Recipes provide specific instructions to prepare food items.

1. 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.

2. quality control A system that ensures that everything will meet the foodservice establishment’s standards. Standardized Recipes • Standardized recipescan be changed, but each change must go through quality control.

3. quantity The total amount a recipe makes. 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

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

5. 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 The amount or size of an individual serving Portion Size

6. 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

7. formula A special type of recipe used in the bakeshop. Standardized Recipes • Baking is different from cooking because it involves chemical reactions. • Baked goods require precise formulas to work.

8. baker’s percentage In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product. Standardized Recipes • Three major differences between formulas and recipes are: • order of howingredients are listed • inclusion ofpreparation instructions • baker’s percentage

9. 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.

10. convert To adjust ingredient quantities in a standardized recipe. Standardized Recipe Measurements • Sometimes it is necessary to convert recipes to make more or less of a dish.

11. count The number of individual items used in a recipe. Standardized Recipe Measurements • Standardized recipe ingredients are measured by: • weight • volume • count

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

13. Standardized Recipe Measurements

14. Standardized Recipe Measurements

15. 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?

16. volume measurement A measurement that is expressed in cups, quarts, gallons, and fluid ounces. Standardized Recipe Measurements • Volume measurements are used most often to measure liquids, such as cups and gallons.

17. conversion factor The number that comes from dividing the yield you want by the existing yield in a recipe. Recipe Conversion • The conversion factor helps you increase or decrease the yield in a recipe. ÷ = Desired Yield Existing Yield Conversion Factor

18. Recipe Conversion • Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity. Existing Quantity Conversion Factor x = New Quantity

19. Recipe Conversion • Convert Portion Size • Multiply the number of existing portions by the existing portion size. Existing Portions Existing Portion Size x = Existing Yield

20. Recipe Conversion • Convert Portion Size • Multiply the desired portions by the desired portion size to find the new yield. Desired Portions Desired Portion Size x = New Yield

21. Recipe Conversion • Convert Portion Size • Divide the new yield by the existing yield to get the conversion factor. Conversion Factor Existing Yield ÷ = New Yield

22. Recipe Conversion • Convert Portion Size • Multiply each ingredient by the conversion factor to get the new ingredient yield. New Ingredient Yield Old Ingredient Conversion Factor x =

23. shrinkage The percentage of food lost during its storage and preparation. Recipe Conversion • Conversion calculations do not take into account certain factors: • equipment • mixing and cooking time • cooking temperatures • shrinkage • recipe errors