HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.
HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.
I Can Statements
• Define standardized recipe, identify its components, and explain the reasons for use.
• Demonstrate the concept of recipe “mise en place”.
• Identify and master the use of different types of measuring tools.
•
Calculate the cost of a standardized recipe and perform calculations.
•
Demonstrate the concept of recipe conversions.
• Follow the written directions to prepare a recipe.
• Identify the six major classes of nutrients and recommended intake.
•
Analyze current trends and issues in food and nutrition.
• Demonstrate healthy cooking techniques.
Essential Questions
• What is a standardized recipe?
•
What is the role of a standardized recipe in a commercial kitchen?
• What type of measuring tools are used in a commercial kitchen?
•
How do you calculate the cost of a recipe?
• How do convert measurements in a standardized recipe?
• What are the six major classes of nutrients?
• What are some current trends in the foodservice industry?
• What are some healthy cooking techniques?

HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills through recipe conversion and measurements.
7.1 Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial kitchens.
7.2 Identify recipe terminology including measurement abbreviations, instructions, and directions.
7.3 Demonstrate the concept of recipe “mise en place” by identifying and assembling ingredients and equipment for a specific recipe.
7.4 Identify and master the use of different types of measuring tools including dry and liquid measuring cups, measuring spoons, portioning tools, and digital and electronic scales.
7.5 Demonstrate proper use of a spring and balance scales using both US measures and metric measures.
7.6 Identify procedures used to calculate the cost of a standardized recipe and cost per portion and perform calculations.
7.7 Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields.
7.8 Follow the written directions to prepare the recipe used above.

HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple, complex, fats, vitamins, minerals, and water.
 9.1 Discuss and develop knowledge of the importance of USDA Nutritional Guidelines such as “MY
PLATE” and examine how these guidelines can be misleading and complex due to cultural constraints, eating disorders, and food allergies.
 9.2 Examine the six major food groups, nutrient contributions of vitamins, minerals, and nutrient variability within a group and daily recommended intake.
 9.3 Define a serving size, portion control, recommended serving size, and balanced diet while maintaining a correct nutritional intake.
 9.4 Examine current trends and issues in food and nutrition, fad diets, proper weight loss techniques, and how these fit into healthy menu options.
 9.5 Identify and examine the various food allergies to include gluten, nuts, dairy products, and shellfish, and ways a food service operation must address these allergies.
 9.6 Identify menu requirements for various diets such as vegan, vegetarian, low sodium, and low calorie.
 9.7 Demonstrate healthy cooking techniques.

Enduring Understandings
 Standardized recipes are important for use in the commercial food industry. They provide a way to produce a uniform product over time.
 Nutrition today has become a critical and integral component within the Culinary Arts and the need for a full comprehensive understanding is vital.
 Math is an instrumental aspect of the foodservice industry. It provides the culinary student or professional with all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability.



Knowledge from this Unit:
Student will be able to explain the importance of using standardized recipes.
Students will know how to calculate cost of a standardized recipe and cost per portion.
Students will be able to determine important nutritional information in a recipe.


Skills from this Unit:
 Students will convert recipes to produce the quantity desired.
Students will measure ingredients correctly and convert units of measure.
The student will know how to accurately proportion serving sizes.

OPENING-
BELL RINGER
Please ensure that your sourcebook is organized properly:
• Cover Page
Name
Period
2013-2014
Intro to ECE
• Table of Contents
(2 pages- front only )
• Section 1- Notes
• Section 2- Bell Ringers
• Section 3- Observation
Journal
**Each section should be 30 pages apart**
Simple Cookies
1 Egg ($1.99)
2c Flour ($2.49)
1 ½ c Butter ($1.69)
1/3 c Sugar
¼ t Vanilla Extract
Yields 12 cookies
4.
1.
How many cups of sugar would you need if you wanted to prepare 24 cookies?
2.
3.
How much butter would you need if you wanted to prepare 4 cookies?
How much would one egg cost?
5.
What temperature should the cookies bake at?
What is the first step in preparation of this recipe?

