1. Measurement Abbreviations
Volume
Weight
T = Tablespoon or tablespoon
oz = ounce
lb = pound
t = teaspoon
c = cup
Count
fl oz = fluid ounce
doz = dozen
pt = pint
each
qt = quart
gal = gallon

2. Cooking Terms Cream: To blend together a fat and sugars
Sift: To use a sieve or sifter to break up lumps or add air to flour and like ingredients
Fold: To mix gently
Greased: To add butter or oil to a pan to prevent sticking
Batter: A mixture thin enough to be poured

3. Types of Recipes
Recipe: A precise set of directions for using ingredients, procedures, and cooking instructions for a certain dish
Standardized recipe: A set of written instructions used to consistently prepare a known quantity and quality of a certain food for a food service operation

4. Parts of a Recipe Name/Title: What the recipe is called
Portion size: The amount or size of an individual serving
Yield: Number of servings the recipe produces
Ingredients: What you are adding to the recipe
Ingredient quantity: How much of a product you are using. Can be measured in volume or weight.
Preparation procedures: Steps necessary to produce a high quality product
HACCP: Hazard Analysis and Critical Control Points. Contains information for the prevention of hazards.

5. 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
© Goodheart-Willcox Co., Inc.

6. Anatomy of a Recipe
Should be listed in the order in which they are used in the recipe with specification 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)
© Goodheart-Willcox Co., Inc.

7. 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 becoming an important element of recipes
© Goodheart-Willcox Co., Inc.

8. Benefits of using a standardized recipe
Consistency in quality and quantity of product
Meets customer’s expectations
Control of portion size and cost, eliminates excessive amounts of leftovers
Cost Control - Better management of purchasing and storage due to exact amount of ingredients specified.

9. Standardized Recipe = S Home Recipe = H
1) Ingredients may not be listed separately from the preparation instructions.

10. Standardized Recipe = S Home Recipe = H
2) Number of portions may be given, but portion size is not described.

11. Standardized Recipe = S Home Recipe = H
3) Quantities of most products are measured by weight whenever possible.

12. Standardized Recipe = S Home Recipe = H
4) Quantities of most products are measured by volume.

13. Standardized Recipe = S Home Recipe = H
5) Provides detailed product descriptions, including market size, form, grade and brand.

14. Standardized Recipe = S Home Recipe = H
6) Portion size is expressed in ounces, cups or by count.

15. Standardized Recipe = S Home Recipe = H
7) Ingredients are always listed separate from the preparation instructions.