The document discusses standardized recipes and how they are formatted. Standardized recipes include a list of ingredients in the order they are used, the amount of each ingredient, the yield or number of servings, temperature and equipment details, step-by-step directions, optional nutrition information, and two systems of measurement - customary and metric. It also covers volume as a measurement of space ingredients take up, ingredients measured by weight or count, using kitchen scales, and how to convert recipes by determining a conversion factor to increase or decrease the yield.

1. Using StandardizedUsing Standardized
RecipesRecipes

2. Standardized RecipesStandardized Recipes
INGREDIENTSINGREDIENTS
Listed in the orderListed in the order
usedused
AmountsAmounts

3. YIELDYIELD
 Number ofNumber of
servingsservings oror
amount theamount the
reciperecipe
makesmakes

4. Temp., time, &Temp., time, &
equipmentequipment
 Size and type of panSize and type of pan
 Other equipmentOther equipment
neededneeded
 Oven tempOven temp
 Preheating instructionsPreheating instructions

5. Step-by-step directionsStep-by-step directions
 How and when toHow and when to
combine ingredientscombine ingredients
 Some recipes includeSome recipes include
both conventional andboth conventional and
MW methodMW method

6. Nutrition InformationNutrition Information
 Not on all recipesNot on all recipes
 May include:May include:
 FatsFats FiberFiber
 CarbsCarbs SodiumSodium
 ProteinProtein VitaminsVitamins
 FiberFiber MineralsMinerals

7. 2 Basic systems of2 Basic systems of
measurementmeasurement
 1. Customary Units1. Customary Units
(most common)(most common)
 Ounces, teaspoonsOunces, teaspoons
 Cups, pints, gallonsCups, pints, gallons
2. Metric Units2. Metric Units
(based on multiples of 10)(based on multiples of 10)

8. Metric UnitsMetric Units
(continued)(continued)
 Include:Include:
 MillilitersMilliliters mlml
 LitersLiters ll
 MilligramsMilligrams mgmg
 GramsGrams gg
 KilogramsKilograms kgkg
 Degrees CelsiusDegrees Celsius °C or centigrade°C or centigrade

9. Metric continuedMetric continued
 MillimetersMillimeters mmmm
 CentimetersCentimeters cmcm
 MeterMeter mm

10. VOLUMEVOLUME
 The amount ofThe amount of
space anspace an
ingredients takesingredients takes
upup
 examplesexamples
 1 cup cooked pasta1 cup cooked pasta
 1 tsp oregano1 tsp oregano

11. Ingredients measuredIngredients measured
by weight or heavinessby weight or heaviness

12. Ingredients measuredIngredients measured
by count or numberby count or number

13. MEASURING BYMEASURING BY
WEIGHTWEIGHT

14. What is theWhat is the
difference betweendifference between
I cup of popcornI cup of popcorn
and 1 cup ofand 1 cup of
water????????????water????????????
??????

15. Both take up theBoth take up the
same amt of space-same amt of space-
eight fluid ounces-eight fluid ounces-
but they do notbut they do not
weigh the same;weigh the same;
the water isthe water is

16. Kitchen ScalesKitchen Scales
 Use to find out howUse to find out how
much each cupmuch each cup
weighsweighs
 Weight is oftenWeight is often
measured in ounces,measured in ounces,
while volume iswhile volume is
measured in fluidmeasured in fluid
ouncesounces

17. CONVERTING RECIPESCONVERTING RECIPES
 To change a recipe if the yield is not theTo change a recipe if the yield is not the
amount needed.amount needed.
 At home what do you usually do?At home what do you usually do?
 Why might it be different in a restaurant?Why might it be different in a restaurant?

18. To increase orTo increase or
decreasedecrease
recipe yields;recipe yields;
1.1. Decide how many servings you need,Decide how many servings you need,
or theor the DESIRED YIELDDESIRED YIELD
2.2. Determine theDetermine the CONVERSIONCONVERSION
FACTORFACTOR or the number that eachor the number that each
ingredient amount is multiplied by iningredient amount is multiplied by in
order to adjust the yield of the recipeorder to adjust the yield of the recipe

19. Desired yieldDesired yield
Original yieldOriginal yield
=Conversion factor=Conversion factor
If a recipe serves 8If a recipe serves 8
And you need to serve 4And you need to serve 4
What is the conversionWhat is the conversion
factor?factor?

20. Multiply each ingredientMultiply each ingredient
amount by theamount by the
conversion factor. Thisconversion factor. This
keeps all the ingredientskeeps all the ingredients
in the same proportionin the same proportion
as in the original recipe.as in the original recipe.