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Food Service Management > Menu Standardization > Flashcards

Menu Standardization Flashcards

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1
Q

What is a standardized recipe?

A

recipe:
tried, tested, evaluated and adapted for foodservice use
consistent quality and yield every time with exact procedures, equipment and ingredients

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2
Q

What does a specific institution take account of?

A 
type of operation
equipement available
quality required
labor
amounts needed/yield quantity
potion cost/selling price
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3
Q

What are advantages of recipe standardization?

A

uniform:
- appareance +quality
- quantity
- increased productivity of cooks (simple training, more organized)
- better nutrition content/ special dietary needs better met
- increase managerial productivity: more appropriate planning of food orders, control on production=cost control, control of inventory, meaningful costing ?
- more meaningful meal evaluation
- consumer satisfaction

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4
Q

What are some disadvantage of standard menus?

A
  • time consuming to create
  • needs proper and rigorous personnel training
  • computer dependent
  • hard to use local/seasonal suppliers (depended on specific suppliers)
  • dependent on receiving supplies (on time and specific standards)
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5
Q

describe the format of a standard menu?

A

three columns: ingredients, amount (quantity and units), procedure

-each ingredients order should correspond to the procedure steps
required:
-total yield
-pan size + number
-ingredients, name of item, method, quantities, portion info

option:

  • fridge time, HACCP info
  • prep cost
  • prep time (total)
  • quality, picture, code number, variations of recipe, garnish instructions
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6
Q

Compare different formats.

A

action format: ingredients + procedures in same paragraph

standard format: ingredients first followed by method

block format: ingredients on the left and method on right

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7
Q

How should you write the ingredients?

A

-from general to specific
eg. raising, dried, soaked, drained
eggs, large, beaten
-quantities:
1) consistent unit system (solid=weight,<1kg use grams and >1kg use Kg and decimals) (liquids=volume, <1L use mL and >1L use L and decimals
2) spices: small amounts = volume and big amounts = weight
3) cans, packs = use purchase unit as measurement unit
4) minimum words, limited repetitions of ingredients name, same name=same activity
5) precision for temperature (small range + indicator)

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8
Q

Describe the process of a recipe standardization.

A

1) obtain initial recipe
- many sources: cookbook, home, following a cook but always NOTE the source/reference
2) write recipe standardized formal
3) adapt quantities
- first: number of servings and quantities from original recipe
- second: 25 serving and quantities for test kitchen
- third: 50 servings and quantities (or number for your institution/meal event)
4) preliminary costing + nutrient analysis
5) 1st trial batch:
- evaluate: ease of operation, quality and yield (estimate ready to eat quantity, raw ingredients and yields)
6) more trials and evaluations
7) final check: proof the recipe with an employee not familiar to see if it works
8) adjust the recipe according yields
9) if needed, continue trials and evaluation
10) once it is proofed to satisfaction:
- conduct: nutrient analysis using appropriate software
- costing
11) implement recipe and monitor:
- is its as expected?
- how is it being done?

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9
Q

What are two methods to adapt quantities?

A

method 1: by factor
common, proportional calculation
eg. 6 portions for 25, each ingredient will increase by a factor of 25/6 or 4.17

method 2: percentage
each ingredient calculated as a proportion of main ingredient of total weight of all ingredients
-more precise, preferred for baking, requires weight for all ingredients

eg. bread for 6, 60g of sugar and 500g of flour, sugar is 12% of flour . if recipe is increased to 24 (factor of 4), flour: 2000g so 12% of that is 240g of sugar
or can calculate the percentage by the total weight of recipe

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10
Q

What is important in quantities of ingredients?

A

ROUND results to an easily measurable number
AVPID decimals
no more than 1 if required

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11
Q

What are some limitations in standardizing?

A
  • incorporating air is hard
  • quantity of herd and spices hard to estimate
  • thickening/baking/cooking/cooling takes more time
  • physically demanding
  • different cooking techniques
  • no more suitable equipment available
  • increasing yields means adjusting procedures!!
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12
Q

Why use standardized recipes?

A

consistent: quality, yield
increased: productivity
improved: nutrition information and customer satisfaction, budget control due to food cost control

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13
Q

How is food cost control achieved?

