Culinary Foundations I

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

Mise en Place

• Everything in its place

Contents of a Standardized Recipe

• Name of food being prepared• Amount of ingredient needed

– Weight– Measure

• Clear directions• Cooking temperature• Cooking and preparation time

Contents of a Standardized Recipe—continued

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

Standardized Recipe Example

• Ingredients

Recipe Usage

• Method

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

Weights and Measures

scoop

portion scale

ladles measuring cups

measuring spoons

balance scale volume measure

Weights and Measures

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

measuring equipment

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

Importance of Accuracy

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

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

Measuring by Weight

• Most accurate method of ingredient measurement• Measure of density• Generally used for dry ingredients• Measured with a scale

– Balance/Beam/Baker’s scale– Spring/Portion-control scale– Electronic scale

Measuring by Volume

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

Weighing and Measuring Equipment

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

Equivalent Measures

3 t = 1 T

16 T = 1 c

2 c = 1 pt

2 pt = 1 qt

4 qt = 1 gal

Equivalent Measures—continued

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

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