• You will have fewer errors in food orders. Locate a recipe that you like and create a recipe card for it. Make meals and memories together! Converting Standardized Recipes (Key) Calculate the conversion factor for each recipe. YIELD: 20 SERVINGS Zl YIELD SERVING SIZE: 4 OZ. The product name, or name given to the recipe, should be consistent with the name of the dish listed on the menu. NCSS IX A Global Connections Explain how language can facilitate global understanding or cause misunderstanding. An experienced cook may be able to make slight changes to recipes without changing the outcome. 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. 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. • You can control the portion size and cost of the recipe. Quantity is the total amount a recipe makes. Recipe Standardization Steps 1. That's why he uses standard recipes. %PDF-1.6 %���� Analysis What are the differences in the two muffins? Barbecued Pulled Pork Sandwich Seasoned pulled pork is combined with a tangy BBQ sauce and cooked until tender. Standardized recipes always show a portion size. 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. 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. Standardized recipes are also changed based on the type of equipment that a foodservice establishment has. portions of taco meat or a total yield of 5 pounds. 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. For many foods, chopping, slicing, or other preparation is done before you measure the ingredients. However, it was not until Roman times that recipes were written down using words. A standardized recipe is one that holds no surprises. A weight example would be a recipe that yields 20, 4 oz. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. 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. F/V 1/2 (cup(s The thread pitch increased with diameter in steps specified on a chart. 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 Ensure all ingredients are listed in their order of use. Record the serving size on the recipe. 2. endstream endobj startxref Do you know how to adjust recipes to fit your needs? Small variations in the ingredients or measurements can affect the quality of the baked good item noticeably. Environment, such as altitude, may affect preparation procedures. Recipe Can follow any written format Ingredients listed in order of use Measurements are listed by cups and measuring spoons Preparation instructions included Small yields – usually 4 to 6 Standardized Recipe 3. The recipe has half the amount of garlic than was originally used. This allows you to plan enough food for your customers. 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.) 101 0 obj <>stream 76 0 obj <> endobj Standardized recipes should always have certain components: Recipe title: name that adequately describes the recipe. Meal Pattern Contribution (optional): Identify the component and the amount the recipe contributes toward the meal pattern. Recipe Yield: The total amount of portions the recipe yields. • Baker's Percentage Precise weight measurements are used in formulas to prepare food. Round conversion to nearest cooking fraction. Standardized recipes will include the ingredients and amounts of food used for a menu item. Add fat oil or oil. Meaning of standardized recipe . If you do, the food will be a consistent quality, or will be free from variations, every time you prepare it. Grains. • Cooking Time Standardized recipes list the required cooking time for the dish. Ingredient Preparation Ingredient quantity and preparation steps must be listed accurately on a recipe. j You will eliminate waste by not overproducing food. • Preparation Procedures A preparation procedure is a step that you must take to prepare the dish. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. This list includes all ingredients that will be used in the dish. Preparation procedures are the result of careful testing of the recipes by experienced culinary professionals. Although formulas and recipes are similar in the way in which they are written, there are three major differences between the two. Simple Macaroni and Cheese Rating: Unrated 616 A very quick and easy fix to a tasty side-dish. Each standardized recipe must go through quality control. The time that you will need for preheating will vary with the type of oven. Standardized recipes offer many benefits to foodservice operations. Recipes are important tools in the foodservice industry. j Use herbs or spices to add flavor without adding salt. Both of these should accurately describe the same product. 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. Use images if possible. In 1896, American Fannie Merritt Farmer is credited with creating the model for how we write recipes today. It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used. Example: If the serving size is ½ cup, a #8 disher, a 4 fl oz spoodle or ladle may be appropriate. Using different equipment, a different size or type of cookware, or changing the cooking time can change the results. 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. Simmer at 180°F (82°C) until done. What is the total yield in pounds? Important preparation steps are usually written just before or after the mention of an ingredient. 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 • Cooking Temperatures You can ruin a dish if you use too high or too low of a temperature for cooking. 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. Starting with a written recipe review the ingredients, directions, mat erials, and all aspects of making the dish. • Explain how standardized recipes help to maintain product consistency. 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. This is because an experienced cook has learned to apply sound judgment and past experience to the techniques and instructions in each recipe. A standardized recipe usually includes: A list of … However, they cannot solve problems caused by purchasing or receiving poor-quality items, or purchasing too much food. Recipe Standardization Steps A standardized recipe is one that has been tried, tested, evaluated and adapted for use by a particular food service operation. When fat or oil is almost smoking, add food. Standardized Recipe meaning and definition of standardized recipe. Social Studies NCSS VIIIA Science, Technology, and Society. Served hot on a hamburger roll, this sandwich is sure to be a school favorite. In a sauté pan, melt the butter and sauté the garlic. These are often given as percentages. A recipe that is specific and that produces the same product each time is the hallmark, or distinguishing feature, of a successful foodservice organization. 