1. Recipes §A recipe is a set of instructions for producing a certain dish. §Many people think that learning to cook means simply learning recipes. §Unfortunately, some recipes share very little information and some supply a great deal. Food products are not uniform. Kitchens do not have the same equipment. It is impossible to give exact instructions for many processes.

2. Standardized Recipes §A standardized recipe is a set of instructions describing the way a particular place prepares a particular dish.

3. Structure of a Standardized Recipe §Ingredients Types and amounts §Method Step-by-step instructions Equipment Type and size of pan Temperature of the oven Preparation and cooking time Yield Nutritional information (optional)

4. Function of a Standardized Recipe §Control quality. §Control quantity.

5. Cooking with Judgement §Cooking with judgement means: Knowing basic cooking methods. Understanding the characteristics of ingredients. Understand the function of ingredients. Being aware of cooking times.

6. Fillets of Sole Bercy (With enough experience, you will even be able to cook from recipes like this one, quoted in its entirety from Le Repertoire de la Cuisine.) Poached with shallots and chopped parsley, white wine and fish stock. Reduce the stock, add butter, and coat the fish, glaze.