Presentation on theme: "RECIPE STANDARDIZATION. Goals To focus on: l Developing Standardized Recipes l Standardized Recipe Formats l Weights and Measures l Recipe Standardization."— Presentation transcript:
Goals To focus on: l Developing Standardized Recipes l Standardized Recipe Formats l Weights and Measures l Recipe Standardization Procedures l Adjusting Recipes
Objectives After reviewing this information the student will be able to: l Define the term standardized recipes. l List the parts of a standardized recipe. l Develop standardized recipes. l Select a recipe format
l Convert measurements to and from the metric system. l Document basic measurement equivalents. l List recipe standardization procedures. l Adjust recipes.
Standardized Recipe A known quantity of known quality. l A specified amount and proportion of ingredients l Methods for combining ingredients l Preparation procedures l number of portions produced l portion size
Advantages Standardized recipes: l Control preparation time l Quality l Quantity l Costs l Simplify purchasing
Standardized Recipe Format A format should be selected that is : Easy to read from at least 18 inches away Large enough so most recipes will fit on one page
l Recipe Name: Corn Velvet Soup with Lobster l Recipe Group: Such as Seafood Soup l Recipe file code number: l Yield (Number of portions): 2 quarts [2 L] 10 l Portion Size: 6 fluid ounces
l Procedures 1. In a soup pot, sweat the scallions, onion, ginger, and jalapeno in the butter until tender. 2. Add the corn kernels and sweat for 2 minutes. 3. Add the stock and thyme. Simmer until the vegetables are very tender. 4. Discard the thyme sprig and purée the soup until smooth. 5. Stir in the evaporated skim milk and season with the soy sauce. If the soup is too thick, adjust the consistency with additional chicken stock. 6. Garnish each serving of soup with 1/2 ounce [15 g] lobster meat and 1 teaspoon coulis.
l Approximate times for preparation steps l Cooking times and temperatures l Mixing and cooking equipment l Portioning instructions and utensils l Serving temperature
STANDARDIZED RECIPE FORMATS
WEIGHTS AND MEASURES Ingredient quantities should be measured by consistent methods. Weighing ingredients is better than measuring them because it is more accurate and saves time. 1 cup = 8 ounces can be used for liquid ingredients, such as water, liquid milk, fruit juices, and oil. The volume measurement of other ingredients should be weighed to find out the relationship.
RECIPE CONVERSIONS Step 1: Divide the desired (new) yield by the recipe (old) yield to obtain the conversion factor. New Yield = Conversion Factor Old Yield
Step 2: Multiply each ingredient quantity by the conversion factor to obtain the new quantity. Old Quantity x Conversion Factor = New Quantity
Example You need to convert a recipe for cauliflower soup. The present recipe yields 1-1/2 gallons. You only need to make 3/4 of a gallon. First, determine the conversion factor:.75 gallon = gallons
The conversion factor (CF) is applied to each ingredient in the soup recipe: Cauliflower Soup Old quantity x CF = New quantity Cauliflower, chopped 5 lb. x.5 = 2-1/2 lb Celery stalks4 x.5 = 2 Onion1 x.5 = 1/2 Chicken stock2 qt. x.5 = 1 qt. Heavy cream6 cupsx.5 = 3 cups