Although all professional kitchens use recipes for certain preparations, most of the food production falls on routine techniques and procedures that cooks learn through practice and repetition. Culinary proportions are a tool that helps cooks to be more efficient and productive in the kitchen no need for recipes. The proportions help in the Insights and recipe formulation, and open up a chef's creativity to tweak and create new recipes while helping to better understand the science of kitchen.

While conventional recipes use measurements of specific ingredients, culinary proportions are a fixed proportion of ingredients relative to each other. Instead of measuring by cups or pounds, the ingredients are defined in "Parts" they are relative to each other in quantity. Through the use of ratios, production can be easily scaled to the desired quantity. Proportions can also be used to develop recipes, and recipes can be evaluated through the Insights of ratios to test accuracy.


The proportions are calculated by weight, costumes or by mixed methods that incorporate a combination of weight, costumes o count. Examples of weight ratios include a roux (equal parts fat and flour) or a bread dough (flour and water), by volume include a simple syrup (equal parts water and sugar) or pilaf rice (2 parts liquid to 1 part rice), or by count when preparing a Hollandaise sauce (6 egg yolks for every 1 pound of butter). As a way to speed up and simplify the cooking process, these and other simple proportions are useful and relatively easy to memorize compared to a recipe.

Proportions can be designed for almost any preparation, even complex ones. For example, a basic ratio for a stew uses 10 parts protein, 1 part mirepoix and 1 to 2 parts liquid as base. This simple ratio can be applied to any stew or stew, whether you're preparing a pot roast, a fricassee, or an Indian curry. The mirepoix can be transformed into an Italian soffritto or incorporate mushrooms, garlic and shallots. The liquid can include wine, beer, or broth, and the fat can be olive oil, butter, or bacon fat. However, even with all of these variables, the process, and the relationship, it is true. There are proportions for soups and sauces, risotto, grains and legumes, as well as breads and cakes. Once you start thinking about proportions, the possibilities are endless.


Proportions are basic scientific ingredient formulas and do not include information on procedures or techniques. They also do not take into account preferences individual flavor, texture, consistency or the addition of other ingredients. Knowledge of fundamental culinary techniques, good organization skills, accurate measurement, and the ability to balance flavors and seasonings are essential to your success.

Weight-based ratios are the most accurate. Method for one kitchen professional, but also requires the ability to convert between different measurements. For example, a ratio to prepare an action requires 3 parts of liquid to 2 parts of bones (3 pounds of water for every 2 pounds of bones), which means converting water into a liquid measure (knowing that a measure of a pint of liquid equals one pound takes out some of the mystery.)  

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Proportions include only the main components of a preparation and do not include additional ingredients , flavorings, or seasonings that can alter your mix or cause yields to fluctuate (large-scale cooking often requires adjustment of seasoning or yeast) For example: at a standard 3: 1 ratio for vinaigrette, oils differ in flavor and viscosity, while vinegars differ in color, flavor and intensity, so switching from white wine vinegar to balsamic vinegar, or from a neutral-flavored vegetable oil to a full-flavored olive oil will alter the taste and proportion . This is where the science of kitchen It becomes an art and requires the chef's judgment to adjust the ratio according to the desired result.


We use proportions as a quick culinary reference. Unless otherwise indicated, relationships here and throughout the website are based on weight. To understand a ratio, remember that each "part" is related to the next "part" (for example, the ratio for white stock is 3 parts water to 2 parts bone). In the case of a stock, start by thinking of a part as a specific weight, as 1 part that equals 1 pound, so for every 2 pounds of bone, three pounds (or three pints) of water are needed. If a gallon of broth is desired, multiplying the amount in the proportion by three will require 9 pounds or 9 pints of water (which equals 4 ½ quarts or a little over a gallon) and 6 pounds of bones. For each gallon of stock desired, aromatic vegetables (onions, celery, carrots) are also added in the form of mirepoix to 1 lb. / 450 g per gallon. Remember that proportions are general guidelines that will not always add up to even amounts.

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In addition to traditional recipes and proportions, scaling recipes by percentages is a method used in culinary and pastry production. Percentages differ from proportions, and a clear understanding of the differences will help avoid calculation errors. Percentages are based on a total of 100 percent for all ingredients combined in one preparation. A mirepoix can be expressed as a ratio of 2 parts onion to 1 part carrots and 1 part celery, or it can also be expressed as 50% onions, 25% carrots and 25%. Percentages are useful in development and Insights recipes similar to proportions.

Baker Percentage / Baker Math

The percentage of un baker, also known as baker's mathematics, differs from a simple percentage and is used in large-scale production applications. In recipe formulas, all ingredients are expressed as a percentage in relation to the weight of the flour, which is always expressed as 100 percent. If flour is not an ingredient in the preparation, substitute the ingredient with the highest proportion, for example, cream on a flan. All ingredients, including eggs and liquid, are scaled not by volume or count, but by weight. An example of a recipe recipe for a cake using a baker's math is illustrated in the table to the right.

Since each ingredient is weighed based on its mass, bakers can work precisely using a single unit of measurement that can be easily expanded or reduced. It also makes it possible to quickly evaluate a formula by simply analyzing the percentages of ingredients.


Since culinary professionals can find various measurement theories, it is helpful to have an understanding of the differences in these methods for scaling ingredients. Proportions are common in culinary practice, while baker's percentage, or baker's math, as the name implies, is found primarily in the discipline of bakery and pastry. Simple percentages can be found in both the kitchen as in confectionery, in addition to which they are also widely used to determine the costs food, labor and operation. 

Original article: TheCulinaypro

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