2. Chapter 4
Recipes and Work Plans

3. Objectives
Identify abbreviations and define cooking terms used in recipes.
Change the yield of a recipe.
Determine the cost per serving of a recipe.
Explain terms and techniques used in microwave recipes.
Plan time-work schedules.

4. Using Recipes Components of a recipe
Ingredients with measurements
Directions
Yield
Knowing recipe abbreviations will help you use the right amounts of ingredients
Recipes may need to be adjusted when cooking at high altitudes

5. Ingredient Substitutions
Reasons to substitute ingredients
An ingredient is unappealing
An ingredient presents an allergy or health concern
An ingredient is unavailable
Consider the function an ingredient serves when making a substitution
Common substitutions can be found online

6. Changing Yield
Use measuring equivalents to scale a recipe before beginning to cook
Write the adjusted amount of each ingredient on the recipe to use as a reminder while you work
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7. Think Further
Why is changing the yield of a recipe with SI (metric) units of measure easier than changing the yield of a recipe with customary units?
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8. Cooking Terms
Chop, dice, or shred? Boil, simmer, or steam? Being familiar with specific cooking terms will help you know exactly how to handle ingredients
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9. Recipe Costing
Recipe costing can show how a certain recipe fits into the food budget
Use your grocery store receipt to determine the cost of each item in the recipe
Add all the ingredient costs together and divide the total by the number of servings the recipe yields to figure the cost per serving

10. Microwave Recipes
Required cooking time depends on how many watts a microwave oven produces
Failure to allow for standing time can result in dehydration
Covering foods helps distribute heat and retain moisture
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11. Microwave Recipes
Stir, rotate, and arrange foods to help promote even cooking
Use metal only as directed by the manufacturer
Keep foil or metal away from microwave oven walls to prevent arcing
Use sauces to cover a lack of browning if the microwave oven does not have a convection cooking feature

12. Did You Know? Years ago, a recipe might have been called a receipt
These receipts would have included unfamiliar measurements
Butter the size of a walnut (1 tablespoon)
1 teacupful of milk (slightly less than 3/4 cup)
A tumbler-ful of water (slightly less than 1 cup)
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13. Using a Time-Work Schedule
Using a time-work schedule can help a meal manager have all the food items for a meal ready at the same time
Begin planning by gathering recipes and setting up a food preparation timetable that lists estimates for the time required to prepare, cook, and serve each menu item
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14. Using a Time-Work Schedule
Set up a schedule, working backward from the serving time to determine when to begin cooking each item
Work in 5- to 10-minute blocks of time and remember to dovetail preparation tasks
When working as a team, the schedule should indicate who will perform each task to facilitate cooperation in the kitchen

15. Think Further
Why is it helpful to rotate tasks from one time to the next when working with others in the kitchen?
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16. Review
What is the advantage of being familiar with recipe abbreviations and cooking terms?
Knowing abbreviations helps you use the right amounts of ingredients and understand exactly how to handle them
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17. Review
2. When changing the yield of a recipe, what should be done before beginning to cook?
Use measuring equivalents to scale a recipe and write the adjusted amount of each ingredient on the recipe to use as a reminder while you work
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18. Review 3. How do you calculate the cost per serving of a recipe?
Add all the ingredient costs together and divide the total by the number of servings the recipe yields
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19. Review
4. What factor affects the cooking time required when using a microwave recipe?
Required cooking time depends on how many watts a microwave oven produces
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20. Review
5. What information should be included on a time-work schedule for use by a team working in the kitchen?
The schedule should indicate who will perform each task