Barbecued Pulled Pork Sandwich Seasoned pulled pork is combined with a tangy BBQ sauce and cooked until tender. • Preparation Procedures A preparation procedure is a step that you must take to prepare the dish. endstream endobj 77 0 obj <. What Is the Keto Diet and Should You Try It? Although formulas and recipes are similar in the way in which they are written, there are three major differences between the two. 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. Served hot on a hamburger roll, this sandwich is sure to be a school favorite. 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 NCTE 12 Use language to accomplish individual purposes. 9 Determine serving utensil: Be sure the utensil used measures the amount stated for serving size. The product name, or name given to the recipe, should be consistent with the name of the dish listed on the menu. £Etk Graphic Organizer Go to this book's Online Learning Center at glencoe.com for a printable graphic organizer. Range-top cooking temperatures are listed in a recipe as low, medium, or high. Instead, a recipe is an exact set of directions on how to use ingredients, equipment, and preparation and cooking techniques for a certain dish. Garnish with fresh parsley, chives, or thyme leaves. There are 16 ounces in 1 pound. 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. j Use herbs or spices to add flavor without adding salt. A standardized recipe usually includes: A list of … 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. Baking is different from cooking in many ways. Temperatures for ovens and other appliances that have a thermostat to control cooking temperature are listed as exact degrees Fahrenheit or Celsius. When beans are cold, remove and drain them. This helps eliminate confusion between the kitchen and service staff. To convert to the larger unit (pounds), divide the total ounces by 16. 2. NSESB Develop an understanding of the structure and properties of matter. portions which could also be stated as a yield of six quarts or a 1 ½ gallon. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used. 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.) When fat or oil is almost smoking, add food. Recipe Standardization Steps A standardized recipe is one that has been tried, tested, evaluated and adapted for use by a particular food service operation. You will also end up with the same quantity of food every time you prepare the dish. 2. The success of any standardized recipe depends upon the experience of the person who uses it. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. 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. 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. 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 Record the serving size on the recipe. Both of these should accurately describe the same product. Source: USDA Standardized Recipes. Standardized recipes are often changed to meet the needs of a particular user. However, they cannot solve problems caused by purchasing or receiving poor-quality items, or purchasing too much food. Starting Hint Multiply the number of servings by the serving size to get the total number of ounces. Conduct research to find a written recipe that is at least 100 years old. This is because an experienced cook has learned to apply sound judgment and past experience to the techniques and instructions in each recipe. However, it was not until Roman times that recipes were written down using words. 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. Recipe Yield: The total amount of portions the recipe yields. Place each recipe element in the appropriate place and make sure that all elements are included. 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. Find the best green salad recipes, plus trusted recipes for more than 3,550 other dinner and picnic salads. Cook until done. The recipe has half the amount of garlic than was originally used. Rewrite the recipe to follow today's recipe style. Small variations in the ingredients or measurements can affect the quality of the baked good item noticeably. 4. Does the writing and recipe differ from recipes you can find in today's cookbooks? Standardized recipes may be either USDA recipes or any other local recipe that has been tested and incorporated into the planned menu. Important preparation steps are usually written just before or after the mention of an ingredient. A recipe includes details on how to use ingredients, procedures, and cooking instructions. Starting with a written recipe review the ingredients, directions, mat erials, and all aspects of making the dish. • Ingredient Quantity Standardized recipes give directions on how to measure each ingredient to help control quantity. j You will eliminate waste by not overproducing food. Recipes are tested many times to make sure that they work the same way every time before they are used for customers. • Cooking Time Standardized recipes list the required cooking time for the dish. • The quantity of the food will be consistent each time the recipe is made. Check for Understanding If you have questions as you are reading, that means you are checking your understanding of the material. An experienced cook may be able to make slight changes to recipes without changing the outcome. 3. Season with salt and pepper to taste and serve, or hold at 135°F (57°C) or above. Environment, such as altitude, may affect preparation procedures. SECTION 13.1 ^iïtfïttmî Review Key Concepts. The dish may not come out the way you had expected. The yield of a recipe is an important factor that is used to calculate the cost per serving of the recipe. 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. • Portion Size The portion size is the amount or size of an individual serving. Recipes provide specific instructions to prepare food items. Recipe Standardization Steps 1. NSES B Develop an understanding of the structure and properties of matter. The thread pitch increased with diameter in steps specified on a chart. 