Standardized Recipes

1
Standardized Recipes

• An Introduction

2
Objectives

• Demonstrate the ability to read and execute a
  selected written recipe
• Identify importance of standardized recipes to a
  successful foodservice operation
• Identify components of standardized recipe
• Correctly describe the limitations of a
  standardized recipe
• Correctly convert recipe yields

3
Importance of standardized recipes

• Group Activity
• In your groups brainstorm reasons you think
  standardized recipes are important, and why.
• Have one person write your reasons on the white
  board.
• You will have five minutes to complete this
  activity.
• Have another person ready to explain why your
  group felt they were important when your group is
  called on.

4
Importance of standardized recipes

• Cost
• Consistency
• Customer satisfaction
• Customer expectations
• Planning and purchasing
• Over- and underproduction

5
Components of a standardized recipe

• Ingredient list
• Amounts of ingredients required
• Units of measurement
• Method of ingredient preparation
• Ingredient combination and sub-assembly
  instructions, as needed
• Cooking methods, times and temperatures
• Ingredient or sub-assembly holding requirements,
  as needed
• Holding requirements for finished product, as
  needed
• Yield in weight or volume
• Portion or serving size
• Yield in portions

6
Limitations of standardized recipes

• Ingredient substitutions
• Other factors
• Employee experience and training
• Equipment and facilities
• Financial constraints
• Learning the rules
• Breaking the rules

7
Converting Recipes

• Converting total yield
• If portion size remains constant, then the
  following two-step method can be used
• Divide the new yield by the old yield to obtain
  the conversion factor
• New Yield / Old Yield Conversion Factor

8
Converting Recipes (cont.)

• Multiply each recipe ingredient by the conversion
  factor to obtain the new quantity to calculate
  the new yield
• Old ingredient quantity x Conversion factor New
  quantity

9
Example

• The chef needs to convert a recipe for beef stew
  from 1.5 gallons to .75 gallons. First, determine
  the conversion factor
• .75 gallons / 1.5 gallons
• .50

10
Example

• The problem with this simple conversion is that
  the recipe ingredients are not normally indicated
  in gallons but in ounces. A more effective
  approach would be to convert gallons to ounces to
  accommodate the recipe
• 96 ounces / 192 ounces .50
• Although the conversion factor is the same,
  yields in ounces become more uniform to deal
  with. It is important to remember that if you are
  dealing with a factor of less than one, you are
  reducing the original yield. When dealing with
  factors greater than one, you are increasing the
  yield. All units of measurement must be the same
  (pounds, ounces, cups, etc.) must be changed to a
  common unit of measurement.

11
Group Activity 2

• Choose a recipe from our current recipes for the
  bistro, or from your professional cooking book.
• Once you have selected your recipe calculate the
  ingredients needed if you wanted to reduce the
  quantity to four servings.
• Then calculate the ingredients needed if you
  wanted to change the yield to fifty servings
• All members of the group should write the
  conversions in their notes.
• Create one additional copy and turn it in