Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 1 Contents Chapter 13 Using...

Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 1

Contents

Chapter 13 Using Standardized Recipes

Section 13.1 Standardized Recipe Basics

Section 13.2 Recipe Measurement and Conversion

Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes


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• Recipes provide specific instructions to prepare food items.

• A recipe includes details on how to use ingredients, procedures, and cooking instructions.

Section 13.1 Standardized Recipe Basics



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Content Vocabulary Academic Vocabularyrecipe

quantity

standardized recipe

quality control

product name

yield

portion size

preparation procedure

formula

ingredient list

baker’s percentage

consistent

hallmark



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• Standardized recipes can be changed, but each change must go through quality control.

Standardized Recipes

quality controlA system that ensures that everything will meet the foodservice establishment’s standards.



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• Standardized recipe benefits: • consistent quality

and quantity • standard portion size/cost• fewer errors in food orders• less waste• more easily meet

customer expectations


quantityThe total amount a recipe makes.



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• The success of any standardized recipe depends on the experience of the person who uses it.


standardized recipeA set of written instructions used to consistently prepare a known quantity and quality of food.



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Describe the different parts of a standardized recipe.

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

Recipe Part Description




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Describe the different parts of a standardized recipe.

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

Recipe Part Description




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• Baking is different from cooking because it involves chemical reactions.

• Baked goods require precise formulas to work.


formulaA special type of recipe used in the bakeshop.



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• Three major differences between formulas and recipes are:

• order of how ingredients are listed • inclusion of preparation instructions • baker’s percentage


baker’s percentageIn a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product.



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• Sometimes, foodservice professionals need to adjust recipes to meet their needs.

• Adjusted recipes should be tested before preparation, as many factors can affect conversion.

Section 13.2 Recipe Measurement and Conversion



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Content Vocabulary Academic Vocabularyconvert

metric system

balance scale

electronic scale

volume measurement

count

recipe conversion

conversion factor

shrinkage

precise

alter



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• Sometimes it is necessary to convert recipes to make more or less of a dish.

Standardized Recipe Measurements

convertTo adjust ingredient quantities in a standardized recipe.



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• Standardized recipe ingredients are measured by:

• weight• volume• count


countThe number of individual items used in a recipe.



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• Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place.


metric systemA mathematical system that uses powers of 10 to measure things.



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• 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?



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• Volume measurements are used most often to measure liquids, such as cups and gallons.


volume measurementA measurement that is expressed in cups, quarts, gallons, and fluid ounces.



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• The conversion factor helps you increase or decrease the yield in a recipe.

Recipe Conversion

conversion factorThe number that comes from dividing the yield you want by the existing yield in a recipe.

Desired Yield ÷ Existing Yield = Conversion Factor



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• Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity.

Recipe Conversion

Existing Quantity

x Conversion Factor

= New Quantity



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• Convert Portion Size

1. Multiply the number of existing portions by the existing portion size.

Recipe Conversion

Existing Portions

x Existing Portion Size

= Existing Yield



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2. Multiply the desired portions by the desired portion size to find the new yield.

Recipe Conversion

Desired Portions

x Desired Portion Size

= New Yield



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3. Divide the new yield by the existing yield to get the conversion factor.

Recipe Conversion

New Yield ÷ Existing Yield

= Conversion Factor



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4. Multiply each ingredient by the conversion factor to get the new ingredient yield.

Recipe Conversion

Old Ingredient

x Conversion Factor

=New Ingredient Yield



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• Conversion calculations do not take into account certain factors:

• equipment• mixing and cooking time• cooking temperatures• shrinkage• recipe errors

Recipe Conversion

shrinkageThe percentage of food lost during its storage and preparation.



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Chapter Summary

Section 13.1Standardized 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.



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Chapter Summary

Section 13.2Recipe 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.


Chapter 13 Creating Menus

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ReviewReview

Start

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.



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Show Definition

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.

recipe receta



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Show Definition

The total amount a recipe makes.

La cantidad total que hace una receta.

quantity cantidad



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Show Definition

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.

standardized recipe receta estándarizada



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Show Definition

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.

quality control control de calidad



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Show Definition

A name given to a recipe. El nombre de una receta.

product name nombre del producto



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Show Definition

The amount of servings in a recipe.

El número de porciones que da una receta.

yield rendimiento



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Show Definition

The amount or size of an individual serving.

La cantidad o el tamaño de lo que se le sirve a una persona.

portion size tamaño de la porción



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Show Definition

The steps you must take to prepare a dish.

Los pasos que deben seguir para preparar un platillo.

preparation procedure procedimiento para lapreparación



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Show Definition

A special type of recipe used in the bakeshop.

Tipo especial de receta utilizada en una panadería o pastelería.

formula fórmula



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Show Definition

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.

ingredient list lista de ingredientes



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Show Definition

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.

baker’s percentage porcentaje parahornear



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Show Definition

To adjust ingredient quantities in a standardized recipe.

Ajustar las cantidades de ingredientes en una receta estandarizada.

convert convertir



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Show Definition

A mathematical system that uses powers of 10 to measure things.

Un sistema matemático que utiliza múltiplos de 10 para medir las cosas.

metric system sistema métrico



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Show Definition

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.

balance scale balanza



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Show Definition

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.

electronic scale balanza electrónica



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Show Definition

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.

volume measurement medida de volumen



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Show Definition

The number of individual items used in a recipe.

El número de artículos que se usan en una receta.

count cantidades



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Show Definition

A change in a recipe to produce a new amount or yield.

Un cambio en una receta para producir una nueva cantidad o rendimiento.

recipe conversion receta de conversión



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Show Definition

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.

conversion factor factor de conversión



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Show Definition

The percentage of food lost during its storage and preparation.

El porcentaje de comida que se pierde durante su almacenamiento y preparación.

shrinkage reducción



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Show Definition

Free from variations. Que no tiene variaciones.

consistent consistente



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Show Definition

Distinguishing feature. Característica distintiva.

hallmark sello



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Show Definition

Exact. Exacto.

precise preciso



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Show Definition

To change. Cambiar.

alter alterar

End of

Chapter 13Using Standardized Recipes

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