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Using Standardized Recipes. Chapter 5 Pages 139-159 Ms. Pietraszewski. To learn how kitchens find recipes Understand the sections of a standardized recipe Reading recipes Understand measurement conventions and systems Understand measuring techniques. Key Concepts.

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using standardized recipes

Using Standardized Recipes

Chapter 5

Pages 139-159

Ms. Pietraszewski

key concepts

To learn how kitchens find recipes

  • Understand the sections of a standardized recipe
  • Reading recipes
  • Understand measurement conventions and systems
  • Understand measuring techniques
Key Concepts

Recipe: written record of the ingredients and preparation steps needed to make a particular dish.

    • Can be based off of regional dishes, ethnic dishes, main ingredients, and part of the menu
      • example: sushi, chicken, appetizer
common sources of recipes

Cookbooks: in libraries and bookstores

    • Categorized by dishes
  • Periodicals: in newspapers and magazines
    • Feature certain recipes
  • Food Producers and Manufactures: encourage the use of their product
  • Cooking Contests: publish winning recipes
  • Internet: free recipes
Common Sources of Recipes
standardized recipes

Standardized recipe: recipe designed to suit the needs of an individual kitchen.

  • Purpose:
    • Support consistent quantity and quality
    • Encourage efficient purchasing and preparation
    • Reduce costs by eliminating waste
    • Enable the wait staff to answer questions honestly and accurately
Standardized recipes
sections of a standardized recipe

Title: identifies the food item or dish

  • Recipe Categories: able to group and organize recipes in a way that makes retrieval easier
  • Yield: describes the measured output, expressed as one or more of the following:
    • Total weight, total volume, or number of portions
  • Ingredient List: listed in the order of which they are needed.
    • Includes the name and amount of needed ingredients
Sections of a Standardized Recipe
sections of a standardized recipe cont

Equipment: items needed for preparing, cooking, storing, holding, and serving an item

    • Will be included in the basic kitchen procedures
  • Method: includes the detailed steps required to make the dish.
  • Service: Portion information, finishing and plating instructions and appropriate accompaniments (side dishes, sauces, etc.)
Sections of a Standardized Recipe (cont.)
reading recipes

PRN Method for Reading Recipes

    • Preview: to get the picture
    • Read: to focus carefully on the specifics of the recipe
    • Note: write down any adjustments and plans for preparation
Reading Recipes
questions to ask yourself

Yield: does this make enough or too much?

  • Ingredients: Do you have all of them?
  • Method: are you familiar with the method used?
  • Timing: Do you need to preheat equipment?
  • Serving and Holding: What do you do with the finished product?
Questions to ask yourself
measurement conversions and systems

There are one of three measuring conventions:

  • Count: based on the number of whole items\
    • Good for measuring Standardized ingredients
      • Ingredients that have been processed, graded or packaged according to established standards (eggs, shrimp, butter)
  • Volume: measurement of the space occupied by a solid, liquid or gas
    • Best for measuring liquids and small amounts of dry ingredients (spices, baking powder)
Measurement Conversions and Systems
measurement systems

Metric System: standard international system of measurements.

    • Volume: Liters (L) and milliliters (mL)
    • Weight: miligrams (mg), gram (g), kilogram (kg)
Measurement Systems
measurement systems cont

U.S. System:

    • Volume: teaspoon (tsp or t.), Tablespoon (tbsp or T), fluid ounces (fl. oz.), cup (c), pint (pt.), quart (qt.), gallon (gal or G)
    • Weight: ounces (oz) and pound (lb)
Measurement Systems (cont.)
measurement techniques

Dry Volume: overfill the measuring cup, and scrape off any excess

    • Some recipes call for compressing (packing)
      • Ex. Brown Sugar
  • Liquid Volume: set the measuring cup or other clear container on a flat surface, and with your eyes level, fill to the mark.
Measurement Techniques
measurement techniques cont

Weight: choose a scale that fits the size of your food

    • When using a food scale, be sure to account for the tare weight
      • The weight of the container holding the food.
Measurement Techniques (cont.)
5 2 converting recipes

Key Concepts

    • Scale recipes up or down
    • Scaling recipes by portion size
    • Finding recipe yield based on available ingredients
    • Using scaled recipes
5.2 Converting Recipes