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Culinary Ratios

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John Reiss

on 28 February 2015

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Transcript of Culinary Ratios

Requires a solid foundation in culinary skills
Include only the major components of a preparation
Additional ingredients alter the mix
Ratios fluctuate 10-20% based on additives
John Reiss CEC, CCE
Alisa Malavenda CC

From the Culinary Lab
To the
Professional Kitchen
There is more to Culinary Arts than Cooking

There is more to Cooking than Recipes
Novice Challenges
Sense of Urgency
Professional Culinary Skills
Prep Consolidation
And are Recipes the Best Way to Teach Culinary Arts?
If you Teach a Student a Recipe,
They Learn One Recipe
If You Teach Them Ratios,
They Learn to Cook Intuitively
"But I Followed
the Recipe"
How Many Times Have You Heard?
Intuitive Skills
Requires Years of Practice & Repetition
We Know Where Students Need to Go,
What's the Best Way to Get Them There?
Ratios are the Bridge
Flavor Profiles & Seasoning Knowledge
Food Characteristics & Combinations
Culinary Techniques & Knife Skills
Mise en Place & Organizational Skills
A Revelation
Recipe Limitations
Useful when you know what to expect
Teaches students only one way
Doesn't teach students how to observe, evaluate, and make adjustments

Think of the similar steps shared in preparing a soup, sauce, stew, stock or pilaf
The Art of Guesstimates
Seasoning Profiles
Knowledge of Ingredients
& their
Professional Kitchen Reality
Standardized Techniques, Methods, and Procedures Trump Recipes
Reliance on Experience, Rote Memorization, and Repetitive Motion
Intuitive Techniques to Adjust Flavor, Seasoning, Consistency, and Texture
“How well ratios work
is directly proportionate
to the ratio of
common sense applied”
Ratios Guidelines
Creates a Dialogue with Students
Activates Skills of Observation and Evaluation
Opens Up Variations and Creativity
Forces Students to Think, Plan, Execute & Adjust
Useful for Evaluating Recipes
Helps Students Learn Math and Conversions
Simple Ratios
Complex Ratios
A fixed proportion of ingredients in relation to one another
A baseline to codify the fundamentals of cooking
Common culinary techniques simplified to create efficiency
A code to unlock the ability to create thousands of recipes
An intuitive method to scale production up or down based on need
Types of Ratios
Most ratios are calculated by weight
Some are by volume
A few are mixed ratios
Mixed Measurement
Remember: Large batch cooking often requires seasoning and leavening adjustment
Does not account for technique, cooking utensils or equipment
Adjust recipe to personal preference
(When science of cooking becomes an art)
Student Challenges
Most ratios are calculated by weight
Converting ingredients measured by volume can get tricky
Consider Using the Ratio in Combination with a Basic Recipe
Yield: 1 Gal.
5-6 Qt. Water
6-8 b. Bones
1 Lb. Mirepoix
When Cooking Becomes Second nature
Culinary Arts Education through Ratios and Intuitive Cooking
Job Requirements
Students often get tunnel vision
when preparing recipes, absorbed in written details, instead of what is happening in the cooking process.
Streamlining the prep process for better efficiency
Complementary Skills Required
Think of the sequence of steps required for a soup, sauce or braise
Measuring quantities of ingredients
by estimates
Braises and Stews
Use Similar Ratios &
Sequencing Steps
If You Learn 1 Braise or Stew
You Can Prepare 1000 by Changing Ingredients
Ratios Help Students Traverse the Bridge to the Professional Kitchen
Intuitive Skills are
Best Learned
on the Job
Any Recipe
can be
to a Ratio
Full transcript