Chapter 13 Using Standardized Recipes Contents Section 13

Chapter 13 Using Standardized Recipes Contents § Section 13. 1 Standardized Recipe Basics § Section 13. 2 Recipe Measurement and Conversion Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 1

Chapter 13 Using Standardized Recipes Section 13. 1 Standardized Recipe Basics • Recipes provide specific instructions to prepare food items. • A recipe includes details on how to use ingredients, procedures, and cooking instructions. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 2

Chapter 13 Using Standardized Recipes Content Vocabulary Academic Vocabulary recipe consistent quantity hallmark standardized recipe quality control product name yield portion size preparation procedure formula ingredient list baker’s percentage Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 3

Chapter 13 Using Standardized Recipes • Standardized recipes can be changed, but each change must go through quality control A system that ensures that everything will meet the foodservice establishment’s standards. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 4

Chapter 13 Using Standardized Recipes • Standardized recipe benefits: • consistent quality and quantity • standard portion size/cost • fewer errors in food orders • less waste • more easily meet customer expectations Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes quantity The total amount a recipe makes. 5

Chapter 13 Using Standardized Recipes • The success of any standardized recipe depends on the experience of the person who uses it. standardized recipe A set of written instructions used to consistently prepare a known quantity and quality of food. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 6

Chapter 13 Using Standardized Recipes Describe the different parts of a standardized recipe. Recipe Part Description 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 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 7

Chapter 13 Using Standardized Recipes Describe the different parts of a standardized recipe. Recipe Part Description 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 Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 8

Chapter 13 Using Standardized Recipes • Baking is different from cooking because it involves chemical reactions. • Baked goods require precise formulas to work. formula A special type of recipe used in the bakeshop. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 9

Chapter 13 Using Standardized Recipes • Three major differences between formulas and recipes are: • order of how ingredients are listed • inclusion of preparation instructions • baker’s percentage In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 10

Chapter 13 Using Standardized Recipes Section 13. 2 Recipe Measurement and Conversion • Sometimes, foodservice professionals need to adjust recipes to meet their needs. • Adjusted recipes should be tested before preparation, as many factors can affect conversion. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 11

Chapter 13 Using Standardized Recipes Content Vocabulary Academic Vocabulary convert precise metric system alter balance scale electronic scale volume measurement count recipe conversion factor shrinkage Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 12

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements • Sometimes it is necessary to convert recipes to make more or less of a dish. convert To adjust ingredient quantities in a standardized recipe. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 13

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements • Standardized recipe ingredients are measured by: • weight • volume • count The number of individual items used in a recipe. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 14

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements • Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place. metric system A mathematical system that uses powers of 10 to measure things. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 15

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 16

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 17

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements • 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? Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 18

Chapter 13 Using Standardized Recipes Standardized Recipe Measurements • Volume measurements are used most often to measure liquids, such as cups and gallons. volume measurement A measurement that is expressed in cups, quarts, gallons, and fluid ounces. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 19

Chapter 13 Using Standardized Recipes Recipe Conversion • The conversion factor helps you increase or decrease the yield in a recipe. Desired Yield ÷ Existing Yield = Conversion Factor conversion factor The number that comes from dividing the yield you want by the existing yield in a recipe. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 20

Chapter 13 Using Standardized Recipes Recipe Conversion • Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity. Existing Quantity x Conversion Factor Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes = New Quantity 21

Chapter 13 Using Standardized Recipes Recipe Conversion • Convert Portion Size 1. Multiply the number of existing portions by the existing portion size. Existing Portions x Existing Portion Size Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes = Existing Yield 22

Chapter 13 Using Standardized Recipes Recipe Conversion • Convert Portion Size 2. Multiply the desired portions by the desired portion size to find the new yield. Desired Portions x Desired Portion Size Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes = New Yield 23

