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Chapter 4 Professionalism and Understanding Standard Recipes.

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Presentation on theme: "Chapter 4 Professionalism and Understanding Standard Recipes."— Presentation transcript:

1 Chapter 4 Professionalism and Understanding Standard Recipes

2 A professional is responsible for… 1.Themselves 2.Co-Workers 3.The Business 4.Their Guests

3 Culinarian Is someone who has studied and continues to study the art of cooking.

4 Key Terms: Knowledge Must identify, purchase, utilize, and prepare a wide variety of foods Required to train and supervise staff Basic knowledge of foods, food styles, and the methods used to prepare foods Sanitation, nutrition, and business procedures Education does not stop at commencement

5 Key Terms: Skill Practice and hands-on experience provides the skills necessary to produce quality foods consistently and efficiently Most graduates start at entry-level positions Just as fashion trends change, so does food trends

6 Key Terms: Flavor, Taste, Aroma Professional chefs are judged on the ability to produce the finest flavors, manipulating tastes, and aromas It is critical that culinary professionals understand how flavor, aroma and taste work together Flavor- refers to all the sensations produced by whatever is in the mouth but mostly the foods aroma and taste Aroma- many things create aroma. Smells trigger sensors in the nose that send them to connect with our emotion receptors Taste- refers to our ability to identify substances like food, minerals, and even poisons Umami- Savory

7 Tongue Map Old and Modern

8 Key Terms: Judgment and Dedication Judgment Selecting menu items, determining how much of what item to order, deciding whether and how to combine ingredients, approving finished items Knowledge and skill play a huge role in judgment Dedication Foodservice industry is competitive full of demands Physically and mentally taxing, long hours, hectic pace

9 Key Terms: Pride and Respect Pride Extends to personal appearance and behavior in and around the kitchen Crowning element in the uniform is the toque (toke). 101 pleats refer to the different ways to prepare eggs Respect Having consideration for oneself and others Respect for ingredients, guests, and coworkers

10 Key Terms: Personal Responsibility A person is responsible for the choices he or she makes Accepting accountability and remain in control Examples: Doing work without making excuses Take responsibility for your mistakes and be willing to correct them Asking for help Being punctual Take extra steps to learn

11 Workstations Is a work area in the kitchen dedicated to a particular task

12 Workstations Hot-foods section (fry station, griddle station, holding, etc) Garde-manger (salad greens, salad prep, cold foods prep, etc) Bakery section (mixing station, baking and cooling, etc) Banquet section (steam cooking, dry-heat cooking (roasting) Short-order section (holding and plating, fry and griddle station) Beverage section (hot, cold, and alcoholic station)

13 Kitchen Brigade A brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks Tasks are often related by cooking method, equipment or the types of foods

14 Dining Room Brigade Front of the house staff that is typically run and trained by the dining-room manager (maitre-d) Wine steward Headwaiter Captains Front waiter Back waiter

15 Kitchen Math All foodservice managers are expected to have a basic understanding of math and know how to apply mathematical principles to business situations Chefs and managers need to know how to: determine recipe yields, convert recipes from customary to metric measure, and change the yield of recipes

16 US Measurement Systems Customary (US)Units of Measure VolumeWeightTemperatureLength Teaspoon (tsp) Tablespoon (Tbsp) Cup (cup) Fluid ounce (fl. oz.) Pint (pt) Quart (qt) Gallon (gal) Ounce (oz) Pound (lb) Degrees Fahrenheit (F) Inches (in)

17 Metric Measurement Systems Metric Units of Measure VolumeWeightTemperatureLength Milliliter (mill) Liter (l) Milligram (mg) Gram (g) Kilogram (kg) Degrees Celsius (C) Millimeter (mm) Centimeter (cm) Meter (m)

