1. Part Two – Using Standardized Recipes
Chapter 4 – Kitchen Essentials 1 – Professionalism and Understanding Standard Recipes
Part Two – Using Standardized Recipes

2. Introduction
A recipe is one of the most versatile and hardworking tools in the professional kitchen.
The ability to read a recipe correctly and use it as the basis of a variety of calculations is critical to a chef’s success.
Strong math skills are necessary when it comes to interpreting and carrying out recipes correctly.
The fundamental operations a chef must know are addition, subtraction, division, and multiplication, but there are many more mathematical skills a chef needs as well.

3. Business Math
Math influences every decision that a manager makes in an operation. It is the foundation of the kitchen and the back office.
Math skills are extremely important in foodservice settings. 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 yields of recipes.
Culinary professionals need to understand the concepts of fraction, decimals, and percentages. They need to know how to use and apply these math functions in the kitchen.
4.2

4. US and Metric measurement systems
The most commonly used system of measurement in the United States is based on customary units.
Ounces, teaspoons, tablespoons, cups, pints, gallons
Often abbreviated
Cooking and baking require exact weighing and measuring of ingredients to ensure consistent quality and minimal waste.
The metric system is the standard system used in many other parts of the world. Metric units are based on multiples of 10 and include milliliters, liters, milligrams, grams, and kilograms.
When a recipe is written using metric units, use metric measuring tools.
Thermometers measure degrees of temperature in either Fahrenheit (°F), which is the customary measure, or Celsius (°C), which is the metric measure.

5. US customary system Volume Weight Temperature Length Teaspoon – tsp
Tablespoon – tbsp
Cup – c / cup
Fluid ounce – fl oz
Pint – pt
Quart – qt
Gallon - gal
Ounce – oz
Pound – lb
Degrees Fahrenheit - ̊F
Inches - in

6. Equivalencies
Cooking and baking require exact weighing and measuring of ingredients to ensure consistent quality and minimal waste.
It’s important to understand that the same amount can be expressed in different ways by using different units of measure. This is called an equivalent.
Example – 4 Tbsp of flour = ¼ cup of flour
See table 4.5 and 4.7

7. The Metric System
A standard system used in many other parts of the world.
Also used by scientists and health professionals.
Metric units are based on multiples of 10.
See table 4.6

8. Temperature conversion
Temperature can be measured in two ways
Celsius - metric
Fahrenheit - customary
Convert from Celsius to Fahrenheit by using a formula
See table 4.8

9. Standardized recipes
A recipe is a written record of the ingredients and preparation steps needed to make a particular dish.
Recipes for institutional use that can be adjusted according to the desires of the chef, or standardized recipes, must follow a format that is clear to anyone who uses them.
A standardized recipe lists the ingredients first, in the order they are to be used, followed by assembly directions or the method for putting the ingredients together.

10. Example of a standardized recipe

11. Standardized recipes, cont.
Standardized recipes include:
Name of the recipe
Ingredients
Yield
Portion size
Temperature, time, and equipment
Step-by-step directions
Nutrition information

12. Converting recipes
Convert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount of product needed.
The conversion of the recipe affects the cost of the recipe, but not necessarily the cost of the portion.
When properly converted and prepared, the quality of the product produced from the recipe should not vary from the original, no matter how many portions it yields.
Sometimes you must change (or convert) a recipe if the yield is not the amount you need.
Using basic math skills, it’s easy to increase or decrease many recipes.

13. How to convert a recipe to a new yield
1. Ask, “What is the desired yield?”
2. Use the formula:
Desired yield / Original yield = conversion factor
3. Multiply each ingredient amount by the conversion factor.
4. Convert answers to logical, measureable amounts. (In other words, if you get “0.34 lb” as an answer, convert to ounces as best as you can).
5. Make any adjustments to equipment, temperature, and time.
See table 4.9

14. Measuring
Measurement refers to how much of something is being used in a recipe.
Volume is the amount of space an ingredient takes up. Volume measurement is best used for liquids.
Dry ingredients are measured by leveling them off evenly at the rim of the spoon or cup using a straightedge.
A typical set of measuring cups includes 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup measures.
Liquid measuring cups are see-through and have measurement markings on the side.
Measuring spoons generally come in a set of four or five. Most customary sets include these sizes: 1/4 tsp, 1/2 tsp, 1 tsp, and 1 tbsp.

