Unit 3: Measuring Techniques & Recipe Standards
3.1: Food Service Tools and Equipment
3.1.1 Identify tools and equipment for appropriate use.
3.1.2 Safely operate and maintain tools and equipment.
As we progress in our labs, we will be begin the introduction of various tools and equipment as we go along. Time will be set aside in lecture to focus on equipment identification, use, and care. As always, safety when handling equipment will be stressed before use and reinforced daily.
3.3 Workplace Mise en Place
3.3.1 Identify and apply front- and back-of-house mise en place.
3.3.2 Create prep lists and timelines.
French for "Everything in its place", this is a foundation in the culinary world. Mise en place is deceptively simple, but being organized and prepared in the kitchen saves time and frustration. With practice comes proficiency.
3.4 Measuring Techniques
3.4.1 Differentiate weights and meausre for proper scaling (weight vs volume, wet vs dry).
3.4.2 Identify the appropriate measuring instrument(s).
3.4.3 Demonstrate proper mesuring techniques.
We will spend a day (maybe 2) going over measuring techniques. Accurate measuring is crucial for recipe success as well as controlling food costs when you are in the food service industry.
3.5 Recipe Standards
3.5.1 Follow a standardized recipe.
3.5.2 Write a standardized recipe.
3.5.3 Increase and decrease recipe yields using conversion factors.
Following directions is soooo important when cooking. Some recipes have a small window for margin of error. However, it's also important that directions are accurate and clear. We will spend a day lecturing on standardized recipes and implement conversions in recipes we follow throughout the year.