A

through recipe costing

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14
Q

What are the two parts to recipe costing?

A

description part and calculation part

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15
Q

What does the description part contain?

A 
recipe classification
item
costing date
total yield (in weight/volume)
total number of portions
portion size (dimension or volume)
portion weight
pan size
portion per pan
number of pans
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16
Q

What does the calculation part include?

A 
ingredients, edible portion (EP), % yield
as per purchased portion (AP)
purchase unit
conversion factor
coat of purchase unit
17
Q

What is AP?

A

as per purchased

amount of food bought corresponding to the number of edible portions needed/intended to serve a specific amount of customers

in weight/volume or portion size

18
Q

What is EP?

A

amount of food after is has been processed (cooked)
what is available for consumption
in weight/volume or portion size

19
Q

What is yield?

A

amount of food resulting in completion of a given proces

20
Q

what is the % yield?

A

the estimated % of loss or increase for a given ingredient after a specific process

  • for most: results in a loss
  • some: increase as a result of processing (cereal/starched)
  • refer to food yield handbook
21
Q

How can you do a recipe costing step by step?

A
  1. each ingredient:
    a) . edible portion (EP)
    b) . find % yield
    c) . calculate AP = EP/ (%yield)*100
    d) . determine the purchase unit using the AP - weight/volume, specific container
  2. for each ingredient
    a) determine conversion factor (CF)
    - same units as AP
    b) determine cost of each purchase unit ($)
    c) determine cost of recipe ingredient = cost of purchase unit * CF (conversion factor)
22
Q

How do we determine costing and food cost control?

A
  1. cost of recipe = sum of all recipe ingredient of the recipe
  2. cost per portion= cost of recipe/total number portions
  3. cost per pan = cost per portion * number of portion per pan
  4. suggested selling price = cost per portion + labour cost * profit factor
23
Q

How much are food budgets?

A

CISS or CIUSS montreal region: 6, 75 - 13, 59 million

cost per meal (2016)
montreal region: 5, 274 - 11, 245$

24
Q

Why is food a complex issue?

A

mixed clienteles :

  • patients/staff
  • ages: new born to elderly
  • cultural needs
  • medical needs and diets: kosher, tube feeding, restrictions

type of facilities:

  • short term care
  • long term care
  • youth & rehab facilities
  • resource intermediares
25
Q

Why is standardized recipes used?

A
  • tested and approved
  • adapted to available ingredients
  • adapted to equipment
  • evaluated by staff and clients
  • consistent quality and yield, texture, consistency, treatment
  • consistent nutrient content: could be the basis of treatment = gluten free, enriched products, allergens, sodium
  • safe treatment
26
Q

What is the effect of dysphagia and chronic diseases, poor nutritional status?

A

further impairment of dysphagia with an increase in oropharyngeal residue with thick consistency
(not using the muscle = further worsening

27
Q

Associate some nutritional values and their textures.

A

proteins:
milk, cream, milk powder
eggs
legumes

good fats:
good quality oils
non hydrogenated margarines

28
Q

What kind of tools are used for MTP (modified texture products)

A

mixer with narrow base: for liquids, addition of liquid to obtain smooth purees
(blender)

vertical cutter: less liquid required, small volumes now available
(like a garlic machine we use)
hand mixer (home)

29
Q

What are some thickening agents?

A 
binding agents: starches, gums, etc.
flours: wheat (bechamels) or tapioca
baby cereals
eggs
potato flakes
oatmeal
pureed vegetables
30
Q

What are some issues with rheology practices and normal practices?

A

often subjective or lacking control/standardization

31
Q

What are some questions to keep in mind for standardisation?

A
  • collective or individual tasting
  • when is it assessed/served
  • is it classified after sensory/organoleptic assessment?
  • assess commercial products
  • lifecycle of products (fresh/freeze/thaw/heat flass before service)
32
Q

What are adapted foods? (some characteristics)

A
  • have adapted consistency of liquids: speed of flow, commercially availability or homemade
  • adapted texture of foods: particle size, good cohesion and soft foods, reduce crumbliness, commercially or homemade products, no real precise tools to measure

Food Service Management (8 decks)

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