OPENING-
BELL RINGER
Please ensure that your sourcebook is organized properly:
• Cover Page
Name
Period
2013-2014
Intro to ECE
• Table of Contents
(2 pages- front only )
• Section 1- Notes
• Section 2- Bell Ringers
• Section 3- Observation
Journal
**Each section should be 30 pages apart**
What do you think are the actual measurements for this recipe?
Crunchy Munchy
Chocolate-Peanut Goop
Ingredients:
 3 dribbles of light corn syrup
 2 scoops brown sugar
 1/2 dit-dot salt
 1 large blib peanut butter
 5 blobs crisp rice cereal
 2 handfuls cornflakes, slightly crushed
 5 smidgens semisweet chocolate pieces
 1 ittsy-bits vanilla

OPENING-
BELL RINGER
Please ensure that your sourcebook is organized properly:
• Cover Page
Name
Period
2013-2014
Intro to ECE
• Table of Contents
(2 pages- front only )
• Section 1- Notes
• Section 2- Bell Ringers
• Section 3- Observation
Journal
**Each section should be 30 pages apart**

Culinary Math, Standardized Recipes, Nutrition Powerpoints
Define the vocabulary terms (21):
Answer the following questions:
 Name and describe the 10 parts of a standardized recipe.
 What are the four reasons for using a standardized recipe?
 What are the advantages of standardized recipes?
 Name the six classifications of nutrients.
 What is the difference between an essential and non essential nutrient? Give examples.
 What are the five components of a Nutrition Fact Panel?
 Name the 10 U. S. Dietary Guidelines.
 What is culinary math?
 Describe the factor method.











Recipe-written record of the ingredients and preparation steps needed to make a particular dish
Standardized ingredients-ingredients that have been processed, graded, or packaged according to established standards
Standardized recipe-an accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.
Metric system- system for measuring weight and volume
Portion Size- the serving size that the chef expects to be served to the customer.
Tare weight- weight of the container that holds the ingredients being measured.
Yield- the quantity or number of portions the recipe will produce.
Product Specification- detailed description of a product, including its size, quality, grade, packaging, color, weight, or count, used in a foodservice operation.
Conversion Factor-a multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.
Mis en place- “put in place”; having all foods and equipment ready for a specific preparation before beginning it.; state of mental readiness












Nutrition- the way our body takes in and utilizes foods
Nutrients- substances in food that nourish the body (proteins, lipids, carbohydrates, water, vitamins, and minerals)
Essential nutrients- nutrients that the body cannot make and must be supplied by diet
Calorie- the unit used to measure the amount of energy contained in foods
Dietary Reference Intakes (DRI)-set of recommended values for nutrient intakes for healthy individuals and groups.
MyPlate- a food guidance system that helps you select the right foods in the right amounts to meet your needs
Nutrient-dense food- foods that have high nutritional value compared with the amount of calories they supply
Daily Values- the amount of nutrients your body needs each day
Dietary Guidelines- helps people create a healthy and well-balanced diet
Nutritional balance- to provide enough calories to meet energy needs and enough specific nutrients to promote health
Portion control- controlling the quantity of particular foods by using appropriately sized servings

 One that has been tried, adapted, and retried several times for use.
 Produces consistent results and yield every time when exact procedures are used.

4.
5.
6.
1.
2.
3.
7.
8.
9.
10.
Recipe Title
Recipe Category
Ingredients
Weight/Volume of each ingredient
Preparation Instructions
Cooking Temperatures & Time
Serving Size
Recipe Yield
Equipment & Utensils to be used
HACCP

1.
2.
3.
4.
5.
Recipe Title – Name that adequately describes the recipes.
Recipe Category – Recipe classification based on
USDA or operation-defined categories, i.e., main dishes, grains/breads.
Ingredients – Products used in recipe.
Weight/Volume of each ingredient – The quantity of each ingredient listed in weight and/or volume.
Preparation Instructions – Directions for preparing the recipe.

