Standardized Recipes
This recipe component tells what the recipe will make.
What is the Recipe Title?
A part of the recipe that tells how many servings the recipe will make.
What is a yield?
To change the yield of a recipe you should mathematically find this information.
What is the Recipe Conversion Factor?
Refers to how much of something is being used in a recipe.
What is measurement?
The measuring method that is most accurate (and therefore recommended) for measuring flour.
What is weight measurement?
This recipe component tells the quantity of each food or seasoning to measure for the recipe.
What are the Ingredients?
The method of recipe measuring used for such ingredients as eggs or lemons or a clove of garlic.
What is count?
The formula (or mathematical equation) to find the RCF.
What is divide the desired yield by the original yield (Desired yield/original yield)
This type of measurement uses a scale.
What is measurement by weight?
This is the appropriate first step in measuring flour by volume.
What is spoon the flour into the dmc?
This part of the recipe tells the steps to complete the recipe.
What are the directions or preparation procedures.
The type of volume measure used for such ingredients as water, milk or oil.
What is a liquid measuring cup?
The 'next step' once you find the RCF when converting a recipe.
What is multiply the ingredient amounts by the RCF?
This is not as accurate a measure as weight is, particularly for solids because the character of the item creates the differences in the amount and space an item can take up.
What is measurement by volume?
Never place flour in a dmc using this method.
What is scoop?
This part of the recipe tell you the individual amount to put on a plate and is the basis for the nutritional information provided.
What is serving or portion size?
Other than the title and preparation procedures, the other component of a standardized recipe that rarely changes with conversion.
What is the temperature?
When converting a recipe yield to a lesser amount, the RCF will be this type of number.
What is a fraction or less than one?
What is the last step one should do when measuring dry ingredients?
What is level off?
The accurate weight of one cup of flour in ounces.
What is 4.25 ounces?
A set of instructions that has be carefully adapted and tested to ensure that it will produce consistent product results every time it is used.
What is a standardized recipe?
A reason that the time component of a standardized recipe may need to be changed with conversion.
What is depth of food in the pan may require more or less time to cook/bake?
When converting a recipe from a yield of 12 to a yield of 48, this will be the RCF.
What is 4?
This type of scale is also called a Baker's scale, in which the desired weight of an item is placed on one platform of a scale and then the product is placed on the other end until the scale is balanced.
What is balance scale?
The accurate weight of one cup of flour in grams.
What is 120 grams?