In recipes In calculating food costs In determining yields

A written record of ingredients and preparation steps needed to make a particular dish.

A recipe used in a professional kitchen.Standardized recipes help to:• Ensure consistent quality and quantity• Reduce costs by eliminating waste• Give exact information about a dish

Recipes can be collected from many sources.• Magazines• Cookbooks• Newspapers• Internet• People

Recipes can be arranged by region, ethnic type, main ingredient, type of dish, type of meal, or cooking method.

Count: ingredients are listed as whole item….example: eggs

Volume: liquids and small amounts of dry ingredients….example: spices, baking powder

Weight: measures more accurately than volume…example: flour

Dry Volume◦ Overfill the cup or spoon◦ Scrape off excess

Liquid Volume◦ Set container on flat surface.◦ Fill to correct mark.◦ Inspect with eye level at mark.◦ Adjust as needed.

Weight◦ Set the tare: weight of the container◦ Place food in container on scale.◦ Read weight and add or remove food.

Customary used in US◦ T or Tbsp: tablespoon - pt.: pint◦ tsp or t: teaspoon - qt.: quart◦ Fl. Oz.: fluid ounce - oz.: ounce◦ C: cup - gal.: gallon◦ Lb or #.: pound

Metric system used in most parts of the world◦ Milliliter: ml - liter: l◦ Milligram: mg - gram: g◦ Kilogram: kg

Yield: total number of portions Portion: serving size for 1 person Ingredient list Equip information Preparation method

1) Read the entire recipe.2) Determine the yield.3) Determine ingredients needed.4) Determine equipment needed.5) Determine preparation techniques used?

(do you understand them?)6) Determine time needed for preparation.

Scale: to change the amount of ingredients to get a new yield

• RCF: Recipe conversion factor • Used to help change the yield in a recipe• RCF= yield you want yield of the original recipe

To change the ingredient amount take the original ingredient amount X RCF