16 Brand Name Recipes: Copycat Recipes for Items in Grocery Stores
Recipes provide specific instructions to prepare food items.
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Transcript of Recipes provide specific instructions to prepare food items.
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
Standardized Recipes
quantityThe total amount a recipe makes.
Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes
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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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• 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.
Glencoe Culinary Essentials Chapter 13 Using Standardized Recipes
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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 Size1. 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 Size2. 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 Size3. 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 Size4. 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.