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Professional Kitchen Management CHAPTER 6 Kitchen Managers Require Standard Recipes.

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Presentation on theme: "Professional Kitchen Management CHAPTER 6 Kitchen Managers Require Standard Recipes."— Presentation transcript:

1 Professional Kitchen Management CHAPTER 6 Kitchen Managers Require Standard Recipes

2 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 2 Standard recipes – Instructions to produce a food or beverage item that, if followed, will help assure that the food service operations quality and quantity standards are met. Standard recipe information should include the type and amount of ingredients, preparation procedures including equipment and tools, yield, garnishes, and any other information needed to properly produce and serve the item. Yield – The number of servings and the size of each serving produced when a standard recipe is followed. For example, a standard recipe may yield 50-3 oz. servings every time it is correctly used. Standard Recipes and Yields

3 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 3 The necessary ingredients including the quantity (weight or volume) needed to produce the item. Required small utensils needed to produce the recipe. Large equipment with necessary cooking and baking times and temperatures. Procedures for pre-preparation, preparation, cooking, holding, and serving. Yield (number of servings and serving size). A Standard Recipe Indicates

4 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 4 Guest Health and Safety - Health concerns of young, old, and ill guests require information about ingredients and amounts. Accuracy in Menus – Local legislation may require operators to indicate ingredient information. Advanced Technology - Software can calculate costs, estimate purchases, and even schedule employees if accurate standard recipe data is available. Three More Reasons For Using Standard Recipes

5 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 5 By volume – a standard recipe may yield 2 gallons of beef stew. By weight – a recipe may yield 8 pounds (as purchased) of meat loaf. By number of servings – a recipe may yield 25 servings of Caesar salad. How Can Standard Recipe Yields Be Expressed?

6 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 6 Steps in Standard Recipe Development: Current Menu Items Observe Menu Item Preparation Process Consider Preparation Details Write Recipe Draft Review and Revise Recipe Draft Use Recipe for Preparation Evaluate Recipe Consider Further Revisions (If Necessary) Implement and Consistently Use the Recipe Step 1: Step 2: Step 3: Step 4: Step 5: Step 6: Step 7: Step 8:

7 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 7 Objective 3.Review procedures to convert standard recipes for larger or smaller yields. Converting the Number of Servings Converting the Serving Size Converting the Number of Servings and Serving Size Other Recipe Conversion Issues

8 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 8 Converting the Number of Servings Assume the recipe yields 40 servings (3 ounces each) and 70 servings (3 ounces each) are needed. Step 1:Calculate the recipe conversion factor: Number of Desired Servings (3 ounces) = 70 = 1.75 Number of Current Servings (3 ounces) 40 Step 2: Multiply the quantity of each ingredient in the current recipe by the recipe conversion factor. If 6 ounces of flour are specified in the current recipe, 10.5 ounces of flour is needed in the revised recipe: 6 ounces of flour x 1.75 = 10.5 ounces of flour (current recipe) (recipe conversion factor) (new recipe)

9 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 9 Converting the Serving Size Assume the recipe yields 70 servings (3 oz each), and 70 servings (4 oz each) are needed. Step 1:Calculate the recipe conversion factor (RCF): Number of Desired Servings (x) Serving Size (4 ounces) Number of Current Servings (x) Serving Size (3 ounces) = 70 (x) 4 oz. = 280 oz. = (x) 3 oz. 210 oz. Step 2:Multiply the quantity of each ingredient in the current recipe by the RCF. If 12 ounces of chopped onion are specified in the current recipe, 16 ounces (I pound) will be needed in the revised recipe: 12 ounces of onion x 1.33 = ounces of onion (1 pound*) (current amount) (recipe conversion factor) (new recipe) *Note: there are 16 ounces in one pound

10 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 10 Converting the Number of Servings and Serving Sizes Assume the current recipe yields 50 servings (¼ cup), and 70 servings (¾ cup) are needed. Step 1:Calculate the conversion factor: Number of Desired Servings (70) x Serving Size Number of Current Servings (50) x Serving Size = 70 (x) ¾ cup 50 (x) ¼ cup = cups cups = 4.20 (rounded) Step 2:Multiply the quantity of each ingredient in the current recipe by conversion factor. Example: if 3 ounces of flour are specified in the current recipe, 12.5 ounces of flour are needed in the revised recipe: 3 ounces x 4.2 = 12.5 ounces (rounded) (current amount) (recipe conversion factor) (new recipe)

