Identify the components of a standardized recipe.

Identification should include

  • food dish name or recipe title
  • category or type of recipe
  • equipment needed
  • preparation time
  • list of ingredients and quantity of each
  • step-by-step preparation instructions
  • cooking time and temperature(s)
  • yield and portion size
  • nutritional facts per serving (e.g., calories, fat grams, sodium, sugar, fiber).

Process/Skill Questions: 

Thinking

  • What criteria should be used to determine whether a recipe is standardized?
  • How do baking and cooking differ? When is a standardized recipe needed?
  • How would the lack of knowledge of food preparation terms affect a cook’s ability to prepare a standard recipe?

Communication

  • What strategies are used to share favorite recipes?
  • What communication skills are needed to provide detailed directions in a standardized recipe?

Leadership

  • What strategies can be used to persuade your family to try new foods?
  • What factors should be considered when adapting a recipe for special diets?
  • What environmental factors might cause a recipe to fail?

Management

  • How are recipes like formulas?
  • How can using standardized recipes increase efficiency in the commercial kitchen?
  • What might happen if the cook does not follow the recipe’s instructions exactly?
  • What management skills are needed to select and prepare a recipe for an event?

Teacher Resources: