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Introduction to Culinary Arts

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Title: Introduction to Culinary Arts


1
Introduction to Culinary Arts
  • Culinary Math
  • Standardized Recipe
  • Nutrition

2
GPS FOCUS STANDARDS
  • HOSP-ICA-7 Examine and identify standardized
    recipes and their role in a commercial kitchen.
    Practice culinary math skills through recipe
    conversion and measurements.
  • HOSP-ICA-9 Examine the principles of nutrition
    including the six major classes of nutrients,
    proteins, and carbohydrates simple, complex,
    fats, vitamins, minerals, and water.
  • I Can Statements
  • Define standardized recipe, identify its
    components, and explain the reasons for use.
  • Demonstrate the concept of recipe mise en
    place.
  • Identify and master the use of different types of
    measuring tools.
  • Calculate the cost of a standardized recipe and
    perform calculations.
  • Demonstrate the concept of recipe conversions.
  • Follow the written directions to prepare a
    recipe.
  • Identify the six major classes of nutrients and
    recommended intake.
  • Analyze current trends and issues in food and
    nutrition.
  • Demonstrate healthy cooking techniques.
  • Essential Questions
  • What is a standardized recipe?
  • What is the role of a standardized recipe in a
    commercial kitchen?
  • What type of measuring tools are used in a
    commercial kitchen?
  • How do you calculate the cost of a recipe?
  • How do convert measurements in a standardized
    recipe?
  • What are the six major classes of nutrients?
  • What are some current trends in the foodservice
    industry?
  • What are some healthy cooking techniques?

3
GPS FOCUS STANDARDS
  • HOSP-ICA-7 Examine and identify standardized
    recipes and their role in a commercial kitchen.
    Practice culinary math skills through recipe
    conversion and measurements.
  • 7.1 Define standardized recipe, the components of
    the recipe, and explain the reasons for use in
    commercial kitchens.
  • 7.2 Identify recipe terminology including
    measurement abbreviations, instructions, and
    directions.
  • 7.3 Demonstrate the concept of recipe mise en
    place by identifying and assembling ingredients
    and equipment for a specific recipe.
  • 7.4 Identify and master the use of different
    types of measuring tools including dry and liquid
    measuring cups, measuring spoons, portioning
    tools, and digital and electronic scales.
  • 7.5 Demonstrate proper use of a spring and
    balance scales using both US measures and metric
    measures.
  • 7.6 Identify procedures used to calculate the
    cost of a standardized recipe and cost per
    portion and perform calculations.
  • 7.7 Demonstrate the concept of recipe conversions
    by identifying and converting recipe formulas to
    increase or decrease yields.
  • 7.8 Follow the written directions to prepare the
    recipe used above.

4
GPS FOCUS STANDARDS
  • HOSP-ICA-9 Examine the principles of nutrition
    including the six major classes of nutrients,
    proteins, and carbohydrates simple, complex,
    fats, vitamins, minerals, and water.
  • 9.1 Discuss and develop knowledge of the
    importance of USDA Nutritional Guidelines such as
    MY PLATE and examine how these guidelines can
    be misleading and complex due to cultural
    constraints, eating disorders, and food
    allergies.
  • 9.2 Examine the six major food groups, nutrient
    contributions of vitamins, minerals, and nutrient
    variability within a group and daily recommended
    intake.
  • 9.3 Define a serving size, portion control,
    recommended serving size, and balanced diet while
    maintaining a correct nutritional intake.
  • 9.4 Examine current trends and issues in food and
    nutrition, fad diets, proper weight loss
    techniques, and how these fit into healthy menu
    options.
  • 9.5 Identify and examine the various food
    allergies to include gluten, nuts, dairy
    products, and shellfish, and ways a food service
    operation must address these allergies.
  • 9.6 Identify menu requirements for various diets
    such as vegan, vegetarian, low sodium, and low
    calorie.
  • 9.7 Demonstrate healthy cooking techniques.