18 Units of Measure (US) Equivalencies Volume 1 gallon128 fluid ounces 4 quarts16 cups256 Tbsp768 tsp 1 quart2 pints4 cups64 Tbsp192 tsp 1 pint16 fluid ounces 2 cups32 Tbsp96 tsp 1 cup8 fluid ounces 16 Tbsp48 tsp 1Tbsp3 tsp1 fluid ounce 2 Tbsp

19 Standardized Recipes What is the difference between a recipe and a standardized recipe? A recipe is a written record of the ingredients and preparation steps needed to make a particular dish A standardized recipe must follow a specific format that is clear to anyone that reads it Mise en place- French for to put everything into its place

20 Standardized Recipes A standardized recipe must include the following items: 1.Name 2.Ingredients: Must be specific. Ex: onion becomes white onion 3.Yield 4.Portion Size 5.Step-by-step instructions 6.Nutrition information

21 Converting Recipes Convert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount needed. Desired Yield ÷ Original Yield = Conversion Factor Conversion factor is the number you use to multiply the ingredients by EX: If a chili recipe serves 8 and you only need ÷ 4 = 0.5 CF

22 Measuring by Volume Volume measurement is best used for liquids Standard measuring cups include... 1 cup, ½ cup, 1/3 cup, and ¼ cup Standard measuring spoons include... 1 tablespoons, 1 teaspoon, ½ teaspoon, ¼ teaspoon

23 Measuring Dry Measuring 1.Fill cup with ingredients 2.Level off the top of the cup using a straight-edge (not your fingers) Liquid Measuring 1.Set the measuring cup on a level surface 2.Get at eye level and pour liquid into the cup **For small amounts of liquid, use measuring spoons

24 Measuring by Weight Taring: weighing an item and accounting for the weight of the container Spring Scale: measures the pressure placed on the spring Balance Beam Scale: (Bakers Scale): the weight of the item is placed on one end and the product is placed on the other end until the beam balances Electronic Scale: measures resistance electronically

25 Measuring Fat Fat, such as butter, margarine, or shortening can be measured in the following ways... 1.Stick Method: fat that comes in ½ lb sticks. The wrapper is marked in tablespoons and fractions of a cup 2.Dry Measuring Cup Method: pack down the fat into the cup and level off the top (use the same method when using a measuring spoon) 3.Water Displacement Method: Involves combining fat with water in a liquid measuring cup. Subtract the amount of fat to be measured from one cup. The difference is the amount of water to pour into the measuring cup EX: for 2/3 cup shortening, start out with 1/3 cup water.

26 Sifting A process that removes lumps from an ingredient and gives it a smoother consistency. Always sift before measuring.

27 EP/AP Edible Portion (EP) is the amount from the untrimmed item As Purchased (AP) is the amount of ingredient you need to purchase Percentage Yield how much the product yields, how much is still usable after trimming Equation: EP x percentage yield = AP EX: A recipe calls for 4 pounds of cauliflower. Cauliflower has a % yield of 55% (pg ). 4 x.55 = 7.27 pounds 7.27 pounds needs to be purchased in order to get the 4 pounds to cook

28 Costing Recipes Other essentials to quantity in food production are standard recipe cost and cost per serving (standard portion cost) To find the total cost of a recipe, a manager must know both the ingredient amounts needed and the market price of each item Multiply or divide the ingredient amounts by the prices and add it all up together to get the recipe cost Divide the total cost by the yield to get the standard portion cost

29 Costing a Recipe IngredientAmount x Unit CostIngredient Cost Orange Juice1 cup × Olive Oil1 oz × Roma Tomato3 × Green Pepper1 × Mango1 × Cilantro1 bunch × Avocado1 × Flour Tortilla1 × RECIPE COST:$

30 Costing a Recipe IngredientAmountIngredient Cost Orange Juice1 cup$2.40 Olive Oil1 oz$8.00 Roma Tomato3.90 ¢ Green Pepper1$1.00 Mango1$1.50 Cilantro1 bunch.50¢ Avocado1$1.00 Flour Tortilla1$1.20 RECIPE COST:$16.50

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