1. Professionalism and Understanding Standard Recipes
Chapter 4
Professionalism and Understanding Standard Recipes

2. A professional is responsible for…
Themselves
Co-Workers
The Business
Their Guests

3. Is someone who has studied and continues to study the art of cooking.
Culinarian
Is someone who has studied and continues to study the art of cooking.

4. Key Terms: Knowledge
Must identify, purchase, utilize, and prepare a wide variety of foods
Required to train and supervise staff
Basic knowledge of foods, food styles, and the methods used to prepare foods
Sanitation, nutrition, and business procedures
Education does not stop at commencement
Education does not stop at commencement:
Work: Learning by doing
Joining professional organizations such as the National Restaurant Association Education Foundation or the Research Chefs Association (RCA)

5. Key Terms: Skill
Practice and hands-on experience provides the skills necessary to produce quality foods consistently and efficiently
Most graduates start at entry-level positions
Just as fashion trends change, so does food trends
Advancements come and training pays off in the long run

6. Key Terms: Flavor, Taste, Aroma
Professional chefs are judged on the ability to produce the finest flavors, manipulating tastes, and aromas
It is critical that culinary professionals understand how flavor, aroma and taste work together
Flavor- refers to all the sensations produced by whatever is in the mouth but mostly the food’s aroma and taste
Aroma- many things create aroma. Smells trigger sensors in the nose that send them to connect with our emotion receptors
Taste- refers to our ability to identify substances like food, minerals, and even poisons
Umami- Savory

7. Tongue Map
Old and Modern

8. Key Terms: Judgment and Dedication
Selecting menu items, determining how much of what item to order, deciding whether and how to combine ingredients, approving finished items
Knowledge and skill play a huge role in judgment
Dedication
Foodservice industry is competitive full of demands
Physically and mentally taxing, long hours, hectic pace

9. Key Terms: Pride and Respect
Extends to personal appearance and behavior in and around the kitchen
Crowning element in the uniform is the toque (toke). 101 pleats refer to the different ways to prepare eggs
Respect
Having consideration for oneself and others
Respect for ingredients, guests, and coworkers

10. Key Terms: Personal Responsibility
A person is responsible for the choices he or she makes
Accepting accountability and remain in control
Examples:
Doing work without making excuses
Take responsibility for your mistakes and be willing to correct them
Asking for help
Being punctual
Take extra steps to learn

11. Is a work area in the kitchen dedicated to a particular task
Workstations
Is a work area in the kitchen dedicated to a particular task

12. Workstations
Hot-foods section (fry station, griddle station, holding, etc)
Garde-manger (salad greens, salad prep, cold foods prep, etc)
Bakery section (mixing station, baking and cooling, etc)
Banquet section (steam cooking, dry-heat cooking (roasting)
Short-order section (holding and plating, fry and griddle station)
Beverage section (hot, cold, and alcoholic station)

13. Kitchen Brigade
A brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks
Tasks are often related by cooking method, equipment or the types of foods

14. Dining Room Brigade
Front of the house staff that is typically run and trained by the dining-room manager (maitre-d)
Wine steward
Headwaiter
Captains
Front waiter
Back waiter

15. Kitchen Math
All foodservice managers are expected to have a basic understanding of math and know how to apply mathematical principles to business situations
Chefs and managers need to know how to:
determine recipe yields,
convert recipes from customary to metric measure,
and change the yield of recipes

16. US Measurement Systems
Customary (US)
Units of Measure
Volume
Weight
Temperature
Length
Teaspoon (tsp)
Tablespoon (Tbsp)
Cup (cup)
Fluid ounce (fl. oz.)
Pint (pt)
Quart (qt)
Gallon (gal)
Ounce (oz)
Pound (lb)
Degrees Fahrenheit (F)
Inches (in)

17. Metric Measurement Systems
Metric Units of Measure
Volume
Weight
Temperature
Length
Milliliter (mill)
Liter (l)
Milligram (mg)
Gram (g)
Kilogram (kg)
Degrees Celsius (C)
Millimeter (mm)
Centimeter (cm)
Meter (m)

