chapter 4 professionalism and understanding standard recipes
TRANSCRIPT
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Chapter 4 Professionalism and Understanding Standard Recipes
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A professional is responsible for…1. Themselves
2. Co-Workers
3. The Business
4. Their Guests
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CulinarianIs someone who has studied and continues to study the art of cooking.
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Key Terms: Knowledge• Must identify, purchase, utilize, and prepare a wide variety of
foods
• Required to train and supervise staff
• Basic knowledge of foods, food styles, and the methods used to prepare foods
• Sanitation, nutrition, and business procedures
• Education does not stop at commencement
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Key Terms: Skill• Practice and hands-on experience provides the skills
necessary to produce quality foods consistently and efficiently
• Most graduates start at entry-level positions
• Just as fashion trends change, so does food trends
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Key Terms: Flavor, Taste, Aroma• Professional chefs are judged on the ability to produce the finest
flavors, manipulating tastes, and aromas
• It is critical that culinary professionals understand how flavor, aroma and taste work together
• Flavor- refers to all the sensations produced by whatever is in the mouth but mostly the food’s aroma and taste
• Aroma- many things create aroma. Smells trigger sensors in the nose that send them to connect with our emotion receptors
• Taste- refers to our ability to identify substances like food, minerals, and even poisons
• Umami- Savory
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Tongue MapOld and Modern
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Key Terms: Judgment and Dedication
Judgment
• Selecting menu items, determining how much of what item to order, deciding whether and how to combine ingredients, approving finished items
• Knowledge and skill play a huge role in judgment
Dedication
• Foodservice industry is competitive full of demands
• Physically and mentally taxing, long hours, hectic pace
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Key Terms: Pride and RespectPride
• Extends to personal appearance and behavior in and around the kitchen
• Crowning element in the uniform is the toque (toke). 101 pleats refer to the different ways to prepare eggs
Respect
• Having consideration for oneself and others
• Respect for ingredients, guests, and coworkers
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Key Terms: Personal Responsibility
• A person is responsible for the choices he or she makes
• Accepting accountability and remain in control
Examples:
• Doing work without making excuses
• Take responsibility for your mistakes and be willing to correct them
• Asking for help
• Being punctual
• Take extra steps to learn
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WorkstationsIs a work area in the kitchen dedicated to a particular task
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Workstations• Hot-foods section (fry station, griddle station, holding, etc)
• Garde-manger (salad greens, salad prep, cold foods prep, etc)
• Bakery section (mixing station, baking and cooling, etc)
• Banquet section (steam cooking, dry-heat cooking (roasting)
• Short-order section (holding and plating, fry and griddle station)
• Beverage section (hot, cold, and alcoholic station)
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Kitchen BrigadeA brigade is a system of staffing a kitchen so that each worker is assigned a set of specific tasks• Tasks are often related by cooking method, equipment or the types of foods
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Dining Room Brigade• Front of the house staff that is typically run and trained by the dining-room manager (maitre-d)
• Wine steward
• Headwaiter
• Captains
• Front waiter
• Back waiter
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Kitchen Math• All foodservice managers are expected to have a basic understanding of math and know how to apply mathematical principles to business situations
Chefs and managers need to know how to:
• determine recipe yields,
• convert recipes from customary to metric measure,
•and change the yield of recipes
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US Measurement Systems
Customary (US) Units of Measure
Volume Weight Temperature Length
Teaspoon (tsp)Tablespoon (Tbsp)Cup (cup)Fluid ounce (fl. oz.)Pint (pt)Quart (qt)Gallon (gal)
Ounce (oz)Pound (lb)
Degrees Fahrenheit (F)
Inches (in)
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Metric Measurement Systems
Metric Units of Measure
Volume Weight Temperature Length
Milliliter (mill)Liter (l)
Milligram (mg)Gram (g)Kilogram (kg)
Degrees Celsius (C)
Millimeter (mm)Centimeter (cm)Meter (m)
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Units of Measure (US) Equivalencies
Volume
1 gallon 128 fluid ounces
4 quarts 16 cups 256 Tbsp
768 tsp
1 quart 2 pints 4 cups 64 Tbsp 192 tsp
1 pint 16 fluid ounces
2 cups 32 Tbsp 96 tsp
1 cup 8 fluid ounces
16 Tbsp 48 tsp
1Tbsp 3 tsp 1 fluid ounce
2 Tbsp
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Standardized RecipesWhat is the difference between a recipe and a standardized recipe?
