Culinary Math Standardized Recipe Nutrition HOSP-ICA-7 : Examine and identify standardized recipes...

Culinary Math

Standardized Recipe Nutrition

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-9: Examine the principles of nutrition including the six major classes of nutrients,

proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.

GPS FOCUS STANDARDSGPS FOCUS STANDARDS

I Can Statements•Define standardized recipe, identify its components, and explain the reasons for use.

•Demonstrate the concept of recipe “mise en place”.

•Identify and master the use of different types of measuring tools.

•Calculate the cost of a standardized recipe and perform calculations.

•Demonstrate the concept of recipe conversions.

•Follow the written directions to prepare a recipe.

•Identify the six major classes of nutrients and recommended intake.

•Analyze current trends and issues in food and nutrition.

•Demonstrate healthy cooking techniques.

Essential Questions•What is a standardized recipe?

•What is the role of a standardized recipe in a

commercial kitchen?

•What type of measuring tools are used in a commercial kitchen?

•How do you calculate the cost of a recipe?

•How do convert measurements in a standardized recipe?

•What are the six major classes of nutrients?

•What are some current trends in the foodservice industry?

•What are some healthy cooking techniques?

HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.

7.1 Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial kitchens.

7.2 Identify recipe terminology including measurement abbreviations, instructions, and directions.

7.3 Demonstrate the concept of recipe “mise en place” by identifying and assembling ingredients and equipment for a specific recipe.

7.4 Identify and master the use of different types of measuring tools including dry and liquid measuring cups, measuring spoons, portioning tools, and digital and electronic scales.

7.5 Demonstrate proper use of a spring and balance scales using both US measures and metric measures.

7.6 Identify procedures used to calculate the cost of a standardized recipe and cost per portion and perform calculations.

7.7 Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields.

7.8 Follow the written directions to prepare the recipe used above.


HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.

9.1 Discuss and develop knowledge of the importance of USDA Nutritional Guidelines such as “MY PLATE” and examine how these guidelines can be misleading and complex due to cultural constraints, eating disorders, and food allergies.

9.2 Examine the six major food groups, nutrient contributions of vitamins, minerals, and nutrient variability within a group and daily recommended intake.

9.3 Define a serving size, portion control, recommended serving size, and balanced diet while maintaining a correct nutritional intake.

9.4 Examine current trends and issues in food and nutrition, fad diets, proper weight loss techniques, and how these fit into healthy menu options.

9.5 Identify and examine the various food allergies to include gluten, nuts, dairy products, and shellfish, and ways a food service operation must address these allergies.

9.6 Identify menu requirements for various diets such as vegan, vegetarian, low sodium, and low calorie.

9.7 Demonstrate healthy cooking techniques.


UNDERSTANDINGS & GOALEnduring Understandings Standardized recipes are important for use in the commercial food

industry. They provide a way to produce a uniform product over time. Nutrition today has become a critical and integral component within the

Culinary Arts and the need for a full comprehensive understanding is vital. Math is an instrumental aspect of the foodservice industry. It provides the

culinary student or professional with all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability.

Knowledge from this Unit: Student will be able to explain the importance of using standardized

recipes. Students will know how to calculate cost of a standardized recipe and cost

per portion. Students will be able to determine important nutritional information in a

recipe.

Skills from this Unit: Students will convert recipes to produce the quantity desired. Students will measure ingredients correctly and convert units of measure.

The student will know how to accurately proportion serving sizes.

OPENING- BELL RINGER

Simple Cookies1 Egg ($1.99)

2c Flour ($2.49)1 ½ c Butter ($1.69)

1/3 c Sugar¼ t Vanilla ExtractYields 12 cookies

1. How many cups of sugar would you need if you wanted to

prepare 24 cookies?2. How much butter would you

need if you wanted to prepare 4 cookies?

3. How much would one egg cost?4. What temperature should the

cookies bake at?5. What is the first step in

preparation of this recipe?

Please ensure that your sourcebook is organized

properly:

•Cover PageNamePeriod

2013-2014Intro to ECE

•Table of Contents (2 pages- front only)•Section 1- Notes

•Section 2- Bell Ringers•Section 3- Observation

Journal**Each section should be 30

pages apart**

OPENING- BELL RINGER

What do you think are the actual measurements for this

recipe?