5
UNDERSTANDINGS GOAL
  • Enduring Understandings
  • Standardized recipes are important for use in the
    commercial food industry. They provide a way to
    produce a uniform product over time.
  • Nutrition today has become a critical and
    integral component within the Culinary Arts and
    the need for a full comprehensive understanding
    is vital.
  • Math is an instrumental aspect of the foodservice
    industry. It provides the culinary student or
    professional with all the tools necessary to
    manage daily restaurant operations with maximum
    efficiency and profitability.
  •  
  •  Knowledge from this Unit
  • Student will be able to explain the importance of
    using standardized recipes.
  • Students will know how to calculate cost of a
    standardized recipe and cost per portion.
  • Students will be able to determine important
    nutritional information in a recipe.
  • Skills from this Unit
  • Students will convert recipes to produce the
    quantity desired.
  • Students will measure ingredients correctly and
    convert units of measure.
  • The student will know how to accurately
    proportion serving sizes.

6
OPENING- BELL RINGER
  • Simple Cookies
  • 1 Egg (1.99)
  • 2c Flour (2.49)
  • 1 ½ c Butter (1.69)
  • 1/3 c Sugar
  • ¼ t Vanilla Extract
  • Yields 12 cookies
  • How many cups of sugar would you need if you
    wanted to prepare 24 cookies?
  • How much butter would you need if you wanted to
    prepare 4 cookies?
  • How much would one egg cost?
  • What temperature should the cookies bake at?
  • What is the first step in preparation of this
    recipe?
  • Please ensure that your sourcebook is organized
    properly
  • Cover Page
  • Name
  • Period
  • 2013-2014
  • Intro to ECE
  • Table of Contents
  • (2 pages- front only)
  • Section 1- Notes
  • Section 2- Bell Ringers
  • Section 3- Observation Journal
  • Each section should be 30 pages apart

7
OPENING- BELL RINGER
  • What do you think are the actual measurements for
    this recipe?
  • Crunchy Munchy Chocolate-Peanut Goop
  • Ingredients
  • 3 dribbles of light corn syrup
  • 2 scoops brown sugar
  • 1/2 dit-dot salt
  • 1 large blib peanut butter
  • 5 blobs crisp rice cereal
  • 2 handfuls cornflakes, slightly crushed
  • 5 smidgens semisweet chocolate pieces
  • 1 ittsy-bits vanilla
  • Please ensure that your sourcebook is organized
    properly
  • Cover Page
  • Name
  • Period
  • 2013-2014
  • Intro to ECE
  • Table of Contents
  • (2 pages- front only)
  • Section 1- Notes
  • Section 2- Bell Ringers
  • Section 3- Observation Journal
  • Each section should be 30 pages apart

8
OPENING- BELL RINGER
  • Why is math important in the Culinary Arts field?
    In the Food Industry? How can the Math that you
    are currently learning be used in the Culinary
    Arts course? Provide an example.
  • Please ensure that your sourcebook is organized
    properly
  • Cover Page
  • Name
  • Period
  • 2013-2014
  • Intro to ECE
  • Table of Contents
  • (2 pages- front only)
  • Section 1- Notes
  • Section 2- Bell Ringers
  • Section 3- Observation Journal
  • Each section should be 30 pages apart

9
Sourcebook Notes Culinary Math, Standardized
Recipes, Nutrition Powerpoints
  • Define the vocabulary terms (21)
  • Answer the following questions
  • Name and describe the 10 parts of a standardized
    recipe.
  • What are the four reasons for using a
    standardized recipe?
  • What are the advantages of standardized recipes?
  • Name the six classifications of nutrients.
  • What is the difference between an essential and
    non essential nutrient? Give examples.
  • What are the five components of a Nutrition Fact
    Panel?
  • Name the 10 U. S. Dietary Guidelines.
  • What is culinary math?
  • Describe the factor method.

10
STANDARDIZED RECIPES CULINARY VOCABULARY
  • Recipe-written record of the ingredients and
    preparation steps needed to make a particular
    dish
  • Standardized ingredients-ingredients that have
    been processed, graded, or packaged according to
    established standards
  • Standardized recipe-an accurate list of the
    ingredients, their quantities, and the
    preparation methods needed to prepare a
    particular menu item in a consistent manner every
    time.
  • Metric system- system for measuring weight and
    volume
  • Portion Size- the serving size that the chef
    expects to be served to the customer.
  • Tare weight- weight of the container that holds
    the ingredients being measured.
  • Yield- the quantity or number of portions the
    recipe will produce.
  • Product Specification- detailed description of a
    product, including its size, quality, grade,
    packaging, color, weight, or count, used in a
    foodservice operation.
  • Conversion Factor-a multiplier that adjusts the
    quantity of each ingredient in the original
    recipe to determine the quantities needed for the
    revised recipe.
  • Mis en place- put in place having all foods
    and equipment ready for a specific preparation
    before beginning it. state of mental readiness