3. There are many benefits to using a standardized recipe: • The quality of the food will be consistent each time the recipe is made. 4. Then, prepare the recipe again using a different flour type. Green beans are used in many different cultures as a side dish. NCTE 12 Use language to accomplish individual purposes. (Chapter 26 explains how to increase and decrease ingredients in detail.) Garnish with fresh parsley, chives, or thyme leaves. 5. Open up the Institute of Child Nutrition’s Child Nutrition Recipe Box, your resource for all USDA Standardized Recipes for child nutrition programs. Make any appropriate changes to the recipe language to make it clearer and easier to follow. SECTION 13.1 ^iïtfïttmî Review Key Concepts. This list will be followed by procedures to use those ingredients for successful results. Before you begin, look at existing recipes as a guide. �����YL ����9�_�nW�z0��%�<6�� �u�|n�4�B�`Tԇ���n Nutrients per Serving (optional): Amount of calories, saturated fat and sodium per serving. You will also end up with the same quantity of food every time you prepare the dish. 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. A formula is a special type of recipe that is used in the bakeshop. cBj Checkyour answers at this book's Online Learning Center at glencoe.com. NSES B Develop an understanding of the structure and properties of matter. In formulas, however, ingredients are typically listed in order by decreasing weight. To get the most out of the text, try to answer these questions. Simmer to cook slowly and steadily in hot water, Shock to drop simmered or boiled food into cold water or ice to stop cooking, Calories 284 Calories from Fat 41 Total Fat 5 g, Saturated Fat 3g Cholesterol 10 mg Sodium 99 mg Total Carbohydrate 46 g Fiber 12g Sugars 5 g Protein 17g. Use images if possible. Standard recipes not only help t… Example: 50 servings: 23 pounds four ounces or 100 servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups. 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. Need a new recipe for your school or Child and Adult Care Food Program? Source: USDA Standardized Recipes. 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. 9 Compute the number of servings the recipe makes. How to Create a Standardized Recipe 1. Starting Hint Multiply the number of servings by the serving size to get the total number of ounces. View Recipe » December 10, 2020 The success of any standardized recipe depends upon the experience of the person who uses it. The dish may not come out the way you had expected. Describes the step by step process for writing a standardized recipe using three examples. Determine which ingredients should be measured by weight (pounds, ounces) or … Checklist for Reviewing Standardized Recipes (12/2014) Measuring Success with Standardized Recipes NO Time to Train: Identifying the Parts of a USDA Quantity Recipe Many recipes require that the oven be preheated to a specific temperature before any food is placed inside for cooking. A standardized (lstan-d9r-,dlzd) recipe is a set of written instructions that is used to consistently prepare a known quantity and quality of a certain food. Range-top cooking temperatures are listed in a recipe as low, medium, or high. Write a recipe for the dish. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. h�b`````jc```�� NSESB Develop an understanding of the structure and properties of matter. An example of the use of the Whitworth thread is the Royal Navy's Crimean War gunboats. Preheat the cooking medium on high heat. The written history of the recipe can be traced back to 1400 bce. Form a hypothesis, and research to find if your hypothesis was correct. A recipe includes details on how to use ingredients, procedures, and cooking instructions. Stir in: 1 cup chocolate chips In a separate bowl, combine: 1 egg 1 cup milk ¼ cup melted butter. To get the result you want from a recipe, you must carefully follow the specific directions that are listed on the recipe. 9 Determine serving utensil: Be sure the utensil used measures the amount stated for serving size. This helps eliminate confusion between the kitchen and service staff. 94 0 obj <>/Filter/FlateDecode/ID[<9DCE9FFFBE8B944CA80CE9B3BF63B12A><226C972FE90270428241A1EB3F42C490>]/Index[76 26]/Info 75 0 R/Length 94/Prev 79785/Root 77 0 R/Size 102/Type/XRef/W[1 3 1]>>stream 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 Does the writing and recipe differ from recipes you can find in today's cookbooks? Does it provide enough information for you to follow? Drain beans and shock in an ice bath. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. An example would be a soup recipe that yields 24, 8 oz. endstream endobj 77 0 obj <. Writing Tips List any ingredients in the order that they will be used. NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. 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. Measure and mix together: 1½ cups allGpurpose flour ½ cup sugar 1 tbsp baking soda ¼ tsp salt. £Etk Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer. Procedure Locate a muffin recipe or formula and prepare it using the specified flour type. 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. �YD�� � xd Baker's percentages make it easy to increase or decrease the quantity of individual ingredients. 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. Check for Understanding If you have questions as you are reading, that means you are checking your understanding of the material. 2. Cooking is a skill your child will use for life. What Is the Keto Diet and Should You Try It? Green beans that bend but do not break are not fresh. 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. Record the serving utensil on the recipe. As you read, use a web diagram like this one to list the seven different parts of a recipe. 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