Culinary Math Standardized Recipe Nutrition HOSP-ICA-7 : Examine and identify standardized recipes...
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Transcript of Culinary Math Standardized Recipe Nutrition HOSP-ICA-7 : Examine and identify standardized recipes...
Culinary Math
Standardized Recipe Nutrition
HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.
HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients,
proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.
GPS FOCUS STANDARDSGPS FOCUS STANDARDS
I Can Statements•Define standardized recipe, identify its components, and explain the reasons for use.
•Demonstrate the concept of recipe “mise en place”.
•Identify and master the use of different types of measuring tools.
•Calculate the cost of a standardized recipe and perform calculations.
•Demonstrate the concept of recipe conversions.
•Follow the written directions to prepare a recipe.
•Identify the six major classes of nutrients and recommended intake.
•Analyze current trends and issues in food and nutrition.
•Demonstrate healthy cooking techniques.
Essential Questions•What is a standardized recipe?
•What is the role of a standardized recipe in a
commercial kitchen?
•What type of measuring tools are used in a commercial kitchen?
•How do you calculate the cost of a recipe?
•How do convert measurements in a standardized recipe?
•What are the six major classes of nutrients?
•What are some current trends in the foodservice industry?
•What are some healthy cooking techniques?
HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.
7.1 Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial kitchens.
7.2 Identify recipe terminology including measurement abbreviations, instructions, and directions.
7.3 Demonstrate the concept of recipe “mise en place” by identifying and assembling ingredients and equipment for a specific recipe.
7.4 Identify and master the use of different types of measuring tools including dry and liquid measuring cups, measuring spoons, portioning tools, and digital and electronic scales.
7.5 Demonstrate proper use of a spring and balance scales using both US measures and metric measures.
7.6 Identify procedures used to calculate the cost of a standardized recipe and cost per portion and perform calculations.
7.7 Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields.
7.8 Follow the written directions to prepare the recipe used above.
GPS FOCUS STANDARDSGPS FOCUS STANDARDS
HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.
9.1 Discuss and develop knowledge of the importance of USDA Nutritional Guidelines such as “MY PLATE” and examine how these guidelines can be misleading and complex due to cultural constraints, eating disorders, and food allergies.
9.2 Examine the six major food groups, nutrient contributions of vitamins, minerals, and nutrient variability within a group and daily recommended intake.
9.3 Define a serving size, portion control, recommended serving size, and balanced diet while maintaining a correct nutritional intake.
9.4 Examine current trends and issues in food and nutrition, fad diets, proper weight loss techniques, and how these fit into healthy menu options.
9.5 Identify and examine the various food allergies to include gluten, nuts, dairy products, and shellfish, and ways a food service operation must address these allergies.
9.6 Identify menu requirements for various diets such as vegan, vegetarian, low sodium, and low calorie.
9.7 Demonstrate healthy cooking techniques.
GPS FOCUS STANDARDSGPS FOCUS STANDARDS
UNDERSTANDINGS & GOALEnduring Understandings Standardized recipes are important for use in the commercial food
industry. They provide a way to produce a uniform product over time. Nutrition today has become a critical and integral component within the
Culinary Arts and the need for a full comprehensive understanding is vital. Math is an instrumental aspect of the foodservice industry. It provides the
culinary student or professional with all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability.
Knowledge from this Unit: Student will be able to explain the importance of using standardized
recipes. Students will know how to calculate cost of a standardized recipe and cost
per portion. Students will be able to determine important nutritional information in a
recipe.
Skills from this Unit: Students will convert recipes to produce the quantity desired. Students will measure ingredients correctly and convert units of measure.
The student will know how to accurately proportion serving sizes.
OPENING- BELL RINGER
Simple Cookies1 Egg ($1.99)
2c Flour ($2.49)1 ½ c Butter ($1.69)
1/3 c Sugar¼ t Vanilla ExtractYields 12 cookies
1. How many cups of sugar would you need if you wanted to
prepare 24 cookies?2. How much butter would you
need if you wanted to prepare 4 cookies?
3. How much would one egg cost?4. What temperature should the
cookies bake at?5. What is the first step in
preparation of this recipe?
Please ensure that your sourcebook is organized
properly:
•Cover PageNamePeriod
2013-2014Intro to ECE
•Table of Contents (2 pages- front only)•Section 1- Notes
•Section 2- Bell Ringers•Section 3- Observation
Journal**Each section should be 30
pages apart**
OPENING- BELL RINGER
What do you think are the actual measurements for this
recipe?
