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Culinary Foundations I
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Section Objectives
Upon completing this section, you should be able to:
• Define and apply the concept of mise en place• Demonstrate proper recipe usage• Identify and apply weights and measures
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Mise en Place
• Everything in its place
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Contents of a Standardized Recipe
• Name of food being prepared• Amount of ingredient needed
– Weight– Measure
• Clear directions• Cooking temperature• Cooking and preparation time
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Contents of a Standardized Recipe—continued
Yield• Total quantity ÷ Number of servings• Serving size ÷ Servings per pan
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Standardized Recipe Example
• Ingredients
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Recipe Usage
• Method
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Using a Recipe
• Read recipe completely and thoroughly• Check amount needed and recipe yield• Adjust recipe as needed• Assemble and measure ingredients• Collect needed utensils• Follow directions for preparation and cooking• Store or serve as required and directed
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Weights and Measures
scoop
portion scale
ladles measuring cups
measuring spoons
balance scale volume measure
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Weights and Measures
• Weigh: To measure food, using a scale• Measure: To measure food, by volume, using
measuring equipment
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Weights and Measures
• Weight equivalent
16 oz = 1 lb• Measure versus weight
1 pt (16 oz ÷ 16 fl oz) water = 1 lb
16 oz (1 lb) flour = 1 qt flour (approximate)
Density ± Volume
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Importance of Accuracy
• Prevents food waste• Aids quality control• Aids portion control• Saves time
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U.S. Standard Measures
• U.S. standard volume measure
– Teaspoon (t)
– Tablespoon (T)
– Cup (c)
– Pint (pt)
– Quart (qt)
– Gallon (gal)
– Fluid ounce (fl oz)*
• U.S. standard weight measure
• Ounce (oz)*
• Pound (lb/#)
*An ounce and a fluid ounce are only equal in relation to water or a water-like substance, such as milk
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Measuring by Weight
• Most accurate method of ingredient measurement• Measure of density• Generally used for dry ingredients• Measured with a scale
– Balance/Beam/Baker’s scale– Spring/Portion-control scale– Electronic scale
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Measuring by Volume
Generally used for liquid ingredients and very small amounts of dry ingredients
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Weighing and Measuring Equipment
• Teaspoon measure• Tablespoon measure• Cup measure• Pint measure• Quart measure• Gallon measure
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Equivalent Measures
3 t = 1 T
16 T = 1 c
2 c = 1 pt
2 pt = 1 qt
4 qt = 1 gal
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Equivalent Measures—continued
1 T = 1/2 fl oz
1 c = 8 fl oz
1 pt = 16 fl oz*
1 qt = 32 fl oz
1 gal = 128 fl oz
* Remember: 16 fl oz is equal to 16 oz (1 lb) only when water or its equivalent is being measured
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Techniques for Accuracy
• Weighing– Set scale at zero– Adjust scale for weight of container
• Measuring– Dry ingredients
• Heap measure with food; level with spatula– Liquid ingredients
• Place measure on flat surface; fill carefully to proper point