Title: Reading
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Reading

On-Cooking Textbook: Chapter 3 Menus and Recipes

In this reading assignment, students will read and review chapter 3 in the On Cooking textbook. After studying this chapter, students will gain a greater understanding of the use of standardized recipes, the need for measurements and conversions in recipe standardization, the use of recipe conversions in product production, and how to calculate unit and recipe costs.

Students will read the chapter and are asked to pay special attention to the following areas of study:

- Understand the purpose of standardized recipes
- Convert recipe yield amounts
- Appreciate the need for cost controls in any food service operation