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  • The Recipe and Recipe Standardization

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    Charlemagne Tan
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    Mise en place involves preparing all necessary ingredients and equipment for a recipe by measuring ingredients, washing, chopping, and placing them in individual bowls before cooking to ensure efficient preparation. A standard recipe lists exact ingredients, quantities, preparation instructions, cooking times and yields to produce consistent quality and portion sizes every time. Standardized recipes are important for food service operations as they ensure consistency in quality, quantity, cost and communication between management and staff.

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    THE RECIPE AND RECIPE STANDARDIZATION

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    Mise en place involves preparing all necessary ingredients and equipment for a recipe by measuring ingredients, washing, chopping, and placing them in individual bowls before cooking to ensure efficient preparation. A standard recipe lists exact ingredients, quantities, preparation instructions, cooking times and yields to produce consistent quality and portion sizes every time. Standardized recipes are important for food service operations as they ensure consistency in quality, quantity, cost and communication between management and staff.

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    © All Rights Reserved
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    26 views10 pages

    The Recipe and Recipe Standardization

    Uploaded by

    Charlemagne Tan
    Mise en place involves preparing all necessary ingredients and equipment for a recipe by measuring ingredients, washing, chopping, and placing them in individual bowls before cooking to ensure efficient preparation. A standard recipe lists exact ingredients, quantities, preparation instructions, cooking times and yields to produce consistent quality and portion sizes every time. Standardized recipes are important for food service operations as they ensure consistency in quality, quantity, cost and communication between management and staff.

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    © All Rights Reserved
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    of 10

    THE RECIPE and

    STANDARDIZATION

    Presented by:
    CHARLES TAN, RND
    Mise en Place

    Mise en place is a French culinary phrase which means "putting in


    place" or "everything in its place“
    • When cooking we need to prepare and put in order all the ingre
    dienutensils in the kitchen.
    • How? By reviewing and checking the recipe if the necessary ingre
    dients and equipment are available.
    • Ingredients are measure out, washed, chopped and place in indiv
    idual bowls.
    • Equipment such as blender are prepared for use and oven are pr
    eheated.
    RECIPE
    Is a formula which lists all the ingredients r
    equired and the method necessary to prep
    are a dish. It is also the list the name of th
    e dish, exact quantities of each
    Ingredients, how they are be measured and
    the portion yield.
    Recipe include the following:
    1. The name of the dish
    2. The portion and yield
    3. List of ingredients with specification
    4. Exact quantity (kitchen measurement)
    5. Method of preparation (Narrative or Ite
    mized)
    6. Cooking Time and temperature
    7. Tools needed (identified or imbedded)
    Standard Recipe

    A standardized recipe is a recipe that has been tried, tes


    ted, evaluated and adapted for use by a food service. It p
    roduces a consistent quality and yield every
    time when the exact procedures, equipment, and ingredi
    ents are used.
    Standard Recipe

     The purpose of a standard recipe is to standardise the production


    of each food item on a menu so that all the food will be consisten
    t in quality, quantity and Cost.
     Standard recipes ensure the food produced by anyone at any time
    is consistent.
     Standard recipes are a form of communication from management
    to staff, ensuring that the required standard in food production is
    maintained, regardless of who is responsible for its preparation.
    Standard Recipe
    Details
     Name of the menu item  Ingredients
     Selection on the menu( Appeti  Quantity of Ingredients
    zer, Main Course, Dessert)
     Unit of Ingredients
     Recipe Name
     Unit Cost
     Date of Costing
     Portion size (the amount of a f  Total Ingredients
    ood you choose to eat)  Total Cost
     Portion Yield  Method
     Food Cost Percentage
     Picture
     Selling Price
    Standard Recipe Card

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