Back to Basics Chapter 5

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Knives Should be well balanced Knife blades Carbon steel Stainless steel High carbon stainless steel

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Knife Sharpening Sharp knives are easier to use and safer. Using a stone and steel 20 degree angle on stone Hone on steel Other methods may be used

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Using Knives Use proper knife for given task Chef or French knife Learn proper grip of knife and method of holding food Utility knife Paring knife Butcher knife Serrated knife Slicer Other

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Portioning and Measuring Tools Ladles Portion scoops Sized by number level scoops per quart. # 16 scoop = 16 level scoops per quart Thermometers Essential item when cooking

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Other Small Equipment Strainers Colander Strainer China cap Chinois Mixers Flat paddles Whips Dough hooks Other equipment

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Weights and Measures Volume measurements Teaspoons / tablespoons / Cups / pints / quarts / gallons Weights Pounds and ounces More accurate More efficient in foodservice setting To change weights to measures need conversions 1 cup water = 8 ounces 1 cup white flour = 4 ounces (varies if packed/settled) 1 cup leaf tarragon = 1 ounce

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Measuring Equipment Liquid measures Usually have a space at top to prevent spillage of a liquid Dry measures Best for dry ingredients Fill to top and level with a straight spatula Scales Must be maintained and periodically calibrated

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Measurement of Staple Foods Flour Solid fats Sugar Syrups Liquids

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Metric System Used by most nations Used by scientists A decimal system based on multiples of 10

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Conversion to Metric Soft conversion Package is sized in U.S. customary units with metric units provided on label. Example: 1 gallon of milk Hard conversion Package is sized in metric with U.S. customary units provided on label. Example: 1 liter of a carbonated beverage Metric and recipes Recipe standardization needed 1 cup = 237 milliliters but the 250 milliliters measure would be more practical.

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Recipe Styles Standard Action Descriptive Narrative

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Recipe Standardization A standardized recipe has been tried, evaluated for quality, and adjusted to give consistent results. Quality is as desired, consistently Yield and portion size accurate Instructions are clear Ingredients are listed accurately Equipment listed Baking times and temperatures are provided Food safety instructions are included

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Recipe Adjustment Factor method Often used Percentage method Very accurate Especially useful in foodservice

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Examples of Ratio Method To increase Current recipe yield = 6 servings Desired recipe yield = 24 servings 24/6 = 4 so multiply all ingredients by a factor of 4 To decrease Current recipe yield = 12 servings Desired recipe yield = 6 servings 6/12 = 0.5 so multiply all ingredients by a factor of 0.5