94 0 obj <>/Filter/FlateDecode/ID[<9DCE9FFFBE8B944CA80CE9B3BF63B12A><226C972FE90270428241A1EB3F42C490>]/Index[76 26]/Info 75 0 R/Length 94/Prev 79785/Root 77 0 R/Size 102/Type/XRef/W[1 3 1]>>stream Make any appropriate changes to the recipe language to make it clearer and easier to follow. Example: 50 – 1/2 cup servings. • The quantity of the food will be consistent each time the recipe is made. A recipe is not just a general set of instructions. In formulas, however, ingredients are typically listed in order by decreasing weight. Download free printable Standardized Recipe Form in PDF, Word, Excel What is the total yield in pounds? Measure and mix together: 1½ cups allGpurpose flour ½ cup sugar 1 tbsp baking soda ¼ tsp salt. Important preparation steps are usually written just before or after the mention of an ingredient. 2. Social Studies NCSS VIIIA Science, Technology, and Society. 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. Meaning of standardized recipe . The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. In a saucepan, place the fresh green beans in boiling, salted water. • Baker's Percentage Precise weight measurements are used in formulas to prepare food. Make meals and memories together! Locate a recipe that you like and create a recipe card for it. If you do, the food will be a consistent quality, or will be free from variations, every time you prepare it. 76 0 obj <> endobj cBj Checkyour answers at this book's Online Learning Center at glencoe.com. Meal Pattern Contribution (optional): Identify the component and the amount the recipe contributes toward the meal pattern. �YD�� � xd Cooking With Kids. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions. One of the most important differences involves the chemistry of baking. Use images if possible. £Etk Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer. • Cooking Temperatures You can ruin a dish if you use too high or too low of a temperature for cooking. • Ingredient Quantity Standardized recipes give directions on how to measure each ingredient to help control quantity. Form a hypothesis, and research to find if your hypothesis was correct. • Yield The number of servings, or portions, that a recipe produces is its yield. Using Standardized Recipes SECTIONS 13.1 Standardized Recipe Basics 13.2 Recipe Measurement and Conversion Recipe C hoose a simple dish with few ingredients that you know how to prepare. Recipes are tested many times to make sure that they work the same way every time before they are used for customers. Checklist for Reviewing Standardized Recipes (12/2014) Measuring Success with Standardized Recipes NO Time to Train: Identifying the Parts of a USDA Quantity Recipe Recipe Yield: The total amount of portions the recipe yields. Overview Standardized recipes are required for anything made in-house with two or more ingredients. The yield of a recipe is an important factor that is used to calculate the cost per serving of the recipe. Create • Recipe yield • 100 Servings – Standard Amount – Can easily be multiplied • Yield: 100 servings (1 sandwich, 6.7 oz., 190 g) 2. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. YIELD: 20 SERVINGS Zl YIELD SERVING SIZE: 4 OZ. Barbecued Pulled Pork Sandwich Seasoned pulled pork is combined with a tangy BBQ sauce and cooked until tender. 5. Checking ingredients for availability is not as convenient as they are placed in recipe within directions. This allows you to plan enough food for your customers. The dish may not come out the way you had expected. Zl PORTION SIZE, Fresh green beans, washed, ends trimmed, and cut in half, Salt and freshly ground black pepper, to taste. Cooking is a skill your child will use for life. When beans are cold, remove and drain them. 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. Baking is different from cooking in many ways. The recipe has half the amount of garlic than was originally used. 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. 1. 101 0 obj <>stream For example, a standard recipe might be written to prepare 25 portions. Stir in: 1 cup chocolate chips In a separate bowl, combine: 1 egg 1 cup milk ¼ cup melted butter. Technology can help foodservice establishments improve the way they use standardized recipes. SECTION 13.1 ^iïtfïttmî Review Key Concepts. Season with salt and pepper to taste and serve, or hold at 135°F (57°C) or above. Ancient Egyptians used painted hieroglyphics to show the preparation of food. 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. • Preparation Instructions Baking formulas may not always include the instructions that are needed to prepare the baked product. 0 %%EOF Example: If the serving size is ½ cup, a #8 disher, a 4 fl oz spoodle or ladle may be appropriate. 