1. Section 13.1 Standardized Recipe Basics
Section Recipe Measurement and Conversion

2. Section 13.1 Standardized Recipe Basics
Recipes provide specific instructions to prepare food items.
A recipe includes details on how to use ingredients, procedures, and cooking instructions.

3. recipe
quantity
standardized recipe
quality control
product name
yield
portion size
preparation procedure
formula
ingredient list
baker’s percentage
consistent
hallmark

4. Standardized Recipes
Standardized recipes can be changed, but each change must go through quality control.
quality control
A system that ensures that everything will meet the foodservice establishment’s standards.

5. Standardized Recipes Standardized recipe benefits:
consistent quality and quantity
standard portion size/cost
fewer errors in food orders
less waste
more easily meet customer expectations
quantity
The total amount a recipe makes.

6. Standardized Recipes
The success of any standardized recipe depends on the experience of the person who uses it.
standardized recipe
A set of written instructions used to consistently prepare a known quantity and quality of food.

7. Standardized Recipes
Describe the different parts of a standardized recipe.
Recipe Part
Description
Product Name
The name given to the recipe; should be consistent with the name of the dish on the menu
Yield
The number of servings, or portions, that a recipe produces
Portion Size
The amount or size of an individual serving

8. Standardized Recipes
Describe the different parts of a standardized recipe.
Recipe Part
Description
Ingredient Quantity
Directions on how to measure each ingredient that is listed
Preparation Procedures
Steps that you must take to prepare the dish
Cooking Temperatures and Times
The temperatures and times that must be used for the dish to cook properly; these are usually listed together on a recipe

9. Standardized Recipes
Baking is different from cooking because it involves chemical reactions.
Baked goods require precise formulas to work.
formula
A special type of recipe used in the bakeshop.

10. Standardized Recipes
Three major differences between formulas and recipes are:
order of how ingredients are listed
inclusion of preparation instructions
baker’s percentage
baker’s percentage
In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product.

11. Section 13.2 Recipe Measurement and Conversion
Sometimes, foodservice professionals need to adjust recipes to meet their needs.
Adjusted recipes should be tested before preparation, as many factors can affect conversion.

12. convert
metric system
balance scale
electronic scale
volume measurement
count
recipe conversion
conversion factor
shrinkage
precise
alter

13. Standardized Recipe Measurements
Sometimes it is necessary to convert recipes to make more or less of a dish.
convert
To adjust ingredient quantities in a standardized recipe.

14. Standardized Recipe Measurements
Standardized recipe ingredients are measured by:
weight
volume
count
count
The number of individual items used in a recipe.

15. Standardized Recipe Measurements
Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place.
metric system
A mathematical system that uses powers of 10 to measure things.

16. Standardized Recipe Measurements

17. Standardized Recipe Measurements

18. Standardized Recipe Measurements
Scales for measuring weight come in different types, sizes, and price ranges.
If you needed to purchase a scale, what factors would you use to decide which one to buy?

19. Standardized Recipe Measurements
Volume measurements are used most often to measure liquids, such as cups and gallons.
volume measurement
A measurement that is expressed in cups, quarts, gallons, and fluid ounces.

20. Recipe Conversion
The conversion factor helps you increase or decrease the yield in a recipe. ÷ =
Desired Yield
Existing Yield
Conversion Factor
conversion factor
The number that comes from dividing the yield you want by the existing yield in a recipe.

21. Recipe Conversion
Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity.
Existing Quantity
Conversion Factor x =
New Quantity

22. x = Recipe Conversion Convert Portion Size
Multiply the number of existing portions by the existing portion size.
Existing Portions x
Existing Portion Size =
Existing Yield

23. x = Recipe Conversion Convert Portion Size
Multiply the desired portions by the desired portion size to find the new yield.
Desired Portions x
Desired Portion Size =
New Yield

24. ÷ = Recipe Conversion Convert Portion Size
Divide the new yield by the existing yield to get the conversion factor.
Conversion Factor ÷
Existing Yield =
New Yield

25. x = Recipe Conversion Convert Portion Size
Multiply each ingredient by the conversion factor to get the new ingredient yield.
New Ingredient Yield
Old Ingredient x
Conversion Factor =

26. Recipe Conversion
Conversion calculations do not take into account certain factors:
equipment
mixing and cooking time
cooking temperatures
shrinkage
recipe errors
shrinkage
The percentage of food lost during its storage and preparation.

