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    Some families have a special recipe that’s been passed down the generations without ever having been written down

    When it comes to commercial hospitality, things are more formal. Knowing how to read and interpret a recipe is one of the most basic skills required. Recipes help to organise kitchen processes by giving an indication of the preparation and cooking time required, and ensuring that results are consistent.



     

  • What information does a recipe provide?
    Most recipes are made up of 3 main pieces of information– general recipe info, a list of ingredients and
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    Most recipes are made up of 3 main pieces of information– general recipe info, a list of ingredients and a set of instructions for what to do with them.

    1. General information includes things like the time it will take to cook, what temperature the oven needs to be set at, what equipment may be needed and how many servings the recipe will make (i.e. the yield)

    2. Ingredients are listed one after another, and include a measurement

    3. The method covers all steps needed to be taken in order to prepare, cook and serve the dish

    The name of the recipe should be clearly shown at the top.

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  • Recipe rules

    • oven temperature, cooking time, quantity served (i.e. the yield) and skills required should all be clearly stated
    • ingredients should be displayed one after another, in the order that they will be used
    • a measurement must be shown in units of volume (ml or l) or mass (g or kg) alongside the correct ingredient
    • the method should be described step-by-step, using concise statements
    • if the recipe involves different stages (e.g. cupcake and icing), the method and ingredients must be structured in 2 parts
    • additional information – like serving suggestions and possible substitutions for ingredients – can be included
  • Measuring ingredients

    All well written recipes display how much of each ingredient is required to make the dish – either by how much it weighs or by how much volume it takes up.

    Measuring out ingredients can be done with the help of a number of kitchen tools - measuring spoons (for small amounts), measuring cups (for slightly larger amounts), scales (for much larger amounts) and measuring jugs (specifically for liquids).

    While most liquids are equal in terms of their volume and mass (e.g. 1 litre of water is 1 kg), many ingredients need to be specially converted. A culinary conversion chart can help to do this.

    The chart below is based on 250ml of a particular ingredient being converted to grams...


  • Measuring temperature

    To make sure that food turns out as expected, control over the temperature at which it is cooked is critical. While most ovens and automated cookers have built-in thermostats, specially designed thermometers can be used to measure the temperature of sugar as it melts or meat as it cooks.

    The standard unit of measurement for temperature is degrees Celsius, where 0°C is the freezing point of water, and 100°C is its boiling point.

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Comments

HospitalitySupport31 May 2018 10:59
Awesome Irene. Now you just have to continue getting 100% ...we're confident you will :) Good luck!
Senkubuge.IreneLynn031 May 2018 10:36
Wow these are so useful. Going through the lesson without skipping any made me get 100%. Thanks for the content.
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