3. Rewrite the recipe to follow today's recipe style. Example: 50 servings: 23 pounds four ounces or 100 servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups. h�b`````jc```��€ The written history of the recipe can be traced back to 1400 bce. This helps eliminate confusion between the kitchen and service staff. Procedure Locate a muffin recipe or formula and prepare it using the specified flour type. portions of taco meat or a total yield of 5 pounds. Baker's percentages make it easy to increase or decrease the quantity of individual ingredients. A formula is a special type of recipe that is used in the bakeshop. When fat or oil is almost smoking, add food. Substitutions j To lower saturated fat, use olive oil rather than butter for sauteing. One reason Jamie's Restaurant has so much repeat business is the fact that customers can expect consistency in each menu item every time they visit. The thread pitch increased with diameter in steps specified on a chart. Writing Tips List any ingredients in the order that they will be used. 2. STANDARDIZED RECIPE FORM Anytown School District (School Name) Recipe Title: Spaghetti and Meat Sauce Recipe Number: Modified #D-35 Source: USDA Quantity Recipes Serving Size: 3/4 cup Portion Utensil: 6 oz ladle Contribution per serving: M/MA 2 (oz) Total Yield: 50 servings: about 2-3/4 gallons (loaves, buns, cups, gallons, etc.) • Preparation Procedures A preparation procedure is a step that you must take to prepare the dish. 9 Determine serving utensil: Be sure the utensil used measures the amount stated for serving size. Preparation procedures are the result of careful testing of the recipes by experienced culinary professionals. Garnish with fresh parsley, chives, or thyme leaves. Simmer to cook slowly and steadily in hot water, Shock to drop simmered or boiled food into cold water or ice to stop cooking, Calories 284 Calories from Fat 41 Total Fat 5 g, Saturated Fat 3g Cholesterol 10 mg Sodium 99 mg Total Carbohydrate 46 g Fiber 12g Sugars 5 g Protein 17g. Grains. 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. In 1896, American Fannie Merritt Farmer is credited with creating the model for how we write recipes today. Therefore, you must divide by the conversion factor (16). A standard recipe is a restaurant recipe that has been tested and repeated enough so that it has the same yield and results when created with consistent procedures, ingredients, and equipment. the three differences between recipes and formulas? NSESB Develop an understanding of the structure and properties of matter. Each standardized recipe must go through quality control. Range-top cooking temperatures are listed in a recipe as low, medium, or high. Simmer at 180°F (82°C) until done. endstream endobj startxref Conduct research to find a written recipe that is at least 100 years old. To consistently produce a high-quality product, you must follow any preparation procedures carefully in the order in which they are listed. Use the Internet or library to research these or other international variations, and write a half-page report on your findings: Fresh green beans should snap apart when bent. 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. • Movement in the kitchen by foodservice workers will be more efficient because of clear, exact instructions. Standardized recipes always show a portion size. �����YL ����9�_�nW�z0��%�<6�� �u�|n�4�B�`Tԇ���n The success of any standardized recipe depends upon the experience of the person who uses it. Green beans are used in many different cultures as a side dish. Although formulas and recipes are similar in the way in which they are written, there are three major differences between the two. Standardized recipes should always have certain components: Recipe title: name that adequately describes the recipe. (Chapter 26 explains how to increase and decrease ingredients in detail.) This new standard specified a 55° thread angle and a thread depth of 0.640327p and a radius of 0.137329p, where p is the pitch. For many foods, chopping, slicing, or other preparation is done before you measure the ingredients. 3. • You will have fewer errors in food orders. Standardized recipes are often changed to meet the needs of a particular user. Nutrients per Serving (optional): Amount of calories, saturated fat and sodium per serving. A standardized recipe is one that has been tried, tested, evaluated, and adapted for use by your food service. Round conversion to nearest cooking fraction. Drain beans and shock in an ice bath. NCTE12 Use language to accomplish individual purposes. Describe the information included in standardized recipe writing for masala soups - • Nowadays, local food culture, consumption of traditional food ingredients such as native groceries, vegetables have lost their actual value.India is one among the nations with oldest and varied cuisines, cooking patterns and components oriented towards