Using Standardized
Recipes
Chapter 5
Pages 139-159
Ms. Pietraszewski
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To learn how kitchens find recipes
Understand the sections of a standardized
recipe
Reading recipes
Understand measurement conventions
and systems
Understand measuring techniques
Key Concepts
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Recipe: written record of the ingredients
and preparation steps needed to make a
particular dish.
◦ Can be based off of regional dishes, ethnic
dishes, main ingredients, and part of the menu
 example: sushi, chicken, appetizer
Recipes
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Cookbooks: in libraries and bookstores
◦ Categorized by dishes
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Periodicals: in newspapers and magazines
◦ Feature certain recipes
Food Producers and Manufactures:
encourage the use of their product
 Cooking Contests: publish winning recipes
 Internet: free recipes
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Common Sources of Recipes
Standardized recipe: recipe designed to
suit the needs of an individual kitchen.
 Purpose:
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Support consistent quantity and quality
Encourage efficient purchasing and preparation
Reduce costs by eliminating waste
Enable the wait staff to answer questions
honestly and accurately
Standardized recipes
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Title: identifies the food item or dish
Recipe Categories: able to group and
organize recipes in a way that makes
retrieval easier
Yield: describes the measured output,
expressed as one or more of the following:
◦ Total weight, total volume, or number of portions
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Ingredient List: listed in the order of which
they are needed.
◦ Includes the name and amount of needed
ingredients
Sections of a Standardized Recipe
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Equipment: items needed for preparing,
cooking, storing, holding, and serving an
item
◦ Will be included in the basic kitchen procedures
Method: includes the detailed steps
required to make the dish.
 Service: Portion information, finishing and
plating instructions and appropriate
accompaniments (side dishes, sauces,
etc.)
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Sections of a Standardized Recipe
(cont.)
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PRN Method for Reading Recipes
◦ Preview: to get the picture
◦ Read: to focus carefully on the specifics of the
recipe
◦ Note: write down any adjustments and plans
for preparation
Reading Recipes
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Yield: does this make enough or too
much?
Ingredients: Do you have all of them?
Method: are you familiar with the method
used?
Timing: Do you need to preheat
equipment?
Serving and Holding: What do you do with
the finished product?
Questions to ask yourself
There are one of three measuring conventions:
 Count: based on the number of whole items\
◦ Good for measuring Standardized ingredients
 Ingredients that have been processed, graded or
packaged according to established standards (eggs,
shrimp, butter)
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Volume: measurement of the space
occupied by a solid, liquid or gas
◦ Best for measuring liquids and small amounts of
dry ingredients (spices, baking powder)
Measurement Conversions and
Systems
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Weight: measurement of its mass, or
heaviness.
◦ Can be measured with greater accuracy than
volume.
Measurement Conversions and
Systems (cont.)
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Metric System: standard international
system of measurements.
◦ Volume: Liters (L) and milliliters (mL)
◦ Weight: miligrams (mg), gram (g), kilogram
(kg)
Measurement Systems
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U.S. System:
◦ Volume: teaspoon (tsp or t.), Tablespoon (tbsp
or T), fluid ounces (fl. oz.), cup (c), pint (pt.),
quart (qt.), gallon (gal or G)
◦ Weight: ounces (oz) and pound (lb)
Measurement Systems (cont.)
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Dry Volume: overfill the measuring cup,
and scrape off any excess
◦ Some recipes call for compressing (packing)
 Ex. Brown Sugar
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Liquid Volume: set the measuring cup or
other clear container on a flat surface,
and with your eyes level, fill to the mark.
Measurement Techniques
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Weight: choose a scale that fits the size of
your food
◦ When using a food scale, be sure to account for
the tare weight
 The weight of the container holding the food.
Measurement Techniques (cont.)
1 tablespoon
Tbsp or T.
1 fluid ounce
1 cup
fl. oz.
c.
1 pint
pt.
1 quart
qt.
1 gallon
gal or G
½ fl. Oz or 3
tsp
2 Tbsp or 6 tsp
16 Tbsp or 48
tsp or 8 oz
2 c., 32 Tbsp,
96 tsp or 16 fl.
oz.
2 pt. , 4 c., 64
Tbsp, 192 tsp
or 32 fl. oz
41 qt, 128
Tbsp, or 128 fl.
oz
Volume Measurements
Measurement
Technique
Tools
Dry Volume
1. Overfill container
2. Scrape off excess.
Dry Measuring cups
Measuring spoons
Liquid Volume
1. Set container on
flat surface.
2. Fill to correct mark
3. Inspect with eye
level at mark.
4. Adjust as needed.
Graduated
containers,
Liquid Measuring
cups
Measuring Spoons
Weight
1. Set the tare.
Scale, food trays or
2. Place food in
containers to hold
container on scale. food on scale
3. Read weight and
add or remove
food.
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Key Concepts
◦ Scale recipes up or down
◦ Scaling recipes by portion size
◦ Finding recipe yield based on available
ingredients
◦ Using scaled recipes
5.2 Converting Recipes