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Standardize Recipe

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Nomar Mercines
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22 views

Standardize Recipe

Uploaded by

Nomar Mercines
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 18

“All recipes are

NOT created equal.”

PERSONAL
RECIPE!!!
STANDARDIZE
RECIPE
Mr. Nomar J. Mercines
Standardize Recipe  Menu item
name
 Total
Yield
A set of written  Portion  Ingredient
instructions used Size list/quantity
to consistently  Cooking Temperature &
prepare a known Time

quantity and  Recipe  Preparation


quality of food for Category procedures

a specific location.
Menu Item Name/ The name of the given recipe that should be
Recipe Name consistent with the name on the menu.

Number of servings, or portions that a recipe produces,


Total Yield
and often the total weight or volume of the recipe.

Portion Size Amount or size of the individual portion.


Ingredient  HACCP
List/Quantity
Exact quantities of each ingredient.
 Mise en place
Preparation
procedure
Specific directions for the order of operations and
types of operations.

Recipe Category This is the classification of the creditable


component(s) being claimed for reimbursement
Cooking Temp. &
Time
Importance/Advantages of
using a standardized recipe:
Consistent food quality

Predictable yield

Accurate nutrient content

Food cost control



Efficient purchasing


Inventory control


Labor cost control


Employee confidence


Reduce record keeping
Disadvantages of using a
standardized recipe:
Costs money
Takes time
Tested repeatedly
Adjusted to fit different chefs
and facilities
Standard Yield
The yield of a recipe is the number of
portions it will produce. Yields can also be
expressed as a total volume or total weight
the recipe produces.

Standard Portion
A standard recipe includes the size of the
portions that will make up a serving of the
recipe.
Advantages of Controlling
Portion Size
portion costs for the item will be
consistent until ingredient or labor costs
change.
customers receive consistent quantities
each time they order a given plate or drink.
Three types of measurements
used to measure ingredients
Mercury
and to serve portions:
Mercury is the smallest
planet in our Solar System
 Number or count

Venus  Volume
Venus has a beautiful
name, but it’s terribly
hot
 Weight

RECOMMENDATIONS
Number or Count
Number measurement is only used when accurate measurement is
not critical and the items to be used are understood to be close in
size.

For example:
“3 eggs” is a common measurement called for in recipes
Volume
It is usually used with liquids or fluids because such items are
awkward to weigh.
For example:
portion scoops are used to dole out vegetables, potato salad, and
sandwich fillings to keep serving size consistent.

Weight
It is the most accurate way to measure ingredients or portions.
Group Activity
You have just started work at a new school
and you find that the chef makes up new
recipes all the time and usually improvises
when he is cooking. You are often running
out of food or have twice as much as you
need and students are not always happy
with the food. Based on what you have
learned about standardized recipes, how
would you fix this problem?

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