1. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 1 Contents Chapter 13 Using Standardized Recipes  Section 13.1 Standardized Recipe Basics  Section 13.2 Recipe Measurement and Conversion

2. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 2 Recipes provide specific instructions to prepare food items. A recipe includes details on how to use ingredients, procedures, and cooking instructions. Section 13.1 Standardized Recipe Basics

3. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 3 Content Vocabulary Academic Vocabulary recipe quantity standardized recipe quality control product name yield portion size preparation procedure formula ingredient list baker’s percentage consistent hallmark

4. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 4 Standardized recipes can be changed, but each change must go through quality control. Standardized Recipes quality control A system that ensures that everything will meet the foodservice establishment’s standards.

5. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 5 Standardized recipe benefits: consistent quality and quantity –Each recipe should undergo quality control standard portion size/cost fewer errors in food orders less waste more easily meet customer expectations Standardized Recipes quantity The total amount a recipe makes. Quality control A system that ensures that everything will meet the foodservice establishment’s standards.

6. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 6 The success of any standardized recipe depends on the experience of the person who uses it. Standardized Recipes standardized recipe A set of written instructions used to consistently prepare a known quantity and quality of food. Standardized recipes will NOT help make up for the purchase of poor quality ingredients.

7. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 7 Describe the different parts of a standardized recipe. Product NameThe name given to the recipe; should be consistent with the name of the dish on the menu Yield The number of servings, or portions, that a recipe produces Portion Size The amount or size of an individual serving Recipe PartDescription Standardized Recipes

8. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 8 Describe the different parts of a standardized recipe. Ingredient QuantityDirections on how to measure each ingredient that is listed Preparation Procedures Steps that you must take to prepare the dish; includes the cooking equipment that will be used. Cooking Temperatures and Times The temperatures and times that must be used for the dish to cook properly; these are usually listed together on a recipe; also includes preheating Recipe PartDescription Standardized Recipes

9. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 9 Baking is different from cooking because it involves chemical reactions. Baked goods require precise formulas to work. Standardized Recipes formula A special type of recipe used in the bakeshop. Convection ovens bake foods much more quickly than standard ovens; you must adjust the cooking time.

10. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 10 Three major differences between formulas and recipes are: order of how ingredients are listed inclusion of preparation instructions baker’s percentage Standardized Recipes baker’s percentage In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product. baker’s percentage Makes it easier to increase or decrease the quantity of individual ingredients. In a formula, ingredients are listed in decreasing order by weight.

11. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 11 Chapter Summary Section 13.1 Standardized Recipe Basics A standardized recipe helps ensure consistency in quality, quantity, and portion size. Every standardized recipe provides information for foodservice to plan, prepare, and use the food product.

12. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 12 Sometimes, foodservice professionals need to adjust recipes to meet their needs. Adjusted recipes should be tested before preparation, as many factors can affect conversion. Section 13.2 Recipe Measurement and Conversion

13. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 13 Content Vocabulary Academic Vocabulary convert metric system balance scale electronic scale volume measurement count recipe conversion conversion factor shrinkage precise alter

14. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 14 Sometimes it is necessary to convert recipes to make more or less of a dish. Standardized recipe measurements can make it quicker and easier to increase or decrease the amount that a recipe makes when needed. Standardized Recipe Measurements conversion The change in a recipe to produce a new amount or yield.

15. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 15 Standardized recipe ingredients are measured by: weight volume count Standardized Recipe Measurements count The number of individual items used in a recipe.

16. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 16 Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place. Standardized Recipe Measurements metric system A mathematical system that uses powers of 10 to measure things. Don’t forget! Convert the recipe before you prep the ingredients!

17. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 17 Standardized Recipe Measurements

18. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 18 Scales for measuring weight come in different types, sizes, and price ranges. Standardized Recipe Measurements A balance scale is used when precise measurement is important, as in baking.

19. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 19 Bakers typically use a balance scale because of its precise measuring ability. Standardized Recipe Measurements

20. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 20 Volume measurements are used most often to measure liquids, such as cups and gallons. Standardized Recipe Measurements volume measurement A measurement that is expressed in cups, quarts, gallons, and fluid ounces.

21. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 21 Count You will measure by count when a particular food ingredient comes in standard sizes. Standardized Recipe Measurements For example Most recipes list eggs by count instead of by weight or by volume.

22. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 22 The conversion factor helps you increase or decrease the yield in a recipe. Recipe Conversion conversion factor The number that comes from dividing the yield you want by the existing yield in a recipe. Desired Yield ÷ Existing Yield = Conversion Factor

23. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 23 Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity. Recipe Conversion Existing Quantity x Conversion Factor = New Quantity

24. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 24 Convert Portion Size 1.Multiply the number of existing portions by the existing portion size. Recipe Conversion Existing Portions x Existing Portion Size = Existing Yield

25. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 25 Convert Portion Size 2.Multiply the desired portions by the desired portion size to find the new yield. Recipe Conversion Desired Portions x Desired Portion Size = New Yield

26. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 26 Convert Portion Size 3.Divide the new yield by the existing yield to get the conversion factor. Recipe Conversion New Yield ÷ Existing Yield = Conversion Factor

27. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 27 Convert Portion Size 4.Multiply each ingredient by the conversion factor to get the new ingredient yield. Recipe Conversion Old Ingredient x Conversion Factor = New Ingredient Yield

28. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 28 Conversion calculations do not take into account certain factors: Equipment mixing and cooking time cooking temperatures –May be affected if you change the cooking equipment shrinkage recipe errors Recipe Conversion shrinkage The percentage of food lost during its storage and preparation.

29. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 29 Standardized Recipe Measurements

30. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 30 Chapter Summary Section 13.2 Recipe Measurement and Conversion Recipes list ingredient amounts by weight, volume, or count. You must use a formula to adjust a standardized recipe’s total yield or portion size. Baking formulas may list ingredients in a different order, use a baker’s percentage, and may lack specific instructions. Even minor recipe errors can become major problems!

31. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Creating Menus 31 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

32. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 32 Show Definition An exact set of directions on how to use ingredients, equipment, and cooking techniques for a certain dish. Un conjunto exacto de instrucciones sobre cómo usar los ingredientes, el equipo y las técnicas de cocina para un determinado platillo. recipereceta

33. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 33 Show Definition The total amount a recipe makes. La cantidad total que hace una receta. quantitycantidad

34. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 34 Show Definition A set of written instructions used to consistently prepare a known quantity and quality of food. Un grupo de instrucciones escritas que se usan para preparar cantidades y calidades conocidas de comida. standardized recipereceta estándarizada

35. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 35 Show Definition A system that ensures that everything will meet the foodservice establishment’s standards. Un sistema que garantiza que todo va a cumplir con las normas del establecimiento de comida. quality control control de calidad

36. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 36 Show Definition A name given to a recipe.El nombre de una receta. product namenombre del producto

37. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 37 Show Definition The amount of servings in a recipe. El número de porciones que da una receta. yieldrendimiento

38. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 38 Show Definition The amount or size of an individual serving. La cantidad o el tamaño de lo que se le sirve a una persona. portion sizetamaño de la porción

39. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 39 Show Definition The steps you must take to prepare a dish. Los pasos que deben seguir para preparar un platillo. preparation procedureprocedimiento para la preparación

40. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 40 Show Definition A special type of recipe used in the bakeshop. Tipo especial de receta utilizada en una panadería o pastelería. formulafórmula

41. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 41 Show Definition In a recipe, includes all ingredients that will be used in the dish. En una receta de cocina, incluye todos los ingredientes que se necesitan para la preparación del platillo. ingredient listlista de ingredientes

42. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 42 Show Definition In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product. En una fórmula que incluye el porcentaje de cada ingrediente en relación con el peso de la harina en el producto final horneado. baker’s percentageporcentaje para hornear

43. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 43 Show Definition To adjust ingredient quantities in a standardized recipe. Ajustar las cantidades de ingredientes en una receta estandarizada. convertconvertir

44. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 44 Show Definition A mathematical system that uses powers of 10 to measure things. Un sistema matemático que utiliza múltiplos de 10 para medir las cosas. metric systemsistema métrico

45. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 45 Show Definition A scale with two platforms. One platform holds the item being weighed. The other platform holds weights. These weights are added or removed until the two platforms are balanced. Una pesa con dos plataformas. En una plataforma se pone el artículo que se está pesando. En la otra plataforma se ponen pesas. Se agregan o quitan pesas hasta que las dos plataformas están equilibradas. balance scalebalanza

46. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 46 Show Definition A scale that has a spring that is depressed when an item is placed on its platform. The weight is displayed on a digital readout. Una balanza que tiene un resorte que se baja cuando un artículo se coloca en la plataforma. El peso se muestra en forma digital. electronic scalebalanza electrónica

47. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 47 Show Definition A measurement that is expressed in cups, quarts, gallons, and fluid ounces. Medida que se expresa en tazas, cuartos de galón, galones y onzas líquidas. volume measurement medida de volumen

48. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 48 Show Definition The number of individual items used in a recipe. El número de artículos que se usan en una receta. countcantidades

49. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 49 Show Definition A change in a recipe to produce a new amount or yield. Un cambio en una receta para producir una nueva cantidad o rendimiento. recipe conversionreceta de conversión

50. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 50 Show Definition The number that comes from dividing the yield you want by the existing yield in a recipe. El resultado que viene de dividir el rendimiento deseado por el rendimiento de la receta. conversion factorfactor de conversión

51. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 51 Show Definition The percentage of food lost during its storage and preparation. El porcentaje de comida que se pierde durante su almacenamiento y preparación. shrinkagereducción

52. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 52 Show Definition Free from variations.Que no tiene variaciones. consistentconsistente

53. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 53 Show Definition Distinguishing feature.Característica distintiva. hallmarksello

54. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 54 Show Definition Exact.Exacto. precisepreciso

55. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 55 Show Definition To change.Cambiar. alteralterar

56. End of Chapter 13 Using Standardized Recipes