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Y1.U4.2Standardized Recipes
Carême’s Cookbook
Need to• Perform basic math calculations
• Convert customary and metric
• Convert equivalents
• Adjust for specific gravity
• Determine AP/EP
• Use smallware and utensils for measuring
• Know the components of a standardized recipe
• Convert recipes
• Calculate cost and portion cost of a recipe
BASIC MATHTask DescriptionConvert Fraction to Decimal Divide numerator [top](dividend) by
denominator [bottom](divisor) Convert Decimal to Fraction Numerator is decimal with decimal point
removed. Denominator is number of places to right of decimal point, expressed in 10’s: .x=10, .xx=100 etc. Reduce GCD.
Convert Decimal to Percent Move decimal point 2 places to right. Add percent sign (%).
Convert Percent to Decimal Move decimal point 2 places to left. Remove percent sign (%).
Multiply Percents Convert percent to decimal and multiply.
Divide Percents Convert percent to decimal and divide.
Ratio Use 1. Determine quantity desired. 2. Total the number of parts (3:2:1 = 6 parts).3. Divide quantity desired by total number of parts. (= part amount)4. Multiply each part in ratio by part amount.
Measurement systems• Customary Units• U.S.
• Metric• Most other countries
• Equivalent• Same amount expressed in different ways, using
different units of measure: (yes - oui - sí), (1 oz. – 0.0625 – 1/16 lb. – 28.35 grams)
Measurement Systems – Nomenclature U.S. Customary
Volume Weight Temp. Length
Teaspoon(tsp.)
Ounce(oz.)
Degrees Fahrenheit(°F)
Inch(in.)
Tablespoon(tbsp.)
Pound(lb.)(#)
Foot(ft.)
Cup(c.)
Mile(mi.)
Fluid ounce(fl. oz.)
Pint(pt.)
Quart(qt.)
Gallon(gal.)
Metric
Volume Weight Temp. Length
Milliliter(ml.)
Milligram(mg.)
Degrees Celsius(°C)centigrade
Millimeter(mm.)
Liter(l.)
Gram(g.)
Centimeter(cm.)
Kilogram(kg.)
Meter(m.)
Kilometer(km.)
Metric ConversionsTo Convert(To)
To← (to convert)
Multiply by(Divide by)
Avoirdupois ounce
Fluid ounce 0.95874
Celsius Fahrenheit ×1.8+32
Cubic inch Fluid ounce 0.5541
Cup Liter 0.23659
Cup Milliliter 236.5882
Fahrenheit Celsius -32/1.8
Fluid ounce Milliliter 29.5737
Foot Centimeter 30.48
Gallon Liter 3.3854
To Convert(To)
To← (to convert)
Multiply by(Divide by)
Inch Millimeter 25.4
Mile Kilometer 1.6
Ounce Gram 28.35
Pint Liter 0.47318
Pound Kilogram 0.45359
Quart Liter 0.94636
Tablespoon Milliliter 14.7867
Teaspoon Milliliter 4.9289
Yards Meter 0.90
Measuring• By Volume• Volume is the amount of space an ingredient takes up• Not as accurate as weight• A cup of flour can weigh between 3.5 and 6 ounces• Better for water-like liquids
• Method• Most dry ingredients should be spooned and leveled
(brown sugar, packed)• Check liquid measures at eye level (meniscus)
Measuring• By Weight• Measures mass, an items resistance to gravity
• Method• Place appropriate container on scale• Adjust to read 0 (Tare)• Add ingredient to desired amount
• Types• Spring• Balance• Electronic
Measuring• Fat• Stick method• Cut off needed amount as indicated by wrapper
• Dry measuring cup method• Press fat firmly into cup to remove bubbles, level, scrape
out well
• Water displacement method (most accurate*)• Example: need cup shortening, place cup water in a ⅓ ⅔
measuring cup, add fat (be sure it’s submerged) to bring water level to 1 cup
*For best results: weigh it
Measuring BenchmarksTablespoon 3 teaspoons
½ ounce
Cup 16 tablespoons8 oz. / ½ lb.
Pint 2 cups1 lb. / 454 g.
Quart 2 pt. / 4 cups32 oz. / 2 lb.
Gallon 4 qt. / 16 cups128 oz. / 8 lb.
Freezing 32°F.0°C.
Boiling 212°F.100°C.
WEIGHT/VOLUME EQUIVALENT (water)Weight(mass)
Decimal(lb.)
Fraction (lb.)
Volume (water)
.075g. 1 Drop 1/64 tsp.
.15g. 1 Smidgen 1/32 tsp.
.3g. 1 pinch 1/16 tsp.
.59g. .0013 1 dash 1/8 tsp.4.73g. .0104 1/96 8 dashes 1 tsp.1/4 oz.(7.09g.)
.0156 1/64 1 ½ tsp. ½ tbsp.
1/2 oz.(14.18g.)
.0313 1/32 3 tsp. 1 tbsp
1 oz.(28.35g.)
.0625 1/16 2 Tbsp. 1/8 cup
2 oz. .1250 1/8 4 Tbsp. 1/4 cup2.666 oz. .1666 1/6 4.333 Tbsp. 1/3 cup3 oz. .1875 3/16 6 Tbsp. 3/8 cup4 oz. .25 1/4 8 Tbsp 1/2 cup5 oz. .3125 6/16 10 Tbsp. 5/8 cup5.333 oz. .3333 1/3 10.666 Tbsp. 2/3 cup6 oz. .375 3/8 12 Tbsp. 3/4 cup7 oz. .4375 7/16 14 Tbsp. 7/8 cup
WEIGHT/VOLUME EQUIVALENT (water)Weight(mass)
Decimal(lb.)
