Commercial Cooking 10, 20, 30

(a)	Explain the purpose of instructional and standardized recipes.
(b)	Describe the components and functions of a standardized recipe including: recipe name; total yield; portion size; ingredient list and quantity; preparation procedures; cooking temperatures and times; mise en place; service instructions, including hot and cold storage; and, plating and garnishing.
(c)	Describe the components and functions of an instructional recipe (e.g., recipes published in cookbooks, textbooks and on the internet).
(d)	Differentiate between standardized and instructional recipes.
(e)	Discuss the importance of standardized recipes as tools to control quality, quantity and cost.
(f)	Examine the limitations of standardized and instructional recipe.
(g)	Identify common measurements (e.g., ml, gram, lb, tsp, Tbsp, cup and oz) used in recipes.
(h)	Convert recipes and ingredient amounts to increase and decrease recipe yield and portion size.
(i)	Troubleshoot potential issues when converting recipes.
(j)	Develop a standardized recipe for a selected food.