Recipe Standardization Flashcards
What produces a consistent quality and yield every time when the exact procedures, equipment and ingredients are used?
Standardized recipes
A standardized recipe is a recipe for a ___
specific institution
What are some advantages of recipe standardization?
- Uniform quality
- Uniform quantity
- Incr. productivity of cooks
- Improved nutrition information
What is usually required in a standardized recipe? (MINT-CPP)
Method Ingredients/quantities Name Total yield Classification Pan size and number Portions
(T/F) Total preparation time is always required
F
(T/F) HACCP may be optional on standardized recipes
T
(T/F) A picture is always required for standardized recipes
F
(T/F) Refrigeration time is required for standardized recipes
F
In the standard format ____ is followed by the ____
ingredients list, method
In the block format, ____ on left and ___ on right
ingredients, method
Rewrite drained soaked dried raisins
raisins, dried, soaked, drained
Rewrite large eggs beaten
Eggs, large, beaten
Rewrite 2% strawberry yogurt stirred
yogurt, strawberries, 2%, stirred
Units should always be in the ___
same unit system
Solids should always be in ___ and volumes always in ___
weight
volume
When a solid is below 1 kg, use ___
grams
When a solid is above 1 kg, use ____
Kg and decimals
When liquids below 1 L use ___
ml
When liquids above 1L, use __
Litres and decimals
How should spices by expressed?
Small amounts by volume
Big amounts by weight
How should cans or packs be expressed?
The purchasing until (i.e. 1 can) becomes the measuring unit
For temperatures a ___ and a ____ must be given
small range, an indicator
the ____ should always be noted
source
Describe the 3 columns in the block format
1) # of servings/quantities from original recipe
2) 25 servings and quantities
3) 50 servings and quantities
The 2nd column of the block format provides the amount needed for the ___
test kitchen
The 3rd column of the block format is the amount needed for the ______
specific servings of your institution
What is the first trial batch designed to evaluate?
- Ease of operation/practicality
- Quality
- Yield
What is yield?
- Quantity ready to eat
- Used to estimate the quantity of raw ingredients
When is nutrient analysis conducted?
Once recipe is proofed
You want to increase a recipe from 6 portions to 25 portions. What is the factor?
25/6 = 4.17
Which method is preferred for baking?
The percentage method
Bread recipe for 6 portions:
500g of flour, 60g of sugar, 30g of salt, 45g of yeast and 250g of water.
If recipe is increased to 24 portions, how many grams of sugar should be used? Use the percentage method.
- Calculate total weight of recipe (885g)
- Find percentage of sugars contribution to this weight (60/885 = 6.78%)
- Find factor (24/6 = 4)
- Multiply weight by factor (885g x 4 = 3540g)
- Multiple new weight for 24 potions by the original percent of sugar
(3540g x 0.0679 = 240g)
Thus, 24 servings will require 240 g of sugar
112 should be rounded to __
100 g or 125 g
10.9857 kg should be rounded to
11 kg
2.576 liters should be rounded to __
2.5 L