Chapter 13 Using Standardized Recipes Recipe Conversion • Convert Portion Size 3. Divide the new yield by the existing yield to get the conversion factor. New Yield ÷ Existing Yield Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes = Conversion Factor 24

Chapter 13 Using Standardized Recipes Recipe Conversion • Convert Portion Size 4. Multiply each ingredient by the conversion factor to get the new ingredient yield. Old Ingredient x Conversion Factor Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes = New Ingredient Yield 25

Chapter 13 Using Standardized Recipes Recipe Conversion • Conversion calculations do not take into account certain factors: • equipment • mixing and cooking time shrinkage The percentage of • cooking temperatures food lost during its • shrinkage storage and preparation. • recipe errors Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 26

Chapter 13 Using Standardized Recipes Chapter Summary Section 13. 1 Standardized 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. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 27

Chapter 13 Using Standardized Recipes Chapter Summary Section 13. 2 Recipe 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. Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 28

Chapter 13 Creating Menus Review 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. Start Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 29

Chapter 13 Using Standardized Recipes recipe receta 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 30

Chapter 13 Using Standardized Recipes quantity cantidad The total amount a recipe makes. La cantidad total que hace una receta. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 31

Chapter 13 Using Standardized Recipes standardized recipe receta estándarizada 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 32

Chapter 13 Using Standardized Recipes quality control de calidad 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 33

Chapter 13 Using Standardized Recipes product name nombre del producto A name given to a recipe. El nombre de una receta. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 34

Chapter 13 Using Standardized Recipes yield rendimiento The amount of servings in a recipe. El número de porciones que da una receta. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 35

Chapter 13 Using Standardized Recipes portion size tamaño de la porción The amount or size of an individual serving. La cantidad o el tamaño de lo que se le sirve a una persona. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 36

Chapter 13 Using Standardized Recipes preparation procedure procedimiento para la preparación The steps you must take to prepare a dish. Los pasos que deben seguir para preparar un platillo. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 37

Chapter 13 Using Standardized Recipes formula fórmula A special type of recipe used in the bakeshop. Tipo especial de receta utilizada en una panadería o pastelería. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 38

Chapter 13 Using Standardized Recipes ingredient lista de ingredientes 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 39

Chapter 13 Using Standardized Recipes baker’s percentage porcentaje para hornear 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 40

Chapter 13 Using Standardized Recipes convertir To adjust ingredient quantities in a standardized recipe. Ajustar las cantidades de ingredientes en una receta estandarizada. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 41

Chapter 13 Using Standardized Recipes metric system sistema métrico A mathematical system that uses powers of 10 to measure things. Un sistema matemático que utiliza múltiplos de 10 para medir las cosas. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 42

Chapter 13 Using Standardized Recipes balance scale balanza 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 43

Chapter 13 Using Standardized Recipes electronic scale balanza electrónica 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 44

Chapter 13 Using Standardized Recipes volume measurement medida de volumen 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 45

Chapter 13 Using Standardized Recipes count cantidades The number of individual items used in a recipe. El número de artículos que se usan en una receta. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 46

Chapter 13 Using Standardized Recipes recipe conversion receta de conversión A change in a recipe to produce a new amount or yield. Un cambio en una receta para producir una nueva cantidad o rendimiento. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 47

Chapter 13 Using Standardized Recipes conversion factor de conversión 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. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 48

Chapter 13 Using Standardized Recipes shrinkage reducción The percentage of food lost during its storage and preparation. El porcentaje de comida que se pierde durante su almacenamiento y preparación. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 49

Chapter 13 Using Standardized Recipes consistente Free from variations. Que no tiene variaciones. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 50

Chapter 13 Using Standardized Recipes hallmark sello Distinguishing feature. Característica distintiva. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 51

Chapter 13 Using Standardized Recipes precise preciso Exacto. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 52

Chapter 13 Using Standardized Recipes alterar To change. Cambiar. Show Definition Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes 53

End of Chapter 13 Using Standardized Recipes