Recipes are guides for cooking. It is important to read the whole recipe before you begin cooking. This helps you know how the dish is made. All recipes start with the name of the dish.
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Why is it important to follow the recipe correctly?

Recipes are guides for cooking. It is important to read the whole recipe before you begin cooking. This helps you know how the dish is made. All recipes start with the name of the dish.

What are the main elements in creating a recipe?

(2) There are three components to a recipe. The first is the List of Ingredients, and the second is the Amount of the Ingredients. (3) The third is the Preparation Instructions. A well-written recipe will list all ingredients in the order they will be added in the Preparation Instructions.

What are the 5 things that a standard recipe tells you?

  • Title. Name of the recipe.
  • Directions. What you need to do in order to complete the recipe.
  • ingredients. what you need to have in order to complete the recipe.
  • yield. how many servings does the recipe give.
  • the method. simmer, bake, fry, etc…
What makes a recipe?

A recipe becomes yours when you write it out in your own words, threading it with details that reflect your personal experience with it and your conviction that what you’re presenting are all the right ingredients, as well as the best way to combine them.

Why is it important to measure ingredients correctly?

Baking is a science and it requires all the precision you would expect when doing a chemical experiment. Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time.

Why is it important to follow the standard recipe in baking?

Standardized recipes produce a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used and help ensure that the best possible food items are produced every time The advantages of standardization to a food service include the same consistency of food prepared everytime and …

What is an important consideration when making an ingredient substitution?

When substituting ingredients, take into account the differences in taste, moisture content, texture and weight. When substituting for sugar and flour, consider the differences in sweetening and thickening power.

What is the importance of menu and recipe in cooking?

You have control over your menu and can pick exactly what you want to eat at every meal. Boost your health and wellness. Preparing fresh foods will put much-needed nutrition into your diet and increase your energy and quality of health in the short and long run.

When modifying a recipe what is the most important thing to remember?

When modifying a recipe, it is best to make one modification at a time. Reduce or increase the amount of an ingredient to be modified by a small amount at first. You can make an additional adjustment the next time you use the recipe. Most foods, especially baked goods, require careful adjustments.

What is the most accurate way to determine the amount of ingredients to be used in standardized recipes?

A standardized recipe’s yield identifies the number of portions the recipe produces. What is the most accurate way to determine the amount of ingredients to be used in standardized recipes? Total number of a specific menu item sold (÷) Total number of all menu items sold.

What is the importance of knowing how do you quantify recipes in food production?

The measured ingredients in a recipe not only produce consistent food but control your food cost and profit. Recipes reduce waste because a cook is prepping exactly what is needed to produce the menu items.

How does a recipe become standardized?

According to the U.S. Department of Agriculture, a standardized recipe is one that “has been tried, adapted and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and …

How do you make a recipe?

  1. Know your audience. …
  2. Add a recipe description. …
  3. List the preparation and cooking time. …
  4. Provide the number of servings and serving size. …
  5. List ingredients in chronological order. …
  6. Spell out measurements and amounts. …
  7. Separate ingredients for major steps in a recipe. …
  8. List the utensils needed, if unique.
How different should a recipe be?

Here in the food writing world, many of us follow an informal standard that you need to make at least three changes before you can claim credit for a recipe. Those changes need to be more substantial than changing 1/2 teaspoon salt to 1/4 teaspoon, although the changes don’t have to just be in the ingredients.

What is the importance of exact measurement and correct measuring?

When taking scientific measurements, it is important to be both accurate and precise. Accuracy represents how close a measurement comes to its true value. This is important because bad equipment, poor data processing or human error can lead to inaccurate results that are not very close to the truth.

What is the importance of using recipe abbreviations and equivalents of measurements in cooking?

Deciphering between the different cooking abbreviations and their proper units of measurement can help make sure your dish comes out exactly as planned. You can find common abbreviations for measurements here, as well as conversions of various ingredient measurements.

Is it important to measure and weigh the needed ingredients according to the given recipe?

All you need is one tool that can be easily wiped down and put away after use. Also, by accurately weighing your ingredients, you can ensure food waste is less, as you have precisely the amount of ingredients you need.

Why is it important to follow a recipe correctly when preparing pastry products?

In baking; sometimes it is necessary to mix all dry ingredients and then add to wet ingredients. Also, going in order of the recipe gives us a better chance for mistakes (over adding an ingredient, forgetting an ingredient).

What are the most important functions of standardized recipes?

A standardized recipe is instructions for consistently preparing a set quantity of food or drink at an expected quality. The purpose of a standardized recipe is to produce uniform taste and quantity each time the recipe is made. Regardless of who’s making it.

How important is food substitution?

Incorporating healthy substitutes in your food preparation is a great way to keep a healthy and balanced diet without sacrificing taste and food pleasure. Some simple ingredient substitutions can help reduce the amount of sugar, salt, fat and calories you consume.

What is the Q factor in recipe costing?

This Q factor, also called a cover cost, is an estimate of the typical cost of food a guest will consume outside of listed menu items. In some restaurants, the Q factor may be only a few cents for items like salt, pepper and hot sauce.

How will you prepare the proper measure of ingredients?

  1. Dry ingredients (like flour and sugar) should be measured using flat-cup measures. Ingredients should be level. …
  2. Spoon measures must be measured with the correct sized spoons. A level spoon is essential.
  3. Liquid ingredients should be measured in jugs.
How can recipes be modified to alter nutrients?

Adding more fibre, more fruit and vegetables Swap some of the meat or chicken for cooked or canned legumes. Swap some of the meat or chicken for chopped or grated vegetables. Add more vegetables to pasta and rice dishes and extra to soups. Swap half of the refined white flour for wholemeal flour.

What is the yield of a recipe?

Yield in culinary terms refers to how much you will have of a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. … For example, you may be preparing a recipe for carrot soup.

How can you increase the nutritional value of this recipe?

  1. Pasta. Use whole-wheat pasta instead of enriched pasta. …
  2. Milk. Prepare a dessert with fat-free milk instead of whole milk to save more than 60 calories and 7 grams of fat per cup.
  3. Meat.
What are the three methods commonly used in measuring ingredients?

  • Measuring spoons.
  • Dry measuring cups.
  • Liquid measuring cups.
Which part of the recipe is the number of servings the recipe produces?

The yield tells the number and size of servings the recipe will make. Knowing the yield in advance helps one to know if more or less food is needed – whether or not to make more or less of the food.

What is the adjustment factor of a recipe for 100 needs to be made for 350 portions?

Ingredient%TotalSugar3.0%0.439Shortening1.5%0.219Yeast2.5%0.366Total weight:171.0%25.00

What is the importance of menu in food industry?

The menu is an important component of food service operations. It serves as a marketing tool, determines inventory, storage space required, skill level and number of cooking staff and service, equipment levels and types.

What is recipe development?

Food recipe development is the process of turning an idea food related into a finished product or dish done by trained food stylist or home economist. … The recipe might be required for a restaurant menu, cookbook, product intended for sale or special event.

What are ingredients?

An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain secret ingredients that are purported to make them better than competing products.

Does a recipe include the method?

Narrative format. In this format, the recipe is written as a paragraph. There’s no separate ingredient list. Instead, the ingredients are included within the method in the order of use.

How do you list ingredients on a label?

On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. The label must list the names of any FDA-certified color additives (e.g., FD&C Blue No. 1 or the abbreviated name, Blue 1).