Using recipes

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Using recipes

  1. 1. Chapter 12USING RECIPES
  2. 2. Recipes A recipe is a list of products and the amounts needed to prepare a dish A standardized recipe is an accurate list of the ingredients, their quantities and their preparation methods needed to prepare a particular menu item in a consistent manner every time
  3. 3. Measuring weight Ounce = oz Pound = lb  Equivalent 1lb=16oz  Gram= g  Kilogram=kg  Equivalent 1kg= 1000g
  4. 4. Measuring volumes Fluid ounce = fl. oz. teaspoon = tsp or t tablespoon = Tbsp. or T cup = c pint = pt quart = qt. gallon = gal milliliter= mL liter = L
  5. 5. tips for measuring when measuring liquid ingredients put measuring container on countertop and pour, watching at eye level level all dry ingredients when measuring by volume  use back of butter knife to level
  6. 6. Original Equals….Gallon 128 fl oz, 16c, 8pt, 4 qt,Quart 32 oz, 4c, 2ptPint 16 oz, 2cCup 8ozTablespoon 3 teaspoons, 1/16 cup
  7. 7. 1 cup 8 oz

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