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Recipes Recipes are a way to expand your culinary skills.

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Presentation on theme: "Recipes Recipes are a way to expand your culinary skills."— Presentation transcript:

1 Recipes Recipes are a way to expand your culinary skills

2 Recipe Formats Standard Action Narrative

3 Standard Recipe Format The most widely used format. Lists all ingredients in order. The directions for preparation follow the ingredients.

4 Coleslaw 3 c. finely shredded cabbage ½ grated carrot ¼ c. diced green pepper ¼ c. cooked salad dressing or mayonnaise 1. Wash all vegetables and place in refrigerator to crisp. 2. Shred cabbage and prepare carrot and green pepper. 3. Add dressing and mix to coat vegetables. 4. Serve immediately. Yield: 4 servings

5 Action Recipe Format This format emphasizes the activities that the cook performs. The ingredients are listed as they are used. This format is easy to follow but takes up more space on a recipe card or cookbook.

6 Coleslaw Wash 1 cabbage, 1 carrot, and green pepper. Place vegetables into refrigerator to crisp. Place into bowl 3 c. finely shredded cabbage, ½ grated carrot, and ¼ c. diced green pepper. Add ¼ c. cooked salad dressing or mayonnaise. Mix to coat vegetables. Serve immediately. Yield: 4 servings

7 Narrative Recipe Format Best used for short simple recipes with a few ingredients. However, all of the Joy of Cooking cookbook is presented this way. It combines the ingredients and directions in narrative paragraphs or a story form. Often used in newspapers and magazines, as well as on food product labels.

8 Coleslaw Wash and place into refrigerator 1 cabbage, 1 carrot and 1 green pepper. Place into bowl 3 c. finely shredded cabbage, ½ grated carrot, and ¼ c. diced green pepper. Add ¼ c. cooked salad dressing or mayonnaise, and mix to coat the vegetables. Serve immediately. Yields 4 servings.

9 Standardized Recipes In industry, restaurants use standardized recipes to consistently prepare a known quantity and quality of a certain food. Standardized recipes are based on the type of equipment used by a food service establishment. Can you name a restaurant and one or two menu items that they are known for. Think of one that would need to use a recipe; not something like a burger.

10 Parts of a Standardized Recipe Product name Yield Portion size Ingredient quantity Preparation procedures Cooking temperatures Cooking time

11 Standardized Recipe Measurements Weight – tells us how heavy something is. We measure flour, sugar and meats and cheeses using weight measurements. i.e.: ounces and pounds Volume – refers to amount of space a substance occupies. Most often used to measure liquids. i.e.: cups, quarts, gallons and fluid ounces.

12 Count – The number of individual items used in a recipe to indicate the size of each item. i.e.: eggs A Cobb salad may call for 1 small tomato quartered or 5 olives sliced. These are counts. Fascinating Fact: Shrimp is often sold by the pound (weight), with the size of the shrimp determining the count. The smaller the count per pound, the larger the individual shrimp size.


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