This list includes all ingredients that will be used in the dish. 9 Compute the number of servings the recipe makes.
2. Procedure Locate a muffin recipe or formula and prepare it using the specified flour type. F/V 1/2 (cup(s cBj Checkyour answers at this book's Online Learning Center at glencoe.com. Stir in: 1 cup chocolate chips In a separate bowl, combine: 1 egg 1 cup milk ¼ cup melted butter. The recipe has half the amount of garlic than was originally used. Make any appropriate changes to the recipe language to make it clearer and easier to follow. Before you begin, look at existing recipes as a guide. • Cooking Time Standardized recipes list the required cooking time for the dish. 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. Grains. %PDF-1.6
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�u�|n�4�B�`Tԇ���n Make meals and memories together! Technology can help foodservice establishments improve the way they use standardized recipes. This helps eliminate confusion between the kitchen and service staff. This is because an experienced cook has learned to apply sound judgment and past experience to the techniques and instructions in each recipe. Use images if possible. In 1896, American Fannie Merritt Farmer is credited with creating the model for how we write recipes today. 1. The thread pitch increased with diameter in steps specified on a chart. • You will meet customers' expectations of quality each time the food is prepared. %%EOF
• Preparation Procedures A preparation procedure is a step that you must take to prepare the dish. An example would be a soup recipe that yields 24, 8 oz. A standardized recipe usually includes: A list of … 2. For example, a standard recipe might be written to prepare 25 portions. Starting with a written recipe review the ingredients, directions, mat erials, and all aspects of making the dish. Starting Hint Multiply the number of servings by the serving size to get the total number of ounces. Substitutions j To lower saturated fat, use olive oil rather than butter for sauteing. Zl PORTION SIZE, Fresh green beans, washed, ends trimmed, and cut in half, Salt and freshly ground black pepper, to taste. What do you think causes this difference? 2. Formula to increase or decrease yield: New Yield ÷ Old Yield = Conversion Factor Old Yield x Conversion Factor = New Yield Recipe for Success: Breaking Down Standardized Recipes Green beans that bend but do not break are not fresh. These are often given as percentages. Standardized recipes always show a portion size. • Portion Size The portion size is the amount or size of an individual serving. Then, prepare the recipe again using a different flour type. NCTE12 Use language to accomplish individual purposes. Preparation procedures are the result of careful testing of the recipes by experienced culinary professionals. There are 16 ounces in 1 pound. 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. That's why he uses standard recipes. To get the most out of the text, try to answer these questions. 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. �YD�� � xd
A recipe that is specific and that produces the same product each time is the hallmark, or distinguishing feature, of a successful foodservice organization. Analysis What are the differences in the two muffins? Locate a recipe that you like and create a recipe card for it. Cooking is a skill your child will use for life. £Etk Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. NCSS IX A Global Connections Explain how language can facilitate global understanding or cause misunderstanding. Both of these should accurately describe the same product. For many foods, chopping, slicing, or other preparation is done before you measure the ingredients. An experienced cook may be able to make slight changes to recipes without changing the outcome. Standard recipes not only help t… Quantity is the total amount a recipe makes. 3. Overview Standardized recipes are required for anything made in-house with two or more ingredients. 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. NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. Measure and mix together: 1½ cups allGpurpose flour ½ cup sugar 1 tbsp baking soda ¼ tsp salt. • You will have fewer errors in food orders. 9 Determine serving utensil: Be sure the utensil used measures the amount stated for serving size. Small variations in the ingredients or measurements can affect the quality of the baked good item noticeably. If using any of the recipes in this section, each recipe must be tested and adjusted for the particular Child Nutrition Program operation it is intended. 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. STANDARDIZED RECIPE FORM Anytown School District (School Name) Recipe Title: Spaghetti and Meat Sauce Recipe Number: Modified #D-35 Source: USDA Quantity Recipes Serving Size: 3/4 cup Portion Utensil: 6 oz ladle Contribution per serving: M/MA 2 (oz) Total Yield: 50 servings: about 2-3/4 gallons (loaves, buns, cups, gallons, etc.) Writing Tips List any ingredients in the order that they will be used. NCTE 12 Use language to accomplish individual purposes. The recipe for Green Beans in Garlic Sauce in this chapter yields 20 4-ounce servings. 101 0 obj
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Although formulas and recipes are similar in the way in which they are written, there are three major differences between the two. Round conversion to nearest cooking fraction. What Is the Keto Diet and Should You Try It? Standardized Recipe Components Recipe Title: Name that describes the recipe Recipe Category: classification, for example grains/breads, entrees Ingredients: Products used in recipe, be specific Weight /Measure of each ingredient: The quantity of each ingredient listed in weight and/or measure Preparation Instructions (directions): Directions for preparing the recipe Do you know how to adjust recipes to fit your needs? Checklist for Reviewing Standardized Recipes (12/2014) Measuring Success with Standardized Recipes NO Time to Train: Identifying the Parts of a USDA Quantity Recipe Simple Macaroni and Cheese Rating: Unrated 616 A very quick and easy fix to a tasty side-dish. In recipes, ingredients are listed in the order that they will be used. (Chapter 26 explains how to increase and decrease ingredients in detail.) Hope everyone else enjoys it just as much as we do. Meaning of standardized recipe . Write a summary of your findings. Record the serving size on the recipe. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. Identify and describe both current and historical examples of the interaction and interdependence of science, technology, and society in a variety of cultural settings. Temperatures for ovens and other appliances that have a thermostat to control cooking temperature are listed as exact degrees Fahrenheit or Celsius. An example of the use of the Whitworth thread is the Royal Navy's Crimean War gunboats. Describes the step by step process for writing a standardized recipe using three examples. 4. This allows you to plan enough food for your customers. A weight example would be a recipe that yields 20, 4 oz. If you make a substitution in the ingredients in a recipe, you must retest the recipe to make sure that the dish still has the same quality. Example: 50 servings: 23 pounds four ounces or 100 servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups. • Ingredient List Order Recipes and formulas both contain an ingredient list. 0