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 Cooking is a skill your child will use for life. • You will have fewer errors in food orders. Zl PORTION SIZE, Fresh green beans, washed, ends trimmed, and cut in half, Salt and freshly ground black pepper, to taste. Nutrients per Serving (optional): Amount of calories, saturated fat and sodium per serving. 1. Baker's percentages make it easy to increase or decrease the quantity of individual ingredients. 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 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. Does it provide enough information for you to follow? The recipe for Green Beans in Garlic Sauce in this chapter yields 20 4-ounce servings. 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. If you do, the food will be a consistent quality, or will be free from variations, every time you prepare it. 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. There are many benefits to using a standardized recipe: • The quality of the food will be consistent each time the recipe is made. Social Studies NCSS VIIIA Science, Technology, and Society. Simmer at 180°F (82°C) until done. Many recipes require that the oven be preheated to a specific temperature before any food is placed inside for cooking. 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). Make any appropriate changes to the recipe language to make it clearer and easier to follow. Standardized recipes are also changed based on the type of equipment that a foodservice establishment has. %PDF-1.6 %���� 101 0 obj <>stream This list will be followed by procedures to use those ingredients for successful results. Need a new recipe for your school or Child and Adult Care Food Program? h�b`````jc```��€ Standardized recipes will include the ingredients and amounts of food used for a menu item. Quantity is the total amount a recipe makes. Checking ingredients for availability is not as convenient as they are placed in recipe within directions. Write a summary of your findings. h�bbd```b``�"��If�|D�0�����=`���&߀�K`z@�_$�]"�&��f@������ �� h�m�8����ſ ��) An example would be a soup recipe that yields 24, 8 oz. Identify and describe both current and historical examples of the interaction and interdependence of science, technology, and society in a variety of cultural settings. That's why he uses standard recipes. Analysis What are the differences in the two muffins? By April Broxton. portions of taco meat or a total yield of 5 pounds. 3. Then, prepare the recipe again using a different flour type. Example: 50 – F/V 1/2 (cup(s • Baker's Percentage Precise weight measurements are used in formulas to prepare food. Make meals and memories together! Procedure Locate a muffin recipe or formula and prepare it using the specified flour type. Recipes are important tools in the foodservice industry. 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. To get the result you want from a recipe, you must carefully follow the specific directions that are listed on the recipe. Ingredient Preparation Ingredient quantity and preparation steps must be listed accurately on a recipe. Form a hypothesis, and research to find if your hypothesis was correct. In a sauté pan, melt the butter and sauté the garlic. 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. 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. 3. Standard recipes not only help t… Standardized Recipe meaning and definition of standardized recipe. How to Create a Standardized Recipe 1. Determine which ingredients should be measured by weight (pounds, ounces) or … Checklist for Reviewing Standardized Recipes (12/2014) Measuring Success with Standardized Recipes NO Time to Train: Identifying the Parts of a USDA Quantity Recipe A formula is a special type of recipe that is used in the bakeshop. A standardized recipe is one that holds no surprises. 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. • Cooking Temperatures You can ruin a dish if you use too high or too low of a temperature for cooking. Technology can help foodservice establishments improve the way they use standardized recipes. As you read, use a web diagram like this one to list the seven different parts of a recipe. • Preparation Instructions Baking formulas may not always include the instructions that are needed to prepare the baked product. 4. This list includes all ingredients that will be used in the dish. 9 Compute the number of servings the recipe makes. 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. View Recipe » December 10, 2020 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. Create • Recipe yield • 100 Servings – Standard Amount – Can easily be multiplied • Yield: 100 servings (1 sandwich, 6.7 oz., 190 g) 0 Describes the step by step process for writing a standardized recipe using three examples. Measure and mix together: 1½ cups allGpurpose flour ½ cup sugar 1 tbsp baking soda ¼ tsp salt. (Chapter 26 explains how to increase and decrease ingredients in detail.) It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used. By standardizing measurements, she made sure that recipe results were more reliable. A standardized recipe is one that has been tried, tested, evaluated, and adapted for use by your food service. 1. To get the most out of the text, try to answer these questions. 76 0 obj <> endobj Open up the Institute of Child Nutrition’s Child Nutrition Recipe Box, your resource for all USDA Standardized Recipes for child nutrition programs. Substitutions j To lower saturated fat, use olive oil rather than butter for sauteing. Using different equipment, a different size or type of cookware, or changing the cooking time can change the results. Standardized Recipe Example Example: 50 – 1/2 cup servings. Quality control is a system that ensures that everything will meet the foodservice establishment's standards. Of objects and the portion size to get the result of careful testing of the recipe ounces by 16 leftover. Low, medium, or will be used use too high or too low of a recipe produces is yield. Should accurately describe the same product the oven be preheated to a tasty side-dish enjoys. Baked product right quantity of individual ingredients be preheated to a tasty side-dish eliminate by! 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