The written history of the recipe can be traced back to 1400 bce. Round conversion to nearest cooking fraction. Find one example of how technology has improved the use of standardized recipes and present it to the class in a five-minute oral presentation. As you read, use a web diagram like this one to list the seven different parts of a recipe. Does the writing and recipe differ from recipes you can find in today's cookbooks? NCSS IX A Global Connections Explain how language can facilitate global understanding or cause misunderstanding. Recipes are important tools in the foodservice industry. 0 Zl PORTION SIZE, Fresh green beans, washed, ends trimmed, and cut in half, Salt and freshly ground black pepper, to taste. A standardized recipe is one that holds no surprises. Simple Macaroni and Cheese Rating: Unrated 616 A very quick and easy fix to a tasty side-dish. Temperatures for ovens and other appliances that have a thermostat to control cooking temperature are listed as exact degrees Fahrenheit or Celsius. Source: USDA Standardized Recipes. Checklist for Reviewing Standardized Recipes (12/2014) Measuring Success with Standardized Recipes NO Time to Train: Identifying the Parts of a USDA Quantity Recipe Range-top cooking temperatures are listed in a recipe as low, medium, or high. endstream
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<. This new standard specified a 55° thread angle and a thread depth of 0.640327p and a radius of 0.137329p, where p is the pitch. h�b`````jc```�� Environment, such as altitude, may affect preparation procedures. This degree of repeatability requires some planning on Jamie's part to create a consistent product. However, they cannot solve problems caused by purchasing or receiving poor-quality items, or purchasing too much food. Instead, a recipe is an exact set of directions on how to use ingredients, equipment, and preparation and cooking techniques for a certain dish. 3. Hope everyone else enjoys it just as much as we do. By April Broxton. Example: If the serving size is ½ cup, a #8 disher, a 4 fl oz spoodle or ladle may be appropriate. By standardizing measurements, she made sure that recipe results were more reliable. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. This allows you to plan enough food for your customers. 5. The recipe for Green Beans in Garlic Sauce in this chapter yields 20 4-ounce servings. The recipe has half the amount of garlic than was originally used. • Preparation Instructions Baking formulas may not always include the instructions that are needed to prepare the baked product. 4. SECTION 13.1 ^iïtfïttmî Review Key Concepts. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. 2. That's why he uses standard recipes. To get the most out of the text, try to answer these questions. A standardized recipe is one that has been tried, tested, evaluated, and adapted for use by your food service. A standard recipe is a restaurant recipe that has been tested and repeated enough so that it has the same yield and results when created with consistent procedures, ingredients, and equipment. Each standardized recipe must go through quality control. A recipe includes details on how to use ingredients, procedures, and cooking instructions. Grains. A standardized recipe usually includes: A list of … Although formulas and recipes are similar in the way in which they are written, there are three major differences between the two. 1. The thread pitch increased with diameter in steps specified on a chart. One of the most important differences involves the chemistry of baking. Analysis What are the differences in the two muffins? 3. USDA Standardize Recipes The Child Nutrition Recipe Box provides Child Nutrition program operators with recipes to prepare healthy and delicious meals that meet meal pattern requirements. 2. j You will eliminate waste by not overproducing food. A standardized recipe may be different from one food service to another because of variation in equipment, available ingredients, and skills of the cook or food handler. Example: 50 – %%EOF Download free printable Standardized Recipe Form in PDF, Word, Excel Social Studies NCSS VIIIA Science, Technology, and Society. Using Standardized Recipes SECTIONS 13.1 Standardized Recipe Basics 13.2 Recipe Measurement and Conversion Recipe C hoose a simple dish with few ingredients that you know how to prepare. To get the result you want from a recipe, you must carefully follow the specific directions that are listed on the recipe. 2. • Ingredient List Order Recipes and formulas both contain an ingredient list. Green beans that bend but do not break are not fresh. You will also end up with the same quantity of food every time you prepare the dish. Recipe vs. Standardized Recipe (examples) Compare and contrast the differences between a recipe from home and a standardized recipe. Served hot on a hamburger roll, this sandwich is sure to be a school favorite. Record the serving utensil on the recipe. The dish may not come out the way you had expected. Ingredient Preparation Ingredient quantity and preparation steps must be listed accurately on a recipe. These are often given as percentages. Cooking With Kids. This list includes all ingredients that will be used in the dish. %PDF-1.6
%���� portions of taco meat or a total yield of 5 pounds. In a saucepan, place the fresh green beans in boiling, salted water. Small variations in the ingredients or measurements can affect the quality of the baked good item noticeably. A recipe that is specific and that produces the same product each time is the hallmark, or distinguishing feature, of a successful foodservice organization. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. • Yield The number of servings, or portions, that a recipe produces is its yield. Procedure Locate a muffin recipe or formula and prepare it using the specified flour type. Simmer at 180°F (82°C) until done. Recipe Yield: The total amount of portions the recipe yields. Standardized Recipes. • You will meet customers' expectations of quality each time the food is prepared. Before you begin, look at existing recipes as a guide. A formula is a special type of recipe that is used in the bakeshop. NCSS VIII A Science, Technology, and Society Identify and describe both current and historical examples of the interaction and interdependence of science, technology, and society in a variety of cultural settings. In recipes, ingredients are listed in the order that they will be used. These parts are always the same for any standardized recipe (See the recipe on page 332): • Product Name Customers expect to receive what they order from a menu. It is important to cook the food for the recommended time, using the specified equipment at the specified temperature. There are many benefits to using a standardized recipe: • The quality of the food will be consistent each time the recipe is made. Converting Standardized Recipes (Key) Calculate the conversion factor for each recipe. Cook until done. • Movement in the kitchen by foodservice workers will be more efficient because of clear, exact instructions. When fat or oil is almost smoking, add food. Use images if possible. Check for Understanding If you have questions as you are reading, that means you are checking your understanding of the material. NSES B Develop an understanding of the structure and properties of matter. Substitutions j To lower saturated fat, use olive oil rather than butter for sauteing. To do this, directions on a standardized recipe must be clear and easy to follow, and ingredients must be listed correctly and accurately, in the order in which they will be used. The success of any standardized recipe depends upon the experience of the person who uses it. Baking is different from cooking in many ways. Use the right quantity of each ingredient during preparation. • Ingredient Quantity Standardized recipes give directions on how to measure each ingredient to help control quantity. 9 Compute the number of servings the recipe makes. An experienced cook may be able to make slight changes to recipes without changing the outcome. £Etk Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer. This type of measurement, often called a baker's percentage, includes the percentage of each ingredient in relation to the weight of flour in the final baked product. Describes the step by step process for writing a standardized recipe using three examples. EXAMPLE: STANDARDIZED RECIPE FORM Recipe Name: Chili (Source: USDA: D-20) Recipe Number: Entrée 6 For 50 Servings For 100 Servings Directions 1 Ingredients Weight Measure Weight Measure Critical Control Points (opt) Ground beef (85/15) Onion, chopped Garlic powder Pepper Chili Powder Paprika Onion Powder Ground. , butter, and leftover amounts of servings the recipe ancient Egyptians painted! 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