Title: Identify the components of a standardized recipe.
Course: Introduction to Culinary Arts (16051-36) > Section: Exploring the Foundations of Culinary Preparations

Identification should include

- a definition of the term standardized recipe–written instructions used to prepare with consistent quality a known quantity of a certain food
- identification of each component of a standardized recipe, including
  - yield
  - portion size
  - ingredients
  - flow—ingredient list matching procedure
  - abbreviations
  - amount of each ingredient
  - method of preparation
  - preparation time
  - cooking temperature(s)
  - cooking procedure
  - serving procedure
- explanations of the terminology, abbreviations, and equivalencies commonly found in recipes.

Process/Skill Questions:

Thinking

- How do the components of a recipe make cooking easier?
- What are the consequences of deviating from a recipe?
- Why is it important to read the recipe completely before beginning?

Communication

- What are the criteria for selecting quality recipes?
- Why is it important to have all recipe abbreviations standardized?
- How do leaders relay the importance of following proper methods of food preparation for quality results?

Leadership

- Why is it critical to ensure all employees know culinary terminology?
- Why is it important for a leader to demonstrate the value and importance of following standardized recipes?

Management

- What are the effects of not following standardized recipes?
- Why would use of standardized recipes be important to food service managers?