1. Chapter 5: Using Standardized Recipes
Introduction to Culinary Arts: Presentations
Chapter 5 Using Standardized Recipes
Sec.
5.1
Understanding Standardized Recipes
Sec.
5.2
Converting Recipes
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Chapter 5: Using Standardized Recipes

2. 5.1: Finding Recipes (continued)
Understanding Standardized Recipes
Sec.
5.1
Finding Recipes
Recipe: written record of ingredients and preparation steps for specific dish
5 Common Recipe Sources
Cookbooks
Periodicals
Food producers and manufacturers
Cooking contests
Internet
5.1: Finding Recipes (continued)

3. Organizing Recipes Understanding Standardized Recipes
Sec.
5.1
Organizing Recipes
Common Recipe Categories
Regional or Ethnic
Historic
Main Ingredient
Specific Part of Menu
Meal Type
Cooking Method
Dietary Needs
5.1: Finding Recipes

4. 5.1: Standardized Recipes
Understanding Standardized Recipes
Sec.
5.1
Standardized Recipes
Standardized Recipe: a recipe designed for the needs of a kitchen
Purpose
Consistent quality and quantity
Efficient purchasing and preparation
Eliminate waste
Improve customer satisfaction
Allow wait staff to answer questions
Accurate content information for wait staff to communicate
5.1: Standardized Recipes

5. 5.1: Standardized Recipes (continued)
Understanding Standardized Recipes
Sec.
5.1
Standardized Recipes (continued)
Sections
Title
Category
Yield, or measured output (in portions)
Ingredients list
Equipment
Method
Service
HACCP
5.1: Standardized Recipes (continued)

6. Reading Recipes Understanding Standardized Recipes
Sec.
5.1
Reading Recipes
PRN Method for Reading Recipes
Preview
Read
Note
To get the big picture
To focus on specifics
To record any changes in preparation
5.1: Reading Recipes

7. 5.1: Reading Recipes (continued)
Understanding Standardized Recipes
Sec.
5.1
Reading Recipes (continued)
Questions to Ask When Reading Recipes
What is the yield?
What are the ingredients? Are they available? Pre-preparation?
What method? Equipment?
Timing? Preheat? Adjust?
Serving and handling?
5.1: Reading Recipes (continued)

8. 5.1: Measurement Conventions
Understanding Standardized Recipes
Sec.
5.1
Measurement Conventions
Count: number of whole items (good for standardized ingredients)
Volume: space occupied by solid, liquid, or gas (best for liquids and small amounts of dry ingredients)
Weight: mass or heaviness
5.1: Measurement Conventions

9. Measurement Systems Understanding Standardized Recipes U.S. System
Sec.
5.1
Measurement Systems
U.S. System
Volume: teaspoon (tsp), tablespoon (Tbsp), fluid ounce (fl oz), cup (c), pint (pt), quart (qt), and gallon (gal)
Weight: ounce (oz) and pound (lb)
Metric System
Volume: milliliter (ml) and liter (l)
Weight: milligram (mg), gram (g), and kilogram (kg)
5.1: Measurement Systems

10. 5.1: Measurement Techniques
Understanding Standardized Recipes
Sec.
5.1
Measurement Techniques
Techniques to Assure Accuracy
Dry volume: Overfill container and scrape excess
Liquid volume: Fill clear container on flat surface
Weight: Select scale that suits food size; account for weight of container (tare)
5.1: Measurement Techniques

11. 5.2: Scaling Recipes Up or Down
Converting Recipes
Sec.
5.2
Scaling Recipes Up or Down
Scale: to change the amount of ingredients based on yield needed
Find the recipe conversion factor (RCF).
RCF =
Multiply each ingredient by the RCF (for Scaling Up or Down)
yield you want
new yield =
yield of original recipe
old yield
5.2: Scaling Recipes Up or Down

12. 5.2: Scaling Recipes by Changing Portion Size
Converting Recipes
Sec.
5.2
Scaling Recipes Based on Portion Size
Find the old yield.
Old yield = old no. of servings x old portion size
Find the new yield.
New yield = new no. of servings x new portion size
Find the RCF RCF =
Multiply each ingredient amount by the RCF.
new yield
old yield
5.2: Scaling Recipes by Changing Portion Size

13. 5.2: Scaling Recipes Based on an Available Ingredient
Converting Recipes
Sec.
5.2
Scaling Recipes Based on an Available Ingredient
Express the recipe ingredient and available ingredient in the same measure.
Find the RCF.
RCF =
Find new yield.
New yield = old yield x RCF
Find new amounts of each ingredient.
New amount = old amount x RCF
available ingredient amount
ingredient amount in recipe
5.2: Scaling Recipes Based on an Available Ingredient

14. Using Scaled Recipes 5.2: Using Scaled Recipes Converting Recipes
Sec.
5.2
Using Scaled Recipes
Preparation Factors to Consider
Cooking Temperature/Time: use original start point
Determine pan size and depth
Adjust seasonings
Realize particular recipes cannot be scaled
Know preparation and equipment limits of scaling
5.2: Using Scaled Recipes

15. Raw Food Cost
Purchase Unit: way ingredient is sold (pounds, bags, cans)
Yield Percentage: the amount lost from trimming fruits, vegetables, and meats
Purchase Quantity: amount you need to purchase for a recipe
Edible Quantity: amount you use to serve
Raw Food Cost: the amount of money spent on ingredients for a recipe

16. Professional vs Consumer Recipes:
5 Things to Consider:
Level of difficulty
Number of servings
Ingredients
Equipment use
Use of professional terms