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Using Standardized Recipes. Standardized Recipes INGREDIENTS INGREDIENTS Listed in the order used Listed in the order used Amounts Amounts.

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Presentation on theme: "Using Standardized Recipes. Standardized Recipes INGREDIENTS INGREDIENTS Listed in the order used Listed in the order used Amounts Amounts."— Presentation transcript:

1 Using Standardized Recipes

2 Standardized Recipes INGREDIENTS INGREDIENTS Listed in the order used Listed in the order used Amounts Amounts

3 YIELD Number of servings or Number of servings or amount the recipe makes

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

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

6 Nutrition Information Not on all recipes Not on all recipes May include: May include: FatsFiber FatsFiber CarbsSodium CarbsSodium ProteinVitamins ProteinVitamins FiberMinerals FiberMinerals

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

8 Metric Units (continued) Include: Include: Millilitersml Millilitersml Litersl Litersl Milligramsmg Milligramsmg Gramsg Gramsg Kilogramskg Kilogramskg Degrees Celsius °C or centigrade Degrees Celsius °C or centigrade

9 Metric continued Millimetersmm Millimetersmm Centimeterscm Centimeterscm Meterm Meterm

10 VOLUME The amount of space an ingredients takes up The amount of space an ingredients takes up examples 1 cup cooked pasta 1 cup cooked pasta 1 tsp oregano 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 Use to find out how much each cup weighs Weight is often measured in ounces, while volume is measured in fluid ounces 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. To change a recipe if the yield is not the amount needed. At home what do you usually do? At home what do you usually do? Why might it be different in a restaurant? Why might it be different in a restaurant?

18 To increase or decrease recipe yields; 1.Decide how many servings you need, or the DESIRED YIELD 2. 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. This keeps all the ingredients in the same proportion as in the original recipe. Multiply each ingredient amount by the conversion factor. This keeps all the ingredients in the same proportion as in the original recipe.


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