USING RECIPES

CORRECTLY
In food preparation, it is important to use and measure ingredients
accurately to achieve consistency and right taste and form a good
presentation on the food that we prepare.

Recipe is a guide in cooking that tells you exactly how to cook a certain
dish, which includes the list of ingredients, method of cooking,
preparation, and manner of serving the dish.
STANDARDIZING AND QUANTIFYING OF RECIPE

Standardized recipe is one that specifies the exact amount of ingredients,

equipment, and preparation method needed before cooking. It has been
adapted to a food service facility because of its consistency and it is
continuously adapted to develop the highest quality product in the most
efficient manner every time the recipe is produced.
In preparing standardized recipe follow a desired format which includes:

• Recipe Title – the name of the product.

• Recipe Category – classification based on food standard or the foodservice facility.
• Serving Size – the amount of a single portion of the final product.
• Recipe Yield - the total number of servings available at the end of production.
• Equipment and Utensils needed – the cooking and serving tools needed to produce
and serve the food item.
• Ingredients – food items used in the recipe.
• Weight/Volume of each Ingredient – the required amount of each ingredient in the
recipe.
• Preparation Instructions - directions for preparing the recipe.
• Cooking Temperature and Time – the appropriate temperature and amount of time
needed for the highest quality product.
Here are some of the Benefits of Standardizing a Recipe

• Provide means to establish consistency in the quality of all products being made.
• An easy way to keep track of dietary needs of the customers.
• Preparation, cooking, and serving procedure is done scientifically. Approximation of weight and
size is avoided.
• Selling price is predetermined; gain per recipe is targeted at no cost.
• Doubts, conflicts and errors are eliminated, during the entire process of food preparation.
• Less time is consumed in distinguishing out of cooked products of food standard measurements
of food.
• Standardization eliminates food wastage. It determines quality and quantity of proposed
products.
To prepare a standard recipe, one should consider the following:
• Select and evaluate a basic family-size recipe as to its adaptability to the operation.
• Prepare the family-size recipe in its original amount.
• Convert measurements.
• Check tools and equipment to be used to obtain accuracy.
• Double the recipe and evaluate the results with the original recipe.
• Increase the quantity gradually, following the same procedure. The doubled recipe must
preserve the original flavor, appearance, and
• Texture of the product.
STANDARDIZING FACILITY SPECIFIC RECIPES

If a food service establishment has a recipe that is unique to their facility, they are able
to standardize their recipes by completing the following steps:
1. Prepare the recipe and test until the highest quality product is produced.
2. Write out the recipe on a facility-specific standardized form using the required
components.
3. Adjust the recipe to reflect the desired yield.
4. Conduct taste testing with staff and customers to judge the appearance, texture,
flavor, and overall acceptability of the product.
5. Use an established standard of measurement such as measuring cups, spoons,
and glass that will determine the yield size of one recipe accurately.
Quantifying recipe. Determine the amount of yields of certain course
based on the original weight and measures of basic ingredients used in
cooking. It includes control of portion and estimate price per serving of
the cooked product after non-edible has been discarded.

It involves some preparations such as studying the performance of

certain recipe and only one popular recipe is to be standardized.
Standardization becomes easy and established by recording the sales that
the recipe had produced.
IMPORTANT TEMPERATURE IN FOOD PREPARATION
Bacteria multiply rapidly at room temperature ranging from 7.22 to 60 C . They grow faster
between 15.5 to 48.8 C. This includes normal room temperature. For this reason, food must
not be placed on a counter or table at longer time.

How Accurately and Safely Measure Food Temperatures

• Use an approved temperature – measuring device that measures temperatures from 0 F (-
18 C) to 220 F (104 C).
• Locate the sensing portion of the measuring device.
• Calibrate the measuring device using the ice or boiling point method according to
procedure.
• Measure the internal temperature of the food by inserting the probe into the center or
thickest part of the item, at least 2 inches for a dial thermometer and 1 inch for digital
thermometers.
• Always wait for the temperature reading to stabilize.
Follow these guidelines for keeping food at proper temperature:

1. Use the proper storage method for purchased food.

2. Keep hot food above 60 C until served.
3. Keep cold food below 4.4 C until served.
4. After serving, refrigerate food immediately.
5. Do not keep stuffed uncooked meat, poultry, or fish in the refrigerator.
6. Custard, cream, meringue, pies, and cakes with rich fillings should be
refrigerated as soon as they cool.
Additional reminders for safe temperature in food preparation

1. Do not leave cooked foods at room temperature for more than 2 hours.
2. Refrigerate promptly all cooked and perishable foods preferably below 5 C within four
hours.
3. Keep cooked food piping hot (more than 60 C prior to serving).
4. Do not store food too long even in the refrigerator.
5. Thaw food inside the refrigerator, not at room temperature.
6. Check internal temperature during cooking to assure proper end-point time and
temperature have been met to at least 70 C/165 F.
7. Cook food thoroughly, especially meat, poultry, eggs, and seafood.
8. Bring foo like soup and stews to boiling to make sure that that have reached 70 C.
9. Re-heat cooked food thoroughly to 165 F /70 C within 2 hours.