Chapter 4 Recipes and Work Plans

Objectives Identify abbreviations and define cooking terms used in recipes. Change the yield of a recipe. Determine the cost per serving of a recipe. Explain terms and techniques used in microwave recipes. Plan time-work schedules.

Using Recipes Components of a recipe Ingredients with measurements Directions Yield Knowing recipe abbreviations will help you use the right amounts of ingredients Recipes may need to be adjusted when cooking at high altitudes

Ingredient Substitutions Reasons to substitute ingredients An ingredient is unappealing An ingredient presents an allergy or health concern An ingredient is unavailable Consider the function an ingredient serves when making a substitution Common substitutions can be found online

Changing Yield Use measuring equivalents to scale a recipe before beginning to cook Write the adjusted amount of each ingredient on the recipe to use as a reminder while you work © margouillat photo/Shutterstock © Smit/Shutterstock

Think Further Why is changing the yield of a recipe with SI (metric) units of measure easier than changing the yield of a recipe with customary units? © karam Miri/Shutterstock

Cooking Terms Chop, dice, or shred? Boil, simmer, or steam? Being familiar with specific cooking terms will help you know exactly how to handle ingredients © Graham Braid/Shutterstock © Olga Utlyakova/Shutterstock

Recipe Costing Recipe costing can show how a certain recipe fits into the food budget Use your grocery store receipt to determine the cost of each item in the recipe Add all the ingredient costs together and divide the total by the number of servings the recipe yields to figure the cost per serving

Microwave Recipes Required cooking time depends on how many watts a microwave oven produces Failure to allow for standing time can result in dehydration Covering foods helps distribute heat and retain moisture © Rostislav_Sedlacek/Shutterstock continued

Microwave Recipes Stir, rotate, and arrange foods to help promote even cooking Use metal only as directed by the manufacturer Keep foil or metal away from microwave oven walls to prevent arcing Use sauces to cover a lack of browning if the microwave oven does not have a convection cooking feature

Did You Know? Years ago, a recipe might have been called a receipt These receipts would have included unfamiliar measurements Butter the size of a walnut (1 tablespoon) 1 teacupful of milk (slightly less than 3/4 cup) A tumbler-ful of water (slightly less than 1 cup) © 5AM Images/Shutterstock

Using a Time-Work Schedule Using a time-work schedule can help a meal manager have all the food items for a meal ready at the same time Begin planning by gathering recipes and setting up a food preparation timetable that lists estimates for the time required to prepare, cook, and serve each menu item continued

Using a Time-Work Schedule Set up a schedule, working backward from the serving time to determine when to begin cooking each item Work in 5- to 10-minute blocks of time and remember to dovetail preparation tasks When working as a team, the schedule should indicate who will perform each task to facilitate cooperation in the kitchen

Think Further Why is it helpful to rotate tasks from one time to the next when working with others in the kitchen? © Rawpixel.com/Shutterstock

Review What is the advantage of being familiar with recipe abbreviations and cooking terms? Knowing abbreviations helps you use the right amounts of ingredients and understand exactly how to handle them continued

Review 2. When changing the yield of a recipe, what should be done before beginning to cook? Use measuring equivalents to scale a recipe and write the adjusted amount of each ingredient on the recipe to use as a reminder while you work continued

Review 3. How do you calculate the cost per serving of a recipe? Add all the ingredient costs together and divide the total by the number of servings the recipe yields continued

Review 4. What factor affects the cooking time required when using a microwave recipe? Required cooking time depends on how many watts a microwave oven produces continued

Review 5. What information should be included on a time-work schedule for use by a team working in the kitchen? The schedule should indicate who will perform each task