medicinal and nutritious fact. h�bbd```b``�"��If�|D�0�����=`���&߀�K`z@�_$�]"�&��f@������ �� h�m�8����ſ ��) Recipes provide specific instructions to prepare food items. Describes the step by step process for writing a standardized recipe using three examples. A standardized (lstan-d9r-,dlzd) recipe is a set of written instructions that is used to consistently prepare a known quantity and quality of a certain food. Use images if possible. endstream endobj 77 0 obj <. Record the serving size on the recipe. Check for Understanding If you have questions as you are reading, that means you are checking your understanding of the material. An example would be a soup recipe that yields 24, 8 oz. In a sauté pan, melt the butter and sauté the garlic. j You will eliminate waste by not overproducing food. 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. A weight example would be a recipe that yields 20, 4 oz. Standardized Recipe meaning and definition of standardized recipe. These are often given as percentages. To do this, directions on a standardized recipe must be clear and easy to follow, and ingredients must be listed correctly and accurately, in the order in which they will be used. How to Create a Standardized Recipe 1. Many recipes require that the oven be preheated to a specific temperature before any food is placed inside for cooking. Instead, a recipe is an exact set of directions on how to use ingredients, equipment, and preparation and cooking techniques for a certain dish. An example of the use of the Whitworth thread is the Royal Navy's Crimean War gunboats. A standardized recipe is one that holds no surprises. Standardized Recipe . 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 The product name, or name given to the recipe, should be consistent with the name of the dish listed on the menu. Ensure all ingredients are listed in their order of use. A recipe includes details on how to use ingredients, procedures, and cooking instructions. • You will meet customers' expectations of quality each time the food is prepared. What is the total yield of the recipe in ounces? Starting with a written recipe review the ingredients, directions, mat erials, and all aspects of making the dish. Quantity is the total amount a recipe makes. F/V 1/2 (cup(s Identify and describe both current and historical examples of the interaction and interdependence of science, technology, and society in a variety of cultural settings. 3. This type of measurement, often called a baker's percentage, includes the percentage of each ingredient in relation to the weight of flour in the final baked product. Standardized recipes offer many benefits to foodservice operations. Add the green beans and chicken stock to the tomatoes, butter, and garlic. What Is the Keto Diet and Should You Try It? Standardized Recipe Example Add the crushed tomatoes, and sauté for 5 minutes. • Serving Size – List the number of servings that the recipe yields and the portion size to be served. Standard recipes not only help t… 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. Recipe Standardization Steps A standardized recipe is one that has been tried, tested, evaluated and adapted for use by a particular food service operation. However, it was not until Roman times that recipes were written down using words. A recipe that is specific and that produces the same product each time is the hallmark, or distinguishing feature, of a successful foodservice organization. In recipes, ingredients are listed in the order that they will be used. Analysis What are the differences in the two muffins? It is important to cook the food for the recommended time, using the specified equipment at the specified temperature. What do you think causes this difference? This is because an experienced cook has learned to apply sound judgment and past experience to the techniques and instructions in each recipe. This list will be followed by procedures to use those ingredients for successful results. Recipe Standardization Steps 1. Need a new recipe for your school or Child and Adult Care Food Program? NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. There are many benefits to using a standardized recipe: • The quality of the food will be consistent each time the recipe is made. Converting Standardized Recipes (Key) Calculate the conversion factor for each recipe. j Use herbs or spices to add flavor without adding salt. Write a summary of your findings. Environment, such as altitude, may affect preparation procedures. Preheat the cooking medium on high heat. 4. Small variations in the ingredients or measurements can affect the quality of the baked good item noticeably. It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used. That's why he uses standard recipes. Green beans that bend but do not break are not fresh. Served hot on a hamburger roll, this sandwich is sure to be a school favorite. Recipes are important tools in the foodservice industry. Formula to increase or decrease yield: New Yield ÷ Old Yield = Conversion Factor Old Yield x Conversion Factor = New Yield Recipe for Success: Breaking Down Standardized Recipes This degree of repeatability requires some planning on Jamie's part to create a consistent product. 