2. Using Recipes 15

3. Objective
Apply common units of measure for weight and volume.

4. Using Recipes
Recipes are like a map that guides the chef to the finished product
Using recipes assures a consistent finished product every time a dish is prepared

5. Units of Measure
Recipes are written using standard US measures, the metric system, or both
The metric system is more prevalent, or widely accepted
Knowing measurement equivalents is necessary for adjusting and converting recipes

6. Units of Weight
Measuring ingredients by weight is more accurate and consistent than measuring by volume
Common units of weight
US system: ounces and pounds
Metric system: grams
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7. Units of Weight

8. Units of Volume US system common units of volume Ounces
Often referred to as fluid ounces
Measurements less than an ounce: teaspoon and tablespoon
Measurements larger than an ounce: cup, pint, quart, and gallon
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9. Units of Volume Metric system common units of volume Liter
Deciliter = 1/10 liter
Centiliter = 1/100 liter
Milliliter =1/1000 liter
The liter and milliliter are most often used
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10. Units of Volume

11. Correlation of Weight and Volume
Quantities vary more when ingredients are measured by volume rather than weight
Volume and weight measurements are interchangeable when you are measuring water or liquids with a similar density
US system: 1 fluid ounce = 1 ounce
Metric system: 1 milliliter = 1 gram;
1 liter = 1 kilogram

12. Objective
Execute accurate ingredient measurements for a recipe.

13. Measuring Ingredients
When measuring ingredients by weight, you must account for the tare weight
Place empty container on scale
Reset weight indicator to zero
Place the ingredients in the container and weigh them
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14. Measuring Ingredients
Level volume measurements are important when measuring dry ingredients
Select appropriate size measuring container
Overfill container
Scrape off any ingredients that are above the rim
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15. Measuring Ingredients
Level volume measurements are also important when measuring liquids
Place measuring container on a level surface
Bend down so the container is at eye level
Pour liquid into container

16. Objective
Understand the value and characteristics of standardized recipes.

17. Standardized Recipes
Chefs and managers use standardized recipes to create dishes that are uniform each time they are prepared

18. The Value of Standardization
Standardization relates to the ingredients used, the amount used, and the method in which they are prepared
Standardized recipes create consistent, finished dishes every time
A foodservice operation may keep their standardized recipes in a book, card file, or computer database

19. Anatomy of a Recipe Name of recipe is consistent with the menu
Yield is shown at the top so the cook knows how much the recipe will make
The portion size is frequently expressed in ounces, cups, or by count
Kitchen’s recipe file or book is often organized in categories
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20. Anatomy of a Recipe
Ingredients should be listed in the order they are used in the recipe with key descriptions
Each recipe is assigned a number which makes it easier to find or identify
Recipe may also indicate if ingredient is a potentially hazardous food (PHF) that requires time and temperature control for safety (TCS)
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21. Anatomy of a Recipe
Quantities of products are measured by weight whenever possible
Directions for preparation are written clearly and concisely using professional terminology. May also include plating instructions.
Nutrient analyses are an important element of recipes

22. Product Specification
Recipe ingredients are described using product specifications to ensure consistency
Product specifications often include
product
market form (fresh, frozen, dried, etc.)
size
grade
brand
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23. Product Specification
Product specification is also essential to the purchaser
Increasingly, partially or fully prepared foods are being used in professional kitchens
You may need to substitute ingredients
Before using substitutions, ensure you are not introducing food allergens or negatively impacting the rest of the recipe

24. Objective
Apply a conversion factor to ingredient lists to adjust recipe yields.

25. Changing Recipe Yields
To change a recipe yield, a chef must adjust the quantities of ingredients
A conversion factor is used to adjust the recipe
New Yield ÷ Old Yield = Conversion Factor
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26. Changing Recipe Yields
Use the conversion factor to convert the original recipe amounts to the new recipe amounts
Old Quantity x Conversion Factor = New Quantity

27. Review Name the two systems of measurement.
US system and metric system
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28. Review
What are the basic units for measuring weight in both the US and the metric systems?
US system: ounces and pounds
Metric system: grams
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29. Review
What are the basic units for measuring volume in both the US and metric systems?
US system: (fluid) ounces
Metric system: liters
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30. Review
Why are ingredients more commonly measured by weight than by volume?
There is more variation in quantity when an ingredient is measured by volume
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31. Review What are two things you need to do to measure accurately?
Account for tare weight
Use level volume measures
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32. Review Describe the importance of standardized recipes.
Standardized recipes give accurate, clear instructions that help create a consistent finished product every time
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33. Review
What is the formula for determining a recipe’s conversion factor?
New Yield ÷ Old Yield = Conversion Factor
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34. Review
What is the formula for increasing or decreasing ingredient quantities?
Old Quantity  Conversion Factor = New Quantity