Crunchy Munchy Chocolate-Peanut Goop
Ingredients: 3 dribbles of light corn syrup 2 scoops brown sugar 1/2 dit-dot salt 1 large blib peanut butter 5 blobs crisp rice cereal 2 handfuls cornflakes, slightly
crushed 5 smidgens semisweet
chocolate pieces 1 ittsy-bits vanilla
Please ensure that your sourcebook is organized
properly:
•Cover PageNamePeriod
2013-2014Intro to ECE
•Table of Contents (2 pages- front only)•Section 1- Notes
•Section 2- Bell Ringers•Section 3- Observation
Journal**Each section should be 30
pages apart**
OPENING- BELL RINGER Why is math
important in the Culinary Arts
field? In the Food Industry? How
can the Math that you are currently learning be used in the Culinary
Arts course? Provide an example.
Please ensure that your sourcebook is organized
properly:
•Cover PageNamePeriod
2013-2014Intro to ECE
•Table of Contents (2 pages- front only)•Section 1- Notes
•Section 2- Bell Ringers•Section 3- Observation
Journal**Each section should be 30
pages apart**
Sourcebook NotesCulinary Math, Standardized Recipes, Nutrition Powerpoints
Define the vocabulary terms (21):Answer the following questions:Name and describe the 10 parts of a standardized
recipe.What are the four reasons for using a standardized
recipe?What are the advantages of standardized recipes?Name the six classifications of nutrients.What is the difference between an essential and non
essential nutrient? Give examples.What are the five components of a Nutrition Fact
Panel?Name the 10 U. S. Dietary Guidelines.What is culinary math?Describe the factor method.
STANDARDIZED RECIPESCULINARY VOCABULARY
Recipe-written record of the ingredients and preparation steps needed to make a particular dish
Standardized ingredients-ingredients that have been processed, graded, or packaged according to established standards
Standardized recipe-an accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.
Metric system- system for measuring weight and volume Portion Size- the serving size that the chef expects to be served to the customer. Tare weight- weight of the container that holds the ingredients being measured. Yield- the quantity or number of portions the recipe will produce. Product Specification- detailed description of a product, including its size,
quality, grade, packaging, color, weight, or count, used in a foodservice operation.
Conversion Factor-a multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.
Mis en place- “put in place”; having all foods and equipment ready for a specific preparation before beginning it.; state of mental readiness
Nutrition- the way our body takes in and utilizes foods Nutrients- substances in food that nourish the body
(proteins, lipids, carbohydrates, water, vitamins, and minerals)
Essential nutrients- nutrients that the body cannot make and must be supplied by diet
Calorie- the unit used to measure the amount of energy contained in foods
Dietary Reference Intakes (DRI)-set of recommended values for nutrient intakes for healthy individuals and groups.
MyPlate- a food guidance system that helps you select the right foods in the right amounts to meet your needs
Nutrient-dense food- foods that have high nutritional value compared with the amount of calories they supply
Daily Values- the amount of nutrients your body needs each day
Dietary Guidelines- helps people create a healthy and well-balanced diet
Nutritional balance- to provide enough calories to meet energy needs and enough specific nutrients to promote health
Portion control- controlling the quantity of particular foods by using appropriately sized servings
STANDARDIZED RECIPES
What is a Standardized Recipe?
One that has been tried, adapted, and retried several times for use.
Produces consistent results and yield every time when exact procedures are used.
Parts of a Standardized Recipe1. Recipe Title2. Recipe Category3. Ingredients4. Weight/Volume of each ingredient5. Preparation Instructions6. Cooking Temperatures & Time7. Serving Size8. Recipe Yield9. Equipment & Utensils to be used10.HACCP
Parts of a Standardized Recipe1. Recipe Title – Name that adequately describes
the recipes.
2. Recipe Category – Recipe classification based on USDA or operation-defined categories, i.e., main dishes, grains/breads.
3. Ingredients – Products used in recipe.
4. Weight/Volume of each ingredient – The quantity of each ingredient listed in weight and/or volume.
5. Preparation Instructions – Directions for preparing the recipe.
Parts of a Standardized Recipe
6. Cooking Temperatures & Time – The cooking temperature and time, if appropriate.
7. Serving Size – The amount of a single portion in volume and/or weight.
8. Recipe Yield – The amount (weight or volume and number of servings) of product at the completion of production that is available for service.