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. 1. Ensure all ingredients are listed in their order of use. endstream
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<. Source: USDA Standardized Recipes. Using different equipment, a different size or type of cookware, or changing the cooking time can change the results. This list will be followed by procedures to use those ingredients for successful results. The written history of the recipe can be traced back to 1400 bce. Preheat the cooking medium on high heat. If the person who uses the recipe does not understand basic cooking techniques, for example, he or she will not get the right results from the dish. YIELD: 20 SERVINGS Zl YIELD SERVING SIZE: 4 OZ. Barbecued Pulled Pork Sandwich Seasoned pulled pork is combined with a tangy BBQ sauce and cooked until tender. Write a recipe for the dish. NCTE National Council of Teachers of English, NCTM National Council of Teachers of Mathematics NSES National Science Education Standards, NCSS National Council for the Social Studies, The English cookbook A Proper Newe Booke of Cokerye is written, Elizabeth I, queen of England, is crowned. It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used. The time that you will need for preheating will vary with the type of oven. Recipes provide specific instructions to prepare food items. What is the total yield in pounds? Open up the Institute of Child Nutrition’s Child Nutrition Recipe Box, your resource for all USDA Standardized Recipes for child nutrition programs. Standardized recipes will include the ingredients and amounts of food used for a menu item. Standardized recipes should always have certain components: Recipe title: name that adequately describes the recipe. In a sauté pan, melt the butter and sauté the garlic. 5. However, it was not until Roman times that recipes were written down using words. • Ingredient Quantity Standardized recipes give directions on how to measure each ingredient to help control quantity. • Explain how standardized recipes help to maintain product consistency. Add the green beans and chicken stock to the tomatoes, butter, and garlic. Standardized Recipe Example Cooking With Kids. A standardized recipe is one that has been tried, tested, evaluated, and adapted for use by your food service. When fat or oil is almost smoking, add food. Check for Understanding If you have questions as you are reading, that means you are checking your understanding of the material. Download free printable Standardized Recipe Form in PDF, Word, Excel Environment, such as altitude, may affect preparation procedures. Does the writing and recipe differ from recipes you can find in today's cookbooks? What is the total yield of the recipe in ounces? • Baker's Percentage Precise weight measurements are used in formulas to prepare food. Add the crushed tomatoes, and sauté for 5 minutes. One reason Jamie's Restaurant has so much repeat business is the fact that customers can expect consistency in each menu item every time they visit. Use the Internet or library to research these or other international variations, and write a half-page report on your findings: Fresh green beans should snap apart when bent. A recipe is not just a general set of instructions. Example: If the serving size is ½ cup, a #8 disher, a 4 fl oz spoodle or ladle may be appropriate. 76 0 obj
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• Yield The number of servings, or portions, that a recipe produces is its yield. There are many benefits to using a standardized recipe: • The quality of the food will be consistent each time the recipe is made. Recipe Standardization Steps 1. A standardized recipe is one that holds no surprises. These recipes are standardized to provide meal pattern crediting information for all meal pattern components and include recipes made with legumes, whole grains, and vegetables from the vegetable subgroups 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. Standardized recipes are often changed to meet the needs of a particular user. Find the best green salad recipes, plus trusted recipes for more than 3,550 other dinner and picnic salads. Important preparation steps are usually written just before or after the mention of an ingredient. Therefore, you must divide by the conversion factor (16). Recipe vs. Standardized Recipe (examples) Compare and contrast the differences between a recipe from home and a standardized recipe. • The quantity of the food will be consistent each time the recipe is made. 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. • Movement in the kitchen by foodservice workers will be more efficient because of clear, exact instructions. In formulas, however, ingredients are typically listed in order by decreasing weight. Recipes are important tools in the foodservice industry. Converting Standardized Recipes (Key) Calculate the conversion factor for each recipe. When converting from a smaller unit to a bigger unit, the number will always be smaller. Simmer at 180°F (82°C) until done. Standardized Recipe meaning and definition of standardized recipe. Conduct research to find a written recipe that is at least 100 years old. Recipe Yield: The total amount of portions the recipe yields. Example: 50 – 1/2 cup servings. If you do, the food will be a consistent quality, or will be free from variations, every time you prepare it. 3. Cook until done. Garnish with fresh parsley, chives, or thyme leaves. h�bbd```b``�"��If�|D�0�����=`���&߀�K`z@�_$�]"�&��f@������ �� h�m�8����ſ ��)
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