©2002 Learning Zone Express 1 READING RECIPES Intro to Culinary – Standardized Recipes HOSP-ICA-7 Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements. HOSP–ICA-3 Examine and identify the history and philosophy of the food service industry.

Essential Questions What is a standardized recipe? Why are professional recipes standardized? Who is credited with standardizing recipes? What are the essential parts of a recipe? ©2002 Learning Zone Express 2

3 Introduction Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. It is an exact set of directions on how to use ingredients, equipment and preparation and cooking techniques. If you know how to follow recipes, then you will be successful in the kitchen.

©2002 Learning Zone Express 4 History Before people could read and write, recipes were passed down by word of mouth Measurements were not exact. No standard measuring cups/spoons Quick Pudding Beat up 4 eggs, add a pint of milk and a little salt and stir in 4 large spoonfuls of flour and a little nutmeg and sugar to your taste. Beat it well and pour it into buttered tea cups, filling them half full. They will bake in a stove or Dutch oven in 15 minutes.

Culinary History – Fannie Farmer The written recipe can be traced to 1400 BC. Egyptians used painted heiroglyphics to show food presentation During Roman times recipes were written with words 1896 Fannie Farmer (Boston Cooking School) standardized measurements, insuring that results would be more reliable ©2002 Learning Zone Express 5

6 Today: Recipe Formats (styles) Standard Format: Lists ingredients in order of use Step by step directions (directions may in paragraph form) This is the most common format Narrative Format: Recipe is written in paragraph form This is not common – usually done when space is limited such as on the back of boxes or cans

Standardized Recipe Monkey Bread 1 Can buttermilk biscuits (10 Count) ¼ Cup (c) granulated sugar ½ Teaspoon (t or tsp) cinnamon 2 Tablespoons (T or Tbsp) brown sugar 2 Tablespoons (T or Tbsp) butter or margarine Preheat oven to 400 degrees Fahrenheit (F) 1. Grease and 8 inch round cake pan. (You may use cooking spray) 2. Separate biscuits and cut each into 4 pieces (Pizza cutter is handy for task) 3. Mix cinnamon and granulated sugar in small mixing bowl or plastic bag. 4. Coat biscuits with cinnamon/sugar mixture. 5. Place biscuit pieces in pan. 6. Sprinkle with brown sugar. 7. Melt margarine in glass measuring cup or custard cup for seconds. Be sure to cover with waxed paper or napkin to avoid splattering 8. Pour margarine over biscuits. 9. Bake for 10 minutes. 10. Invert on plate to serve. 40 pieces, 5 portions of 8 pieces each

Standard recipe #2 in narrative Monkey Bread 1 Can buttermilk biscuits (10 Count) ¼ Cup (c) granulated sugar ½ Teaspoon (t or tsp) cinnamon 2 Tablespoons (T or Tbsp) brown sugar 2 Tablespoons (T or Tbsp) butter or margarine Preheat oven to 400 degrees Fahrenheit (F) Grease an 8 inch round cake pan. Separate biscuits and cut each into 4 pieces. Mix cinnamon and sugar in small bowl. Coat biscuits with sugar mixture and place in baking pan. Sprinkle with brown sugar. Melt margarine and pour over biscuits. Bake for 10 minutes in 400 degree oven. Invert on serving dish. When directions are imbedded in paragraph it is more difficult to follow. ©2002 Learning Zone Express 8

Narrative Format The pie has a double biscuit-dough crust, made by blending 2 cups flour, 1 stick butter, 4 teaspoons baking powder, and approximately 3/4 cup milk, either by hand or in a food processor. You roll out half the dough on a floured surface and line a 9-inch pie plate with it. Then you add the tomatoes. Mary makes this pie year round and uses first-quality canned tomatoes, but at this time of year 2 pounds peeled fresh tomatoes are fine, too. Drain well and slice thin two 28-ounce can plum tomatoes, then lay the slices over the crust and scatter them with chopped basil, chives, or scallions, depending on their availability and your mood. Grate 1-1/2 cups sharp Cheddar and sprinkle 1 cup of it on top of the tomatoes. Then over this drizzle 1/3 cup mayonnaise that has been thinned with 2 tablespoons lemon juice, and top everything with the rest of the grated Cheddar. Roll out the remaining dough, fit it over the filling, and pinch the edges of the dough together to seal them. Cut several steam vents in the top crust and bake the pie at 400 degrees for about 25 minutes. The secret of this pie, according to Mary, is to reheat it before serving, which among other things ensures that the cheese is soft and gooey. Complicated and difficult to use for the average cook. Easy to miss ingredients or steps NOT PROFESSIONAL

©2002 Learning Zone Express 10 Why standardized recipes? Process of standardization means each item will be the same. Has gone through quality control testing. Different cooks will take the same recipe and it will look, taste and be portioned the same each time it is served Fewer errors Eliminate waste by not overproducing food

Advantages to standardization Food product will be consistent This is important to customer service or customer expectations Employees/chefs cannot be creative in the professional kitchen ©2002 Learning Zone Express 11

©2002 Learning Zone Express 12 Introduction Successful cooks know: How to read a recipe Abbreviations Measuring Techniques Equivalents How to Change a Recipe

Steps in getting ready to cook Find a recipe READ IT THROUGH CAREFULLY: Do you have the ingredients? Do you have the equipment? Do you have the time to prepare this? Do you understand the processes? This is a mental walk through – like a storyboard for preparation ©2002 Learning Zone Express 13

©2002 Learning Zone Express 14 What’s in a recipe? An EXACT set of direction Read the recipe before you cook. The parts of the recipe tell you: Product Name Ingredients and Quantity (amounts) Equipment Directions or Method – Preparation prodecures Time and cooking temperatures Yield (number of servings)( Professional Yes) Portion size (professional) Sometimes - Nutritional Analysis

©2002 Learning Zone Express 15 Quesadillas (Serves per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Parts of a Recipe A recipe usually includes: Name What the recipe is called. Ingredients Food products you need to make the recipe. Yield Number of servings the recipe makes. Directions Or Method Steps you follow to make the recipe. Equipment

©2002 Learning Zone Express 16 Professional Recipe May be large quantity May be written by weight or in metrics Instructions called Method May have specific plating instructions

Where to find recipes: Family favorites from recipe file Print media – newspapers, magazines and cookbooks. Advantage: Usually have been tested for correctness Internet Trusted sites such as All Recipes and Food Network are usually correct, tested and rated Sites where people have submitted recipes may have errors – are not tested ©2002 Learning Zone Express 17

©2002 Learning Zone Express 18 Your turn Find a recipe Mount it on a piece of paper Identify each part of the recipe Answer the following questions: What special equipment is needed to prepare this recipe? (List at least three pieces of equipment) List three cooking terms in this recipe (example: saute, fold) Are abbreviations used? (yes or no)

©2002 Learning Zone Express 19 What’s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation - The shortened form of a word. Abbreviations in measuring units: Save space on the cookbook page. Make recipes easier to read.

©2002 Learning Zone Express 20 Name the Abbreviations The U.S. uses the English system: Teaspoontsp. or t. TablespoonTbsp. or T. Cupc. Pintpt. Quartqt. Gallongal. Ounce/fluid ounce oz./ fl. oz. Poundlb. F Fahrenheit (temp)

©2002 Learning Zone Express 21 Name the Abbreviations Most other countries use the Metric system: Milliliter (liquid)ml Liter (liquid)L Grams (weight)g Kilogram (weight)kg Celsius (temperature)