Introduction to Culinary Arts

1. Introduction to Culinary Arts 9.1 Standardized Recipes

2. FOCUS STANDARDS GPS Focus Standards: • CA-ICA–8. Students will examine and identify standardized recipes and their role in a commercial kitchen. • a. Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial kitchens. • b. Identify recipe terminology including measurement abbreviations, instructions, and directions. • c. Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields. • d. Demonstrate the concept of recipe “mise en place” by identifying and assembling ingredients and equipment for a specific recipe. • e. Follow the written directions to prepare the recipe. GPS Academic Standards: • MC4P1. Students will make connections among mathematical ideas and to other disciplines. National / Local Standards / Industry / ISTE: • NFCS-9.3.5. Monitor recipe/formula proportions and modifications for food production.

3. Understandings & Goals Enduring Understandings • Standardized recipes are important for use in the commercial food industry. They provide a way to produce a uniform product over time. Essential Questions: • Why is standardization important? • How do standardized recipes help to ensure a consistent product? • Why is conversion of recipes a very important skill? Knowledge from this Unit: • Students will explain the importance of following a recipe. • Student will be able to explain the importance of using standard recipes. Skills from this Unit: • Students will convert recipes to produce the quantity desired. • Students will prepare a product from a recipe. • Students will measure ingredients correctly. • Students will convert units of measure.

4. Metric system Portion Recipe Standardized ingredients Standardized recipe Tare weight Volume Yield Denominator Numerator Recipe Conversion Factor (RCF) Scale (a recipe) Product Specification STANDARDIZED RECIPESCULINARY TERMINOLOGY

5. STANDARDIZED RECIPESCULINARY TERMINOLOGY • Metric system- system for measuring weight and volume • Portion-Serving size for one person, expressed in pieces, weight, or volume • Recipe-written record of the ingredients and preparation steps needed to make a particular dish • Standardized ingredients-ingredients that have been processed, graded, or packaged according to established standards • Standardized recipe-a recipe designed to suit the needs of an individual kitchen • Tare weight- weight of the container holding food on a scale • Volume- measurement of the space occupied by a solid, liquid, or gas

6. STANDARDIZED RECIPESCULINARY TERMINOLOGY • Yield-measured output of a recipe; total number of servings of a given portion • Denominator- bottom number • Numerator-top number • Recipe Conversion Factor (RCF) • Scale (a recipe)-change the amount of ingredients to get the yield you need • Product Specification- description of a product, including its size, quality, grade, packaging, color, weight, or count

7. Parts of a Standardized Recipe • Recipe Title • Recipe Category • Ingredients • Weight/Volume of each ingredient • Preparation Instructions • Cooking Temperatures & Time • Serving Size • Recipe Yield • Equipment & Utensils to be used • HACCP

8. Parts of a Standardized Recipe • Recipe Title – Name that adequately describes the recipes. • Recipe Category – Recipe classification based on USDA or operation-defined categories, i.e., main dishes, grains/breads. • Ingredients – Products used in recipe.

9. Parts of a Standardized Recipe • Weight/Volume of each ingredient – The quantity of each ingredient listed in weight and/or volume. • Preparation Instructions – Directions for preparing the recipe. • Cooking Temperatures & Time – The cooking temperature and time, if appropriate. • Serving Size – The amount of a single portion in volume and/or weight.

10. Parts of a Standardized Recipe • Recipe Yield – The amount (weight or volume and number of servings) of product at the completion of production that is available for service. • Equipment & Utensils to be used – The cooking and serving equipment to be used in preparing and serving the recipe. • HACCP – CCP information

11. Quantity Adjustment Phase • Adjust the recipe to the desired number of servings. Different methods: • Factor method • Direct reading tables method • Percentage method • Computerized recipe adjustment

12. Factor Method (most common) • Determine the “factor” to be used • Desired yield / Current yield = Factor • Multiply each ingredient quantity by the “factor” • Original amount X Factor = Amount needed • Change amounts into more common measurements • 1.25 cups = 1 ¼ cup

13. Conversion

14. Weights & Measures

15. Types of Measuring Devices

16. Measuring Dry Ingredients

17. Measuring Liquid Ingredients

18. Conversion

19. 6 tsp (3 tsp.=1T) 2T 4 pts (2 pts=1 qt) & (2qts=1/2 gallon) ½ gallon 16 fl oz (8oz = 1c) & (2 c= ½ qt) ½ qt 8 qts (4qts = 1gal) 2 gallons 34 oz (16oz = 1lb) 2lbs 2oz Practice, Practice, Practice

20. Basics at a Glance Poster by NFSMI http://www.nfsmi.org/Information/basicsindex.html

21. What is a standardized recipe? • One that has been tried, adapted, and retried several times for use. • Produces consistent results and yield every time when exact procedures are used.

22. COOKBOOK ASSIGNMENT Design a thematic cookbook that consists of the following: • Title Page (Group Name, Theme, Workstation #, Class, Block) • Introductory Paragraph • Table of Contents • Ten Standardized Recipes (title, yield, ingredients list w/measurements, method of preparation) • Measurement Chart

23. COOKBOOK CHECKLIST(TO DO’S) RECIPE • LAB WORK PLAN • TIME SCHEDULE • RECIPE CONVERSION • CALCULATE RECIPE COST • http://sensetosave.com/frugal-tools/recipecostcalc/ • www.netgrocer.com • COOKING TERMS • Defined (Food Preparation Chapter- pg 561…) • MARKET LIST • COOKBOOK PITCH

24. Resources • www.whattocook.com/tips/abbreviations.html • http://www.oakbay.sd61.bc.ca/staff/csimpson/foods12/cooking_terms.pdf • http://oldrecipebook.com/substitutes.shtml