1. Using Standardized Recipes

2. Standardized Recipes
INGREDIENTS
Listed in the order used
Amounts

3. YIELD
Number of servings or
amount the recipe makes

4. Temp., time, & equipment Size and type of pan Other equipment needed
Oven temp
Preheating instructions

5. Step-by-step directions
How and when to combine ingredients
Some recipes include both conventional and MW method

6. Nutrition Information
Not on all recipes
May include:
Fats Fiber
Carbs Sodium
Protein Vitamins
Fiber Minerals

7. 2 Basic systems of measurement
1. Customary Units
(most common)
Ounces, teaspoons
Cups, pints, gallons
2. Metric Units
(based on multiples of 10)

8. Metric Units (continued)
Include:
Milliliters ml
Liters l
Milligrams mg
Grams g
Kilograms kg
Degrees Celsius °C or centigrade

9. Metric continued
Millimeters mm
Centimeters cm
Meter m

10. VOLUME The amount of space an ingredients takes up 1 cup cooked pasta
examples
1 cup cooked pasta
1 tsp oregano

11. Ingredients measured by weight or heaviness

12. Ingredients measured by count or number

13. MEASURING BY WEIGHT

14. What is the difference between I cup of popcorn and 1 cup of water???????????????

15. Both take up the same amt of space-eight fluid ounces- but they do not weigh the same; the water is heavier

16. Kitchen Scales Use to find out how much each cup weighs
Weight is often measured in ounces, while volume is measured in fluid ounces

17. CONVERTING RECIPES
To change a recipe if the yield is not the amount needed.
At home what do you usually do?
Why might it be different in a restaurant?

18. To increase or decrease recipe yields;
Decide how many servings you need, or the DESIRED YIELD
Determine the CONVERSION FACTOR or the number that each ingredient amount is multiplied by in order to adjust the yield of the recipe

19. Desired yield Original yield
=Conversion factor
If a recipe serves 8
And you need to serve 4
What is the conversion factor?

20. Multiply each ingredient amount by the conversion factor
Multiply each ingredient amount by the conversion factor. This keeps all the ingredients in the same proportion as in the original recipe.