1 / 17

Uses and Limitations of Recipes

Uses and Limitations of Recipes. Food Products are not uniform Kitchens do not have same equipment Impossible to give instructions for many processes. Standardized Recipe.

gcampos
Download Presentation

Uses and Limitations of Recipes

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Uses and Limitations of Recipes • Food Products are not uniform • Kitchens do not have same equipment • Impossible to give instructions for many processes.

  2. Standardized Recipe • Recipe that gives a known quality and quantity at a known cost. It is a set of written instructions for producing a specific dish.

  3. Name of recipe Yield Ingredients and amounts in order of use Equipment needed Directions for preparation Preparing and cooking times Directions for portioning, plating, and garnishing Directions for cleaning up and storing leftovers Standardized Recipe Components Transparency 5-1

  4. Instructional Recipes • Instructions for Preparation • Variations and Optional Ingredients

  5. How to Analyze a Recipe • Determine the basic cooking methods. • Consider the characteristics of the ingredients. • Review the functions of the ingredients. • Determine cooking times. Transparency 5-2

  6. Measurements • Weight – refers to the mass or heaviness of a substance. Expressed in pounds, ounces, grams, and tons. Can be used to measure liquid or dry ingredients. • Volume- refers to the space occupied by that substance. Expresses as cups, quarts, gallons, teaspoons, fluid ounces, bushels, and liters. Most commonly used to measure liquids. Quicker but less accurate than measurement by weight.

  7. Count • Refers to the number of individual items. Used in recipes (e.g. 4 eggs) and in portion control (e.g. 2 fish fillets). Also used in purchasing (e.g. 96 count case of lemons).

  8. Indicate Count, Weight, or Volume • 1 scoop ice cream • 2 pear halves • 1 Tablespoon Olive Oil • 1 salmon patty • 6 ounces sliced ham • 175 grams of pickle relish • 2 slices Swiss cheese • 1 pound cream cheese • 1 cup milk • 2 scoops potato salad

  9. Common Equivalents in U.S. System • 3 teaspoons = 1 Tablespoon or ½ ounce • 2 Tablespoons = 1 fluid ounce • 16 Tablespoons = 1 cups or 8 fluid ounces • ¼ cup = 4 Tablespoons or 2 fluid ounces • 1 cup = 16 Tablespoons or 8 fluid ounces or ½ pint • 2 cups= 1 pint or 16 fl. Oz.

  10. 1 quart = 2 pt. Or 4 cups or 32 fl. Oz • 1 gallon = 4 quarts or 8 pints or 16 cups or 128 fluid ounces

  11. Procedure for Converting Total Yield Desired yield (New) ÷ Recipe yield (Old) = Conversion factor × Each ingredient quantity NO! Transparency 5-3

  12. Peas a la Francaise

  13. Procedure for Changing Portion Sizes • Portions × Portion size = Total yield (old) • Desired portions × Desired portion size = Total yield (new) • Total yield (new) ÷ Total yield (old) = Conversion factor × Old quantity = New quantity Transparency 5-4

  14. Peas a la Francaise

  15. Problems in Converting Recipes • Measuring- Volume measurements of solids is inaccurate. Cut back on spices!! • Surface area & Volume • Equipment • Time – If all other things are equal, cooking times stay the same when a recipe is converted. Other things are not always equal!

  16. Mise en Place “Everything Put in Place”

  17. CHICKEN BREAST PROVENCAL Yield: 1 Portion Ingredients Amounts Chicken breast 1 each Salt ¼ tsp. Ground black pepper 1/8 tsp. Flour ½ oz. Vegetable oil ½ oz. Butter ½ oz. Garlic, minced ¼ tsp. White wine 1 oz. Tomato concasse 3 oz. Black olives, sliced or julienne ½ oz. Anchovy fillet, mashed to a paste 1/3 each Basil, chiffonade ½ tsp. Method 1.Season the chicken breast with salt and pepper. Dredge lightly with flour, shaking off excess. 2.Heat the vegetable oil in a sauté pan and sauté the chicken breast until golden brown and cooked through. Remove the breasts from the pan and keep warm. 3.Pour off excess fat from the sauté pan; add the butter. Return the pan to the heat. Add garlic to the melted butter and sauté it briefly. 4.Deglaze the pan with wine, stirring well to release all of the drippings. Add the tomato concasse, olives and anchovy paste. Bring this mixture to a simmer and cook it for a few minutes or until the flavor is developed. 5.Return the chicken breast along with any released juices to the sauté pan and toss to coat the chicken with the sauce. 6.Serve the chicken with the sauce on a heated plate. Garnish with the basil.

More Related