Crunchy Munchy Chocolate-Peanut Goop

Ingredients: 3 dribbles of light corn syrup 2 scoops brown sugar 1/2 dit-dot salt 1 large blib peanut butter 5 blobs crisp rice cereal 2 handfuls cornflakes, slightly

crushed 5 smidgens semisweet

chocolate pieces 1 ittsy-bits vanilla


properly:






pages apart**

OPENING- BELL RINGER Why is math

important in the Culinary Arts

field? In the Food Industry? How

can the Math that you are currently learning be used in the Culinary

Arts course? Provide an example.


properly:






pages apart**

Sourcebook NotesCulinary Math, Standardized Recipes, Nutrition Powerpoints

Define the vocabulary terms (21):Answer the following questions:Name and describe the 10 parts of a standardized

recipe.What are the four reasons for using a standardized

recipe?What are the advantages of standardized recipes?Name the six classifications of nutrients.What is the difference between an essential and non

essential nutrient? Give examples.What are the five components of a Nutrition Fact

Panel?Name the 10 U. S. Dietary Guidelines.What is culinary math?Describe the factor method.

STANDARDIZED RECIPESCULINARY VOCABULARY

Recipe-written record of the ingredients and preparation steps needed to make a particular dish

Standardized ingredients-ingredients that have been processed, graded, or packaged according to established standards

Standardized recipe-an accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.

Metric system- system for measuring weight and volume Portion Size- the serving size that the chef expects to be served to the customer. Tare weight- weight of the container that holds the ingredients being measured. Yield- the quantity or number of portions the recipe will produce. Product Specification- detailed description of a product, including its size,

quality, grade, packaging, color, weight, or count, used in a foodservice operation.

Conversion Factor-a multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.

Mis en place- “put in place”; having all foods and equipment ready for a specific preparation before beginning it.; state of mental readiness

Nutrition- the way our body takes in and utilizes foods Nutrients- substances in food that nourish the body

(proteins, lipids, carbohydrates, water, vitamins, and minerals)

Essential nutrients- nutrients that the body cannot make and must be supplied by diet

Calorie- the unit used to measure the amount of energy contained in foods

Dietary Reference Intakes (DRI)-set of recommended values for nutrient intakes for healthy individuals and groups.

MyPlate- a food guidance system that helps you select the right foods in the right amounts to meet your needs

Nutrient-dense food- foods that have high nutritional value compared with the amount of calories they supply

Daily Values- the amount of nutrients your body needs each day

Dietary Guidelines- helps people create a healthy and well-balanced diet

Nutritional balance- to provide enough calories to meet energy needs and enough specific nutrients to promote health

Portion control- controlling the quantity of particular foods by using appropriately sized servings

STANDARDIZED RECIPES

What is a Standardized Recipe?

One that has been tried, adapted, and retried several times for use.

Produces consistent results and yield every time when exact procedures are used.

Parts of a Standardized Recipe1. Recipe Title2. Recipe Category3. Ingredients4. Weight/Volume of each ingredient5. Preparation Instructions6. Cooking Temperatures & Time7. Serving Size8. Recipe Yield9. Equipment & Utensils to be used10.HACCP

Parts of a Standardized Recipe1. Recipe Title – Name that adequately describes

the recipes.

2. Recipe Category – Recipe classification based on USDA or operation-defined categories, i.e., main dishes, grains/breads.

3. Ingredients – Products used in recipe.

4. Weight/Volume of each ingredient – The quantity of each ingredient listed in weight and/or volume.

5. Preparation Instructions – Directions for preparing the recipe.

Parts of a Standardized Recipe

6. Cooking Temperatures & Time – The cooking temperature and time, if appropriate.

7. Serving Size – The amount of a single portion in volume and/or weight.

8. Recipe Yield – The amount (weight or volume and number of servings) of product at the completion of production that is available for service.

