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Professionalism and Understanding Standard Recipes

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1 Professionalism and Understanding Standard Recipes
Chapter 4 Professionalism and Understanding Standard Recipes

2 A professional is responsible for…
Themselves Co-Workers The Business Their Guests

3 Is someone who has studied and continues to study the art of cooking.
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 Education does not stop at commencement: Work: Learning by doing Joining professional organizations such as the National Restaurant Association Education Foundation or the Research Chefs Association (RCA)

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 Advancements come and training pays off in the long run

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 food’s 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
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
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 Is a work area in the kitchen dedicated to a particular task
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 Volume Weight Temperature Length 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 Volume Weight Temperature Length 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 gallon 128 fluid ounces 4 quarts 16 cups 256 Tbsp 768 tsp 1 quart 2 pints 4 cups 64 Tbsp 192 tsp 1 pint 16 fluid ounces 2 cups 32 Tbsp 96 tsp 1 cup 8 fluid ounces 16 Tbsp 48 tsp 1Tbsp 3 tsp 1 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: Name Ingredients: Must be specific. Ex: “onion” becomes “white onion” Yield Portion Size Step-by-step instructions Nutrition information

21 Desired Yield ÷ Original Yield = Conversion Factor
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... 8 ÷ 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 Fill cup with ingredients
Level off the top of the cup using a straight-edge (not your fingers) Liquid Measuring Set the measuring cup on a level surface 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: (Baker’s 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... Stick Method: fat that comes in ½ lb sticks. The wrapper is marked in tablespoons and fractions of a cup 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) 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 Ingredient Amount x Unit Cost Ingredient Cost
Orange Juice 1 cup × Olive Oil 1 oz × Roma Tomato 3 × Green Pepper 1 × Mango Cilantro 1 bunch × Avocado Flour Tortilla RECIPE COST: $

30 Costing a Recipe Ingredient Amount Ingredient Cost Orange Juice 1 cup
$2.40 Olive Oil 1 oz $8.00 Roma Tomato 3 .90 ¢ Green Pepper 1 $1.00 Mango $1.50 Cilantro 1 bunch .50¢ Avocado Flour Tortilla $1.20 RECIPE COST: $16.50

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