9. Equipment & Utensils to be used – The cooking and serving equipment to be used in preparing and serving the recipe.
10. HACCP – Hazard Analysis Critical Control Point
Reasons for using a standardized recipe
To eliminate guess work in productionTo establish standards of qualityTo establish consistency of productsTo control production
Advantages of Standardized Recipes Consistent amount of food being
prepared Taste and appearance are the same no
matter who’s cooking Elimination of guesswork Consistent nutrient values Customer satisfaction Increased employee confidence Efficient purchasing Inventory control Reduced bookkeeping
NUTRITION
What Is Nutrition?
-The study of how your body uses the food that you eat.
What is a NutrientA nutrient is a chemical
substance in food that helps maintain the body. Some provide energy. All help build cells and tissues, regulate bodily processes such as breathing. No single food supplies all the nutrients the body needs to function.
Vitamins Minerals Water ProteinCarbohydrates
SugarsStarchesCellulose
Lipids
Each of these nutrients, in recommended quantities, is vital to good health. (TYPES)
Each nutrient has specific jobs to perform in the body. (FUNCTIONS)
You must obtain these substances from the foods you eat. (SOURCES)
Without adequate amounts, your risk of various health problems will increase. (RISKS)
ESSENTIAL(Energy Nutrients)Carbohydrates- preferred body fuel
Fats- a concentrated energy source
Proteins- the body’s building blocks
NONESSENTIAL(Noncaloric Nutrients)Vitamins- drives of
cell processesMinerals- regulators
of body functionsWater- the forgotten
nutrient
Nutrients that have Calories: Proteins
Carbohydrates
Fats
Definition of a Calorie:o A unit of measure for energy in food
Variables which affect nutrient needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition
Aim for Fitness
1. Aim for a healthy weight
2. Be physically active each day
Build a Healthy Base
3. Let the pyramid guide your choices
4. Choose a variety of grains daily, especially whole grains
5. Choose a variety of fruits and vegetables daily.
6. Keep food safe to eat.
Choose Sensibly7. Choose a diet that is low in
saturated fat and cholesterol and moderate in total fat 8. Choose beverages and foods to moderate your intake of sugars9. Choose and prepare food with less salt
10. If you drink alcoholic beverages do so in moderation
Recipe Nutritional Analysis Ingredient and
Amount Needed
Serving Size
Servings Used in Recipe
Calories Calories from Fat
TOTAL FAT % DAILY VALUE
SATURATED FAT % DAILY VALUE
Flour2 ½ cups
¼ cup 10 100 X 101,000
0 0% 0%
Sugar1 ½ cups
1 tsp. 72 15 X 721080
0 0% 0%
Eggs2
1 2 70 X 2140
45 X 290
7% 8%
http://www.planetpace.com/food/nutrition-chart.php
http://ndb.nal.usda.gov/ndb/search/list#
Choose a fast food restaurant (McDonalds, Taco Bell, KFC, Wendy’s etc.)
