Module 5

Question 1

Specifically describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product

Answer 1

Standardized recipe

Question 2

The exact procedures, the type of equipment, and the quantity and quality of ingredients are listed

Answer 2

Standardized recipe

Question 3

Advantages of Standardized Recipes:

Answer 3

• Product quality
• Projected portions and yield
• Cost control
• Creativity

Question 4

Provide consistent high-quality food items that have been thoroughly tested and evaluated

Answer 4

Product quality

Question 5

Accurately predict the number of portions from each recipe and clearly define serving size or scoop

Answer 5

Projected portions and yield

Question 6

Eliminates excessive amounts of leftovers or substitutions because too little was prepared

Answer 6

Projected portions and yield

Question 7

Better management of purchasing and storage due to exact amount of ingredients specified

Answer 7

Cost control

Question 8

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

Answer 8

Creativity

Question 9

A standardized recipe includes:

Answer 9

• Recipe name/Recipe Card Number/Section/Meal Pattern Contribution
• Ingredients
• Weight and measures
• Procedure
• Yield
• Serving Size
• Cost per serving

Question 10

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

Answer 10

Recipe name/Recipe Card Number/Section/Meal Pattern Contribution

Question 11

Listed in order of preparation and specifies the type of the food used, such as fresh apples; canned corn; macaroni

Answer 11

Ingredients

Question 12

The weight and measures of each ingredient used in both weight and volume measure

Answer 12

Weight and Measures

Weighing ingre. is faster, easier and more accurate

Question 13

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

Answer 13

Procedure

Question 14

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)

Answer 14

Yield

Question 15

List the number of servings that the recipe yields and the portion size to be served

Answer 15

Serving size

Question 16

Determine the total cost to prepare the recipe and divide by the number of servings prepared to equal the cost of one serving

Answer 16

Cost per serving

Question 17

Steps 1-4 in making standardized recipe:

Answer 17

1. Review recipe carefully
2. Prepare the recipe in a small quantity
3. Weigh or measure the amount of product to be placed into each pan, if appropriate
4. Determine the recipe yield

Question 18

Steps 5-9 in making standardized recipe:

Answer 18

5. Evaluate the recipe for quality, yield
6. Calculate the meal pattern contribution. Record calculations on the back of the recipe
7. Re-test the recipe to assure all information in the recipe is complete and correct
8. For potentially hazardous foods include the cooking temperature and other HACCP food safety info
9. Calculate the cost of the recipe and per serving

Question 19

Review recipe carefully. Check that:

Answer 19

• 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

Question 20

This could be a count, number of specific-sized pans, volume in gallons, quarts, etc.

Answer 20

Measure the total yield

Question 21

Use the same unit of measure as the total yield (count, pan, cuts, volume or weight)

Answer 21

Determine the serving size

Question 22

Be sure the utensil used measures the amount stated for serving size

Answer 22

Determine serving utensil