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

Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes

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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• 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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• 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.

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

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