9. Equipment & Utensils to be used – The cooking and serving equipment to be used in preparing and serving the recipe.

10. HACCP – Hazard Analysis Critical Control Point

Reasons for using a standardized recipe

To eliminate guess work in productionTo establish standards of qualityTo establish consistency of productsTo control production

Advantages of Standardized Recipes Consistent amount of food being

prepared Taste and appearance are the same no

matter who’s cooking Elimination of guesswork Consistent nutrient values Customer satisfaction Increased employee confidence Efficient purchasing Inventory control Reduced bookkeeping

NUTRITION

What Is Nutrition?

-The study of how your body uses the food that you eat.

What is a NutrientA nutrient is a chemical

substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.

Vitamins Minerals Water ProteinCarbohydrates

SugarsStarchesCellulose

Lipids

Each of these nutrients, in recommended quantities, is vital to good health. (TYPES)

Each nutrient has specific jobs to perform in the body. (FUNCTIONS)

You must obtain these substances from the foods you eat. (SOURCES)

Without adequate amounts, your risk of various health problems will increase. (RISKS)

ESSENTIAL(Energy Nutrients)Carbohydrates- preferred body fuel

Fats- a concentrated energy source

Proteins- the body’s building blocks

NONESSENTIAL(Noncaloric Nutrients)Vitamins- drives of

cell processesMinerals- regulators

of body functionsWater- the forgotten

nutrient

Nutrients that have Calories: Proteins

Carbohydrates

Fats

Definition of a Calorie:o A unit of measure for energy in food

Variables which affect nutrient needs:

1. Age

2. Gender

3. Activity Level

4. Climate

5. Health

6. State of nutrition

Aim for Fitness

1. Aim for a healthy weight

2. Be physically active each day

Build a Healthy Base

3. Let the pyramid guide your choices

4. Choose a variety of grains daily, especially whole grains

5. Choose a variety of fruits and vegetables daily.

6. Keep food safe to eat.

Choose Sensibly7. Choose a diet that is low in

saturated fat and cholesterol and moderate in total fat 8. Choose beverages and foods to moderate your intake of sugars9. Choose and prepare food with less salt

10. If you drink alcoholic beverages do so in moderation

Recipe Nutritional Analysis Ingredient and

Amount Needed

Serving Size

Servings Used in Recipe

Calories Calories from Fat

TOTAL FAT % DAILY VALUE

SATURATED FAT % DAILY VALUE

Flour2 ½ cups

¼ cup 10 100 X 101,000

0 0% 0%

Sugar1 ½ cups

1 tsp. 72 15 X 721080

0 0% 0%

Eggs2

1 2 70 X 2140

45 X 290

7% 8%

http://www.planetpace.com/food/nutrition-chart.php

http://ndb.nal.usda.gov/ndb/search/list#

Choose a fast food restaurant (McDonalds, Taco Bell, KFC, Wendy’s etc.)

Understand basic information regarding healthy eating http://www.can-do.com/uci/lessons98/Nutrition.html

http://web-and flow.com/members/acorallo/fastfood/webquest.htm Research the calories, fat grams, cholesterol, and sodium in the food

served at your restaurant Analyze what makes these foods so unhealthy Determine how this restaurant can make some of its food healthier by

changing current menu items or adding new menu items. Creatively prepare and present your results on a poster board (display

items from the actual restaurant, come up with a catchy jingle when presenting)

http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/recommended-daily-servings RECOMMENDED SERVINGS

http://calorieneedscalculator.com/ http://www.personal-nutrition-guide.com/calories-

calculator.html http://www.caloriesperhour.com/

help_burn_accurate.php

Culinary Math and Recipes

The heart of many chefs in the kitchen

What Is Culinary Math?The same as any other

mathUsed in the culinary world

to make databases and spreadsheets, calculate yield percentages, and figure menu prices, labor costs, business costs, and profit and loss statements

Involves fractions, ratios, and decimals

Calculating Food CostApplying Math in the Kitchen

Recipes are the most obvious useYou will either increase or decrease recipesInvolves multiplication or divisionMay involve fractions, decimals, ratiosGoal is to generate a profit