Understand basic information regarding healthy eating http://www.can-do.com/uci/lessons98/Nutrition.html
http://web-and flow.com/members/acorallo/fastfood/webquest.htm Research the calories, fat grams, cholesterol, and sodium in the food
served at your restaurant Analyze what makes these foods so unhealthy Determine how this restaurant can make some of its food healthier by
changing current menu items or adding new menu items. Creatively prepare and present your results on a poster board (display
items from the actual restaurant, come up with a catchy jingle when presenting)
http://www.healthyactive.gov.au/internet/healthyactive/publishing.nsf/Content/recommended-daily-servings RECOMMENDED SERVINGS
http://calorieneedscalculator.com/ http://www.personal-nutrition-guide.com/calories-
calculator.html http://www.caloriesperhour.com/
help_burn_accurate.php
Culinary Math and Recipes
The heart of many chefs in the kitchen
What Is Culinary Math?The same as any other
mathUsed in the culinary world
to make databases and spreadsheets, calculate yield percentages, and figure menu prices, labor costs, business costs, and profit and loss statements
Involves fractions, ratios, and decimals
Calculating Food CostApplying Math in the Kitchen
Recipes are the most obvious useYou will either increase or decrease recipesInvolves multiplication or divisionMay involve fractions, decimals, ratiosGoal is to generate a profit
Factor Method (most common)1. Determine the “factor” to be used
• Desired yield / Current yield = Factor
2. Multiply each ingredient quantity by the “factor”
• Original amount X Factor = Amount needed
3. Change amounts into more common measurements
• 1.25 cups = 1 ¼ cup
Conversion20 Servings 5 Servings
16c Granola10 c Shredded Coconut2c Chocolate Chips6 c Raisins2c White Chocolate Chips
(1)_____ Granola(2)_____ c Shredded Coconut(3)_____ c Chocolate Chips(4)_____ c Raisins(5)_____c White Chocolate Chips
Food Cost Form
Ingredients Recipe Quantity APC/Unit(As Purchased Cost)
Sugar 1 ½ cups $2.95/ 5 lb bag
Name ___________________________ Kitchen # ___________
Food Cost Form
Ingredients Recipe Quantity APC/Unit(As Purchased Cost)
Name ___________________________ Kitchen # ___________
Conversion Chart
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4
1 ½ c Sugar
Name ___________________________ Kitchen # ___________
Conversion Chart
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4
Name ___________________________ Kitchen # ___________
Recipe Cost Form
Ingredients
Recipe Quantity
(Measurement
s)
Cost of Ingredient
w/ Unit
Converted Amount
Cost per Serving
Amount Needed
Ingredient Cost
Sugar 1 ½ cups $2.95/ 5 lb bag
$2.95/ 10 c bag
$.30/ cup 1 ½ cups $.45
Recipe Cost- _______________
Name ___________________________ Kitchen # ___________
Recipe Cost Form
Ingredients
Recipe Quantity
(Measurements)
Cost of Ingredient
w/ Unit
Converted Amount
Cost per Serving
Amount Needed
Ingredient Cost
Recipe Cost- _______________
Name ___________________________ Kitchen # ___________
Conversion Charts
Resourceswww.whattocook.com/tips/abbreviations.htmlhttp://www.oakbay.sd61.bc.ca/staff/csimpson/
foods12/cooking_terms.pdf
http://oldrecipebook.com/substitutes.shtml http://www.nutrition-charts.com/ http://www.planetpace.com/food/nutrition-
chart.php
Culinary MathThe heart of many chefs in the kitchen
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4
1 ½ c Sugar 72 24 1 ½ 12 ¾ ½ 3/8 3 4 ½ 6
Conversion Chart
Ingredients Recipe Quantity
APC/Unit(As Purchased
Cost)
Sugar 1 ½ cups
$2.95/ 5 lb bag
Food Cost Form
Ingredients
Recipe Quantity
(Measurements)
Cost of Ingredient
w/ Unit
Converted Amount
Cost per Serving
Amount Needed
Ingredient Cost
Sugar 1 ½ cups $2.95/ 5 lb bag
$2.95/ 10 c bag
$.30/ cup 1 ½ cups $.45
Recipe Cost Form
Flour $2.78/ 5lb
Sugar $5.12/ 10lb
Vanilla $4.26/ 2 oz
Baking Powder $1.58/ 8.1oz
Salt $.44/ 26 oz
Baking Soda $.50/ 12 oz
Pecan Halves $5.48/ 6 oz
Brown Sugar $1.82/ 2 lb
Vegetable Oil $6.98/gallon
Butter $2.98/ 16 oz
Chocolate Chips $1.98/ 12 oz
Milk $2.90/ half gallon
Eggs $2.50/ 18 pack
Sugar Cookies3 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup white sugar 1 cup butter (softened at room temperature) 1 egg, lightly beaten (egg should be at room temperature) 3 Tablespoons half-and-half 2 teaspoons vanilla extract
Directions: 1. Preheat oven to 400 degrees F (200 degrees C) . 2. Sift together all-purpose flour, baking powder, sugar and salt. 3. Cut in butter and blend with a pastry blender until mixture is
crumbly. 4. With a fork, stir in lightly beaten egg, vanilla and half-and-half.
Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.
****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.
5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.
6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.
7. Bake for 6 - 7 minutes, or until lightly brown. Makes 24 servings.
Cooking Lab ScheduleTask Time Frame Time Increments
Class Begins
Prep Talk for Lab
Enter Lab Area
Wash Hands
Retrieve Ingredients
Label- Name, Recipe Title, Lab #