Instructional Recipes

The recipes in this book are not standardized recipes. Remember that a standardized recipe is custom-made for a particular operation.The recipes in this book are obviously not.

The purpose of a standardized recipe is to direct and control the production of a particular food item. Directions must be as complete and exact as possible.

The purpose of the instructional recipes in this book is to teach basic cooking tech-niques.They provide an opportunity for you to practice, with specific ingredients, the general procedures you have learned.

If you glance at any of the recipes in this book,you will see that they do not contain all the features of a standardized recipe,as described in the previous section. In partic-ular,you will see the following differences:

1. Instructions for preparation.

In most cases, recipes in this book follow a discussion of a basic procedure.The recipes are examples of the general procedure, and they give you experience in applying what you have learned.The information you are given in the recipe instructions is intended primarily to encourage you to think and to learn a technique, not just to turn out a product.You should consult your instructor when you have a question about a procedure.

2. Variations and optional ingredients.

Many recipes are followed by variations.These are actually whole recipes given in abbreviated terms. It is possible to write them out as separate, full-length recipes. (You are encouraged to do this before preparing a variation, as a learning experience.)

Giving recipes as variations rather than as separate recipes encourages you to see the patterns behind each.Again,you are learning techniques, not just recipes. You develop a lot more understanding of what you are doing if you see Spanish rice and Turkish pilaf, for example, or coconut cream pie and chocolate pudding as variations of the same basic techniques rather than as separate, unrelated recipes.

Your instructors may have their own variations, or they may wish to make changes in the basic recipes in order to teach you certain points. Unlike standardized recipes, instructional recipes are not engraved in stone.

Table 5.1

Chicken Breasts Parmesan

Portion size: 1 chicken breast, 4 oz Total yield: 12 portions

Table 5.1

Chicken Breasts Parmesan

Portion size: 1 chicken breast, 4 oz Total yield: 12 portions




4 oz


2 half-size hotel pans

11/4 tsp


one 2-qt stainless-steel bowl

1/2 tsp

Ground white pepper

1 wire whip


Whole eggs, size large

1 meat mallet

312 oz

Grated parmesan cheese

four 12-in. sauté pans

112 oz

Whole milk

1-oz ladle


Boneless, skinless chicken breasts,4 oz each


4 oz

Clarified butter

plastic wrap

instant-read thermometer, sanitized

Advance Prep:

CCP 1. Collect and measure all ingredients. Refrigerate eggs, cheese, milk, and chicken at 40°For lower until needed.

2. Collect all equipment.

3. Place the flour in the hotel pan. Season with the salt and white pepper.

4. Break the eggs into the stainless-steel bowl and discard the shells. Beat with the wire whip until foamy. Add the grated cheese and milk. Mix in with the whip.

CCP 5. Cover the bowl with plastic wrap and refrigerate at below 40°F until needed.

6. Flatten the chicken breasts lightly with the meat mallet until '/S in. thick. Place the breasts in a hotel pan. CCP Cover with plastic wrap. Refrigerate at below 40°F until ready to cook.

CCP 7. Clean and sanitize the mallet and the work surface. Wash hands thoroughly. Cooking:

8. Place one of the sauté pans over moderate heat. Allow to heat 2 minutes.

9. Measure 1 oz clarified butter into the pan.

CCP 10. One at a time, dip 3 chicken breasts in the seasoned flour until completely coated on both sides. Shake off excess. Dip in the egg mixture. Coat both sides completely. Return remaining chicken and egg mixture to refrigerator.

CCP 11. Place the 3 breasts in the sauté pan. Wash hands after handling the raw chicken and before handling cooked food.

CCP 12. Cook the chicken over moderate heat until golden brown on the bottom. Using the tongs, turn over and continue to cook until the chicken reaches an internal temperature of 165°-170°F. Test internal temperature with sanitized instant-read thermometer. CCP 13. Repeat with the remaining chicken breasts, using clean sauté pans. If your work is interrupted before completion, cover and refrigerate chicken and egg mixture.

CCP 14. If the chicken is not served immediately, hold in a heated holding cabinet to maintain internal temperature of 145°F. CCP 15. Discard leftover egg mixture and seasoned flour. Do not use for any other products. Clean and sanitize all equipment.

Continue reading here: Cooking With Judgment

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  • Paul Hoover
    What is instructional recipe?
    12 months ago