6. Cooking Temperatures & Time – The cooking temperature and time, if appropriate.
7.
Serving Size – The amount of a single portion in volume and/or weight.
8.
Recipe Yield – The amount (weight or volume and number of servings) of product at the completion of production that is available for service.
9.
10.
Equipment & Utensils to be used – The cooking and serving equipment to be used in preparing and serving the recipe.
HACCP – Hazard Analysis Critical Control Point

 To eliminate guess work in production
 To establish standards of quality
 To establish consistency of products
 To control production










Consistent amount of food being prepared
Taste and appearance are the same no matter who’s cooking
Elimination of guesswork
Consistent nutrient values
Customer satisfaction
Increased employee confidence
Efficient purchasing
Inventory control
Reduced bookkeeping

 Each of these nutrients, in recommended quantities, is vital to good health. (TYPES)








Each nutrient has specific jobs to perform in the body. (FUNCTIONS)
You must obtain these substances from the foods you eat. (SOURCES)
Without adequate amounts, your risk of various health problems will increase. (RISKS)




ESSENTIAL
(Energy Nutrients)
 Carbohydratespreferred body fuel
Fats- a concentrated energy source
Proteins- the body’s building blocks
NONESSENTIAL

(Noncaloric Nutrients)
Vitamins- drives of cell processes


Minerals- regulators of body functions
Water- the forgotten nutrient





1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition

1. Aim for a healthy weight

2. Be physically active each day

3. Let the pyramid guide your choices
4. Choose a variety of grains daily, especially whole grains
5. Choose a variety of fruits and vegetables daily.
6. Keep food safe to eat.

7. Choose a diet that is low in saturated fat and cholesterol and moderate in total fat
8. Choose beverages and foods to moderate your intake of sugars
9. Choose and prepare food with less salt
10. If you drink alcoholic beverages do so in moderation

Ingredient and
Amount
Needed
Serving
Size
Flour
2 ½ cups
¼ cup
Servings
Used in
Recipe
Calories Calories from Fat
TOTAL
FAT %
DAILY
VALUE
SATURATED
FAT % DAILY
VALUE
0% 0% 10 100 X 10
1,000
0
Sugar
1 ½ cups
1 tsp.
72 15 X 72
1080
0 0% 0%
Eggs
2
1 2 70 X 2
140
45 X 2
90
7% 8% http://www.planetpace.com/food/nutrition-chart.php
http://ndb.nal.usda.gov/ndb/search/list#



Choose a fast food restaurant (McDonalds, Taco Bell, KFC, Wendy’s etc.)
Understand basic information regarding healthy eating http://www.can-do.com/uci/lessons98/Nutrition.html
http://web-and flow.com/members/acorallo/fastfood/webquest.htm
 Research the calories, fat grams, cholesterol, and sodium in the food served at your restaurant
 Analyze what makes these foods so unhealthy
 Determine how this restaurant can make some of its food healthier by changing current menu items or adding new menu items.
 Creatively prepare and present your results on a poster board (display items from the actual restaurant, come up with a catchy jingle when presenting)




 http://www.healthyactive.gov.au/internet/healthyactive/publ ishing.nsf/Content/recommended-daily-servings
RECOMMENDED SERVINGS http://calorieneedscalculator.com/ http://www.personal-nutrition-guide.com/caloriescalculator.html
http://www.caloriesperhour.com/help_burn_accurate.php

The heart of many chefs in the kitchen




The same as any other math
Used in the culinary world to make databases and spreadsheets, calculate yield percentages, and figure menu prices, labor costs, business costs, and profit and loss statements
Involves fractions, ratios, and decimals

 Recipes are the most obvious use
 You will either increase or decrease recipes
 Involves multiplication or division
 May involve fractions, decimals, ratios
 Goal is to generate a profit

1.
2.
3.
•
Determine the “factor” to be used
Desired yield / Current yield = Factor
•
Multiply each ingredient quantity by the “factor”
Original amount X Factor = Amount needed
•
Change amounts into more common measurements
1.25 cups = 1 ¼ cup

