©2002 Learning Zone Express 1 READING RECIPES Intro to Culinary – Standardized Recipes Standard: CA-ICA 8 Students will examine and identify standardized recipes and their role in the commercial kitchen

©2002 Learning Zone Express 2 Introduction Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!

©2002 Learning Zone Express 3 History Before people could read and write, recipes were passed down by word of mouth Measurements were not exact. No standard measuring cups/spoons Quick Pudding Beat up 4 eggs, add a pint of milk and a little salt and stir in 4 large spoonfuls of flour and a little nutmeg and sugar to your taste. Beat it well and pour it into buttered tea cups, filling them half full. They will bake in a stove or Dutch oven in 15 minutes.

©2002 Learning Zone Express 4 Today: Recipe Formats (styles) Standard Format: Lists ingredients in order of use Step by step directions This is the most common format Narrative Format: Recipe is written in paragraph form This is not common – usually done when space is limited such as on the back of boxes or cans

©2002 Learning Zone Express 5 Why standardized recipes? Process of standardization means each item will be the same Different cooks will take the same recipe and it will look, taste and be portioned the same each time it is served This is important to customer service or customer expectations Employees/chefs cannot be creative in the professional kitchen

©2002 Learning Zone Express 6 Introduction Successful cooks know: How to read a recipe Abbreviations Measuring Techniques Equivalents How to Change a Recipe

©2002 Learning Zone Express 7 What’s in a recipe? A formula! Read the recipe before you cook. The parts of the recipe tell you: Name Ingredients and amounts Equipment Directions or Method Time and temperature Yield (number of servings)( Professional Yes) Sometimes - Nutritional Analysis

©2002 Learning Zone Express 8 Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Parts of a Recipe A recipe usually includes: Name What the recipe is called. Ingredients Food products you need to make the recipe. Yield Number of servings the recipe makes. Directions Or Method Steps you follow to make the recipe. Equipment

©2002 Learning Zone Express 9 Professional Recipe May be large quantity May be written by weight or in metrics Instructions called Method May have specific plating instructions

©2002 Learning Zone Express 10 Your turn Find a recipe Mount it on a piece of paper Identify each part of the recipe Answer the following questions: What special equipment is needed to prepare this recipe? List three cooking terms in this recipe (example: saute, fold)

©2002 Learning Zone Express 11 What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation - The shortened form of a word. Abbreviations in measuring units: Save space on the cookbook page. Make recipes easier to read.

©2002 Learning Zone Express 12 Name the Abbreviations The U.S. uses the English system: Teaspoontsp. or t. TablespoonTbsp. or T. Cupc. Pintpt. Quartqt. Gallongal. Ounce/fluid ounce oz./ fl. oz. Poundlb.

©2002 Learning Zone Express 13 Name the Abbreviations Most other countries use the Metric system: Milliliterml LiterL Gramsg Kilogramkg