Using Recipes 15

Objective Apply common units of measure for weight and volume.

Using Recipes Recipes are like a map that guides the chef to the finished product Using recipes assures a consistent finished product every time a dish is prepared

Units of Measure Recipes are written using standard US measures, the metric system, or both The metric system is more prevalent, or widely accepted Knowing measurement equivalents is necessary for adjusting and converting recipes

Units of Weight Measuring ingredients by weight is more accurate and consistent than measuring by volume Common units of weight US system: ounces and pounds Metric system: grams continued

Units of Weight

Units of Volume US system common units of volume Ounces Often referred to as fluid ounces Measurements less than an ounce: teaspoon and tablespoon Measurements larger than an ounce: cup, pint, quart, and gallon continued

Units of Volume Metric system common units of volume Liter Deciliter = 1/10 liter Centiliter = 1/100 liter Milliliter =1/1000 liter The liter and milliliter are most often used continued

Units of Volume

Correlation of Weight and Volume Quantities vary more when ingredients are measured by volume rather than weight Volume and weight measurements are interchangeable when you are measuring water or liquids with a similar density US system: 1 fluid ounce = 1 ounce Metric system: 1 milliliter = 1 gram; 1 liter = 1 kilogram

Objective Execute accurate ingredient measurements for a recipe.

Measuring Ingredients When measuring ingredients by weight, you must account for the tare weight Place empty container on scale Reset weight indicator to zero Place the ingredients in the container and weigh them continued

Measuring Ingredients Level volume measurements are important when measuring dry ingredients Select appropriate size measuring container Overfill container Scrape off any ingredients that are above the rim continued

Measuring Ingredients Level volume measurements are also important when measuring liquids Place measuring container on a level surface Bend down so the container is at eye level Pour liquid into container

Objective Understand the value and characteristics of standardized recipes.

Standardized Recipes Chefs and managers use standardized recipes to create dishes that are uniform each time they are prepared

The Value of Standardization Standardization relates to the ingredients used, the amount used, and the method in which they are prepared Standardized recipes create consistent, finished dishes every time A foodservice operation may keep their standardized recipes in a book, card file, or computer database

Anatomy of a Recipe Name of recipe is consistent with the menu Yield is shown at the top so the cook knows how much the recipe will make The portion size is frequently expressed in ounces, cups, or by count Kitchen’s recipe file or book is often organized in categories continued

Anatomy of a Recipe Ingredients should be listed in the order they are used in the recipe with key descriptions Each recipe is assigned a number which makes it easier to find or identify Recipe may also indicate if ingredient is a potentially hazardous food (PHF) that requires time and temperature control for safety (TCS) continued

Anatomy of a Recipe Quantities of products are measured by weight whenever possible Directions for preparation are written clearly and concisely using professional terminology. May also include plating instructions. Nutrient analyses are an important element of recipes

Product Specification Recipe ingredients are described using product specifications to ensure consistency Product specifications often include product market form (fresh, frozen, dried, etc.) size grade brand continued

Product Specification Product specification is also essential to the purchaser Increasingly, partially or fully prepared foods are being used in professional kitchens You may need to substitute ingredients Before using substitutions, ensure you are not introducing food allergens or negatively impacting the rest of the recipe

Objective Apply a conversion factor to ingredient lists to adjust recipe yields.

Changing Recipe Yields To change a recipe yield, a chef must adjust the quantities of ingredients A conversion factor is used to adjust the recipe New Yield ÷ Old Yield = Conversion Factor continued

Changing Recipe Yields Use the conversion factor to convert the original recipe amounts to the new recipe amounts Old Quantity x Conversion Factor = New Quantity

Review Name the two systems of measurement. US system and metric system continued

Review What are the basic units for measuring weight in both the US and the metric systems? US system: ounces and pounds Metric system: grams continued

Review What are the basic units for measuring volume in both the US and metric systems? US system: (fluid) ounces Metric system: liters continued

Review Why are ingredients more commonly measured by weight than by volume? There is more variation in quantity when an ingredient is measured by volume continued

Review What are two things you need to do to measure accurately? Account for tare weight Use level volume measures continued

Review Describe the importance of standardized recipes. Standardized recipes give accurate, clear instructions that help create a consistent finished product every time continued

Review What is the formula for determining a recipe’s conversion factor? New Yield ÷ Old Yield = Conversion Factor continued

Review What is the formula for increasing or decreasing ingredient quantities? Old Quantity  Conversion Factor = New Quantity