20 Servings
5 Servings
16c Granola
10 c Shredded Coconut
2c Chocolate Chips
6 c Raisins
2c White Chocolate Chips
(1)_____ Granola
(2)_____ c Shredded Coconut
(3)_____ c Chocolate Chips
(4)_____ c Raisins
(5)_____c White Chocolate
Chips

Name ___________________________ Kitchen # ___________
Ingredients
Sugar
Recipe Quantity
1 ½ cups
APC/Unit
(As Purchased Cost)
$2.95/ 5 lb bag

Name ___________________________ Kitchen # ___________
Ingredients Recipe Quantity APC/Unit
(As Purchased Cost)

Ingredients
1 ½ c Sugar
Name ___________________________ Kitchen # ___________
¼ 2 3 Tsp Tbsp Cups Oz ½ 1/3 4

Ingredients
Name ___________________________ Kitchen # ___________
¼ 2 3 Tsp Tbsp Cups Oz ½ 1/3 4

Name ___________________________ Kitchen # ___________
Ingredients
Sugar
Recipe
Quantity
(
Measurements
)
1 ½ cups
Cost of
Ingredient w/ Unit
$2.95/ 5 lb bag
Converted
Amount
$2.95/
10 c bag
Cost per
Serving
$.30/ cup
Amount
Needed
1 ½ cups
Ingredient
Cost
$.45
Recipe Cost- _______________

Name ___________________________ Kitchen # ___________
Ingredients Recipe
Quantity
(Measurements)
Cost of
Ingredient w/ Unit
Converted
Amount
Cost per
Serving
Amount
Needed
Ingredient
Cost
Recipe Cost- _______________

 www.whattocook.com/tips/abbreviations.html
 http://www.oakbay.sd61.bc.ca/staff/csimpson/foods12/ cooking_terms.pdf
 http://oldrecipebook.com/substitutes.shtml
 http://www.nutrition-charts.com/
 http://www.planetpace.com/food/nutrition-chart.php

The heart of many chefs in the kitchen
Tsp Tbsp Cups
72 24 1 ½
Oz
12
½
¾
1/3
½
¼
3/8
Conversion Chart
2 3 4
3 4 ½ 6
Ingredients
1 ½ c Sugar
Food Cost Form
Ingredients
Sugar
Recipe
Quantity
1 ½ cups
APC/Unit
( As Purchased
Cost )
$2.95/ 5 lb bag
Recipe Cost Form
Ingredients Recipe Quantity
(Measurements)
Sugar 1 ½ cups
Cost of
Ingredient w/
Unit
$2.95/ 5 lb bag
Flour $2.78/ 5lb
Sugar $5.12/ 10lb
Vanilla $4.26/ 2 oz
Baking Powder $1.58/ 8.1oz
Salt $.44/ 26 oz
Baking Soda $.50/ 12 oz
Pecan Halves $5.48/ 6 oz
Converted
Amount
$2.95/
10 c bag
Cost per
Serving
$.30/ cup
Brown Sugar $1.82/ 2 lb
Vegetable Oil $6.98/gallon
Butter $2.98/ 16 oz
Chocolate Chips $1.98/ 12 oz
Milk $2.90/ half gallon
Eggs $2.50/ 18 pack
Amount
Needed
1 ½ cups
Ingredient
Cost
$.45

3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons vanilla extract









Directions:
1. Preheat oven to 400 degrees F (200 degrees C) .
2. Sift together all-purpose flour, baking powder, sugar and salt.
3. Cut in butter and blend with a pastry blender until mixture is crumbly.
4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well with fork, then your hands to ensure thorough blending. Chill dough for one hour for easier rolling.
****If you are not rolling the dough, chill for 15 minutes then skip to step 6 for baking.
5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.
6. Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.
7. Bake for 6 - 7 minutes, or until lightly brown. Makes 24 servings.

Task
Class Begins
Time Frame Time Increments
Prep Talk for Lab
Enter Lab Area
Wash Hands
Retrieve Ingredients