Title: Identify the components of a standardized recipe.
Course: Nutrition and Wellness (19253-18) > Section: Planning Menus and Preparing Food

Identification should include

- food dish name or recipe title
- category or type of recipe
- equipment needed
- preparation time
- list of ingredients and quantity of each
- step-by-step preparation instructions
- cooking time and temperature(s)
- yield and portion size
- nutritional facts per serving (e.g., calories, fat grams, sodium, sugar, fiber).

Process/Skill Questions:

Thinking

- What criteria should be used to determine whether a recipe is standardized?
- What are the benefits of using a standardized recipe?
- How do baking and cooking differ? When is a standardized recipe needed?
- What factors determine a good recipe? What information is included?
- How would the lack of knowledge of food preparation terms affect a cook’s ability to prepare a standard recipe?
- Why are some recipe measurements given by weight and others by volume?
- Why does it matter whether you use the ingredients list or the method as your instructions?

Communication

- What strategies are used to share favorite recipes?
- Why is it important to know your family members’ favorite recipes?
- What communication skills are needed to provide detailed directions in a standardized recipe?
- How should the information in a recipe be communicated?

Leadership

- What strategies can be used to persuade your family to try new foods?
- How can one invent a new recipe? Would it be an adaptation? What skills would aid in creating a new recipe?
- What factors should be considered when adapting a recipe for special diets?
- What role do standardized recipes play in maintaining product consistency?
- What is the importance of examining the nutritional values information before planning to use a recipe?
- What leadership skills are demonstrated when following a recipe?
- What environmental factors might cause a recipe to fail?

Management

- What new or unique foods can you find in the supermarket? How would you use these new or unique food products?
- From how far away do your foods come? What is the impact on the environment when food is produced a long way from the consumers? What is the impact of using locally grown food products on the environment? On the economy?
- How are recipes like formulas?
- How can using standardized recipes increase efficiency in the commercial kitchen?
- What might happen if the cook does not follow the recipe’s instructions exactly?
- Where can we obtain the information we need for a standardized recipe?
- What management skills are needed to select and prepare a recipe for an event?