Module 5 Flashcards
Specifically describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product
Standardized recipe
The exact procedures, the type of equipment, and the quantity and quality of ingredients are listed
Standardized recipe
Advantages of Standardized Recipes:
- Product quality
- Projected portions and yield
- Cost control
- Creativity
Provide consistent high-quality food items that have been thoroughly tested and evaluated
Product quality
Accurately predict the number of portions from each recipe and clearly define serving size or scoop
Projected portions and yield
Eliminates excessive amounts of leftovers or substitutions because too little was prepared
Projected portions and yield
Better management of purchasing and storage due to exact amount of ingredients specified
Cost control
Using standardized recipes supports creativity in cooking. Employees should be encouraged to continuously improve recipes. All changes need to be recorded so they can be repeated the next time the recipe is used
Creativity
A standardized recipe includes:
- Recipe name/Recipe Card Number/Section/Meal Pattern Contribution
- Ingredients
- Weight and measures
- Procedure
- Yield
- Serving Size
- Cost per serving
Include the name of the recipe, the card number, the section that the recipe should be classified under and the contribution that one serving makes toward the child nutrition pattern
Recipe name/Recipe Card Number/Section/Meal Pattern Contribution
Listed in order of preparation and specifies the type of the food used, such as fresh apples; canned corn; macaroni
Ingredients
The weight and measures of each ingredient used in both weight and volume measure
Weight and Measures
Weighing ingre. is faster, easier and more accurate
Directions on how to prepare the recipe. Include directions for mixing, number and size of pans, cooking temp. and time, and the directions for serving
Procedure
The ____ of a recipe should be recorded as the total weight or volume produced per 50 or 100 servings (or other specified number of servings)
Yield
List the number of servings that the recipe yields and the portion size to be served
Serving size
Determine the total cost to prepare the recipe and divide by the number of servings prepared to equal the cost of one serving
Cost per serving
Steps 1-4 in making standardized recipe:
- Review recipe carefully
- Prepare the recipe in a small quantity
- Weigh or measure the amount of product to be placed into each pan, if appropriate
- Determine the recipe yield
Steps 5-9 in making standardized recipe:
- Evaluate the recipe for quality, yield
- Calculate the meal pattern contribution. Record calculations on the back of the recipe
- Re-test the recipe to assure all information in the recipe is complete and correct
- For potentially hazardous foods include the cooking temperature and other HACCP food safety info
- Calculate the cost of the recipe and per serving
Review recipe carefully. Check that:
- all ingre. are listed
- amounts of ingre. are correct and clearly stated in weight/measure
- amounts are converted to the largest possible unit and fractions are avoided if possible
- ingre. are listed in the order used
- directions are detailed, complete and accurate
- pan size, time and temp. of baking are clear
This could be a count, number of specific-sized pans, volume in gallons, quarts, etc.
Measure the total yield
Use the same unit of measure as the total yield (count, pan, cuts, volume or weight)
Determine the serving size
Be sure the utensil used measures the amount stated for serving size
Determine serving utensil