11
NUTRITION TERMINOLOGY
  • Nutrition- the way our body takes in and utilizes
    foods
  • Nutrients- substances in food that nourish the
    body (proteins, lipids, carbohydrates, water,
    vitamins, and minerals)
  • Essential nutrients- nutrients that the body
    cannot make and must be supplied by diet
  • Calorie- the unit used to measure the amount of
    energy contained in foods
  • Dietary Reference Intakes (DRI)-set of
    recommended values for nutrient intakes for
    healthy individuals and groups.
  • MyPlate- a food guidance system that helps you
    select the right foods in the right amounts to
    meet your needs
  • Nutrient-dense food- foods that have high
    nutritional value compared with the amount of
    calories they supply
  • Daily Values- the amount of nutrients your body
    needs each day
  • Dietary Guidelines- helps people create a healthy
    and well-balanced diet
  • Nutritional balance- to provide enough calories
    to meet energy needs and enough specific
    nutrients to promote health
  • Portion control- controlling the quantity of
    particular foods by using appropriately sized
    servings

12
STANDARDIZED RECIPES
13
What is a Standardized Recipe?
  • One that has been tried, adapted, and retried
    several times for use.
  • Produces consistent results and yield every time
    when exact procedures are used.

14
Parts of a Standardized Recipe
  1. Recipe Title
  2. Recipe Category
  3. Ingredients
  4. Weight/Volume of each ingredient
  5. Preparation Instructions
  6. Cooking Temperatures Time
  7. Serving Size
  8. Recipe Yield
  9. Equipment Utensils to be used
  10. HACCP

15
Parts of a Standardized Recipe
  • Recipe Title Name that adequately describes the
    recipes.
  • Recipe Category Recipe classification based on
    USDA or operation-defined categories, i.e., main
    dishes, grains/breads.
  • Ingredients Products used in recipe.
  • Weight/Volume of each ingredient The quantity
    of each ingredient listed in weight and/or
    volume.
  • Preparation Instructions Directions for
    preparing the recipe.

16
Parts of a Standardized Recipe
  • 6. Cooking Temperatures Time The cooking
    temperature and time, if appropriate.
  • Serving Size The amount of a single portion in
    volume and/or weight.
  • Recipe Yield The amount (weight or volume and
    number of servings) of product at the completion
    of production that is available for service.
  • Equipment Utensils to be used The cooking and
    serving equipment to be used in preparing and
    serving the recipe.
  • HACCP Hazard Analysis Critical Control Point

17
Reasons for using a standardized recipe
  • To eliminate guess work in production
  • To establish standards of quality
  • To establish consistency of products
  • To control production

18
Advantages of Standardized Recipes
  • Consistent amount of food being prepared
  • Taste and appearance are the same no matter whos
    cooking
  • Elimination of guesswork
  • Consistent nutrient values
  • Customer satisfaction
  • Increased employee confidence
  • Efficient purchasing
  • Inventory control
  • Reduced bookkeeping

19
NUTRITION
20
What Is Nutrition?
-The study of how your body uses the food that
you eat.
21
What is a Nutrient
A nutrient is a chemical substance in food that
helps maintain the body. Some provide energy.
All help build cells and tissues, regulate bodily
processes such as breathing. No single food
supplies all the nutrients the body needs to
function.
22
The Six Classifications of Nutrients
  • Each of these nutrients, in recommended
    quantities, is vital to good health. (TYPES)
  • Each nutrient has specific jobs to perform in the
    body. (FUNCTIONS)
  • You must obtain these substances from the foods
    you eat. (SOURCES)
  • Without adequate amounts, your risk of various
    health problems will increase. (RISKS)
  • Vitamins
  • Minerals
  • Water
  • Protein
  • Carbohydrates