Fraction (lb.)
Volume (water)
8 oz. .50 1/2 16 Tbsp. 1 cup
9 oz. .5625 9/16 18 Tbsp. 1⅛ cups
10 oz. .625 5/8 20 Tbsp. 1¼ cups
11 oz. .6875 11/16 22 Tbsp. 1⅜ cups
12 oz. .75 3/4 24 Tbsp. 1½ cups
13 oz. .8125 13/16 26 Tbsp. 1⅝ cups.
14 oz. .875 7/8 28 Tbsp. 1¾ cups
15 oz. .9375 15/16 30 Tbsp. 1⅞ cups.
16 oz. 1.0 1/1 2 cups 1 pint
32 oz. 2.0 2/1 2 pints 1 quart
64 oz. 4.0 4/1 2 quarts ½ gallon
128 oz. 8.0 8/1 4 quarts 1 gallon
Specific Gravity• the ratio of the density of a substance to the
density of a standard, usually water
A Cup is not A Cup – Specific GravityGrains (1 cup)
Sifted Spooned Dipped
All-purpose 4 oz. 4.4 oz. 5 oz.
Bread & HG 4.2 oz. 4.6 oz. 5.3 oz.
Cake & Pastry 3.6 oz. 4.0 oz. 4.5 oz.
Whole Wheat 4.0 oz. 4.5 oz. 5.0 oz.
Cornstarch 4.5 oz.
Graham cracker, crushed
3.0 oz.
Oats, rolled 2.9 oz.
Tapioca, minute
6.8 oz.
Chemical Leaveners (1 cup)
Baking Powder 6.9 oz.
Baking Soda 8.4 oz.
Sweeteners (1 cup)
Powdered Sugar, unsifted 4.23 oz.
Powdered sugar, sifted 3.52 oz.
Brown sugar, unpacked 5.11 oz.
Corn syrup 11.7 oz.
Spice/Herb (1 cup)
Cinnamon 4.4 oz.
Parsley, dried 0.846 oz.
As Purchased / Edible Portion• As Purchased (AP)• Untrimmed, as bought in
store or from supplier
• Edible Portion (EP)• Trimmed, what ends up on
plate, accounts for trim waste
• Yield Percentage (Y%)• Amount of shrinkage due to
trimming and cooking expressed as a percentage
Task Formula
Calculate AP AP= EP/Y%
Calculate EP EP= AP×Y%
Calculate YP YP= EP/AP
Percentage YieldsItem Yield %
Eggplant, peeled, cooked 38
Lobster 20-24
Onion, peeled 90
Onion, peeled, cooked 52
Sweet pepper, raw, chopped 82
Sweet pepper, raw, brunoise 35.5
Potato, peeled 75
Potato, baked 80
Watermelon, diced 75
Item Yield %
Bacon, cooked 32
Broccoli, raw, chopped 61
Carrot, diced 89
Eggplant, peeled 81
Standardized Recipe
• Recipe: a written record of the ingredients and preparation steps needed to make a particular dish
• Standardized Recipe: Follows a format that is clear to anyone who uses it
StandardizedRecipe
Name Title of the recipe
Yield Amount recipe makes, and number of servings (3# - 12/4 oz.)
PortionSize
Amount of 1 serving
Ingredients Listed in order of use, clearly defined
Directions How and when to combine/prep/cook ingredients, ordered, clear
Temp.TimeEquip.
Subset of directions, time/temperature, size/type pan, special equipment
Nutrition Not essential, but useful
Format
StandardizedRecipe
Read recipe completely, preferably twice
Gather and Mise en place all ingredients as specified
Measure carefully
Follow instructions for preparation
Mise en Place: French for “put in place” meaning the preparation and assembly of ingredients, pans, utensils, equipment, or serving utensils for a dish or service. To plan. To picture it in your head before you begin
Method
StandardizedRecipe
Ensure consistency of quality and portion size
Help purchasers purchase
Be sure of proper amounts and methods
Reduce waste
Allow servers to communicate accurate information to customers
Meet customer expectations, consistency
Determine cost
Function
Standardized RecipeConversion
1. Decide how many servings necessary – Desired Yield (D)
2. Divide Desired Yield by Original Yield (O) – the answer will be the Conversion Factor (CF)
3. Multiply each by the Conversion Factor
Weights and volumes are not interchangeable
Convert to logical, measureable amounts (16 Tbsp.→1 cup)
Make necessary adjustments to equipment, temperature and time (food thickness, pan size)
CF=D/O
Standardized RecipeCosting
Determine Recipe Cost (RC):
1. Multiply the Ingredient Amount (IA) in pounds by the Price Per Pound (PPP) to determine Ingredient Cost (IC)
2. Add Ingredient Costs (IC) to determine Recipe Cost (RC)
Determine Cost Of Portion (COP):
3. Divide Recipe Cost (RC) by Number Of Portions (NOP)
Determine Selling Price (SP):
4. Divide Recipe Cost (RC) by Food Cost Percentage (FC%)
?
CF=D/OIC=IA×PPPRC=IC (added)---------------------------
COP=RC/NOPSP=RC/FC%FC%=RC/SP