1. Uses and Limitations of Recipes
Food Products are not uniform
Kitchens do not have same equipment
Impossible to give instructions for many processes.

2. Standardized Recipe
Recipe that gives a known quality and quantity at a known cost. It is a set of written instructions for producing a specific dish.

3. Standardized Recipe Components
Name of recipe
Yield
Ingredients and amounts in order of use
Equipment needed
Directions for preparation
Preparing and cooking times
Directions for portioning, plating, and garnishing
Directions for cleaning up and storing leftovers
Transparency 5-1

4. Instructional Recipes
Instructions for Preparation
Variations and Optional Ingredients

5. How to Analyze a Recipe Determine the basic cooking methods.
Consider the characteristics of the ingredients.
Review the functions of the ingredients.
Determine cooking times.
Transparency 5-2

6. Measurements
Weight – refers to the mass or heaviness of a substance. Expressed in pounds, ounces, grams, and tons. Can be used to measure liquid or dry ingredients.
Volume- refers to the space occupied by that substance. Expresses as cups, quarts, gallons, teaspoons, fluid ounces, bushels, and liters. Most commonly used to measure liquids. Quicker but less accurate than measurement by weight.

7. Count
Refers to the number of individual items. Used in recipes (e.g. 4 eggs) and in portion control (e.g. 2 fish fillets). Also used in purchasing (e.g. 96 count case of lemons).

8. Indicate Count, Weight, or Volume
1 scoop ice cream
2 pear halves
1 Tablespoon Olive Oil
1 salmon patty
6 ounces sliced ham
175 grams of pickle relish
2 slices Swiss cheese
1 pound cream cheese
1 cup milk
2 scoops potato salad

9. Common Equivalents in U.S. System
3 teaspoons = 1 Tablespoon or ½ ounce
2 Tablespoons = 1 fluid ounce
16 Tablespoons = 1 cups or 8 fluid ounces
¼ cup = 4 Tablespoons or 2 fluid ounces
1 cup = 16 Tablespoons or 8 fluid ounces or ½ pint
2 cups= 1 pint or 16 fl. Oz.

10. 1 quart = 2 pt. Or 4 cups or 32 fl. Oz
1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces

11. Procedure for Converting Total Yield
Desired yield (New) ÷ Recipe yield (Old) =
Conversion factor × Each ingredient quantity
NO!
Transparency 5-3

12. Peas a la Francaise

13. Procedure for Changing Portion Sizes
Portions × Portion size = Total yield (old)
Desired portions × Desired portion size = Total yield (new)
Total yield (new) ÷ Total yield (old) = Conversion factor × Old quantity = New quantity
Transparency 5-4

14. Peas a la Francaise

15. Problems in Converting Recipes
Measuring- Volume measurements of solids is inaccurate. Cut back on spices!!
Surface area & Volume
Equipment
Time – If all other things are equal, cooking times stay the same when a recipe is converted. Other things are not always equal!

16. Mise en Place
“Everything Put in Place”

17. CHICKEN BREAST PROVENCAL
Yield: 1 Portion
Ingredients Amounts
Chicken breast each
Salt ¼ tsp.
Ground black pepper 1/8 tsp.
Flour ½ oz.
Vegetable oil ½ oz.
Butter ½ oz.
Garlic, minced ¼ tsp.
White wine oz.
Tomato concasse oz.
Black olives, sliced or julienne ½ oz.
Anchovy fillet, mashed to a paste 1/3 each
Basil, chiffonade ½ tsp.
Method
1.     Season the chicken breast with salt and pepper. Dredge lightly with flour, shaking off excess.
2.     Heat the vegetable oil in a sauté pan and sauté the chicken breast until golden brown and cooked through. Remove the breasts from the pan and keep warm.
3.     Pour off excess fat from the sauté pan; add the butter. Return the pan to the heat. Add garlic to the melted butter and sauté it briefly.
4.     Deglaze the pan with wine, stirring well to release all of the drippings. Add the tomato concasse, olives and anchovy paste. Bring this mixture to a simmer and cook it for a few minutes or until the flavor is developed.
5.     Return the chicken breast along with any released juices to the sauté pan and toss to coat the chicken with the sauce.
6.     Serve the chicken with the sauce on a heated plate. Garnish with the basil.