Chapter 5: Using Standardized Recipes Introduction to Culinary Arts: Presentations Chapter 5 Using Standardized Recipes Sec. 5.1 Understanding Standardized Recipes Sec. 5.2 Converting Recipes Click a section title to advance to that particular section. Advance through the slide show using your mouse or the space bar. Chapter 5: Using Standardized Recipes

5.1: Finding Recipes (continued) Understanding Standardized Recipes Sec. 5.1 Finding Recipes Recipe: written record of ingredients and preparation steps for specific dish 5 Common Recipe Sources Cookbooks Periodicals Food producers and manufacturers Cooking contests Internet 5.1: Finding Recipes (continued)

Organizing Recipes Understanding Standardized Recipes Sec. 5.1 Organizing Recipes Common Recipe Categories Regional or Ethnic Historic Main Ingredient Specific Part of Menu Meal Type Cooking Method Dietary Needs 5.1: Finding Recipes

5.1: Standardized Recipes Understanding Standardized Recipes Sec. 5.1 Standardized Recipes Standardized Recipe: a recipe designed for the needs of a kitchen Purpose Consistent quality and quantity Efficient purchasing and preparation Eliminate waste Improve customer satisfaction Allow wait staff to answer questions Accurate content information for wait staff to communicate 5.1: Standardized Recipes

5.1: Standardized Recipes (continued) Understanding Standardized Recipes Sec. 5.1 Standardized Recipes (continued) Sections Title Category Yield, or measured output (in portions) Ingredients list Equipment Method Service HACCP 5.1: Standardized Recipes (continued)

Reading Recipes Understanding Standardized Recipes Sec. 5.1 Reading Recipes PRN Method for Reading Recipes Preview Read Note To get the big picture To focus on specifics To record any changes in preparation 5.1: Reading Recipes

5.1: Reading Recipes (continued) Understanding Standardized Recipes Sec. 5.1 Reading Recipes (continued) Questions to Ask When Reading Recipes What is the yield? What are the ingredients? Are they available? Pre-preparation? What method? Equipment? Timing? Preheat? Adjust? Serving and handling? 5.1: Reading Recipes (continued)

5.1: Measurement Conventions Understanding Standardized Recipes Sec. 5.1 Measurement Conventions Count: number of whole items (good for standardized ingredients) Volume: space occupied by solid, liquid, or gas (best for liquids and small amounts of dry ingredients) Weight: mass or heaviness 5.1: Measurement Conventions

Measurement Systems Understanding Standardized Recipes U.S. System Sec. 5.1 Measurement Systems U.S. System Volume: teaspoon (tsp), tablespoon (Tbsp), fluid ounce (fl oz), cup (c), pint (pt), quart (qt), and gallon (gal) Weight: ounce (oz) and pound (lb) Metric System Volume: milliliter (ml) and liter (l) Weight: milligram (mg), gram (g), and kilogram (kg) 5.1: Measurement Systems

5.1: Measurement Techniques Understanding Standardized Recipes Sec. 5.1 Measurement Techniques Techniques to Assure Accuracy Dry volume: Overfill container and scrape excess Liquid volume: Fill clear container on flat surface Weight: Select scale that suits food size; account for weight of container (tare) 5.1: Measurement Techniques

5.2: Scaling Recipes Up or Down Converting Recipes Sec. 5.2 Scaling Recipes Up or Down Scale: to change the amount of ingredients based on yield needed Find the recipe conversion factor (RCF). RCF = Multiply each ingredient by the RCF (for Scaling Up or Down) yield you want new yield = yield of original recipe old yield 5.2: Scaling Recipes Up or Down

5.2: Scaling Recipes by Changing Portion Size Converting Recipes Sec. 5.2 Scaling Recipes Based on Portion Size Find the old yield. Old yield = old no. of servings x old portion size Find the new yield. New yield = new no. of servings x new portion size Find the RCF. RCF = Multiply each ingredient amount by the RCF. new yield old yield 5.2: Scaling Recipes by Changing Portion Size

5.2: Scaling Recipes Based on an Available Ingredient Converting Recipes Sec. 5.2 Scaling Recipes Based on an Available Ingredient Express the recipe ingredient and available ingredient in the same measure. Find the RCF. RCF = Find new yield. New yield = old yield x RCF Find new amounts of each ingredient. New amount = old amount x RCF available ingredient amount ingredient amount in recipe 5.2: Scaling Recipes Based on an Available Ingredient

Using Scaled Recipes 5.2: Using Scaled Recipes Converting Recipes Sec. 5.2 Using Scaled Recipes Preparation Factors to Consider Cooking Temperature/Time: use original start point Determine pan size and depth Adjust seasonings Realize particular recipes cannot be scaled Know preparation and equipment limits of scaling 5.2: Using Scaled Recipes

Raw Food Cost Purchase Unit: way ingredient is sold (pounds, bags, cans) Yield Percentage: the amount lost from trimming fruits, vegetables, and meats Purchase Quantity: amount you need to purchase for a recipe Edible Quantity: amount you use to serve Raw Food Cost: the amount of money spent on ingredients for a recipe

Professional vs Consumer Recipes: 5 Things to Consider: Level of difficulty Number of servings Ingredients Equipment use Use of professional terms