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
