3Standard Recipe Format The most widely used format.Lists all ingredients in order.The directions for preparation follow the ingredients.
4Coleslaw 3 c. finely shredded cabbage ½ grated carrot ¼ c. diced green pepper¼ c. cooked salad dressing or mayonnaiseWash all vegetables and place in refrigerator to crisp.Shred cabbage and prepare carrot and green pepper.Add dressing and mix to coat vegetables.Serve immediately.Yield: 4 servings
5Action Recipe FormatThis 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.
6Coleslaw 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
7Narrative 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.
8ColeslawWash 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.
9Standardized RecipesIn 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.
10Parts of a Standardized Recipe Product nameYieldPortion sizeIngredient quantityPreparation proceduresCooking temperaturesCooking time
11Standardized Recipe Measurements Weight – tells us how heavy something is. We measure flour, sugar and meats and cheeses using weight measurements.i.e.: ounces and poundsVolume – refers to amount of space a substance occupies. Most often used to measure liquids.i.e.: cups, quarts, gallons and fluid ounces.
12Count – The number of individual items used in a recipe to indicate the size of each item. i.e.: eggsA 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.