,000 g, what’s the new flour?
   Show Answer

   Factor = 2; New flour = 6,000 g
8. A recipe totals 2,000 g. Ingredients: fish 40%, vegetables 40%, spices 20%. Scale to 5,000 g. Compute vegetable weight.
   Show Answer

   Vegetables = 5,000 × 0.40 = 2,000 g
9. A bread recipe uses flour = 1,000 g. Water 60%, sugar 8%, fat 4%. Express all as percentages relative to flour.
   Show Answer

   Water = 60%; Sugar = 8%; Fat = 4%
10. A soup for 25 servings requires 500 g chicken. For 100 servings, how much chicken is needed using Factor Method?
    Show Answer

    Factor = 4; New chicken = 2,000 g

✅ Check Yourself

Multiple Choice (1–5)

1. What is the formula for the conversion factor in the Factor Method?
   a) Original Yield ÷ Desired Yield
   b) Desired Yield ÷ Original Yield
   c) Ingredient ÷ Total Recipe Weight
   d) Flour ÷ Ingredient Weight
   Show Answer

   b) Desired Yield ÷ Original Yield
2. In Baker’s Percentage, flour is always considered:
   a) 50%
   b) 80%
   c) 100%
   d) Varies with recipe
   Show Answer

   c) 100%
3. Which method is most accurate for comparing recipes across different kitchens?
   a) Factor Method
   b) Percentage Method
   c) Trial-and-error
   d) Random adjustment
   Show Answer

   b) Percentage Method
4. A recipe totals 1,000 g. If vegetables = 400 g, what is the vegetable %?
   a) 25%
   b) 40%
   c) 60%
   d) 80%
   Show Answer

   b) 40%
5. Which of the following is a weakness of the Factor Method?
   a) It is too slow
   b) It cannot compare recipes easily
   c) It always changes flavor
   d) It cannot scale recipes
   Show Answer

   b) It cannot compare recipes easily

True or False (6–10)

6. The Percentage Method expresses each ingredient as a fraction of the base.
   Show Answer

   True
7. Factor Method is quicker than Percentage Method for simple scaling.
   Show Answer

   True
8. Using mixed units (grams and cups) before calculating percentages is acceptable.
   Show Answer

   False
9. In a bakery, hydration refers to the amount of sugar in dough.
   Show Answer

   False (hydration refers to water % relative to flour)
10. Catering services often use the Percentage Method for consistency.
    Show Answer

    True

Short Answer (11–13)

11. Define the Factor Method in recipe quantification.
    Show Answer

    A method that scales recipes by multiplying each ingredient by a conversion factor (Desired Yield ÷ Original Yield).
12. Why is the Percentage Method more reliable in large-scale catering?
    Show Answer

    Because it ensures accuracy, consistency, and balance of ingredients even when batch sizes change.
13. What does a total percentage of 175% mean in Baker’s Percentage?
    Show Answer

    It means the total dough weight = flour weight × 1.75.

Problem Solving (14–15)

14. A soup serves 40. You need 160 servings. Factor? If meat = 4 kg, what is the new meat weight?
    Show Answer

    Factor = 160 ÷ 40 = 4; New meat = 4 × 4 = 16 kg
15. A bread recipe uses flour 2,000 g (100%), water 65%, salt 2%, yeast 1%. Compute weights of water, salt, and yeast.
    Show Answer

    Water = 1,300 g; Salt = 40 g; Yeast = 20 g

🚀 Go Further

Activity 1 – Enrichment: Factor Method Speed Drill

Scale the following quickly using the Factor Method.

1. Recipe serves 20 → Needs 100; Milk = 2 L → ?
2. Recipe serves 30 → Needs 90; Sugar = 300 g → ?
3. Recipe serves 10 → Needs 50; Flour = 1,000 g → ?
4. Recipe serves 40 → Needs 200; Rice = 10 kg → ?
5. Recipe serves 25 → Needs 125; Oil = 500 mL → ?

Show Answer

1) 10 L; 2) 900 g; 3) 5,000 g; 4) 50 kg; 5) 2,500 mL

Activity 2 – Remediation: Fill-in-the-Table (Percentage Method)

A dough uses flour 1,000 g = 100%. Fill in missing weights.

Ingredient	%	Weight
Water	65%	____
Salt	2%	____
Yeast	1%	____
Sugar	5%	____
Flour	100%	1,000 g

Show Answer

Water 650 g; Salt 20 g; Yeast 10 g; Sugar 50 g

Activity 3 – Enrichment: Catering Simulation

A catering service needs 15,000 g beef stew. Percentages: beef 50%, potatoes 20%, carrots 20%, seasoning 10%.

1. Beef = ?
2. Potatoes = ?
3. Carrots = ?
4. Seasoning = ?
5. Check if total = 15,000 g.

Show Answer

Beef 7,500 g; Potatoes 3,000 g; Carrots 3,000 g; Seasoning 1,500 g; Total 15,000 g

Activity 4 – Remediation: Error Spotting

A student used Factor Method incorrectly. Recipe serves 20 → Needs 100. Conversion factor = 0.2 (wrong). Correct the following:

1. Correct factor?
2. If rice = 5 kg originally, what’s the right scaled weight?
3. If chicken = 3 kg originally, what’s the right scaled weight?
4. If broth = 10 L originally, what’s the right scaled weight?
5. Explain why the student’s factor was wrong.

Show Answer

1) Factor = 100 ÷ 20 = 5; 2) Rice = 25 kg; 3) Chicken = 15 kg; 4) Broth = 50 L; 5) Student divided incorrectly (used Original ÷ Desired instead of Desired ÷ Original).

Activity 5 – Enrichment: Bakery Production Planning

Target: 12,000 g dough. Formula: Flour 100%, Water 60%, Salt 2%, Yeast 1%, Sugar 4%.

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

Show Answer

Total % = 167%; Flour ≈ 7,186 g; Water ≈ 4,312 g; Salt ≈ 144 g; Sugar ≈ 288 g

🔗 My Reflection

Instruction: Answer in your notebook.

Option 1 – Write 3–5 Sentences ✍️

Write a short reflection on today’s lesson. Mention what you learned about comparing the Factor Method and the Percentage Method, which method you find easier to use, and how these methods can help you in real-life situations such as in a canteen, bakery, or catering service.

Option 3 – Checklist ✅

Tick (✔) the statements that apply to you after today’s lesson:

• ☐ I can explain the difference between the Factor Method and the Percentage Method.
• ☐ I can compute recipe scaling using the Factor Method.
• ☐ I can convert ingredients into percentages and scale them using the Percentage Method.
• ☐ I can identify which method is more suitable in different kitchen situations.
• ☐ I can apply these methods to real-life food preparation tasks.