Chapter 41 Cakes 637
technique
Preparing a Cake Pan
1. Brush the inside of the pan with solid
shortening.
2. Dust pan with a light coating of fl our or sugar.
Shake out excess fl our or sugar.
To make the release of the cake from the pan
even easier, some bakers line the bottom of
the pan with a piece of parchment paper:
3. Fold a piece of parchment paper in half, then
fold in half again.
4. Fold parchment paper diagonally two times.
5. Position the tip of the parchment paper over
the center of the cake pan. Cut the paper just
inside the edge of the cake pan.
6. Open folded parchment paper and place in
bottom of cake pan.
Folded edge Folded edge
Folded edge
Folded
edge
Folded edge
200
Part 2
Culinary Fundamentals
Anatomy of a Recipe
The standardized recipe has certain char-
acteristics that distinguish it from the home
recipe. Most chefs consider the following
elements when writing or evaluating a recipe,
12-6.
Name
The name of the recipe is consistent
with the way it will be written on the menu.
Yield
The
yield
is the quantity or number
of portions the recipe will produce. It is
shown at the top of the recipe so that the
cook knows immediately much the
recipe will make. Yield may be expressed in
volume, weight, or number of portions. To
create a smaller or larger quantity, scaling the
quantities of ingredients is necessary.
Portion Size
The
portion size
indicates the
serving that the chef expects to be served
to the customer. It is frequently expressed in
ounces, cups, or by count. Portioning is more
accurate when tools such as ladles, scoops,
and scales are used. Consistency in portion
size is important for customer satisfaction
and controlling costs.
Category
A kitchen’s recipe file or book
is often organized in categories such as
appetizers, soups, salads, main courses, and
desserts.
Recipe Number
To avoid confusion and
for filing purposes, each recipe is assigned
a number which makes it easier to find or
identify.
Ingredients
Ingredients are separate from the preparation instructions, which makes gath-
ering the necessary products easier. Ingredients
should be listed in the order in which are
used in the recipe. The description of ingre-
dients is as specific as possible including key
specifications such as size, cut, type, or even
specific brand necessary to create a consistent
product every time.
If a chef has implemented a hazard analysis
critical control point (HACCP) program, the
recipe may also indicate if an ingredient is a
potentially hazardous food (PHF) that requires
time and temperature control for safety (TCS).
Quantity
The quantities of products are
measured by weight whenever possible.
Small quantities of ingredients such as spices
Home Recipe
Take one chicken and place in a pot with some cold water. Add 1
chopped onion, 2 chopped carrots, and 1 piece chopped celery.
Cover and simmer for one and a half hours. Remove the chicken
from the pot and pick the meat from the bones. Add the meat
back to the pot along with 1/3 package of noodles. Simmer 2
minutes more. Add 1 teaspoon salt, and 1/2 teaspoon pepper and
chopped parsley.----serves six
12-5
A home cook might use a recipe like this one.
Chapter 12
Using Recipes
201
and herbs are measured in teaspoons
or
tablespoons.often
Method
The directions for preparation
written clearly and concisely using
profes-are
sional terminology. Steps are numbered to
make the directions easier to follow. Cooking
and holding times and temperatures are
clearly stated to assure proper sanitation,
serving temperature, and product quality.
Those steps that are critical control points
(CCP) in the preparation are labeled.
Plating Instructions
A standardized
recipe will often include the specific way in
which the dish will be presented to the diner.
This may include a standard portion size,
which plate it will be served on, and how
the items are to be arranged and garnished.
Photos and a diagram of the presentation are
sometimes included in the recipe.
As nutrition concerns become a greater
challenge for foodservice professionals,
nutrient analyses become a more important
element of recipes.
12-6
Standardized recipes are used in professional foodservice operations.
Recipe No. Name Category
22.11
Chicken Vegetable Soup
Yield Portion Size No. Portions
1 gal. (3.8 L) 8 fl. oz. (240 mL) 16Soup
US
Quantity Metric
Quantity Ingredient PHF (TCS)
2 lb. 900 g chicken pieces (breast, legs, thighs)
•
8 oz. 225 g carrot, diced
1 lb. 450 g onion, diced
8 oz. 225 g celery, diced
8 oz. 225 g parsnips (optional)
1 gal. 3.8 L water or chicken stock
•
1 ea.
sachet:bay 2 ea. leaves
2 tsp. 10 mL dried thyme leaf
1 tsp. 5 mL black peppercorn
To taste salt and white pepper
Method
CCP
1. Place all ingredients in a stockpot.
2. Bring to a boil over medium heat.
3. Skim to remove all scum. Simmer about 1 hour until the chicken is tender and
reaches 165°F
(74
°C).
