MEASUREMENTS & CONVERSIONS
You're measuring liquid ingredients while following a standardized recipe. This tool is designed specifically for measuring volume.
What is a liquid measuring pitcher (or liquid measuring cup)?
Before gathering ingredients, this part of the recipe tells you how much food the recipe is designed to produce.
What is the yield?
This type of ratio means both ingredients are used in equal amounts.
What is a 1:1 ratio?
This is the main purpose of wearing gloves during food prep.
What is preventing contamination?
Before turning on equipment or gathering ingredients, this practice helps you organize your station for success.
What is mise en place?
This tool is best for measuring small amounts of ingredients like salt or spices.
What are measuring spoons?
This must be understood before adjusting a recipe to make a larger batch.
What is the original yield?
This is why ratios are useful when cooking for different group sizes.
What is they allow easy scaling?
This is why raw and ready-to-eat foods must be stored separately.
What is preventing cross-contamination?
This should be used when a cutting board is sliding during prep.
What is a damp towel (or non-slip mat)?
This is the main risk when guessing measurements in a large batch recipe.
What is inconsistency (or incorrect yield)?
This is the likely outcome if a recipe is not properly adjusted for a larger group.
What is not enough food (or incorrect proportions)?
Before changing ingredients, this is the first thing you should verify if a sauce or dressing doesn't taste as expected.
What is the recipe ratio?
This must be done when switching from raw food to ready-to-eat food.
What is washing hands or changing gloves?
This tool is used to confirm food has reached a safe internal temperature.
What is a thermometer?
After determining the new yield, these are the numbers throughout the recipe that must be recalculated before you begin prep.
What are the ingredient quantities?
This is the best action when you are unsure if your recipe adjustments are correct.
What is confirm with a first cook (or lead cook)?
This cooking method allows you to make the same recipe for 20 guests or 200 guests while maintaining the same flavor and consistency.
What is using ratios?
This is the main concern when food sits out too long during prep.
What is bacteria growth (or the temperature danger zone)?
This should remain your priority when you feel rushed during service.
What is safety and accuracy?
This tool should be used when converting between units to avoid mistakes.
What is a conversion chart?
These are the main reasons standardized recipes are used in professional kitchens.
What are consistency, quality, and efficiency?
This is the likely issue when a large batch turns out too watery.
What is too much liquid in the ratio?
When you find an unlabeled container in the cooler, these two pieces of information should already be on it.
What are the product name and preparation/use-by date?
This is the correct action when you notice something unsafe during service.
What is notify the first or lead cook (or address it immediately)?