Sugars
Starches
  • Lipids

Cellulose
23
  • ESSENTIAL
  • (Energy Nutrients)
  • Carbohydrates- preferred body fuel
  • Fats- a concentrated energy source
  • Proteins- the bodys building blocks
  • NONESSENTIAL
  • (Noncaloric Nutrients)
  • Vitamins- drives of cell processes
  • Minerals- regulators of body functions
  • Water- the forgotten nutrient

24
  • Nutrients that have Calories
  • Proteins
  • Carbohydrates
  • Fats

25
Definition of a Calorie
  • A unit of measure for energy in food

26
Discuss the components of a Nutrition Facts
panel product specific information (serving
size, servings per container, calories and
calories from fat, nutrient amounts and
percentages of the Daily Values) versus Daily
Values.
27
Variables which affect nutrient needs 1. Age 2.
Gender 3. Activity Level 4. Climate 5. Health
6. State of nutrition
28
Ten U.S. Dietary Guidelines
Aim for Fitness
1. Aim for a healthy weight
29
2. Be physically active each day
30
Build a Healthy Base 3. Let the pyramid guide
your choices 4. Choose a variety of grains daily,
especially whole grains 5. Choose a variety of
fruits and vegetables daily. 6. Keep food safe to
eat.
31
Choose Sensibly
7. Choose a diet that is low in saturated fat and
cholesterol and moderate in total fat
8. Choose beverages and foods to moderate your
intake of sugars
9. Choose and prepare food with less salt
10. If you drink alcoholic beverages do so in
moderation
32
Recipe Nutritional Analysis
Ingredient and Amount Needed Serving Size Servings Used in Recipe Calories Calories from Fat TOTAL FAT DAILY VALUE SATURATED FAT DAILY VALUE
Flour 2 ½ cups ¼ cup 10 100 X 10 1,000 0 0 0
Sugar 1 ½ cups 1 tsp. 72 15 X 72 1080 0 0 0
Eggs 2 1 2 70 X 2 140 45 X 2 90 7 8
http//www.planetpace.com/food/nutrition-chart.php
http//ndb.nal.usda.gov/ndb/search/list
33
NUTRIENTS FLAP BOOK
34
  • Choose a fast food restaurant (McDonalds, Taco
    Bell, KFC, Wendys etc.)
  • Understand basic information regarding healthy
    eating
  • http//www.can-do.com/uci/lessons98/Nutrition.html
  • http//web-and flow.com/members/acorallo/fastfood/
    webquest.htm
  • Research the calories, fat grams, cholesterol,
    and sodium in the food served at your restaurant
  • Analyze what makes these foods so unhealthy
  • Determine how this restaurant can make some of
    its food healthier by changing current menu items
    or adding new menu items.
  • Creatively prepare and present your results on a
    poster board (display items from the actual
    restaurant, come up with a catchy jingle when
    presenting)

35
RESOURCES
  • http//www.healthyactive.gov.au/internet/healthyac
    tive/publishing.nsf/Content/recommended-daily-serv
    ings RECOMMENDED SERVINGS
  • http//calorieneedscalculator.com/
  • http//www.personal-nutrition-guide.com/calories-c
    alculator.html
  • http//www.caloriesperhour.com/help_burn_accurate.
    php

36
Culinary Math and Recipes
  • The heart of many chefs in the kitchen

37
What Is Culinary Math?
  • The same as any other math
  • Used in the culinary world to make databases and
    spreadsheets, calculate yield percentages, and
    figure menu prices, labor costs, business costs,
    and profit and loss statements
  • Involves fractions, ratios, and decimals

38
Calculating Food Cost Applying Math in the Kitchen
  • Recipes are the most obvious use
  • You will either increase or decrease recipes
  • Involves multiplication or division
  • May involve fractions, decimals, ratios
  • Goal is to generate a profit

39
Factor Method (most common)
  • Determine the factor to be used
  • Desired yield / Current yield Factor
  • Multiply each ingredient quantity by the factor
  • Original amount X Factor Amount needed
  • Change amounts into more common measurements
  • 1.25 cups 1 ¼ cup

40
Conversion
20 Servings 5 Servings
16c Granola 10 c Shredded Coconut 2c Chocolate Chips 6 c Raisins 2c White Chocolate Chips (1)_____ Granola (2)_____ c Shredded Coconut (3)_____ c Chocolate Chips (4)_____ c Raisins (5)_____c White Chocolate Chips
41
Food Cost Form
Name ___________________________ Kitchen
___________
Ingredients Recipe Quantity APC/Unit (As Purchased Cost)
Sugar 1 ½ cups 2.95/ 5 lb bag









