• Volume• T = Tablespoon or
tablespoon• t = teaspoon• c = cup• fl oz = fluid ounce• pt = pint• qt = quart• gal = gallon
• Weight• oz = ounce• lb = pound
• Count• doz = dozen• each
Measurement Abbreviations
Cream: To blend together a fat and sugars Sift: To use a sieve or sifter to break up
lumps or add air to flour and like ingredients Fold: To mix gently Greased: To add butter or oil to a pan to
prevent sticking Batter: A mixture thin enough to be poured
Cooking Terms
Recipe: A precise set of directions for using ingredients, procedures, and cooking instructions for a certain dish
Standardized recipe: A set of written instructions used to consistently prepare a known quantity and quality of a certain food for a food service operation
Types of Recipes
Name/Title: What the recipe is called Portion size: The amount or size of an individual
serving Yield: Number of servings the recipe produces Ingredients: What you are adding to the recipe Ingredient quantity: How much of a product you are
using. Can be measured in volume or weight. Preparation procedures: Steps necessary to produce
a high quality product HACCP: Hazard Analysis and Critical Control Points.
Contains information for the prevention of hazards.
Parts of a Recipe
© Goodheart-Willcox Co., Inc.
Anatomy of a RecipeName of recipe is consistent with the menu
Yield is shown at the top so the cook knows how much the recipe will make
The portion size is frequently expressed in ounces, cups, or by count
Kitchen’s recipe file or book is often organized in categories
© Goodheart-Willcox Co., Inc.
Anatomy of a Recipe
Recipe may also indicate if ingredient is a potentially hazardous food (PHF) that requires time and temperature control for safety (TCS)
Should be listed in the order in which they are used in the recipe with specification descriptions
Each recipe is assigned a number which makes it easier to find or identify
© Goodheart-Willcox Co., Inc.
Anatomy of a Recipe
Nutrient analyses are becoming an important element of recipes
Directions for preparation are written clearly and concisely using professional terminology. May also include plating instructions.
Quantities of products are measured by weight whenever possible
Consistency in quality and quantity of product Meets customer’s expectations Control of portion size and cost, eliminates
excessive amounts of leftovers Cost Control - Better management of
purchasing and storage due to exact amount of ingredients specified.
Benefits of using a standardized recipe
Standardized Recipe = SHome Recipe = H
1) Ingredients may not be listed separately from the preparation instructions.
Standardized Recipe = SHome Recipe = H
2) Number of portions may be given, but portion size is not described.
Standardized Recipe = SHome Recipe = H
3) Quantities of most products are measured by weight whenever possible.
Standardized Recipe = SHome Recipe = H
4) Quantities of most products are measured by volume.
Standardized Recipe = SHome Recipe = H
5) Provides detailed product descriptions, including market size, form, grade and brand.
Standardized Recipe = SHome Recipe = H
6) Portion size is expressed in ounces, cups or by count.
Standardized Recipe = SHome Recipe = H
7) Ingredients are always listed separate from the preparation instructions.