Chapter 4
Professionalism and Understanding Standard Recipes
A professional is responsible for…
1. Themselves
2. Co-Workers
3. The Business
4. Their Guests
Culinarian
Is 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 Map
Old and Modern
Key Terms: Judgment and Dedication
Judgment
•
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 Respect
Pride
•
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
Workstations
Is 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 Brigade
A 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
Length
Teaspoon (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
Measure
Volume
Weight
Temperature
Length
Milliliter (mill)
Liter (l)
Milligram (mg)
Gram (g)
Kilogram (kg)
Degrees
Celsius (C)
Millimeter (mm)
Centimeter (cm)
Meter (m)
Units of Measure (US) Equivalencies
Volume
1 gallon
128 fluid
ounces
4 quarts
16 cups
256 Tbsp 768 tsp
1 quart
2 pints
4 cups
64 Tbsp
192 tsp
1 pint
16 fluid
ounces
2 cups
32 Tbsp
96 tsp
1 cup
8 fluid
ounces
16 Tbsp
48 tsp
1Tbsp
3 tsp
1 fluid
ounce
2 Tbsp
Standardized Recipes
What 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 Recipes
A 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 Recipes
Convert 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
Measuring
Dry Measuring
1. Fill cup with ingredients
2. Level off the top of the cup using a straight-edge (not your
fingers)
Liquid Measuring
1. Set the measuring cup on a level surface
2. 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 Fat
Fat, 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.
Sifting
A 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 Recipe
Ingredient
Amount x Unit 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:
Ingredient Cost
$
Costing a Recipe
Ingredient
Amount
Ingredient Cost
Orange Juice
1 cup
$2.40
Olive Oil
1 oz
$8.00
Roma Tomato
3
.90 ¢
Green Pepper
1
$1.00
Mango
1
$1.50
Cilantro
1 bunch
.50¢
Avocado
1
$1.00
Flour Tortilla
1
$1.20
RECIPE COST:
$16.50