11 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 11 Gallon to Teaspoons Part I: Volume Measure – Gallon to Teaspoons 1 gallon= 4 quarts= 128 fluid ounces 1 quart= 2 pints= 32 fluid ounces 1 pint= 2 cups= 16 fluid ounces 1 cup= 16 tablespoons= 8 fluid ounces 1 tablespoon= 3 teaspoons= ½ fluid ounces

12 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 12 Cup to 1/2 Tablespoon Part II: Volume Measures – Cup to 1/2 Tablespoon 1 cup= 16 tablespoons ¾ cup= 12 tablespoons cup= 10 tablespoons + 2 teaspoons ½ cup= 8 tablespoons cup= 5 tablespoons + 1 teaspoon ¼ cup= 4 tablespoons cup= 2 tablespoons 1 tablespoon= 3 teaspoons ½ tablespoon= 1½ teaspoons

13 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 13 Weight-Pounds to Ounces Part III: Weight-Pounds to Ounces 1 pound= 16 ounces ¾ pound= 12 ounces ½ pound= 8 ounces ¼ pound= 4 ounces 1 ounce= ½ fluid ounce

14 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 14 Volume Measurements Part 1: Volume Measurements [i] [i] Volume Measure 10 milliliters (ml) =1 centiliter (cl) 10 centiliters1 deciliter (dl)= 100 milliliters 10 deciliters =1 liter (1)= 1,000 milliliters 10 liters =1 dekaliter (dal) 10 dekaliters =1 hectoliter (hl)= 100 liters 10 hectoliters =1 kiloliter (kl)= 1,000 liters

15 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 15 Weight Measurements Part II: Weight Measurements 1 Weight 10 milligrams (mg)1 centigram (cg) 10 centigrams =1 decigram (dg)= 100 milligrams 10 decigrams =1 gram (g)= 1,000 milligrams 10 grams =1 dekagram (dag) 10 dekagrams =1 hectogram (hg)= 100 grams 10 hectograms =1 kilogram (kg)= 1,000 grams

16 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 16 U.S Measurements and Metric Equivalents Part III: U.S Measurements and Metric Equivalents Volume U.SMetric Gallon3.79 liters Quart.95 liters Pint473.2 milliliters Cups236.6 milliliters Tablespoon14.8 milliliters Teaspoon4.9 milliliters Weight Pound454 grams ¾ pound (12 oz.)340 grams ½ pound (8 oz.)227 grams ¼ pound (4 oz.)113 grams 1 ounce28 grams

17 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 17 Enlarging a Small-Quantity Recipe Step 1: Prepare the original recipe. Step 2: Carefully evaluate the product. Step 3: Double the yield or expand it to the amount for the pan size that will be used. Step 4: If satisfactory, the recipe yield can be doubled once again. Step 5: If satisfactory, the recipe can be increased by increments of 25 servings (or complete serving pans) until the required number of servings is successfully produced.

18 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 18 Objective 4.Review how standard recipes should be used and evaluated. Always use standard recipes Knowledge and skill are needed How to evaluate standard recipes

19 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 19 Three Ways that Standard Recipes Indicate Ingredient Quantities By count – A standard recipe for a shrimp cocktail appetizer may specify six shrimp. By volume – Common measurements in the U.S. relate to teaspoons, tablespoons, ounces, cups, pints, quarts, and gallons. By weight – In the U. S. weights are pounds and ounces (16 ounces to one pound).

20 The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier © 2012 Pearson Education, Upper Saddle River, NJ All Rights Reserved. 20 Standard Recipe Name: Recipe Category: Evaluation Date(s): Recipe No.: Instructions: Check the box that best represents your analysis of each factor. Evaluation FactorYour Analysis Poor Excellent Comments Serving Size Color Texture Taste Aroma General Appearance Ingredients Compatibility Garnish Other: Other: Should we use this recipe? Yes No Comments: Name of Evaluator: Standard Recipe Evaluation Form


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