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The Culinary Professional contains 180 standardized recipes for your use.
How to Access The Culinary Recipe Collection in the G-W Ignite TCP Course
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Log into G-W Ignite -- https://ignite.g-w.com/
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Go to The Culinary Professional class and select “Content.”
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Next to The Culinary Professional course, select “Open.”
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Next to the Resources module, select “Open.”
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Find the Culinary Recipe Collection and select “Open” to view the list of recipes.
- On the following screen, select “View” to continue into the collection.
How to Navigate The Culinary Recipe Collection
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You can locate recipes on this site by performing a recipe title search, browsing by recipe category, or using the recipe index.
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To perform a title search, type in a keyword in the box next to Recipe Title Search and select “Search.”
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To search by recipe category, select the drop-down menu titled Browse by Chapter. Choose the desired category and select “Search.”
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To search using the recipe index, select the “+” next to the category you’d like to explore and select the title you'd like to view.
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- After opening a recipe, the online format allows you to scale the recipe automatically to the desired yield. Simply type in the desired yield where it reads Scale portions to and select “>.” The recipe will adjust the yield for you automatically. You can also select to view the recipe in U.S. or metric units of measure in the drop-down menu that reads View measurement units by.
Whenever you are changing a recipe’s yield by a large amount, the following are a few factors you should consider:- The size of the equipment used to prepare the recipe may also have to change to accommodate a much larger or smaller recipe.
- Certain ingredients such as seasonings and thickening agents may not always change proportionately as other ingredients do. Therefore, add these ingredients gradually so you can judge when the optimal amount has been added—you can always add more. Be sure to make a note on the recipe for future use.
- It is always best to use weight measurements for ingredients whenever possible. Volume measurements of ingredients can vary in the actual amount measured. For example, one cup of unsifted flour will weigh more than one cup of sifted flour, but eight ounces of flour will always weigh eight ounces whether sifted or not. As you increase or decrease a recipe yield, these differences can become a greater problem. If you are using volume measurements for ingredients, proceed slowly and be prepared to make adjustments.
- Cooking times may or may not need to be adjusted. This will depend on the product you are preparing and the equipment used to cook it. Two Cornish hens take the same time to roast as one hen. However, 30 gallons of lentil soup may take longer to cook than one gallon.
- To print the recipe, select “Print this page” in the top right corner.
