[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-194985-105":53,"doc-detail-194985-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","chapter-13-using-standardized-recipes","Chapter 13-Using Standardized Recipes","","This document provides a comprehensive guide to understanding and utilizing standardized recipes, particularly within a culinary or food service context. It elaborates on the essential components of a standardized recipe, including precise measurements for ingredients such as fresh green beans, butter, garlic, crushed tomatoes, and chicken stock, alongside the critical seasoning of salt and pepper. The document also delves into key culinary terms and concepts, defining terms like \"simmer\" and \"shock\" in the context of cooking processes. Furthermore, it introduces the principles of HACCP (Hazard Analysis and Critical Control Points) with a specific emphasis on maintaining food safety through proper temperature control, highlighting the \"Hold at 135°F (57°C) or higher\" guideline for hazardous foods. A structured approach to recipe steps is outlined with placeholders for \"First,\" \"Next,\" and \"Last,\" facilitating clear execution of culinary tasks. A detailed glossary of common abbreviations and measurement units used in recipes is also provided, covering everything from Tablespoon (tbsp.) and Ounce (oz.) to Pint (pt.) and Gallon (gal.), alongside less common units like Barrel (bbl.) and Bunch (bch.). This information is crucial for ensuring consistency, accuracy, and safety in food preparation, making it an indispensable resource for chefs, culinary students, and anyone involved in professional food service operations.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/chapter-13-using-standardized-recipes/194985/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/chapter-13-using-standardized-recipes/194985.png","ImageObject",442,249,{"name":88,"@type":89},"Cart","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-05","2026-09-03",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",8,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What are the key ingredients listed for the recipe?","Question",{"text":109,"@type":110},"The recipe includes fresh green beans, butter, garlic, canned crushed tomatoes, and white chicken stock, seasoned with salt and pepper.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What does \"simmer\" mean in a culinary context?",{"text":114,"@type":110},"Simmer means to cook slowly and steadily in hot water.",{"name":116,"@type":107,"acceptedAnswer":117},"What is the recommended temperature for holding hazardous foods according to HACCP?",{"text":118,"@type":110},"Hazardous foods should be held at 135°F (57°C) or higher.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},194985,1788444494,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":40,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":126,"read_time":140},18829141979164,"https://eur-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","| Ingre\u003Cbr>3 lbs.\u003Cbr>3 oz. | dients\u003Cbr>Fresh green beans, washed, ends trimmed, and cut in half\u003Cbr>Butter |\n| --- | --- |\n| 8 cloves | Garlic, peeled and minced |\n| 1 lb. | Canned crushed tomatoes |\n| 1 pt. | White chicken stock, heated to a boil |\n| Salt and freshly ground black pepper, to taste |  |\n\n| \u003Cbr>Glossary | \u003Cbr>HACCP | \u003Cbr>Hazardous Foods |\n| --- | --- | --- |\n| Simmer to cook slowly and steadily in hot water\u003Cbr>Shock to drop simmered or boiled food into cold water or ice to stop cooking |  Hold at 135°F (57°C) or higher |  Butter |\n\n| First: |\n| --- |\n| Next: |\n| Next: |\n| Last: |\n\n| Tablespoon | tbsp. orT. |\n| --- | --- |\n| Ounce | oz. |\n| Fluid ounce | fl. oz. |\n| Pound | lb. or \\# |\n| Cup | c. |\n| Pint | pt. |\n| Quart | qt. |\n| Gallon | gal. or G. |\n| Barrel | bbl. |\n| Dozen | doz. |\n| Bunch | bch. or bu. |\n| Case | cs. |","cbCail5oaVTaZj7G","https://ap.wps.com/l/cbCail5oaVTaZj7G","pdf",699047,"English","# Using Standardized Recipes\n## Glossary\n### HACCP\n### Hazardous Foods\n## Measurement Abbreviations","[{\"question\":\"What are the key ingredients listed for the recipe?\",\"answer\":\"The recipe includes fresh green beans, butter, garlic, canned crushed tomatoes, and white chicken stock, seasoned with salt and pepper.\"},{\"question\":\"What does \\\"simmer\\\" mean in a culinary context?\",\"answer\":\"Simmer means to cook slowly and steadily in hot water.\"},{\"question\":\"What is the recommended temperature for holding hazardous foods according to HACCP?\",\"answer\":\"Hazardous foods should be held at 135°F (57°C) or higher.\"}]","Chapter 13-Using Standardized Recipes | PDF",6]