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Culinary Foundations I. Section Objectives Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate.

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Presentation on theme: "Culinary Foundations I. Section Objectives Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate."— Presentation transcript:

1 Culinary Foundations I

2 Section Objectives Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate proper recipe usage Identify and apply weights and measures

3 Mise en Place Everything in its place

4 Contents of a Standardized Recipe Name of food being prepared Amount of ingredient needed –Weight –Measure Clear directions Cooking temperature Cooking and preparation time

5 Contents of a Standardized Recipecontinued Yield Total quantity ÷ Number of servings Serving size ÷ Servings per pan

6 Standardized Recipe Example Ingredients

7 Recipe Usage Method

8 Using a Recipe Read recipe completely and thoroughly Check amount needed and recipe yield Adjust recipe as needed Assemble and measure ingredients Collect needed utensils Follow directions for preparation and cooking Store or serve as required and directed

9 Weights and Measures scoop portion scale ladles measuring cups measuring spoons balance scale volume measure

10 Weights and Measures Weigh: To measure food, using a scale Measure: To measure food, by volume, using measuring equipment

11 Weights and Measures Weight equivalent 16 oz = 1 lb Measure versus weight 1 pt (16 oz ÷ 16 fl oz) water = 1 lb 16 oz (1 lb) flour = 1 qt flour (approximate) Density ± Volume

12 Importance of Accuracy Prevents food waste Aids quality control Aids portion control Saves time

13 U.S. Standard Measures U.S. standard volume measure –Teaspoon (t) –Tablespoon (T) –Cup (c) –Pint (pt) –Quart (qt) –Gallon (gal) –Fluid ounce (fl oz)* U.S. standard weight measure Ounce (oz)* Pound (lb/#) *An ounce and a fluid ounce are only equal in relation to water or a water-like substance, such as milk

14 Measuring by Weight Most accurate method of ingredient measurement Measure of density Generally used for dry ingredients Measured with a scale –Balance/Beam/Bakers scale –Spring/Portion-control scale –Electronic scale

15 Measuring by Volume Generally used for liquid ingredients and very small amounts of dry ingredients

16 Weighing and Measuring Equipment Teaspoon measure Tablespoon measure Cup measure Pint measure Quart measure Gallon measure

17 Equivalent Measures 3 t = 1 T 16 T = 1 c 2 c = 1 pt 2 pt = 1 qt 4 qt = 1 gal

18 Equivalent Measurescontinued 1 T = 1/2 fl oz 1 c = 8 fl oz 1 pt = 16 fl oz* 1 qt = 32 fl oz 1 gal = 128 fl oz * Remember: 16 fl oz is equal to 16 oz (1 lb) only when water or its equivalent is being measured

19 Techniques for Accuracy Weighing –Set scale at zero –Adjust scale for weight of container Measuring –Dry ingredients Heap measure with food; level with spatula –Liquid ingredients Place measure on flat surface; fill carefully to proper point


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