1. Using Standardized Recipes
Chapter 5
Pages
Ms. Pietraszewski

2. Key Concepts To learn how kitchens find recipes
Understand the sections of a standardized recipe
Reading recipes
Understand measurement conventions and systems
Understand measuring techniques
Key Concepts

3. Recipe: written record of the ingredients and preparation steps needed to make a particular dish.
Can be based off of regional dishes, ethnic dishes, main ingredients, and part of the menu
example: sushi, chicken, appetizer
Recipes

4. Common Sources of Recipes
Cookbooks: in libraries and bookstores
Categorized by dishes
Periodicals: in newspapers and magazines
Feature certain recipes
Food Producers and Manufactures: encourage the use of their product
Cooking Contests: publish winning recipes
Internet: free recipes
Common Sources of Recipes

5. Standardized recipe: recipe designed to suit the needs of an individual kitchen.
Purpose:
Support consistent quantity and quality
Encourage efficient purchasing and preparation
Reduce costs by eliminating waste
Enable the wait staff to answer questions honestly and accurately
Standardized recipes

6. Sections of a Standardized Recipe
Title: identifies the food item or dish
Recipe Categories: able to group and organize recipes in a way that makes retrieval easier
Yield: describes the measured output, expressed as one or more of the following:
Total weight, total volume, or number of portions
Ingredient List: listed in the order of which they are needed.
Includes the name and amount of needed ingredients
Sections of a Standardized Recipe

7. Sections of a Standardized Recipe (cont.)
Equipment: items needed for preparing, cooking, storing, holding, and serving an item
Will be included in the basic kitchen procedures
Method: includes the detailed steps required to make the dish.
Service: Portion information, finishing and plating instructions and appropriate accompaniments (side dishes, sauces, etc.)
Sections of a Standardized Recipe (cont.)

8. Reading Recipes PRN Method for Reading Recipes
Preview: to get the picture
Read: to focus carefully on the specifics of the recipe
Note: write down any adjustments and plans for preparation
Reading Recipes

9. Questions to ask yourself
Yield: does this make enough or too much?
Ingredients: Do you have all of them?
Method: are you familiar with the method used?
Timing: Do you need to preheat equipment?
Serving and Holding: What do you do with the finished product?
Questions to ask yourself

10. Measurement Conversions and Systems
There are one of three measuring conventions:
Count: based on the number of whole items\
Good for measuring Standardized ingredients
Ingredients that have been processed, graded or packaged according to established standards (eggs, shrimp, butter)
Volume: measurement of the space occupied by a solid, liquid or gas
Best for measuring liquids and small amounts of dry ingredients (spices, baking powder)
Measurement Conversions and Systems

11. Measurement Conversions and Systems (cont.)
Weight: measurement of its mass, or heaviness.
Can be measured with greater accuracy than volume.
Measurement Conversions and Systems (cont.)

12. Metric System: standard international system of measurements.
Volume: Liters (L) and milliliters (mL)
Weight: miligrams (mg), gram (g), kilogram (kg)
Measurement Systems

13. Measurement Systems (cont.)
U.S. System:
Volume: teaspoon (tsp or t.), Tablespoon (tbsp or T), fluid ounces (fl. oz.), cup (c), pint (pt.), quart (qt.), gallon (gal or G)
Weight: ounces (oz) and pound (lb)
Measurement Systems (cont.)

14. Measurement Techniques
Dry Volume: overfill the measuring cup, and scrape off any excess
Some recipes call for compressing (packing)
Ex. Brown Sugar
Liquid Volume: set the measuring cup or other clear container on a flat surface, and with your eyes level, fill to the mark.
Measurement Techniques

15. Measurement Techniques (cont.)
Weight: choose a scale that fits the size of your food
When using a food scale, be sure to account for the tare weight
The weight of the container holding the food.
Measurement Techniques (cont.)

16. Volume Measurements 1 teaspoon Tsp or t. 1/6 fl. Oz 1 tablespoon
Abbreviation
U.S. Equivalent
1 teaspoon
Tsp or t.
1/6 fl. Oz
1 tablespoon
Tbsp or T.
½ fl. Oz or 3 tsp
1 fluid ounce
fl. oz.
2 Tbsp or 6 tsp
1 cup c.
16 Tbsp or 48 tsp or 8 oz
1 pint
pt.
2 c., 32 Tbsp, 96 tsp or 16 fl. oz.
1 quart
qt.
2 pt. , 4 c., 64 Tbsp, 192 tsp or 32 fl. oz
1 gallon
gal or G
41 qt, 128 Tbsp, or 128 fl. oz
Volume Measurements

17. Measurement
Technique
Tools
Dry Volume
Overfill container
Scrape off excess.
Dry Measuring cups
Measuring spoons
Liquid Volume
Set container on flat surface.
Fill to correct mark
Inspect with eye level at mark.
Adjust as needed.
Graduated containers,
Liquid Measuring cups
Measuring Spoons
Weight
Set the tare.
Place food in container on scale.
Read weight and add or remove food.
Scale, food trays or containers to hold food on scale

18. 5.2 Converting Recipes Key Concepts Scale recipes up or down
Scaling recipes by portion size
Finding recipe yield based on available ingredients
Using scaled recipes
5.2 Converting Recipes