Chapter 4 Professionalism and Understanding Standard Recipes

A professional is responsible for…1. Themselves

2. Co-Workers

3. The Business

4. Their Guests

CulinarianIs someone who has studied and continues to study the art of cooking.

Key Terms: Knowledge• Must identify, purchase, utilize, and prepare a wide variety of

foods

• Required to train and supervise staff

• Basic knowledge of foods, food styles, and the methods used to prepare foods

• Sanitation, nutrition, and business procedures

• Education does not stop at commencement

Key Terms: Skill• Practice and hands-on experience provides the skills

necessary to produce quality foods consistently and efficiently

• Most graduates start at entry-level positions

• Just as fashion trends change, so does food trends

Key Terms: Flavor, Taste, Aroma• Professional chefs are judged on the ability to produce the finest flavors,

manipulating tastes, and aromas

• It is critical that culinary professionals understand how flavor, aroma and taste work together

• Flavor- refers to all the sensations produced by whatever is in the mouth but mostly the food’s aroma and taste

• Aroma- many things create aroma. Smells trigger sensors in the nose that send them to connect with our emotion receptors

• Taste- refers to our ability to identify substances like food, minerals, and even poisons

• Umami- Savory

Tongue MapOld and Modern

Key Terms: Judgment and DedicationJudgment

• Selecting menu items, determining how much of what item to order, deciding whether and how to combine ingredients, approving finished items

• Knowledge and skill play a huge role in judgment

Dedication

• Foodservice industry is competitive full of demands

• Physically and mentally taxing, long hours, hectic pace

Key Terms: Pride and RespectPride

• Extends to personal appearance and behavior in and around the kitchen

• Crowning element in the uniform is the toque (toke). 101 pleats refer to the different ways to prepare eggs

Respect

• Having consideration for oneself and others

• Respect for ingredients, guests, and coworkers

Key Terms: Personal Responsibility• A person is responsible for the choices he or she makes

• Accepting accountability and remain in control

Examples:

• Doing work without making excuses

• Take responsibility for your mistakes and be willing to correct them

• Asking for help

• Being punctual

• Take extra steps to learn

WorkstationsIs a work area in the kitchen dedicated to a particular task

Workstations• Hot-foods section (fry station, griddle station, holding, etc)

• Garde-manger (salad greens, salad prep, cold foods prep, etc)

• Bakery section (mixing station, baking and cooling, etc)

• Banquet section (steam cooking, dry-heat cooking (roasting)

• Short-order section (holding and plating, fry and griddle station)

• Beverage section (hot, cold, and alcoholic station)

Kitchen BrigadeA brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks• Tasks are often related by cooking method, equipment or the types of foods

Dining Room Brigade• Front of the house staff that is typically run and trained by the dining-room manager (maitre-d)

• Wine steward

• Headwaiter

• Captains

• Front waiter

• Back waiter

Kitchen Math• All foodservice managers are expected to have a basic understanding of math and know how to apply mathematical principles to business situations

Chefs and managers need to know how to:

• determine recipe yields,

• convert recipes from customary to metric measure,

•and change the yield of recipes

US Measurement Systems

Customary (US) Units of Measure

Volume Weight Temperature LengthTeaspoon (tsp)Tablespoon (Tbsp)Cup (cup)Fluid ounce (fl. oz.)Pint (pt)Quart (qt)Gallon (gal)

Ounce (oz)Pound (lb)

Degrees Fahrenheit (F)

Inches (in)

Metric Measurement Systems

Metric Units of MeasureVolume Weight Temperature LengthMilliliter (mill)Liter (l)

Milligram (mg)Gram (g)Kilogram (kg)

Degrees Celsius (C)

Millimeter (mm)Centimeter (cm)Meter (m)

Units of Measure (US) EquivalenciesVolume1 gallon 128 fluid

ounces4 quarts 16 cups 256

Tbsp768 tsp

1 quart 2 pints 4 cups 64 Tbsp 192 tsp1 pint 16 fluid

ounces2 cups 32 Tbsp 96 tsp

1 cup 8 fluid ounces

16 Tbsp 48 tsp

1Tbsp 3 tsp 1 fluid ounce

2 Tbsp

Standardized RecipesWhat is the difference between a recipe and a standardized recipe?

