2Goals To focus on: Developing Standardized Recipes Standardized Recipe FormatsWeights and MeasuresRecipe Standardization ProceduresAdjusting Recipes
3Objectives After reviewing this information the student will be able to:Define the term standardized recipes.List the parts of a standardized recipe.Develop standardized recipes.Select a recipe format
4Convert measurements to and from the metric system. Document basic measurement equivalents.List recipe standardization procedures.Adjust recipes.
5Standardized Recipe A known quantity of known quality. A specified amount and proportion of ingredientsMethods for combining ingredientsPreparation proceduresnumber of portions producedportion size
6Advantages Standardized recipes: Control preparation time Quality QuantityCostsSimplify purchasing
7Standardized Recipe Format A format should be selected that is :Easy to read from at least 18 inches awayLarge enough so most recipes will fit on one page
8Recipe Name: Corn Velvet Soup with Lobster Recipe Group: Such as Seafood SoupRecipe file code number:Yield (Number of portions): 2 quarts [2 L] 10Portion Size: 6 fluid ounces
10Procedures 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 thevegetables are very tender.4. Discard the thyme sprig and purée the soup untilsmooth.5. Stir in the evaporated skim milk and season with thesoy sauce. If the soup is too thick, adjust theconsistency with additional chicken stock.6. Garnish each serving of soup with 1/2 ounce [15 g]lobster meat and 1 teaspoon coulis.
11Approximate times for preparation steps Cooking times and temperaturesMixing and cooking equipmentPortioning instructions and utensilsServing temperature
15WEIGHTS AND MEASURES Ingredient quantities should be measured by consistent methods. Weighing ingredients is betterthan measuring them because it is more accurateand saves time.1 cup = 8 ounces can be used for liquidingredients, such as water, liquid milk, fruitjuices, and oil.The volume measurement of other ingredientsshould be weighed to find out the relationship.
16RECIPE CONVERSIONSStep 1: Divide the desired (new) yield by the recipe (old) yield to obtain the conversion factor.New Yield = Conversion FactorOld Yield
17Step 2:. Multiply each ingredient quantity Step 2: Multiply each ingredient quantity by the conversion factor to obtain the new quantity.Old Quantity x Conversion Factor = New Quantity
18Example You need to convert a recipe for cauliflower soup. The present recipe yields 1-1/2gallons. You only need to make 3/4 of agallon.First, determine the conversion factor:.75 gallon = .501.5 gallons
19Old quantity x CF = New quantity The conversion factor (CF) is applied to each ingredient in the soup recipe:Cauliflower SoupOld quantity x CF = New quantityCauliflower, chopped 5 lb. x .5 = 2-1/2 lbCelery stalks x .5 = 2Onion x .5 = 1/2Chicken stock 2 qt. x .5 = 1 qt.Heavy cream 6 cups x .5 = 3 cups