Introduction to Food Production and Service

Chapter Outline:

• Standardized recipes explained
• Components of a standardized recipe
• Benefits of using standardized recipes
• Recipe yield
• Standard portions
• Kitchen Measurements
• Converting and adjusting recipes

Learning Objectives:

You are watching: Introduction to Food Production and Service

• List the parts of a well-written standardized recipe
• Explain the importance of standardized recipes as a management tool
• Explain advantages of using standardized recipes
• Describe common measurements used on recipes for food production
• Convert recipe and ingredient amounts from one yield to another yield (both larger and smaller)

Key Terms:

• Standardized recipe
• Standard yield
• Standard portion
• Mise en place
• Count
• Volume measurement
• Weight measurement
• Conversion factor
• Conversion factor method

Standardized Recipes

All recipes are not created equal. Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested.

A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions.

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A good standardized recipe will include:

• Menu item name – the name of the given recipe that should be consistent with the name on the menu
• Total Yield – number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe
• Portion size – amount or size of the individual portion
• Ingredient list/quantity – exact quantities of each ingredient (with the exception of spices that may be added to taste)
• Preparation procedures – Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, sauté)
• Cooking temperatures and times, including HACCP critical control points and limits to ensure the dish is cooked properly and safely
• Special instructions, according to the standard format used in an operation
• Mise en place – a list of small equipment and individual ingredient preparation
• Service instructions, including hot/cold storage
• Plating/garnishing

In addition to the list above, standardized recipes may also include recipe cost, nutritional analysis, variations, garnishing and presentation tips, work simplification tips, suggested accompaniments or companion recipes, and photos.

Standardize recipes can help with work simplification and incorporate HACCP into procedures. Many facilities preparing food in large quantities also batch cook, so the standardized recipes will incorporate those procedures into the instructions. The skill level of employees should also be taken into account when writing recipe procedures or directions. Terminology within the standardized recipes should be at the skill level of employees, for example, instruct an employee to melt butter and whisk with flour instead of saying “make a roux”, if more appropriate for a specific operation. Finally, cooking equipment, temperatures, time, etc. are adjusted for the facility.

A short side note on mise en place – a key component to efficiently producing menu items from recipes is to have “everything in its place.” Many kitchens will have work stations with a standard mise en place set up, which might include a cutting board, salt and pepper, tasting spoons, composting containers, etc. Standardized recipes can help employees produce menu items most efficiently if they also list mise en place for small equipment needed for the recipe, such as measuring tools, preparation tools (knives, peeler), holding pans, cooking utensils, etc. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. Detailing the mise en place for individual ingredients, such as peeling and cutting, with each ingredient can also improve the clarity and efficiency of recipe preparation. Example: Raw white potato, peeled, ½ in. dice

Some things to remember when writing a standardized recipe:

• If you are starting with a home/internet recipe – make it first!
• Standardized recipes are a training tool for employees
• A good recipe is like a well-crafted formula – it has been tested and works every time
• S.A.M.E. – Standardization Always Meets Expectations

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Recipes as a Control Tool

Standardized recipes are an important control tool for food service managers and operations. A standardized recipe assures not only that consistent quality and quantity, but also a reliable cost range. In order for an operation to set a menu selling price that allows the operation to make a profit, it’s vital that the cost of each recipe and portion is calculated and relatively consistent.

Benefits of using a standardized recipe include:

• a consistent quality and quantity
• standard portion size/cost
• assuring nutritional content and addressing dietary concerns, such as special diets or food allergies
• helping ensure compliance with “Truth in Menu” requirements
• aiding in forecasting and purchasing
• fewer errors in food orders
• incorporating work simplification principles and aids in cross-training
• assisting in training new employees
• incorporating HACCP principles
• reducing waste
• more easily meeting customer expectations

Arguments often used against standardized recipes can include:

• take too long to use
• employees don’t need them, they know how to do things in establishment
• chef doesn’t want to reveal their secrets
• take too long to write/develop

An effective foodservice manager knows that these arguments against using standardized recipes, even if true in some cases, cannot deter an operation from developing and consistently using standardized recipes. Our profits depend on this very important practice. Our customers must be able to rely on a consistent nutritional quality and allergen content at a minimum, but our customers also deserve to receive the SAME product every time they order a menu item they like and appreciate.

Source: https://gardencourte.com
Categories: Recipe