HRAD 4365 PowerPoint

HRAD 4365 PowerPoint - Today's Outline What is a recipe How...

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What is a recipe How do you measure and why is it important to know which method to use What are the units of measure What is a portion How is it determined How do you determine how much product to make – the yield for your recipe How do you convert the recipe to make the desired amount or yield What problems might you incur in converting recipes How does all this relate to creation of standardized recipes Why are standardized recipes and adherence to them critical to profits Today’s Outline
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Standardized Recipes What: Customized recipe for a particular establishment Why: Quality control (consistency) Why: Quantity control Why: Cost Control
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Standardized Recipes Name of recipe Number of portions and portion size Ingredients – exact amounts but judgment is expected Directions as needed Cooking time and temp
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Correctly constructing a recipe requires understanding how foods are measured. Volume Weight Count
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Today’s questions: What are the common units measure? Which method of measurement is quickest? When is this method appropriate? Which method is most accurate? When would this method be inappropriate? When is “count” actually weight or volume?
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MEASUREMENTS AND  CONVERSIONS VOLUME  Cups, Quarts, Tablespoons  WEIGHT  Pounds , Ounces  COUNT  1  2  3  4  5 
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As measure of weight 16 ounces per
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HRAD 4365 PowerPoint - Today's Outline What is a recipe How...

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