27. Chapter Summary Section 13.1 Standardized Recipe Basics
A standardized recipe helps ensure consistency in quality, quantity, and portion size.
Every standardized recipe provides information for foodservice to plan, prepare, and use the food product.

28. Chapter Summary Section 13.2 Recipe Measurement and Conversion
Recipes list ingredient amounts by weight, volume, or count.
You must use a formula to adjust a standardized recipe’s total yield or portion size.
Baking formulas may list ingredients in a different order, use a baker’s percentage, and may lack specific instructions.

29. Do you remember the vocabulary terms from this chapter
Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.
The slides in this section include both English and Spanish terms and definitions.

30. recipe receta
An exact set of directions on how to use ingredients, equipment, and cooking techniques for a certain dish.
Un conjunto exacto de instrucciones sobre cómo usar los ingredientes, el equipo y las técnicas de cocina para un determinado platillo.

31. quantity cantidad The total amount a recipe makes.
La cantidad total que hace una receta.

32. standardized recipe receta estándarizada
A set of written instructions used to consistently prepare a known quantity and quality of food.
Un grupo de instrucciones escritas que se usan para preparar cantidades y calidades conocidas de comida.

33. quality control control de calidad
A system that ensures that everything will meet the foodservice establishment’s standards.
Un sistema que garantiza que todo va a cumplir con las normas del establecimiento de comida.

34. product name nombre del producto
A name given to a recipe.
El nombre de una receta.

35. yield rendimiento The amount of servings in a recipe.
El número de porciones que da una receta.

36. portion size tamaño de la porción
The amount or size of an individual serving.
La cantidad o el tamaño de lo que se le sirve a una persona.

37. preparation procedure procedimiento para la preparación
The steps you must take to prepare a dish.
Los pasos que deben seguir para preparar un platillo.

38. formula fórmula A special type of recipe used in the bakeshop.
Tipo especial de receta utilizada en una panadería o pastelería.

39. ingredient list lista de ingredientes
In a recipe, includes all ingredients that will be used in the dish.
En una receta de cocina, incluye todos los ingredientes que se necesitan para la preparación del platillo.

40. baker’s percentage porcentaje para hornear
In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product.
En una fórmula que incluye el porcentaje de cada ingrediente en relación con el peso de la harina en el producto final horneado.

41. convert convertir
To adjust ingredient quantities in a standardized recipe.
Ajustar las cantidades de ingredientes en una receta estandarizada.

42. metric system sistema métrico
A mathematical system that uses powers of 10 to measure things.
Un sistema matemático que utiliza múltiplos de 10 para medir las cosas.

43. balance scale balanza
A scale with two platforms. One platform holds the item being weighed. The other platform holds weights. These weights are added or removed until the two platforms are balanced.
Una pesa con dos plataformas. En una plataforma se pone el artículo que se está pesando. En la otra plataforma se ponen pesas. Se agregan o quitan pesas hasta que las dos plataformas están equilibradas.

44. electronic scale balanza electrónica
A scale that has a spring that is depressed when an item is placed on its platform. The weight is displayed on a digital readout.
Una balanza que tiene un resorte que se baja cuando un artículo se coloca en la plataforma. El peso se muestra en forma digital.

45. volume measurement medida de volumen
A measurement that is expressed in cups, quarts, gallons, and fluid ounces.
Medida que se expresa en tazas, cuartos de galón, galones y onzas líquidas.

46. count cantidades The number of individual items used in a recipe.
El número de artículos que se usan en una receta.

47. recipe conversion receta de conversión
A change in a recipe to produce a new amount or yield.
Un cambio en una receta para producir una nueva cantidad o rendimiento.

48. conversion factor factor de conversión
The number that comes from dividing the yield you want by the existing yield in a recipe.
El resultado que viene de dividir el rendimiento deseado por el rendimiento de la receta.

49. shrinkage reducción
The percentage of food lost during its storage and preparation.
El porcentaje de comida que se pierde durante su almacenamiento y preparación.

50. consistent consistente
Free from variations.
Que no tiene variaciones.

51. hallmark sello
Distinguishing feature.
Característica distintiva.

52. precise preciso
Exact.
Exacto.

53. alter alterar
To change.
Cambiar.

54. Using Standardized Recipes
End of
Chapter 13
Using Standardized Recipes