42
Food Cost Form
Name ___________________________ Kitchen
___________
Ingredients Recipe Quantity APC/Unit (As Purchased Cost)










43
Conversion Chart
Name ___________________________ Kitchen
___________
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4
1 ½ c Sugar








44
Conversion Chart
Name ___________________________ Kitchen
___________
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4









45
Recipe Cost Form
Name ___________________________ Kitchen
___________
Ingredients Recipe Quantity (Measurements) Cost of Ingredient w/ Unit Converted Amount Cost per Serving Amount Needed Ingredient Cost
Sugar 1 ½ cups 2.95/ 5 lb bag 2.95/ 10 c bag .30/ cup 1 ½ cups .45





Recipe Cost- _______________
46
Recipe Cost Form
Name ___________________________ Kitchen
___________
Ingredients Recipe Quantity (Measurements) Cost of Ingredient w/ Unit Converted Amount Cost per Serving Amount Needed Ingredient Cost






Recipe Cost- _______________
47
Conversion Charts
48
Resources
  • www.whattocook.com/tips/abbreviations.html
  • http//www.oakbay.sd61.bc.ca/staff/csimpson/foods1
    2/cooking_terms.pdf
  • http//oldrecipebook.com/substitutes.shtml
  • http//www.nutrition-charts.com/
  • http//www.planetpace.com/food/nutrition-chart.php

49
Culinary Math
  • The heart of many chefs in the kitchen

Conversion Chart
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4
1 ½ c Sugar 72 24 1 ½ 12 ¾ ½ 3/8 3 4 ½ 6
Food Cost Form
Flour 2.78/ 5lb Sugar 5.12/ 10lb Vanilla 4.26/
2 oz Baking Powder 1.58/ 8.1oz Salt .44/ 26
oz Baking Soda .50/ 12 oz Pecan Halves 5.48/ 6
oz
Brown Sugar 1.82/ 2 lb Vegetable Oil
6.98/gallon Butter 2.98/ 16 oz Chocolate Chips
1.98/ 12 oz Milk 2.90/ half gallon Eggs 2.50/
18 pack
Ingredients Recipe Quantity APC/Unit (As Purchased Cost)
Sugar 1 ½ cups 2.95/ 5 lb bag
Recipe Cost Form
Ingredients Recipe Quantity (Measurements) Cost of Ingredient w/ Unit Converted Amount Cost per Serving Amount Needed Ingredient Cost
Sugar 1 ½ cups 2.95/ 5 lb bag 2.95/ 10 c bag .30/ cup 1 ½ cups .45
50
Sugar Cookies
  • 3 cups sifted all-purpose flour 1 1/2 teaspoons
    baking powder 1/2 teaspoon salt 1 cup white
    sugar 1 cup butter (softened at room
    temperature) 1 egg, lightly beaten (egg should
    be at room temperature) 3 Tablespoons
    half-and-half 2 teaspoons vanilla extract
  • Directions
  • 1. Preheat oven to 400 degrees F (200 degrees C)
    .
  • 2. Sift together all-purpose flour, baking
    powder, sugar and salt.
  • 3. Cut in butter and blend with a pastry blender
    until mixture is crumbly.
  • 4. With a fork, stir in lightly beaten egg,
    vanilla and half-and-half. Blend well with fork,
    then your hands to ensure thorough blending.
    Chill dough for one hour for easier rolling.
  •  If you are not rolling the dough, chill for
    15 minutes then skip to step 6 for baking.
  • 5. On a floured surface, roll out dough to 1/4
    inch thickness. Cut into shapes.
  • 6. Place on baking sheet covered with parchment
    paper. Sprinkle with sugar or leave plain for
    decorating with icing.
  • 7. Bake for 6 - 7 minutes, or until lightly
    brown. Makes 24 servings.

51
Cooking Lab Schedule
Task Time Frame Time Increments
Class Begins
Prep Talk for Lab
Enter Lab Area
Wash Hands
Retrieve Ingredients

Label- Name, Recipe Title, Lab
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