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Culinary Foundations: Recipe Usage, Weights, Measures

Learn the essentials of mise en place, standardized recipe contents, and weighing and measuring techniques in culinary arts. Understand the importance of accuracy to prevent waste and ensure quality in cooking.

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Culinary Foundations: Recipe Usage, Weights, Measures

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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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