1. Using Standardized Recipes Introduction to Culinary Arts Unit 2

2. What is a recipe? A recipe is a written record of the ingredients and preparation steps needed to make a particular dish. Common sources of recipes: – Cookbooks – Periodicals – Food producers and manufacturers – Cooking contests – The internet

3. Standardized Recipes A standardized recipe is desiged to suit the needs of an individual kitchen. Using and writing standardized recipes is a large part of a professional chef’s work! Purpose: – Support consistant quality and quantity – Encourage efficient purchasing and preparation – Reduce costs by eliminating waste

4. Sections of a Standardized Recipe Title Recipe Categories Yield Ingredients List Equipment Method Service HAACP *red sections appear in most standardized recipes

5. Reading Recipes PRN PRN Method Preview Read Note

6. Measurement Conventions Count - # of whole items Volume – the measurement of the space occupied by a solid, liquid or gas Weight – measurement of mass, or heaviness. – Use scales for both liquid and dry. – Most accurate.

7. Units of Measure Type of Measurement Customary Units of Measure Metric Units of Measure Volumeteaspoon (tsp), Tablespoon (Tbsp), cup(c.), pint(pt.), quart(qt.), gallon(gal.), fluid ounce(fl.oz.) Milliliter (mL) or Liter (L) WeightOunce (oz.) Pound (lb.) Milligram (mg) Gram (g) Kilogram (kg) DimensionsInches (in.)Centimeter (cm) TemperatureDegrees Fahrenheit (*F) Degrees Celsius (*C)

8. Use the “Big G” to convert customary units of measurement.