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Using Standardized Recipes

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

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  1. Using Standardized Recipes Chapter 5 Pages 139-159 Ms. Pietraszewski

  2. 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

  3. 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 Recipes

  4. 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

  5. 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

  6. 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

  7. 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.)

  8. 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

  9. 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

  10. 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

  11. Weight: measurement of its mass, or heaviness. • Can be measured with greater accuracy than volume. Measurement Conversions and Systems (cont.)

  12. Metric System: standard international system of measurements. • Volume: Liters (L) and milliliters (mL) • Weight: miligrams (mg), gram (g), kilogram (kg) Measurement Systems

  13. 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.)

  14. 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

  15. 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.)

  16. Volume Measurements

  17. 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

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