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Culinary Foundations I

Culinary Foundations I. 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 of Rice. Mise en Place. Everything in its place. Contents of a Standardized Recipe.

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Culinary Foundations I

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  1. Culinary Foundations I

  2. 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 of Rice

  3. Mise en Place • Everything in its place

  4. Contents of a Standardized Recipe • Name of food being prepared • Amount of ingredient needed • Weight • Measure • Clear directions • Cooking temperature • Cooking and preparation time of Rice

  5. Contents of a Standardized Recipe—continued Yield • Total quantity ÷ Number of servings • Serving size ÷ Servings per pan • Use rice as an example

  6. Standardized Recipe Example • Ingredients

  7. Recipe Usage • Method

  8. 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

  9. Weights and Measures measuring spoons scoop measuring cups ladles portion scale volume measure balance scale

  10. Weights and Measures • Weigh: To measure food, using a scale • Measure: To measure food, by volume, using measuring equipment

  11. 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

  12. Importance of Accuracy • Prevents food waste • Aids quality control • Aids portion control • Saves time

  13. 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 U.S. Standard Measures

  14. 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

  15. Measuring by Volume Generally used for liquid ingredients and very small amounts of dry ingredients

  16. Weighing and Measuring Equipment • Teaspoon measure • Tablespoon measure • Cup measure • Pint measure • Quart measure • Gallon measure

  17. Equivalent Measures 3 t = 1 T 16 T = 1 c 2 c = 1 pt 2 pt = 1 qt 4 qt = 1 gal

  18. 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

  19. 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

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