Chapter 15 Using a Recipe

An accurate list of the ingredients, their quantities, and the preparation methods needed to prepare a particular menu item in a consistent manner every time.

• conversion factor

• recipe number

• standardized recipe

• recipe

The quantity or number of portions the recipe will produce.

• equivalent

• yield

• tare weight

• portion size

A multiplier that adjusts the quantity of each ingredient in the original recipe to determine the quantities needed for the revised recipe.

• portion size

• equivalent

• conversion factor

• standardized recipe

The serving size the chef expects to be served to the customer.

• conversion factor

• portion size

• yield

• product specification

A detailed description of a product used in a foodservice operation.

• standardized recipe

• product specification

• equivalent

• yield

The weight of the container that holds the ingredients being measured.

• yield

• conversion factor

• tare weight

• portion size

A list of products and the amounts needed to prepare a dish, followed by preparation instructions.

• product specification

• food map

• recipe

• cooking directions

A chef who is proficient in one system of measurement has little need for the other system of measurement.

• True

• False

Knowing equivalents of various measurements is necessary for both adjusting and converting recipes.

• True

• False

Weight is the preferred way to measure ingredients in the professional kitchen.

• True

• False