Students Can Arrange Recipes

To make a recipe, you must pay attention to the order in which it is prepared. The order
of preparation of the recipe is :

1. The title of the dish

2. The staple of cooking

3. All ingredients and seasonings that will be used in cooking are written in full

4. The dose of the ingredients needed with a certain size

5. Write briefly and clearly how to make it

6. Write down how to serve the dish on the right dish according to the dish.

Meanwhile, the standard recipe structure is as follows :

a. Recipe name

b. Yield, including total yield, number of servings, serving size

c. Materials and quantities or quantities are written in order according to their use

d. Equipment needed, including measuring equipment, tool size, tool parts and so on

e. Instructions for preparing dishes, instructions for storage or simple care

f. Instructions on servings, plates or utensils and garnishes needed

g. Instructions on work order, tidying up tools, cleaning the workplace and storing

leftovers.
 In producing food, it is necessary to have several food standards such as portion standards,
recipe standards and seasoning standards. This standard can produce the same food regardless of
the processor (Mukrie, 1996).

1. Standard portion

The portion standard is a breakdown of the type and amount of food ingredients in the net
amount of each dish. In organizing large crowds of food, it is necessary to have a standard
portion for each dish, so that the type and number of dishes becomes clear. Standard portions
must be determined for all types of food and the use of utensils such as spoons, spoons, spoons
for sharing must be standardized.

2. Standard recipe

Recipe standards are developed from existing recipes by doubling or reducing the amount
of food ingredients needed. To achieve a good standard as expected, standard recipes are needed.
The standard recipe lists the name of the food, the required seasoning, the technique required and
the order in which it is cooked. The temperature and time of cooking, the type and size of the
utensil used, the number of servings produced, how to cut, divide, how to serve and the estimated
price in portions.

3. Standard seasoning

The standard of seasoning is the determination of the use of the size of the spices in
accordance with the provisions in the standard recipe. The purpose of standard seasoning is to
create a quality or quality of food that is relatively the same in taste (Almatsier, 2004).