Module 3 and 4: Various Formulations PDF

**MODULE 3 and 4** **Various Formulations** A **system unit** is defined as a collection of units of measurement with rules that relate to each other. A **unit of measurement** also defines the magnitude of a quantity that is used as a standard for measuring the same kind of quantity, such as leng...

**MODULE 3 and 4** **Various Formulations** A **system unit** is defined as a collection of units of measurement with rules that relate to each other. A **unit of measurement** also defines the magnitude of a quantity that is used as a standard for measuring the same kind of quantity, such as length, weight, and volume. **Conversion of units** is the conversion between different units of measurement for the same quantity, typically through multiplicative conversion factors. A **conversion factor** is used to change the units of a measured quantity without changing its value. **Technical Terms** **Conversion**- a change from one state or position to another or from one form to another. **Cost**- the total amount spent on goods or services including money, time, and labor **Data**- a collection of information about a study under investigation. It may be a number (quantitative) or a word (qualitative). **Documentation**- a systematic procedure of producing a record for reference. **Input**- something that enters a process from the outside and is acted upon or integrated in the main body of data. **Measurement**- a way of comparing certain attributes of an object with some given standard. **Output** - anything produced especially through a process, a product, or a yield. **Production** **cost**- the combined cost of raw materials and labor incurred in producing goods. **Production** **Report**- a written record showing the input--output relationship in determining the yield from a certain procedure. **Raw food cost**- the amount spent for buying raw ingredients. **Solution** - a homogenous mixture of substances with variable composition. Measurements and Conversions Measuring Cups 1 Cup (C) 1/2 C 1/3 C 1/4 C 1/8 C Measuring Spoons 1 Tablespoon (tbsp or T) ½ Tablespoon (tbsp or T) 1 Teaspoon (tsp or t) 1/2 tsp 1/4 tsp **Measuring dry ingredients** The most important thing to know about measuring dry ingredients is that they should be leveled with the top of your measuring cup using spatula. Measure dry ingredients over a plate or bowl so you can catch the excess and put it. 1. Dip your cup into the bin, fill it to overflowing, and level it off by sweeping the knife\'s edge across the top. 2. Spoon flour and similar ingredients into measuring cups. 3. Do not scoop the ingredient using the cup itself because this "packs" the cup too much and the measurement won't be precise. 4. Be careful if you are using a cup larger than what is needed (as in a 1-cup measure to get 1/2 C worth of ingredients). The same leveling technique should be used with measuring spoons. **VOLUME MEASUREMENT CONVERSIONS** ------------------------------------ ------------- ----------- ------------- Cups Tablespoons Teaspoons Milliliters 1 tsp 5 ml 1/16 cup 1 tbsp 3 tsp 15 ml 1/8 cup 2 tbsp 6 tsp 30 ml ¼ cup 4 tbsp 12 tsp 60 ml 1/3 cup 5 1/3 tbsp 16 tsp 80 ml ½ cup 8 tbsp 24 tsp 120 ml 2/3 cup 10 2/3 tbsp 32 tsp 160 ml ¾ cup 12 tbsp 36 tsp 180 ml 1 cup 16 tbsp 48 tsp 240 ml **COOKING TEMPERATURE CONVERSIONS** ------------------------------------------ Celsius / Centigrade F = (C \* 1.8) + 32 Fahrenheit C = (F -- 32) \* 0.5556 **WEIGHT** ------------ -------- Imperial Metric ½ oz 15 g 1 oz 29 g 2 oz 57 g 3 oz 85 g 4 oz 113 g 5 oz 141 g 6 oz 170 g 8 oz 227 g 10 oz 283 g 12 oz 340 g 13 oz 369 g 14 oz 397 g 15 oz 425 g 1 lb. 453 g Calculate the Production inputs and Outputs Steps in recording and documenting production input are as follows: - First, weigh all materials and ingredients needed. - Second, make a necessary listing in your notebook of all the materials and ingredients used. It is important to note how much or how many. This is what we call recording or documentation. - Third, follow the correct format in documenting and recording. Here is the formula in getting Percent Yield: \% Yield = (Output / Input)\*(100) **Example on how to compute the Production Cost:** **Ginamos** --------------------- ---------- ------ ----------- Ingredients Quantity Unit Unit Cost Anchovies (Bolinao) 2 Kg ₱240.00 Table salt 2 Kg ₱ 30.00 With the given items above; a. Compute the production cost of "Ginamos". b. After computing the production cost of "Ginamos", compute the selling price of the product if 20% is added to the unit cost? Solutions: A. **₱240.00** **+ 30.00** **₱270.00** B. **₱270.00** **×.20** **₱ 54.00** C. **₱270.00** **+ 54.00** **₱324.00** **Sample of Production Report** **Product Name: Pickled / Marinated Milkfish** **Production Date: May 26, 2020** **Description of Materials:** **Fresh Milkfish 1000 g** **Other Ingredients:** **Distilled vinegar 250 g Calamansi juice 125 g** **Soy sauce 125 g Salt 75 g** **Sugar 75 g Black pepper 15 g** **Minced garlic 15 g** **Input: 1680 g** **Output: Marinated Fish 1200 g** **Wastage: 480 g** **Percentage Yield: 71 %** **Problem Encountered: NONE** **Sample of Production Cost** **Product: Pickled Mixed Vegetables** **I -- Raw Materials and Ingredients** **Items Quantity wt/ml /gms Cost (₱)** **Chayote 3 kls. 3 000 gms. 60.00** **Carrots 6 pcs. 550 gms. 30.00** **red bell pepper 4 pcs. 80 gms. 5.00** **Ginger 4 pcs. 270 gms. 10.00** **Garlic 2 pcs. 100 gms 5.00** **Onion 3 pcs. 165 gms 10.00** **Sugar 1½ cups 275 gms 25.00** **Vinegar 1½ cups 400 gms 10.00** **Raisins 1 pack 100 gms 25.00** **Salt 1 cup 150 gms 2.00** **II. Packaging Materials** 1\. Preserving jars 8 pcs. x ₱ 5. 00 = ₱ 40. 00 2\. Label 8 pcs. x ₱ 1. 00 = ₱ 8. 00 **III. Overhead Expenditures** 1\. LPG / fuel for cooking / firewood ₱ 2. 00 2\. Transportation ₱ 7. 00 3\. Water ₱ 10. 00 **Grand Total =** ₱ **269. 00** **IV. Number of finished products** - 8 jars **V. Net Weight** - 250 gms **VI. Mark up price (20 % of Grand Total)** - ₱ 53. 80 **VII. Selling Price** - ₱ 40.35