Factor Method (most common)1. Determine the “factor” to be used

• Desired yield / Current yield = Factor

2. Multiply each ingredient quantity by the “factor”

• Original amount X Factor = Amount needed

3. Change amounts into more common measurements

• 1.25 cups = 1 ¼ cup

Conversion20 Servings 5 Servings

16c Granola10 c Shredded Coconut2c Chocolate Chips6 c Raisins2c White Chocolate Chips

(1)_____ Granola(2)_____ c Shredded Coconut(3)_____ c Chocolate Chips(4)_____ c Raisins(5)_____c White Chocolate Chips

Food Cost Form

Ingredients Recipe Quantity APC/Unit(As Purchased Cost)

Sugar 1 ½ cups $2.95/ 5 lb bag

Name ___________________________ Kitchen # ___________

Food Cost Form

Ingredients Recipe Quantity APC/Unit(As Purchased Cost)

Name ___________________________ Kitchen # ___________

Conversion Chart

Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4

1 ½ c Sugar

Name ___________________________ Kitchen # ___________

Conversion Chart


Name ___________________________ Kitchen # ___________

Recipe Cost Form

Ingredients

Recipe Quantity

(Measurement

s)

Cost of Ingredient

w/ Unit

Converted Amount

Cost per Serving

Amount Needed

Ingredient Cost


$2.95/ 10 c bag

$.30/ cup 1 ½ cups $.45

Recipe Cost- _______________

Name ___________________________ Kitchen # ___________

Recipe Cost Form

Ingredients

Recipe Quantity

(Measurements)

Cost of Ingredient

w/ Unit

Converted Amount

Cost per Serving

Amount Needed

Ingredient Cost

Recipe Cost- _______________

Name ___________________________ Kitchen # ___________

Conversion Charts

Resourceswww.whattocook.com/tips/abbreviations.htmlhttp://www.oakbay.sd61.bc.ca/staff/csimpson/

foods12/cooking_terms.pdf

http://oldrecipebook.com/substitutes.shtml http://www.nutrition-charts.com/ http://www.planetpace.com/food/nutrition-

chart.php

Culinary MathThe heart of many chefs in the kitchen


1 ½ c Sugar 72 24 1 ½ 12 ¾ ½ 3/8 3 4 ½ 6

Conversion Chart

Ingredients Recipe Quantity

APC/Unit(As Purchased

Cost)

Sugar 1 ½ cups

$2.95/ 5 lb bag

Food Cost Form

Ingredients

Recipe Quantity

(Measurements)

Cost of Ingredient

w/ Unit

Converted Amount

Cost per Serving

Amount Needed

Ingredient Cost


$2.95/ 10 c bag

$.30/ cup 1 ½ cups $.45

Recipe Cost Form

Flour $2.78/ 5lb

Sugar $5.12/ 10lb

Vanilla $4.26/ 2 oz

Baking Powder $1.58/ 8.1oz

Salt $.44/ 26 oz

Baking Soda $.50/ 12 oz

Pecan Halves $5.48/ 6 oz

Brown Sugar $1.82/ 2 lb

Vegetable Oil $6.98/gallon

Butter $2.98/ 16 oz

Chocolate Chips $1.98/ 12 oz

Milk $2.90/ half gallon

Eggs $2.50/ 18 pack

Sugar Cookies3 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup white sugar 1 cup butter (softened at room temperature) 1 egg, lightly beaten (egg should be at room temperature) 3 Tablespoons half-and-half 2 teaspoons vanilla extract

Directions: 1. Preheat oven to 400 degrees F (200 degrees C) . 2. Sift together all-purpose flour, baking powder, sugar and salt. 3. Cut in butter and blend with a pastry blender until mixture is

crumbly. 4. With a fork, stir in lightly beaten egg, vanilla and half-and-half.

Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.

****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.

5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.

6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.

7. Bake for 6 - 7 minutes, or until lightly brown. Makes 24 servings.

Cooking Lab ScheduleTask Time Frame Time Increments

Class Begins

Prep Talk for Lab

Enter Lab Area

Wash Hands

Retrieve Ingredients

Label- Name, Recipe Title, Lab #

Culinary Math Standardized Recipe Nutrition HOSP-ICA-7 : Examine and identify standardized recipes...

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