Green beans are used in many different cultures as a side dish. Record the serving size on the recipe. • Ingredient List Order Recipes and formulas both contain an ingredient list. Make meals and memories together! The time that you will need for preheating will vary with the type of oven. Procedure Locate a muffin recipe or formula and prepare it using the specified flour type. • Baker's Percentage Precise weight measurements are used in formulas to prepare food. 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. Recipes are important tools in the foodservice industry. 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. Although formulas and recipes are similar in the way in which they are written, there are three major differences between the two. Example: 50 – 1/2 cup servings. Use the right quantity of each ingredient during preparation. Checking ingredients for availability is not as convenient as they are placed in recipe within directions. • Preparation Instructions Baking formulas may not always include the instructions that are needed to prepare the baked product. In recipes, ingredients are listed in the order that they will be used. What is the total yield of the recipe in ounces? There are 16 ounces in 1 pound. 0 A recipe that is specific and that produces the same product each time is the hallmark, or distinguishing feature, of a successful foodservice organization. The recipe has half the amount of garlic than was originally used. Rewrite the recipe to follow today's recipe style. Environment, such as altitude, may affect preparation procedures. Because baking involves chemical reactions, baked goods require precise formulas to work correctly. 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. • Portion Size The portion size is the amount or size of an individual serving. Determine which ingredients should be measured by weight (pounds, ounces) or … NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. Add fat oil or oil. Analysis What are the differences in the two muffins? What Is the Keto Diet and Should You Try It? NSESB Develop an understanding of the structure and properties of matter. View Recipe » December 10, 2020 Using different equipment, a different size or type of cookware, or changing the cooking time can change the results. A standardized recipe is one that holds no surprises. j You will eliminate waste by not overproducing food. Describes the step by step process for writing a standardized recipe using three examples. By standardizing measurements, she made sure that recipe results were more reliable. 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. The written history of the recipe can be traced back to 1400 bce. The thread pitch increased with diameter in steps specified on a chart. Standard recipes not only help t… However, it was not until Roman times that recipes were written down using words. When converting from a smaller unit to a bigger unit, the number will always be smaller. Meal Pattern Contribution (optional): Identify the component and the amount the recipe contributes toward the meal pattern. An experienced cook may be able to make slight changes to recipes without changing the outcome. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. 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. 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. Small variations in the ingredients or measurements can affect the quality of the baked good item noticeably. Understand measurable attributes of objects and the units, systems, and processes of measurement. Standardized Recipe . Source: USDA Standardized Recipes. 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. cBj Checkyour answers at this book's Online Learning Center at glencoe.com. Range-top cooking temperatures are listed in a recipe as low, medium, or high. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. 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. • Explain how standardized recipes help to maintain product consistency. Standardized recipes always show a portion size. Quality control is a system that ensures that everything will meet the foodservice establishment's standards. �YD�� � xd • You will meet customers' expectations of quality each time the food is prepared. • You can control the portion size and cost of the recipe. In a sauté pan, melt the butter and sauté the garlic. 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. • Cooking Temperatures You can ruin a dish if you use too high or too low of a temperature for cooking. �����YL ����9�_�nW�z0��%�<6�� �u�|n�4�B�`Tԇ���n As you read, use a web diagram like this one to list the seven different parts of a recipe. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. To consistently produce a high-quality product, you must follow any preparation procedures carefully in the order in which they are listed. Baker's percentages make it easy to increase or decrease the quantity of individual ingredients. Round conversion to nearest cooking fraction. Example: 50 – Place each recipe element in the appropriate place and make sure that all elements are included. Conduct research to find a written recipe that is at least 100 years old. Recipe vs. Standardized Recipe (examples) Compare and contrast the differences between a recipe from home and a standardized recipe. Cooking With Kids. In a saucepan, place the fresh green beans in boiling, salted water. Drain beans and shock in an ice bath. For many foods, chopping, slicing, or other preparation is done before you measure the ingredients. 5. Find the best green salad recipes, plus trusted recipes for more than 3,550 other dinner and picnic salads. • The quantity of the food will be consistent each time the recipe is made. 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. Instead, a recipe is an exact set of directions on how to use ingredients, equipment, and preparation and cooking techniques for a certain dish. 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 Use images if possible. %PDF-1.6 %���� A weight example would be a recipe that yields 20, 4 oz. Barbecued Pulled Pork Sandwich Seasoned pulled pork is combined with a tangy BBQ sauce and cooked until tender. 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