A recipe is a written record of the ingredients and preparation steps needed to make a particular dish
A standardized recipe must follow a specific format that is clear to anyone that reads it
• Mise en place- French for “to put everything into its place”
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Standardized RecipesA standardized recipe must include the following items:
1. Name
2. Ingredients: Must be specific. Ex: “onion” becomes “white onion”
3. Yield
4. Portion Size
5. Step-by-step instructions
6. Nutrition information
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Converting RecipesConvert a recipe when the yield of the recipe (the amount it provides) is not the same as the amount needed.
Desired Yield ÷ Original Yield = Conversion Factor
Conversion factor is the number you use to multiply the ingredients by
EX: If a chili recipe serves 8 and you only need 4...
8 ÷ 4 = 0.5 CF
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Measuring by Volume•Volume measurement is best used for liquids
•Standard measuring cups include...
1 cup, ½ cup, 1/3 cup, and ¼ cup
•Standard measuring spoons include...
1 tablespoons, 1 teaspoon, ½ teaspoon, ¼ teaspoon
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MeasuringDry Measuring
1. Fill cup with ingredients
2. Level off the top of the cup using a straight-edge (not your fingers)
Liquid Measuring
3. Set the measuring cup on a level surface
4. Get at eye level and pour liquid into the cup
**For small amounts of liquid, use measuring spoons
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Measuring by Weight•Taring: weighing an item and accounting for the weight of the container
• Spring Scale: measures the pressure placed on the spring
• Balance Beam Scale: (Baker’s Scale): the weight of the item is placed on one end and the product is placed on the other end until the beam balances
• Electronic Scale: measures resistance electronically
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Measuring FatFat, such as butter, margarine, or shortening can be measured in the following ways...
1. Stick Method: fat that comes in ½ lb sticks. The wrapper is marked in tablespoons and fractions of a cup
2. Dry Measuring Cup Method: pack down the fat into the cup and level off the top (use the same method when using a measuring spoon)
3. Water Displacement Method: Involves combining fat with water in a liquid measuring cup.
Subtract the amount of fat to be measured from one cup. The difference is the amount of water to pour into the measuring cup
EX: for 2/3 cup shortening, start out with 1/3 cup water.
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SiftingA process that removes lumps from an ingredient and gives it a smoother consistency.
Always sift before measuring.
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EP/AP• Edible Portion (EP) is the amount from the untrimmed item
• As Purchased (AP) is the amount of ingredient you need to purchase
• Percentage Yield how much the product yields, how much is still usable after trimming
• Equation:
EP x percentage yield = AP
EX: A recipe calls for 4 pounds of cauliflower. Cauliflower has a % yield of 55% (pg. 255-256).
4 x .55 = 7.27 pounds
7.27 pounds needs to be purchased in order to get the 4 pounds to cook
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Costing Recipes• Other essentials to quantity in food production are standard recipe cost and cost per serving (standard portion cost)
•To find the total cost of a recipe, a manager must know both the ingredient amounts needed and the market price of each item
• Multiply or divide the ingredient amounts by the prices and add it all up together to get the recipe cost
• Divide the total cost by the yield to get the standard portion cost
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Costing a Recipe
Ingredient Amount x Unit Cost
Ingredient Cost
Orange Juice 1 cup ×
Olive Oil 1 oz ×
Roma Tomato 3 ×
Green Pepper 1 ×
Mango 1 ×
Cilantro 1 bunch ×
Avocado 1 ×
Flour Tortilla 1 ×
RECIPE COST: $
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Costing a Recipe
Ingredient Amount Ingredient Cost
Orange Juice 1 cup $2.40
Olive Oil 1 oz $8.00
Roma Tomato 3 .90 ¢
Green Pepper 1 $1.00
Mango 1 $1.50
Cilantro 1 bunch .50¢
Avocado 1 $1.00
Flour Tortilla 1 $1.20
RECIPE COST: $16.50