1. Chapter 12
USING RECIPES

2. Recipes
 A recipe is a list of products and the amounts
needed to prepare a dish
 A standardized recipe is an accurate list of the
ingredients, their quantities and their
preparation methods needed to prepare a
particular menu item in a consistent manner
every time

3. Measuring weight
 Ounce = oz
 Pound = lb
 Equivalent 1lb=16oz
 Gram= g
 Kilogram=kg
 Equivalent 1kg= 1000g

4. Measuring volumes
 Fluid ounce = fl. oz.
 teaspoon = tsp or t
 tablespoon = Tbsp. or T
 cup = c
 pint = pt
 quart = qt.
 gallon = gal
 milliliter= mL
 liter = L

5. tips for measuring
 when measuring liquid ingredients put
measuring container on countertop and pour,
watching at eye level
 level all dry ingredients when measuring by
volume
 use back of butter knife to level

6. Original Equals….
Gallon 128 fl oz, 16c, 8pt, 4 qt,
Quart 32 oz, 4c, 2pt
Pint 16 oz, 2c
Cup 8oz
Tablespoon 3 teaspoons, 1/16 cup

7. 1 cup 8 oz