1 / 20

Using Standardized Recipes

Using Standardized Recipes. Standardized Recipes. INGREDIENTS Listed in the order used Amounts. YIELD. Number of servings or amount the recipe makes. Temp., time, & equipment. Size and type of pan Other equipment needed Oven temp Preheating instructions. Step-by-step directions.

zia
Download Presentation

Using Standardized 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. Using Standardized Recipes

  2. Standardized Recipes INGREDIENTS • Listed in the order used • Amounts

  3. YIELD • Number of servings or amount the recipe makes

  4. Temp., time, & equipment • Size and type of pan • Other equipment needed • Oven temp • Preheating instructions

  5. Step-by-step directions • How and when to combine ingredients • Some recipes include both conventional and MW method

  6. Nutrition Information • Not on all recipes • May include: • Fats Fiber • Carbs Sodium • Protein Vitamins • Fiber Minerals

  7. 2 Basic systems of measurement • 1. Customary Units (most common) • Ounces, teaspoons • Cups, pints, gallons 2. Metric Units (based on multiples of 10)

  8. Metric Units (continued) • Include: • Milliliters ml • Liters l • Milligrams mg • Grams g • Kilograms kg • Degrees Celsius °C or centigrade

  9. Metric continued • Millimeters mm • Centimeters cm • Meter m

  10. VOLUME • The amount of space an ingredients takes up • examples • 1 cup cooked pasta • 1 tsp oregano

  11. Ingredients measured by weight or heaviness

  12. Ingredients measured by count or number

  13. MEASURING BY WEIGHT

  14. What is the difference between I cup of popcorn and 1 cup of water???????????????

  15. Both take up the same amt of space-eight fluid ounces- but they do not weigh the same; the water is heavier

  16. Kitchen Scales • Use to find out how much each cup weighs • Weight is often measured in ounces, while volume is measured in fluid ounces

  17. CONVERTING RECIPES • To change a recipe if the yield is not the amount needed. • At home what do you usually do? • Why might it be different in a restaurant?

  18. To increase or decreaserecipe yields; • Decide how many servings you need, or the DESIRED YIELD • Determine the CONVERSION FACTOR or the number that each ingredient amount is multiplied by in order to adjust the yield of the recipe

  19. Desired yield Original yield =Conversion factor If a recipe serves 8 And you need to serve 4 What is the conversion factor?

  20. Multiply each ingredient amount by the conversion factor. This keeps all the ingredients in the same proportion as in the original recipe.

More Related