Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
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Recipe for Success:
Breaking Down Standardized Recipes
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Culinary Arts
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 2
Copyright
Copyright © Texas Education Agency, 2015. These Materials are copyrighted © and trademarked ™ as the
property of the Texas Education Agency (TEA) and may not be reproduced without the express written
permission of TEA, except under the following conditions:
1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use
copies of the Materials and Related Materials for the districts’ and schools’ educational use without
obtaining permission from TEA.
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individual personal use only, without obtaining written permission of TEA.
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unchanged in any way.
4) No monetary charge can be made for the reproduced materials or any document containing them;
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Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational,
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Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email:
[email protected].
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Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 3
Recipes
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A recipe is a set of directions on how to use ingredients, equipment, preparation
instructions and cooking techniques.
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Measurements are listed in cups and measuring spoons.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 4
Standardized Recipes
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Are a set of written instructions used to consistently prepare a known quantity and quality
of a certain food for a food service operation.
A standardized recipe is a recipe that has been carefully adapted and tested to ensure that it
will produce a consistent product every time it is used.
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Measurements are listed in weight and volume.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 5
Comparison
Recipes
Standardized Recipes
1.
Can follow any written format
1.
2.
Ingredients listed in order of use
Format is clear for the foodservice
establishment
3.
Measurements are listed by cups
and measuring spoons
2.
Ingredients listed in order of use
3.
4.
Preparation instructions included
Measurements are listed by weight
and volume
5.
Small yields – usually 4 to 6
4.
Preparation instructions may not
be included
5.
Large quantity yields – 24 to 100+
5
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Recipes are different from standardized recipes in several areas.
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Note – other differences may be added.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 6
Benefits of Standardized Recipes
• Control of portion size and
cost
• Consistency in quality and
quantity
• Elimination of errors in food
orders
• Elimination of waste in not
overproducing food
• Increased efficiency
• Meeting customer’s
expectations
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Each standardized recipe goes through a quality control to ensure that everything will meet
the standards of the foodservice establishment.
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The results will benefit the venue and the customers.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 7
Components of a Standardized Recipe
1. Recipe Name
2. Yield
3. Portion size
4. Ingredient quantity
5. Preparation procedures
6. Cooking temperatures
7. Cooking time
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•
•
•
•
•
•
•
Recipe name - the name on the recipe and on the menu should reflect the same product
Yield - the number of servings or portions the recipe produces
Portion size – the amount or size of an individual serving
Ingredient quantity – the measured portion of each ingredient
Preparation procedures – the step by step directions to produce recipe
Cooking temperatures – used for range tops and ovens where preheating may be
required
Cooking time – important to cook the food the recommended time
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Other items that may be included:
• chef notes
• equipment and utensils
• plating instructions
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 8
Science of Baking
Formula
Recipe
• Ingredients listed
by decreasing
weight
• Precise weight
measurements
are used
• Instructions not
always included
• Ingredients listed
in order of use
• Followed by
procedures for
successful
results
List of
ingredients
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A formula is a special type of recipe that is used in baking.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 9
Standardized Recipes for Baking
• An exact science that requires
precise measuring and
accuracy
• Recipe includes the exact
amount of each ingredient
• Often listed in percentages
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These recipes may not always include instructions needed to prepare the product.
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A standardized recipe includes written procedures to prepare a known quantity and quality
of a certain food.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 10
Conversion Factor
• Recipes may need to be changed to accommodate
servings
• To increase or decrease recipes (2 steps):
• Formulas:
1. New Yield ÷ Old Yield = Conversion Factor
2. Old Yield x Conversion Factor = New Yield
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Conversion factor – Increasing or decreasing recipe ingredients by dividing the new yield
by the current yield
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We will practice converting recipes later in this lesson.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 11
Mise en Place
• French phrase for “put in
place”
• Work simplification
Refers to:
1. Reviewing the recipe before
beginning work
2. Having all foods and
equipment ready
3. A state of mental readiness
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Work simplification – performing a task in the most efficient way possible
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This includes:
• Assembling:
• equipment
• ingredients
• serving pieces
• tools
• Involves:
• cleaning and chopping vegetables
• measuring spices
• preheating oven
• trimming meats
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 12
Mise En Place Trailer
(click on link)
(image from video)
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Click on hyperlink to view video:
Mise En Place Trailer
The title of the documentary comes from the French culinary term Mise En Place, the
expression for everything in place the rigorous preparation of ingredients and equipment
that leads to success in the kitchen. The documentary will follow Team Delhi as they learn
that Mise En Place applies not only in the kitchen, but in life.
https://youtu.be/k411BjqGKUU
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 13
13
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What does this quote mean to you?
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 14
Let’s Review!
1.
What is a standardized recipe?
2.
What are some benefits of standardized recipes?
3.
List the components of a standardized recipe.
4.
What is a conversion factor?
5.
What are the formulas to decrease or increase recipes?
6.
What is mise en place?
7.
How can a chef use work simplification in cooking?
8.
What is mental readiness?
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Answers to the questions are found within the slide presentation or may vary with class
discussion.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 15
15
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Questions?
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
Presentation Notes
Recipe for Success: Breaking Down Standardized Recipes
Slide 16
References and Resources
Images:
• Shutterstock™ images. Photos obtained with subscription. (Slides 1, 3, 4, 6, 7, 9, 10, 11, 13, 15)
Textbooks:
• Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
• Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, IL: Goodheart-Willcox Company.
• Foundations of restaurant management & culinary arts. (2011). Boston, MA: Prentice Hall.
Websites:
• Institute of Child Nutrition
Part of the School of Applied Science at The University of Mississippi, is the only federally funded national center dedicated to applied research,
education and training, and technical assistance for child nutrition programs. It is funded by a grant administered through t he United States
Department of Agriculture (USDA), Food and Nutrition Service (FNS).
http://www.nfsmi.org/
• What’s Cooking: USDA Mixing Bowl
Food, Nutrition and Consumer Services works to harness the Nation's agricultural abundance to end hunger and improve health in the United
States.
http://www.whatscooking.fns.usda.gov/
YouTube™:
•
Mise En Place Trailer
The title of the documentary comes from the French culinary term Mise En Place, the expression for everything in place the ri gorous preparation of ingredients
and equipment that leads to success in the kitchen. The documentary will follow Team Delhi as they learn that Mise En Place applies not only in the kitchen, but in
life.
https://youtu.be/k411BjqGKUU
16
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Copyright © Texas Education Agency, 2015. All rights reserved.
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.