Culinary Foundations I

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Culinary Foundations I
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Section Objectives

• Upon completing this section, you should be able
  to
• Define and apply the concept of mise en place
• Demonstrate proper recipe usage
• Identify and apply weights and measures

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Mise en Place

• Everything in its place

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Contents of a Standardized Recipe

• Name of food being prepared
• Amount of ingredient needed
• Weight
• Measure
• Clear directions
• Cooking temperature
• Cooking and preparation time

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Contents of a Standardized Recipecontinued

• Yield
• Total quantity Number of servings
• Serving size Servings per pan

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Standardized Recipe Example

• Ingredients

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Recipe Usage

• Method

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Using a Recipe

• Read recipe completely and thoroughly
• Check amount needed and recipe yield
• Adjust recipe as needed
• Assemble and measure ingredients
• Collect needed utensils
• Follow directions for preparation and cooking
• Store or serve as required and directed

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Weights and Measures
measuring spoons
scoop
measuring cups
ladles
portion scale
volume measure
balance scale
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Weights and Measures

• Weigh To measure food, using a scale
• Measure To measure food, by volume, using
  measuring equipment

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Weights and Measures

• Weight equivalent
• 16 oz 1 lb
• Measure versus weight
• 1 pt (16 oz 16 fl oz) water 1 lb
• 16 oz (1 lb) flour 1 qt flour (approximate)
• Density Volume

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Importance of Accuracy

• Prevents food waste
• Aids quality control
• Aids portion control
• Saves time

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U.S. Standard Measures

• U.S. standard volume measure
• Teaspoon (t)
• Tablespoon (T)
• Cup (c)
• Pint (pt)
• Quart (qt)
• Gallon (gal)
• Fluid ounce (fl oz)

• U.S. standard weight measure
• Ounce (oz)
• Pound (lb/)
• An ounce and a fluid ounce are only equal in
  relation to water or a water-like substance, such
  as milk

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Measuring by Weight

• Most accurate method of ingredient measurement
• Measure of density
• Generally used for dry ingredients
• Measured with a scale
• Balance/Beam/Bakers scale
• Spring/Portion-control scale
• Electronic scale

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Measuring by Volume

• Generally used for liquid ingredients and very
  small amounts of dry ingredients

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Weighing and Measuring Equipment

• Teaspoon measure
• Tablespoon measure
• Cup measure
• Pint measure
• Quart measure
• Gallon measure

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Equivalent Measures

• 3 t 1 T
• 16 T 1 c
• 2 c 1 pt
• 2 pt 1 qt
• 4 qt 1 gal

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Equivalent Measurescontinued

• 1 T 1/2 fl oz
• 1 c 8 fl oz
• 1 pt 16 fl oz
• 1 qt 32 fl oz
• 1 gal 128 fl oz
• Remember 16 fl oz is equal to 16 oz (1 lb)
  only when water or its equivalent is being
  measured

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Techniques for Accuracy

• Weighing
• Set scale at zero
• Adjust scale for weight of container
• Measuring
• Dry ingredients
• Heap measure with food level with spatula
• Liquid ingredients
• Place measure on flat surface fill carefully to
  proper point