15. Measuring by volume Dry ingredients
Fill the cup all the way heaping over the top
Scrape off the excess with a straight edge
Do not pack flour
Pack moist ingredients like brown sugar or raisins
Use dry measuring cups or spoons

16. Measuring by volume Wet ingredients
Set the liquid measuring cups on a level surface
Carefully pour the liquid into the cup
Check for accuracy at eye level
Add/subtract liquid if necessary
Use measuring spoons for small amounts
1 Tbsp liquid = ½ fl oz

17. Measuring by weight
Weight is the measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.
A food scale is helpful for measuring ingredients by weight. Tare the scale before putting the ingredient in the bowl/container (zero it out).
Some foods are almost always purchased by weight (by the pound or ounce, rather than the container) in professional kitchens:
Meats
Produce
Seafood

18. Types of scales Spring scale Balance beam, aka baker’s scale
Electronic scale

19. Ways to measure fats Fat can be measured in several ways.
Stick method: Used for fat that comes in 1/4-pound sticks, such as butter or margarine. The wrapper is marked in tablespoons and in fractions of a cup. Simply cut off the amount needed.
Dry measuring cup method: Pack the fat down into the cup, removing any air bubbles. Level off the top. When adding to the recipe, use a rubber scraper to empty as much of the fat as possible from the cup.
Water displacement method: This method involves combining fat with water in a liquid measuring cup.

20. Measuring tips
If a recipe calls for “sifted flour”, sift it before measuring it (Sifting removes lumps from powdery dry ingredients)
Always measure over a clean bowl to catch drips (never over a bowl that already has ingredients in it!)
If you don’t have a 1/8 teaspoon but your recipe calls for it, just estimate half of a ¼ teaspoon

21. Yield percentage & EP/AP amounts
yield percentage is the percentage of the vegetable (or another item) that is USABLE after trimming.
For example, carrots have a yield percentage of 75-80%, meaning 75-80% of the carrot is usable (25-30% is trimmed away and not used in most dishes (may be used for stocks)
EP = edible portion, trimmed/fabricated amount; the amount of product that remains after it has been trimmed and cut
“Ten pounds of diced onion” involves taking some quantity of onion, and then peeling, dicing, and weighing the results until there are ten pounds of peeled, diced onion
AP = as purchased, untrimmed items
“ten pounds of onions, diced” is an example of AP, as the recipe is calling for ten pounds of onions, as purchased.
See table 4.10 for a chart of yield
percentages for produce items

22. Yield percentage & EP/AP amounts. cont.
To determine how much of an item is needed to yield an AP (as purchased ) amount, simply divide the edible portion amount needed by the yield percentage.
To determine the AP quantity needed to result in a given EP (edible portion) quantity, it is also important to know the cooking loss for the item.
A conversion chart is a list of food items showing the expected, or average, shrinkage from AP amount to EP amount.
A butcher test is used to measure the amount of shrinkage that occurs during the trimming of a meat product.
A cooking loss test is a way to measure the amount of product shrinkage during the cooking or roasting process.
Products today can frequently be purchased in an “as edible portion.” This is something that is purchased trimmed and cut.

23. Costing recipes
Costing recipes can be complicated, but the profitability of a restaurant or foodservice operation depends on balancing costs and prices.
Standard recipe cost and cost per serving, or standard portion cost, are key success factors in quantity food production operations.
To find the total cost of a standard recipe, a manager must know both the ingredient amounts needed and the market price of each one.
Many operations price out all recipes and then check them every six months to see if they are still accurate, while others compare standard recipe costs to the national price index twice a year.
See table 4.11 for an example of recipe costing

24. Section 4.2 Summary
A standardized recipe includes details such as the list and amounts of ingredients, yield, equipment, and cooking time and temperature.
Customary units include ounces, teaspoons, tablespoons, cups, pints, and gallons. Metric units are based on multiples of 10 and include milligrams, grams, kilograms, milliliters, and liters.
To measure temperature, use a thermometer; to measure fat, use the stick, dry measuring cup, or water displacement method; and to measure by weight, use a scale.
To determine the as purchased or AP amount to yield an edible portion (EP) amount, divide the EP amount needed by the yield percentage. Get the yield percentage from a conversion table.
To find the total cost of a standard recipe, you must know both the ingredient amounts needed and the market price of each one. Then multiply or divide the ingredient amounts by the prices.