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Recipe Standardization Process Definition

-defines a standardized recipe as one that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. -refers to a particular standard-of-use of certain metrics in cooking standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.

Cons of having a Standardized Recipe

1. Inconvenient This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes. 2. Time consuming This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts. 3. Better variations Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control. 4. Rules are meant to be broken There are always different people/consumers around your restaurant. Whats important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position. 5. A secret no more Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge.

This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month. 6. When its gone, its really gone At certain times in a restaurant, a piece of recipe sheet can get lost. When its lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be stolen or retrieved as management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps like kitchen on fire. Benefits of Standardized Recipes Using standardized recipes provides many benefits to school foodservice operations. These benefits include: Consistent food qualityThe use of standardized recipes ensures that menu items will be consistent in quality each time they are prepared and served. - Creates an absolute standard in kitchen produce and cooking activities. - Maintains food quality and food standards during kitchen operational hours. Predictable yieldThe planned number of servings will be produced by using standardized recipes. This can help to reduce the amount of leftover food if there has been over production, and also will help to prevent shortages of servings on the line. A predictable yield is especially important when food is transported from a production kitchen to other serving sites. Customer satisfactionWell-developed recipes that appeal to students are an important factor in maintaining and increasing student participation levels. Schools may take a lesson from national restaurant chains that have developed popular menu items consistent in every detail of ingredient, quantity, preparation, and presentation. Standardized recipes provide this consistency and can result in increased customer satisfaction. Food cost controlStandardized recipes provide consistent and accurate information for food cost control because the same ingredients

and quantities of ingredients per serving are used each time the recipe is produced. Efficient purchasing proceduresPurchasing is more efficient because the quantity of food needed for production is easily calculated from the information on each standardized recipe. Inventory controlThe use of standardized recipes provides predictable information on the quantity of food inventory that will be used each time the recipe is produced Labor cost control Written standardized procedures in the recipe make efficient use of labor time and allow for planned scheduling of foodservice personnel for the work day. Training costs are reduced because new employees are provided specific instructions for preparation in each recipe. - Allows smooth transition between different kitchen staffs Increased employee confidenceEmployees feel more satisfied and confident in their jobs because standardized recipes eliminate guesswork, decrease the chances of producing poor food products, and prevent shortages of servings during meal service. Reduced record keeping A collection of standardized recipes for menu items will reduce the amount of information required on a daily food production record. Standardized recipes will include the ingredients and amounts of food used for a menu item. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts. - Guiding tool for newcomers to the kitchen.

Standardized Recipe Components

Standardized recipes for foodservice operations should always have certain components: 1. Recipe titleName that adequately describes the recipe. 2. Recipe categoryRecipe classification based on categories, i.e., main dishes, grains/breads. 3. IngredientsProducts used in a recipe. 4. Weight/Volume of each ingredientThe quantity of each ingredient listed in weight and/or volume. 5. Preparation instructions (directions)Directions for preparing the recipe. 6. Cooking temperature and timeThe cooking temperature and time, if appropriate. 7. Serving size The amount of a single portion in volume and/or weight. 8. Recipe yield The amount (weight or volume and number of servings) of product at the completion of production that is available for service. 9. Equipment and utensils to be used The cooking and serving equipment to be used in preparing and serving the recipe.

Recommended Standard Recipe Elements to Add

These recommended standard recipe elements are absolutely optional and should only be included at selected times. Note that most recipes require only the simplest of steps to take, and portrayal of information should be as concise, clear and to the point as possible. 1. Taste At what degree should this dish taste like, and how you can stretch its seasoning properties from there.

2. Precautions and Warnings Precautions while handling these food mix or cooking methods. 3. Tips & Advice Best way to beef up preparation methods and cook well without the need for practical training. 4. What to do while waiting Important steps or methods to follow or take while waiting cooking or preparing a food ingredient or food ingredient mixes, etc. 5. Alternatives Alternatives to this cooking method, or that food ingredient which might not be available in certain areas of the world. Should there be any alternative ways to do it, it should be pointed out. 6. Halal status Halal status is very important. Certain foods are pre-packed in a non-halal manner, or foods containing pork-based materials used in preparation or alcohol usage. For example, rum flavoring. Comes in halal and non-halal. 7. Garnishing recommendations This should be included and portrayed after recipe methods. 8. Miscellaneous information This information should be portrayed at the very bottom of the recipe, stating ways on how to prepare and cut this meat, or measure the intensity of cooking in the meat.

Phases of Recipe Standardization

Recipe Verification - consists of reviewing the recipe in detail, preparing it, verifying its yield, and recording changes. Product Evaluation - focuses on determining the acceptability of the product produced from the recipe. Quantity Adjustment- Changing the recipe yield and ingredient amounts occurs in the quantity adjustment phase.