READING RECIPES Intro to Culinary Standardized Recipes Standard

READING RECIPES ü Intro to Culinary – Standardized Recipes ü Standard: CA-ICA 8 Students will examine and identify standardized recipes and their role in the commercial kitchen 1 © 2002 Learning Zone Express

Introduction ü Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef! 2 © 2002 Learning Zone Express

History ü Before people could read and write, recipes were passed down by word of mouth ü Measurements were not exact. ü No standard measuring cups/spoons Quick Pudding Beat up 4 eggs, add a pint of milk and a little salt and stir in 4 large spoonfuls of flour and a little nutmeg and sugar to your taste. Beat it well and pour it into buttered tea cups, filling them half full. They will bake in a stove or Dutch oven in 15 minutes. 3 © 2002 Learning Zone Express

Today: Recipe Formats (styles) ü Standard Format: Lists ingredients in order of use Step by step directions This is the most common format ü Narrative Format: ü Recipe is written in paragraph form This is not common – usually done when space is limited such as on the back of boxes or cans 4 © 2002 Learning Zone Express

Why standardized recipes? ü Process of standardization means each item will be the same ü Different cooks will take the same recipe and it will look, taste and be portioned the same each time it is served ü This is important to customer service or customer expectations ü Employees/chefs cannot be creative in the professional kitchen 5 © 2002 Learning Zone Express

Introduction ü Successful cooks know: • How to read a recipe • Abbreviations • Measuring Techniques • Equivalents • How to Change a Recipe 6 © 2002 Learning Zone Express

What’s in a recipe? ü A formula! ü Read the recipe before you cook. The parts of the recipe tell you: • • 7 Name Ingredients and amounts Equipment Directions or Method Time and temperature Yield (number of servings)( Professional Yes) Sometimes - Nutritional Analysis © 2002 Learning Zone Express

Parts of a Recipe Name What the recipe is called. ü A recipe usually includes: Quesadillas Yield (Serves 4 - 2 person) Number of servings the recipe makes. 8 flour tortillas 1 cup grated cheese Ingredients 1. Heat a frying pan over medium heat. Equipment 2. Place a tortilla in the pan. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. Directions Or Method Steps you follow to make the recipe. 8 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. © 2002 Learning Zone Express Food products you need to make the recipe.

Professional Recipe ü May be large quantity ü May be written by weight or in metrics ü Instructions called Method ü May have specific plating instructions 9 © 2002 Learning Zone Express

Your turn ü Find a recipe ü Mount it on a piece of paper ü Identify each part of the recipe Answer the following questions: What special equipment is needed to prepare this recipe? List three cooking terms in this recipe (example: saute, fold) 10 © 2002 Learning Zone Express

What’s an Abbreviation? ü Understanding the language of recipes takes the guesswork out of cooking. ü Abbreviation - The shortened form of a word. ü Abbreviations in measuring units: • Save space on the cookbook page. • Make recipes easier to read. 11 © 2002 Learning Zone Express

Name the Abbreviations ü The U. S. uses the English system: • Teaspoon • Tablespoon Tbsp. or T. • Cup c. • Pint pt. • Quart qt. • Gallon gal. • Ounce/fluid ounce • Pound 12 tsp. or t. © 2002 Learning Zone Express oz. / fl. oz. lb.

Name the Abbreviations ü Most other countries use the Metric system: 13 • Milliliter ml • Liter L • Grams g • Kilogram kg © 2002 Learning Zone Express