1. Recipes and Work Plans
Ch. 4

2. Using Recipes
Recipe: a set of instructions for preparing a specific food.
Ex: cookbooks, magazines, newspapers, appliance manuals, and recipe software.
Can easily adjust the number of servings.
Good recipes are very clear and easy to read.
Should have 6 parts:
List of ingredients
Directions
Yield
Specify type of equipment needed
Cooking times and temperatures
Nutritional analysis

3. Good or Bad?
Good or bad?

4. Separate, cook, and chill
As you read through the recipe remember the 4 basic steps to keeping food safe: clean, separate, cook, and chill.
READ THROUGH
READ THROUGH THE RECIPE BEFORE YOU BEGIN!
Yield
Yield: average amount or number of servings a recipe makes.
Using Recipes

5. Abbreviations Customary tsp. or t. teaspoon tbsp. or T. Tablespoon
c. or C.
Cup
pt.
Pint
qt.
quart.
gal.
Gallon
oz.
Ounce
lb. or #
Pound
doz.
Dozen
pkg.
package
Abbreviations

6. SI (metric) mL
milliliter L
Liter g
Gram kg
kilogram
Abbreviations

7. Ingredient substitution
When looking over a recipe, look to see if anyone is allergic to any ingredient, if the ingredients are appealing to you, or do you have the ingredients on hand.
If you come across a problem with the ingredient you may be able to substitute it.
When substituting a ingredient: think about the functions that ingredient plays in the recipe.

8. Substitution Chart Ingredient Amount Substitution Baking powder 1 tsp.
¼ tsp. baking soda plus ½ tsp. cream of tartar
Broth, beef or chicken
1 c.
1 bouillon cube plus 1 c. boiling water
Brown sugar
1 c. packed
1 c. white sugar plus1/4 c. molasses and decrease liquid in recipe by ¼ cup
Butter
1 c. margarine or shortening
Chocolate, unsweetened
1 oz.
3 tbsp. unsweetened cocoa powder plus 1 tbsp. butter or margarine

9. Substitution Chart Ingredient Amount Substitution Cornstarch 1 tbsp.
2 tbsp. flour
Cream, heavy
1 c.
¾ c. milk plus 1/3 c. butter
Egg yolks 2
1 whole egg, for baking or thickening
Flour, cake
7/8 c. all purpose flour
Milk, whole
½ c. evaporated milk plus ½ c. water
Milk, fat free
1 c. reconstituted nonfat dry milk

10. Changing Yield Customary Units: teaspoons, tablespoons, and cups.
Knowing equivalents will help scale or adjust a recipes yield.

11. Common Equivalent Measures
Customary Measures
Customary Equivalent
Approximate SI Equivalent
¼ tsp.
----
1.25 milliliter
½ tsp.
2.5 milliliter
1 tsp.
5 milliliter
3 tsp.
1 tbsp.
15 milliliters
2 tbsp.
1/8 c.
30 milliliters
4 tbsp.
¼ c.
60 milliliters
5 1/3 tbsp.
1/3 c.
80 milliliters
8 tbsp.
½ c.
125 milliliters
10 2/3 tbsp.
2/3 c.
160 milliliters
12 tbsp.
¾ c.
185 milliliters
16 tbsp.
1 c., ½ pt.
250 milliliters
2 c.
1 pt.
500 milliliters
4 c.
1 qt.
1 liter
Common Equivalent Measures

12. Recipe scaling
worksheet

13. Cooking Terms
Recipes use a variety of terms to describe exactly how ingredients are to be handled.
See printed sheet

14. Recipe Costing
Recipe costing: method used to find out how much it costs to prepare a recipe.

15. Microwave Recipes
Microwave cooking times vary depending on the power of the microwave oven being used.
Cooking time: total amount of time food is exposed to microwave energy.
Watts: microwave cooking power is measured in units of power (more watts mean faster cooking)
Standing time: time during which foods finish cooking by internal heat after being removed from a microwave oven.

16. Evenness of cooking
Microwaves are not always distributed evenly throughout the microwave oven cavity.
Stirring foods partway through cooking will redistribute the heat and promote more even cooking.
Foods tend to cook more slowly in the center. (therefore, arrange foods in a circular form)
Arcing: sparking of metal materials.

17. Using a time-work schedule
When serving a meal, you would not want a side dish to finish cooking 20 minutes after you serve the main course.
Using a time-work schedule you can manage how soon food comes out.
Time-work schedule: written plan that lists times for doing specific tasks to prepare a meal or food product.
Should be specific to identify the order and timing of all the critical preparation steps.

18. Preliminary planning
In preliminary planning you need to get all recipes together and think about the cooking methods involved. Choosing two or more items that are cooked the same way can save time and money.
Should set up a food preparation time table. Fig

19. Making a schedule
Use completed food preparation timetable to help plan the actual time-work schedule.
Think about when you want to begin eating the meal. (1st step)
See fig. 4.11
To keep schedule flexible, avoid listing specific times for every task. (plan to do related task together)
Dovetail: to overlap tasks to use time more efficiently.

20. Cooperation in the Kitchen
Teams work best when one person takes a leadership role. ( meal manager, head chef, or group leader)
Consider time frame and each person’s skills before making assignments.
When you are a team member, show responsibility. Do you assigned tasks quickly, promptly, correctly.
Accept direction from your leader and cooperate with the other members of the team.
When you work together the group will be making the best use of time, space, and skills in the kitchen.