CHAPTER 2 Recipe Conversions Portion Size and Production Quantity An often overlooked or underappreciated aspect of commercial food preparation is the initial determination…

Slide 1Standardized Recipes Slide 2 What is a standardized recipe? One that has been tried, adapted, and retried several times for use. Produces consistent results and yield…

Slide 1Culinary Foundations I Slide 2 Section Objectives Upon completing this section, you should be able to: Define and apply the concept of mise en place Demonstrate proper…

Slide 1Understanding Recipes What is a recipe? Set of directions for using ingredients, procedures and cooking instructions for a certain dish instructions must be clear…

Slide 1Scratch Calculator Training Guide www.heinzsoupcalculator.com Slide 2 Select a soup from the drop down menu Slide 3 A basic scratch soup recipe will be displayed for…

Scratch Calculator Training Guide www.heinzsoupcalculator.com Select a soup from the drop down menu A basic scratch soup recipe will be displayed for the selected soup. The…

Part 1: Recipe Conversions Key Terms: Standardized Recipe Yield Portion Size Conversion Factor Adapted from a ProStart ppt Standardized Recipe: A recipe or formula that can…