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2014 Summer Institutes Level 1

2014 Summer Institutes Level 1. FRMCA Level 1, Chapter 4 Kitchen Essentials: Part 1—Professionalism and Standardized Recipes. 2014 Summer Institutes brought to you by:. Session Objectives. Define professionalism, and explain what it means to culinary professionals.

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2014 Summer Institutes Level 1

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  1. 2014 Summer Institutes Level 1 FRMCA Level 1, Chapter 4 Kitchen Essentials: Part 1—Professionalism and Standardized Recipes

  2. 2014 Summer Institutes brought to you by:

  3. Session Objectives • Define professionalism, and explain what it means to culinary professionals. • Identify the components and functions of a standardized recipe. • Convert recipes to yield smaller and larger quantities based on operational needs. • Given a problem, calculate as-purchased (AP) and edible-portion (EP) amounts. • Calculate the total cost and portion costs of a standardized recipe.

  4. What Does It Mean To Be a Culinary Professional? • Culinarian: Studied and continues to study the art of cooking • Attributes of a culinary professional: • Knowledge: A professional culinary program provides a basic knowledge of foods, food styles, and methods of preparation. • Skill: Practice and acquire hands-on experience. • Flavor, aroma, taste: Culinary professionals must produce food that tastes great.

  5. What Does It Mean To Be a Culinary Professional? continued • Judgment: Culinary professionals must be courteous, honest, and responsible, use should discretion and appropriate behavior with coworkers, supervisors, employees, and customers. • Dedication: Becoming a culinary professional is hard work. • Pride: Have a sense of pride about a job well done. Pride extends to personal appearance and behavior in and around the kitchen.

  6. What Does It Mean To Be a Culinary Professional? continued • Respect: Respect is having consideration for oneself and others. In order to respect others, a person must first respect himself or herself. • Personal responsibility: Personal responsibility means taking responsibility for one’s choices. Personal responsibility means accepting accountability and being in control. • Education and the culinary professional: Employers value a formal culinary education and continuing education.

  7. Standardized Recipes • Recipes for institutional use, or standardized recipes, must follow a format that is clear to anyone who uses them. • A standardized recipe lists the ingredients first, in the order they are to be used, followed by assembly directions or the method for putting the ingredients together. • A standardized recipe helps to maintain quality and control costs.

  8. Standardized Recipes continued A standardized recipe includes: • Name of the recipe • Ingredients • Yield • Portion size • Temperature, time, and equipment • Step-by-step directions • Nutrition information

  9. Converting Recipes Recipes are converted when the yield of the recipe (the amount it provides) is not the same as the amount of product needed. • Recipe conversion affects the cost of the recipe, but not necessarily the portion cost. • When properly converted and prepared, product quality should not vary from the original recipe, regardless of portion yield. • Basic math skills are needed to increase or decrease recipes.

  10. EP/AP Amounts • To calculate the amount of an item needed to yield an AP(as-purchased) amount, divide the edible portion amount needed by the yield percentage. • To determine the AP quantity needed to result in a given EP(edible-portion) quantity, it is also important to know the cooking loss for the item.

  11. EP/AP Amounts continued • Conversion chart: Lists the expected, or average, shrinkage from AP amount to EP amount for various food items • Multiply the number of pounds needed by the percentage yield listed in the conversion chart • Butcher test: Measures the amount of shrinkage occurring during the trimming of a meat product • Cooking loss test: Measures the amount of product shrinkage during the cooking or roasting process; this is important information for each food item used in the operation • As-edible portion: Items purchased that are trimmed and cut

  12. Costing Recipes • Restaurant and foodservice operation profitability depends on balancing costs and prices. • Many operations price out all recipes and then check them every six months to see if they are still accurate. • Other restaurants compare standard recipe costs to the national price index twice a year.

  13. Costing Recipes continued • To find the total cost of a standard recipe, multiply or divide the ingredient amounts by the prices and add it all up for the recipe cost. • Divide the total cost by the yield to get the standard portion cost.

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