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. Source: USDA Standardized Recipes. Simple Macaroni and Cheese Rating: Unrated 616 A very quick and easy fix to a tasty side-dish. 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. Recipe Can follow any written format Ingredients listed in order of use Measurements are listed by cups and measuring spoons Preparation instructions included Small yields – usually 4 to 6 Standardized Recipe Place each recipe element in the appropriate place and make sure that all elements are included. However, they cannot solve problems caused by purchasing or receiving poor-quality items, or purchasing too much food. • Explain how standardized recipes help to maintain product consistency. View Recipe » December 10, 2020 As you read, use a web diagram like this one to list the seven different parts of a recipe. To convert to the larger unit (pounds), divide the total ounces by 16. NCSS IX A Global Connections Explain how language can facilitate global understanding or cause misunderstanding. Ingredient Preparation Ingredient quantity and preparation steps must be listed accurately on a recipe. • Ingredient List Order Recipes and formulas both contain an ingredient list. Standardized recipes are also changed based on the type of equipment that a foodservice establishment has. Using different equipment, a different size or type of cookware, or changing the cooking time can change the results. Hope everyone else enjoys it just as much as we do. NCTE 12 Use language to accomplish individual purposes. Understand measurable attributes of objects and the units, systems, and processes of measurement. 2. Consider including the suggested portioning tools to use. The recipe for Green Beans in Garlic Sauce in this chapter yields 20 4-ounce servings. Determine which ingredients should be measured by weight (pounds, ounces) or … By April Broxton. Cook until done. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. NSES B Develop an understanding of the structure and properties of matter. Quality control is a system that ensures that everything will meet the foodservice establishment's standards. 4. Then, prepare the recipe again using a different flour type. You will also end up with the same quantity of food every time you prepare the dish. These recipes are standardized to provide meal pattern crediting information for all meal pattern components and include recipes made with legumes, whole grains, and vegetables from the vegetable subgroups 9 Compute the number of servings the recipe makes. A standardized recipe usually includes: A list of … Because baking involves chemical reactions, baked goods require precise formulas to work correctly. Use the right quantity of each ingredient during preparation. When converting from a smaller unit to a bigger unit, the number will always be smaller. Temperatures for ovens and other appliances that have a thermostat to control cooking temperature are listed as exact degrees Fahrenheit or Celsius. To get the result you want from a recipe, you must carefully follow the specific directions that are listed on the recipe. An experienced cook may be able to make slight changes to recipes without changing the outcome. Record the serving utensil on the recipe. Example: 50 – Open up the Institute of Child Nutrition’s Child Nutrition Recipe Box, your resource for all USDA Standardized Recipes for child nutrition programs. Add fat oil or oil. To get the most out of the text, try to answer these questions. Both of these should accurately describe the same product. Continue reading here: Review and Applications, Cold Platter Preparation - Cooking Techniques, What Is Done In The Garde Manger Workstation. • Portion Size The portion size is the amount or size of an individual serving. The following texts are the property of their respective authors and we thank them for giving us the opportunity to share for free to students, teachers and users of the Web their texts will used only for illustrative educational and scientific purposes only. Find the best green salad recipes, plus trusted recipes for more than 3,550 other dinner and picnic salads. 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. Answers at this book 's Online Learning Center at glencoe.com for a printable Graphic Go. A skill your Child will use for life the specified equipment at the specified temperature this to. 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