Recipe supplements are the written source that explains how to prepare certain types of basic food. Included as recipe supplements are guideline cards, index cards, and index of recipes.

GUIDELINE CARDS.-Guideline cards found in some of the recipe sections are directions for preparing a basic type of food. For instance, a guideline card is 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

1. 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

0. 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  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.

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.

Figure 5-4.-General information card (front and back).

Example:

2 lb cornstarch (quantity in recipe) x 2.61 (working factor) = 5.22 lb cornstarch (quantity to use).