A recipe is a written record of the ingredients and preparation steps needed to make a particular dish

A standardized recipe must follow a specific format that is clear to anyone that reads it

• Mise en place- French for “to put everything into its place”

Standardized RecipesA standardized recipe must include the following items:

1. Name

2. Ingredients: Must be specific. Ex: “onion” becomes “white onion”

3. Yield

4. Portion Size

5. Step-by-step instructions

6. Nutrition information

Converting RecipesConvert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount needed.

Desired Yield ÷ Original Yield = Conversion Factor

Conversion factor is the number you use to multiply the ingredients by

EX: If a chili recipe serves 8 and you only need 4...

8 ÷ 4 = 0.5 CF

Measuring by Volume•Volume measurement is best used for liquids

•Standard measuring cups include...

1 cup, ½ cup, 1/3 cup, and ¼ cup

•Standard measuring spoons include...

1 tablespoons, 1 teaspoon, ½ teaspoon, ¼ teaspoon

MeasuringDry Measuring

1. Fill cup with ingredients

2. Level off the top of the cup using a straight-edge (not your fingers)

Liquid Measuring

3. Set the measuring cup on a level surface

4. Get at eye level and pour liquid into the cup

**For small amounts of liquid, use measuring spoons

Measuring by Weight•Taring: weighing an item and accounting for the weight of the container

• Spring Scale: measures the pressure placed on the spring

• Balance Beam Scale: (Baker’s Scale): the weight of the item is placed on one end and the product is placed on the other end until the beam balances

• Electronic Scale: measures resistance electronically

Measuring FatFat, such as butter, margarine, or shortening can be measured in the following ways...

1. Stick Method: fat that comes in ½ lb sticks. The wrapper is marked in tablespoons and fractions of a cup

2. Dry Measuring Cup Method: pack down the fat into the cup and level off the top (use the same method when using a measuring spoon)

3. Water Displacement Method: Involves combining fat with water in a liquid measuring cup.

Subtract the amount of fat to be measured from one cup. The difference is the amount of water to pour into the measuring cup

EX: for 2/3 cup shortening, start out with 1/3 cup water.

SiftingA process that removes lumps from an ingredient and gives it a smoother consistency.

Always sift before measuring.

EP/AP• Edible Portion (EP) is the amount from the untrimmed item

• As Purchased (AP) is the amount of ingredient you need to purchase

• Percentage Yield how much the product yields, how much is still usable after trimming

• Equation:

EP x percentage yield = AP

EX: A recipe calls for 4 pounds of cauliflower. Cauliflower has a % yield of 55% (pg. 255-256).

4 x .55 = 7.27 pounds

7.27 pounds needs to be purchased in order to get the 4 pounds to cook

Costing Recipes• Other essentials to quantity in food production are standard recipe cost and cost per serving (standard portion cost)

•To find the total cost of a recipe, a manager must know both the ingredient amounts needed and the market price of each item

• Multiply or divide the ingredient amounts by the prices and add it all up together to get the recipe cost

• Divide the total cost by the yield to get the standard portion cost

Costing a RecipeIngredient Amount x Unit

CostIngredient Cost

Orange Juice 1 cup ×Olive Oil 1 oz ×Roma Tomato 3 ×Green Pepper 1 ×Mango 1 ×Cilantro 1 bunch ×Avocado 1 ×Flour Tortilla 1 ×

RECIPE COST: $

Costing a RecipeIngredient Amount Ingredient CostOrange Juice 1 cup $2.40Olive Oil 1 oz $8.00Roma Tomato 3 .90 ¢Green Pepper 1 $1.00Mango 1 $1.50Cilantro 1 bunch .50¢Avocado 1 $1.00Flour Tortilla 1 $1.20

RECIPE COST: $16.50