• 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.