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
- 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 recipes 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 are recipe abbreviations standardized?
- How do leaders ensure proper methods of food preparation for quality results?

Leadership

- Why is it critical that employees know culinary terminology?
- Why should a leader demonstrate the importance of following standardized recipes?

Management

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

Teacher Resources:

- Child Nutrition Recipe Box, Institute of Child Nutrition, USDA
- Eat Right Video Resources, Academy of Nutrition and Dietetics
- Recipes for Healthy Kids, USDA
- Team Nutrition Recipes, Food and Nutrition Service, USDA