glencoe culinary essentials chapter 13 using standardized recipes 1 contents chapter 13 using...
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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
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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
Standardized Recipes
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 Recipes
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
Standardized Recipes
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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
Standardized Recipes
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• Baking is different from cooking because it involves chemical reactions.
• Baked goods require precise formulas to work.
Standardized Recipes
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
Standardized Recipes
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
Standardized Recipe Measurements
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.
Standardized Recipe Measurements
metric systemA mathematical system that uses powers of 10 to measure things.
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Standardized Recipe Measurements
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Standardized Recipe Measurements
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• Scales for measuring weight come in different types, sizes, and price ranges.
Standardized Recipe Measurements
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.
Standardized Recipe Measurements
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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• Convert Portion Size
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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• Convert Portion Size
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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• Convert Portion Size
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.
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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
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Chapter 13Using Standardized Recipes