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Module 4

A recipe is a set of instructions for preparing a food or drink that includes a list of ingredients, amounts, and preparation steps. Recipes come in different types, such as standardized recipes used by restaurants to consistently produce dishes, and instructional recipes meant to teach cooking techniques. Evaluating recipes helps chefs maintain quality standards by checking attributes like appearance, aroma, taste, texture, and temperature against expectations. Maintaining consistent weights and measures is also important for accurately following recipes.

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Camille Malvecino
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© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
356 views

Module 4

A recipe is a set of instructions for preparing a food or drink that includes a list of ingredients, amounts, and preparation steps. Recipes come in different types, such as standardized recipes used by restaurants to consistently produce dishes, and instructional recipes meant to teach cooking techniques. Evaluating recipes helps chefs maintain quality standards by checking attributes like appearance, aroma, taste, texture, and temperature against expectations. Maintaining consistent weights and measures is also important for accurately following recipes.

Uploaded by

Camille Malvecino
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Recipe
RECIPE

A recipe is a set of instruction used for preparing and


producing a certain food, dish, or drink. The purpose of a
recipe is to have a precise record of the ingredients used, the
amounts needed, and the way they are combined.

PARTS OF RECIPE

o Yield
The yield of a recipe can be defined as how many
servings the recipe will produce. If the yield = 6 that means it
will make a total of 6 servings. A serving size could vary
depending on the type of food.

o List of ingridients and amounts


The ingredients are listed with the exact amount that is
needed. The specific form of the ingredient is also stated. For
instance, if fresh basil is required it will be specified. You should
not use dry basil if Fresh basil is listed as the ingredient.
Ingredients should be listed in the order they appear in
the recipe in order to prevent leaving out any ingredients.

o Step by Step Directions


 All recipes have steps for how to prepare the food.
 The steps need to be listed in the order they should be
completed.

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 Numbering the steps helps people stay on track and not


skip any step

o Equipment (Container Size & Type)


Not all recipes specify the proper or recommended
equipment. Recipes that do specify container size and type
usually say things like "In a 9 x 13 ungreased baking pan" or "in
a cupcake pan" or "in a medium size frying pan.“ Food will have
different characeristics when cooked in improper containers so
it is important to pay attention to this step.

o Temperature and Time


Some recipes give exact cooking time and temperatures
such as "bake at 315 degrees for 40 minutes"
Other recipes may tell you how to cook the food. For
instance, "heat the liquid until it simmers."

TYPES OF RECIPES

o Standardized recipe
Is a set of instructions describing the way a particular
establishment prepares a particular dish.
It helps direct and control production. – Name, yield,
portion size, # of portions, ingredients in the order of use,
equipment needed, directions, preparation and cooking times,
direction for plating, portioning, garnish, and storage
Standardized recipes are an important part of a well-
managed food service program. A standardized recipe
specifically describes the exact, measurable amount of
ingredients and the method of preparation needed to
consistently produce a high-quality product. The exact
procedures, the type of equipment, and the quantity and quality
of ingredients are listed.

o Instructional recipe
Is to teach basic cooking techniques.

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Include:
 Instructions for preparation – to help you learn and
think about techniques
 Variations and optional ingredients– to help you learn
to see a pattern behind each recipe

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Recipe Evaluation

Why do we Evaluate?
o To check if dishes meet our restaurant standards for
quality
o To detect deviations from our food quality standards
o To identify ways to improve dish quality

What do we Evaluate?

Evaluate the characteristics of food, as perceived by the


five senses – appearance, aroma, taste, texture and consistency.
Define your standards and expectations for each dish and check
if the prepared dish matches up.

Appearance
Colour and colour combinations; Sizes and shapes of
ingredients; Visual attractiveness; Eye appeal; Signs of
freshness

Aroma
The smell or aroma such as tangy, herby, earthy, etc.

Taste
The basic sweet, sour, bitter, salty and umami tastes

Texture and Consistency


The qualities felt with the finger, tongue, palate or teeth

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Temperature
Knowing the right temperature to serve dishes such as
hot, cold and room temperature
Flavour
Refer to the combination of aroma, texture, temperature
and taste reacting with saliva

RECIPE EVALUATION FORM


A recipe evaluation form is an essential tool for a chef to
maintain consistency within his restaurant. Without regular
evaluations of existing recipes on your menu a variety of issues will
crop up which will affect the consistency of your recipes and your
guest’s satisfaction.

Sample Form

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Weights and
Measures
Many recipes, cooking instructions and cookbooks will use a
combination of weights and measures to help you identify how much
of each ingredient you need to follow your recipe.

WEIGHTS AND MEASURES IN THE KITCHEN

US Liquid Volume Measurements


Units Equal Also Equals
1 teaspoon 1/3 tablespoon 1/6 fluid ounce
1 tablespoon 3 teaspoons 1/ 2 fluid ounce
1/8 cup 2 tablespoons 1 fluid ounce
1/4 cup 4 tablespoons 2 fluid ounces
1/3 cup 1/4 cup plus 4 2 ¾ fluid ounce
teaspoons
1/2 cup 8 tablespoons 4 fluid ounces
1 cup 1/2 pint 8 fluid ounces
1 pint 2 cups 16 fluid ounces
1 quart 4 cups 32 fluid ounces
1 gallon 4 quarts 16 cups

US Dry Volume Measurements


Units Equals
1/8 teaspoon A pinch
3teaspoon 1 tablespoon
1/8 cup 2 tablespoon
1/4 cup 4 tablespoon
1/3 cup 5 tablespoon plus 1
teaspoon
1/2 cup 8 tablespoon
3/4 cup 12 tablespoon
1 cup 16 tablespoon
1 pound 16 ounces

Food Selection and Preparation

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