Presentation on theme: "Section 13.1 Standardized Recipe Basics"— Presentation transcript:
1 Section 13.1 Standardized Recipe Basics Recipes provide specific instructions to prepare food items.A recipe includes details on how to use ingredients, procedures, and cooking instructions.
2 Standardized RecipesStandardized recipes can be changed, but each change must go through quality control.quality controlA system that ensures that everything will meet the foodservice establishment’s standards.
3 Standardized Recipes Standardized recipe benefits: consistent quality and quantitystandard portion size/costfewer errors in food ordersless wastemore easily meet customer expectationsquantityThe total amount a recipe makes.
4 Standardized RecipesThe success of any standardized recipe depends on the experience of the person who uses it.standardized recipeA set of written instructions used to consistently prepare a known quantity and quality of food.
5 Standardized RecipesDescribe the different parts of a standardized recipe.Recipe PartDescriptionProduct NameThe name given to the recipe; should be consistent with the name of the dish on the menuYieldThe number of servings, or portions, that a recipe producesPortion SizeThe amount or size of an individual serving
6 Standardized RecipesDescribe the different parts of a standardized recipe.Recipe PartDescriptionIngredient QuantityDirections on how to measure each ingredient that is listedPreparation ProceduresSteps that you must take to prepare the dishCooking Temperatures and TimesThe temperatures and times that must be used for the dish to cook properly; these are usually listed together on a recipe
7 Standardized RecipesBaking is different from cooking because it involves chemical reactions.Baked goods require precise formulas to work.formulaA special type of recipe used in the bakeshop.
8 Standardized RecipesThree major differences between formulas and recipes are:order of how ingredients are listedinclusion of preparation instructionsbaker’s percentagebaker’s percentageIn a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product.
9 Section 13.2 Recipe Measurement and Conversion Sometimes, foodservice professionals need to adjust recipes to meet their needs.Adjusted recipes should be tested before preparation, as many factors can affect conversion.
10 Standardized Recipe Measurements Sometimes it is necessary to convert recipes to make more or less of a dish.convertTo adjust ingredient quantities in a standardized recipe.
11 Standardized Recipe Measurements Standardized recipe ingredients are measured by:weightvolumecountcountThe number of individual items used in a recipe.
12 Standardized Recipe Measurements Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place.metric systemA mathematical system that uses powers of 10 to measure things.
15 Standardized Recipe Measurements Scales for measuring weight come in different types, sizes, and price ranges.If you needed to purchase a scale, what factors would you use to decide which one to buy?
16 Standardized Recipe Measurements Volume measurements are used most often to measure liquids, such as cups and gallons.volume measurementA measurement that is expressed in cups, quarts, gallons, and fluid ounces.
17 Recipe ConversionThe conversion factor helps you increase or decrease the yield in a recipe.÷=Desired YieldExisting YieldConversion Factorconversion factorThe number that comes from dividing the yield you want by the existing yield in a recipe.
18 Recipe ConversionMultiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity.Existing QuantityConversion Factorx=New Quantity
19 x = Recipe Conversion Convert Portion Size Multiply the number of existing portions by the existing portion size.Existing PortionsxExisting Portion Size=Existing Yield
20 x = Recipe Conversion Convert Portion Size Multiply the desired portions by the desired portion size to find the new yield.Desired PortionsxDesired Portion Size=New Yield
21 ÷ = Recipe Conversion Convert Portion Size Divide the new yield by the existing yield to get the conversion factor.Conversion Factor÷Existing Yield=New Yield
22 x = Recipe Conversion Convert Portion Size Multiply each ingredient by the conversion factor to get the new ingredient yield.New Ingredient YieldOld IngredientxConversion Factor=
23 Recipe ConversionConversion calculations do not take into account certain factors:equipmentmixing and cooking timecooking temperaturesshrinkagerecipe errorsshrinkageThe percentage of food lost during its storage and preparation.