Standardize jjoiuou

Recipe
- a set of instructions for making a food
dish from various ingredients.
Parts of a Recipe
 Title of the Dish
 List of Ingredients
 Procedure – a description
of the method for
preparation and cooking
 No. of yield
 Time frame
(preparation/cooking)
 Standardize Recipe
When a recipe is one in which the amount
and proportion of ingredients and methods
of procedure will constantly produce a high
quality product it becomes standardized.

 A recipe revised to be practical for

particular operation.
 Is a based on the portion size and yield
requirements of individual
operation.
Principles in Recipe Construction
1. The recipe should be simple, easy to read
2. The ingredient should be listed in order that
they are to be used.
3. Exact measurement should be indicated; if
possible abbreviations should be avoided.
example: ½ cup chopped onion NOT 1.5 c
onion chopped
4. Descriptive term should be placed before the
ingredients if the process is to be carried out
before measurement.
example: 2 cups sifted flour or 2 cups flour,
sifted
5. Use simple measurement. Example: 1/2 ,
1/4, 1/3
6. Specify the particular type of ingredients
to be used.
Example: 2 cups of cake flour; basil leaves
for garnish
7. Use generic name, avoid using brand
names.
8. Use short and clear sentences to make
directions understandable.
9. Use precise cooking term or preparation
method. (oiling, greasing, lining with wax
paper)
10. Specify the size of the baking pan or utensil
needed.
11. State the exact cooking temperature and time.
Example: Bake for 25 minutes at 350F, until
golden brown.
12. Every recipe should indicate its yield in terms
of average servings.
 Advantages of Standardized Recipe
 The portion is assured of high
quality food. Frequent unnecessary
adjustments is avoided.
 Making work load efficient for the cook/chef.
- save time in preparing store room requisitions.
- save time in collecting utensils needed for
preparation
- actual preparation and serving of the products
takes less time
 Advantages of Standardized Recipe
• Has a definite cost based upon prices as well as
a standard quality.
• Workers can be quickly trained in proper
cooking procedures. Accuracy is observed.
• When standards of quality and quantity/ yield
have been established any deviation can be
quickly spotted by management.
• Minimize leftovers through recipe
standardization.
President: Charlene Gonzales
V.President: Shanaiah Mustaza
Secretary: Bianca Sorachoza
Treasurer: Pauline Bing Shane Urbina
Auditor: Cherish Panganiban
P.R.O. – John Joseph Singuay
 Recipe Quantification
- The process of enlarging or minimizing the
original recipe for the required number of
person.

Recipe Conversion Factor (RCF) to Convert

Recipe Yields
- To adjust the yield of a recipe to make either
more or less, you need to determine the recipe
conversion factor.
 Recipe Quantification
RCF = Desired yield (DY)
Original yield (OY)

1. Determine the number of yield (of a recipe)

2. Get the RCF by dividing the DY over the OY
3. Multiply the RCF to all the measurement of
each ingredients.
 Example:
Basic Biscuit
(yield: 75 cookies) DY 100 = 1.3 (RCF)
OY 75
Ingredients:
3 ¼ cup flour x 1.3 = 4.8 = 5 cups
2 Tbsp. baking powder x 1.3 = 2.6 = 2 ½ Tbsp
100 g butter x 1.3 = 130g butter
6 cups milk x 1.3 = 7.8 = 8cups
Exercise 1
Original Recipe RCF = _____
Yield 30
90 g Butter
135 mL Milk
135 mL Water
150 g Sifted flour
3 Large eggs
75 g Grated cheese

DY: 60, 120 & 12

 Quiz 

1-3 What is a recipe?

4-6 What is a standardized recipe?
7-9 Give 3 parts of a recipe.
10-12 Give 3 principles of recipe
construction.
13-15 Give an advantage of using
a standardized recipe.