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Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 1 Recipes provide specific instructions to prepare.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 1 Recipes provide specific instructions to prepare."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 1 Recipes provide specific instructions to prepare food items. A recipe includes details on how to use ingredients, procedures, and cooking instructions. Section 13.1 Standardized Recipe Basics

2 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 2 Standardized recipes can be changed, but each change must go through quality control. Standardized Recipes quality control A system that ensures that everything will meet the foodservice establishments standards.

3 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 3 Standardized recipe benefits: consistent quality and quantity standard portion size/cost fewer errors in food orders less waste more easily meet customer expectations Standardized Recipes quantity The total amount a recipe makes.

4 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 4 The success of any standardized recipe depends on the experience of the person who uses it. Standardized Recipes standardized recipe A set of written instructions used to consistently prepare a known quantity and quality of food.

5 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 5 Describe the different parts of a standardized recipe. Product NameThe name given to the recipe; should be consistent with the name of the dish on the menu Yield The number of servings, or portions, that a recipe produces Portion Size The amount or size of an individual serving Recipe PartDescription Standardized Recipes

6 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 6 Describe the different parts of a standardized recipe. Ingredient QuantityDirections on how to measure each ingredient that is listed Preparation Procedures Steps that you must take to prepare the dish Cooking Temperatures and Times The temperatures and times that must be used for the dish to cook properly; these are usually listed together on a recipe Recipe PartDescription Standardized Recipes

7 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 7 Baking is different from cooking because it involves chemical reactions. Baked goods require precise formulas to work. Standardized Recipes formula A special type of recipe used in the bakeshop.

8 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 8 Three major differences between formulas and recipes are: order of how ingredients are listed inclusion of preparation instructions bakers percentage Standardized Recipes bakers percentage In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product.

9 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 9 Sometimes, foodservice professionals need to adjust recipes to meet their needs. Adjusted recipes should be tested before preparation, as many factors can affect conversion. Section 13.2 Recipe Measurement and Conversion

10 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 10 Sometimes it is necessary to convert recipes to make more or less of a dish. Standardized Recipe Measurements convert To adjust ingredient quantities in a standardized recipe.

11 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 11 Standardized recipe ingredients are measured by: weight volume count Standardized Recipe Measurements count The number of individual items used in a recipe.

12 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 12 Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place. Standardized Recipe Measurements metric system A mathematical system that uses powers of 10 to measure things.

13 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 13 Standardized Recipe Measurements

14 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 14 Standardized Recipe Measurements

15 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 15 Scales for measuring weight come in different types, sizes, and price ranges. Standardized Recipe Measurements If you needed to purchase a scale, what factors would you use to decide which one to buy?

16 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 16 Volume measurements are used most often to measure liquids, such as cups and gallons. Standardized Recipe Measurements volume measurement A measurement that is expressed in cups, quarts, gallons, and fluid ounces.

17 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 17 The conversion factor helps you increase or decrease the yield in a recipe. Recipe Conversion conversion factor The number that comes from dividing the yield you want by the existing yield in a recipe. Desired Yield ÷ Existing Yield = Conversion Factor

18 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 18 Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity. Recipe Conversion Existing Quantity x Conversion Factor = New Quantity

19 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 19 Convert Portion Size 1.Multiply the number of existing portions by the existing portion size. Recipe Conversion Existing Portions x Existing Portion Size = Existing Yield

20 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 20 Convert Portion Size 2.Multiply the desired portions by the desired portion size to find the new yield. Recipe Conversion Desired Portions x Desired Portion Size = New Yield

21 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 21 Convert Portion Size 3.Divide the new yield by the existing yield to get the conversion factor. Recipe Conversion New Yield ÷ Existing Yield = Conversion Factor

22 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 22 Convert Portion Size 4.Multiply each ingredient by the conversion factor to get the new ingredient yield. Recipe Conversion Old Ingredient x Conversion Factor = New Ingredient Yield

23 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes Chapter 13 Using Standardized Recipes 23 Conversion calculations do not take into account certain factors: equipment mixing and cooking time cooking temperatures shrinkage recipe errors Recipe Conversion shrinkage The percentage of food lost during its storage and preparation.


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