18. Units of Measure (US) Equivalencies
Volume
1 gallon
128 fluid ounces
4 quarts
16 cups
256 Tbsp
768 tsp
1 quart
2 pints
4 cups
64 Tbsp
192 tsp
1 pint
16 fluid ounces
2 cups
32 Tbsp
96 tsp
1 cup
8 fluid ounces
16 Tbsp
48 tsp
1Tbsp
3 tsp
1 fluid ounce
2 Tbsp

19. Standardized Recipes
What is the difference between a recipe and a standardized recipe?
A recipe is a written record of the ingredients and preparation steps needed to make a particular dish
A standardized recipe must follow a specific format that is clear to anyone that reads it
Mise en place- French for “to put everything into its place”

20. Standardized Recipes
A standardized recipe must include the following items:
Name
Ingredients: Must be specific. Ex: “onion” becomes “white onion”
Yield
Portion Size
Step-by-step instructions
Nutrition information

21. Desired Yield ÷ Original Yield = Conversion Factor
Converting Recipes
Convert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount needed.
Desired Yield ÷ Original Yield = Conversion Factor
Conversion factor is the number you use to multiply the ingredients by
EX: If a chili recipe serves 8 and you only need 4...
8 ÷ 4 = 0.5 CF

22. Measuring by Volume Volume measurement is best used for liquids
Standard measuring cups include...
1 cup, ½ cup, 1/3 cup, and ¼ cup
Standard measuring spoons include...
1 tablespoons, 1 teaspoon, ½ teaspoon, ¼ teaspoon

23. Measuring Dry Measuring Fill cup with ingredients
Level off the top of the cup using a straight-edge (not your fingers)
Liquid Measuring
Set the measuring cup on a level surface
Get at eye level and pour liquid into the cup
**For small amounts of liquid, use measuring spoons

24. Measuring by Weight
Taring: weighing an item and accounting for the weight of the container
Spring Scale: measures the pressure placed on the spring
Balance Beam Scale: (Baker’s Scale): the weight of the item is placed on one end and the product is placed on the other end until the beam balances
Electronic Scale: measures resistance electronically

25. Measuring Fat
Fat, such as butter, margarine, or shortening can be measured in the following ways...
Stick Method: fat that comes in ½ lb sticks. The wrapper is marked in tablespoons and fractions of a cup
Dry Measuring Cup Method: pack down the fat into the cup and level off the top (use the same method when using a measuring spoon)
Water Displacement Method: Involves combining fat with water in a liquid measuring cup.
Subtract the amount of fat to be measured from one cup. The difference is the amount of water to pour into the measuring cup
EX: for 2/3 cup shortening, start out with 1/3 cup water.

26. Sifting
A process that removes lumps from an ingredient and gives it a smoother consistency.
Always sift before measuring.

27. EP/AP Edible Portion (EP) is the amount from the untrimmed item
As Purchased (AP) is the amount of ingredient you need to purchase
Percentage Yield how much the product yields, how much is still usable after trimming
Equation:
EP x percentage yield = AP
EX: A recipe calls for 4 pounds of cauliflower. Cauliflower has a % yield of 55% (pg ).
4 x .55 = 7.27 pounds
7.27 pounds needs to be purchased in order to get the 4 pounds to cook

28. Costing Recipes
Other essentials to quantity in food production are standard recipe cost and cost per serving (standard portion cost)
To find the total cost of a recipe, a manager must know both the ingredient amounts needed and the market price of each item
Multiply or divide the ingredient amounts by the prices and add it all up together to get the recipe cost
Divide the total cost by the yield to get the standard portion cost

29. Costing a Recipe Ingredient Amount x Unit Cost Ingredient Cost
Orange Juice
1 cup ×
Olive Oil
1 oz ×
Roma Tomato
3 ×
Green Pepper
1 ×
Mango
Cilantro
1 bunch ×
Avocado
Flour Tortilla
RECIPE COST: $

30. Costing a Recipe Ingredient Amount Ingredient Cost Orange Juice 1 cup
$2.40
Olive Oil
1 oz
$8.00
Roma Tomato 3
.90 ¢
Green Pepper 1
$1.00
Mango
$1.50
Cilantro
1 bunch
.50¢
Avocado
Flour Tortilla
$1.20
RECIPE COST:
$16.50