CCP
4. Remove the chicken and allow it to cool briefl y until it can be handled easily.
5. Remove meat from the chicken bones and tear or cut into bite-sized pieces. Place
the chicken back in the pan and bring the soup back to a simmer.
CCP
6. Remove sachet and season with salt and pepper. Moments before serving, mix soup
with minced parsley.
Portion (g) Calories Fat (g) Protein (g) Carbohydrate (g) Cholesterol (mg) Sodium (mg) Fiber (g)
225 117 3.39
10.36 10.83 22.89 791.53 1.26
R R R Re ipe Reci Recipe Recipe Recipe ecipe
N N No No N No. Na
me 22
e in a pot with
someof
co
ld
carrot
502 Part 3 Ingredients, Preparation, and Presentation
Crustaceans
Crab
Common types of crab are blue, Dungeness, king,
Jonah, and snow which can range from 6 ounces
to 15 pounds. Depending on the variety, they may
be found in the warm or cold waters of the Pacifi c
and Atlantic oceans. Crab has white, tender,
sweet fl esh. It can be sold cleaned and cooked or
pasteurized and canned.
Maine Lobster
Maine lobsters are found in the northern Atlantic
Ocean and range from 1 to 10 pounds. The meat
is sweet with a fi rm texture and white color
when cooked. Once the lobster is dead,
the fl esh deteriorates quickly and must be
either cooked or frozen.
Crayfi sh
Crayfi sh are found in bodies of freshwater world-
wide or may be farm raised. They range in size
from 3 to 6 inches and offer small amounts of
sweet, reddish white meat found in the tail and
claws. Meat is also sold cleaned and cooked.
Rock (Spiny) Lobster Tail
Rock lobsters range from 1 to 10 pounds and are
found in warm ocean waters. Their meat is sweet
with fi rm texture and white color. Once the lobster
is dead, the fl esh deteriorates quickly and must be
either cooked or frozen. These lobsters have no
claws.
Shrimp
Common types of shrimp include brown, pink,
tiger, and white that range in size from 1⁄4 to 4
ounces each. They are harvested throughout the
world depending on the variety. Fresh shrimp is
very perishable so most are sold cooked or frozen.
They have fi rm, white to pink fl esh with a salty
sweet fl avor.
5
Learn the Culinary Basics
Step-by-step techniques show
key preparation stages and
changes in the food’s appearance
12-6
S
6
P P Po
225
g recipe,
Name
me
The n
ame of the
reci
pe is consistent
with the way it will be writte
n on
the menu.
Yield
The
yield
is the qu
antit
y or
number
of portions the
recipe wi
ll pr
oduce
. It
is
shown
at t
he to
p of the r
ecipe so that the
cook
knows
immediately how much the recipe will make. Yield m
ay be
expr
essed in
volume, weight, or number of
To
create a smaller or larger quantity
, scaling the
quantities of ingredients is necessary.
Porti
on Si
Si ze ze
The
portion size
indicates
the
serving
size that th
e chef
expects
t
to th
e
cussize
tomer
It i
ou
ourses, and
Recip Recip Recip
cip pe p p
Number e N e Num e Num e Num e Num Num
um um
b be ber ber ber ber ber ber
To av
oid confus
ion and
for filing purp
oses, each recipe is assigned a number w
hich makes it easier to find or
ident
ify.
Ingredients
Ingredient
s are sepa
rate
from
the preparation
inst
ructions, which makes gath-
ering the necessary products easier. Ingredients
should be listed in
the order in which they are
used in the recipe. The description of
ithey
ngre-
dients is
as specifi
c as possible including key
specifications such as size, cut, type, or even
speci
fic brand neces
sary to create
a con
i
product every t
ime
If a
ch f
Standardized recipes present recipe
classics with the critical control points
identifi
edhowportions.
r own, pink,
o m 1 1 ⁄ 1 ⁄ 1 ⁄ ⁄
4
⁄
4
⁄ ⁄
4
⁄ ⁄
4
⁄ ⁄ ⁄
4
⁄ ⁄
4
⁄ ⁄ t o 4
h roughout the
sh shri mp is
oked or f rozen.
w ith a salty
Illustrated descriptions
identify foods and equip-
ment used in commercial
kitchens