Recipe Standardization Flashcards

1
Q

What produces a consistent quality and yield every time when the exact procedures, equipment and ingredients are used?

A

Standardized recipes

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2
Q

A standardized recipe is a recipe for a ___

A

specific institution

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3
Q

What are some advantages of recipe standardization?

A
  • Uniform quality
  • Uniform quantity
  • Incr. productivity of cooks
  • Improved nutrition information
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4
Q

What is usually required in a standardized recipe? (MINT-CPP)

A
Method
Ingredients/quantities
Name 
Total yield
Classification
Pan size and number
Portions
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5
Q

(T/F) Total preparation time is always required

A

F

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6
Q

(T/F) HACCP may be optional on standardized recipes

A

T

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7
Q

(T/F) A picture is always required for standardized recipes

A

F

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8
Q

(T/F) Refrigeration time is required for standardized recipes

A

F

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9
Q

In the standard format ____ is followed by the ____

A

ingredients list, method

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10
Q

In the block format, ____ on left and ___ on right

A

ingredients, method

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11
Q

Rewrite drained soaked dried raisins

A

raisins, dried, soaked, drained

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12
Q

Rewrite large eggs beaten

A

Eggs, large, beaten

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13
Q

Rewrite 2% strawberry yogurt stirred

A

yogurt, strawberries, 2%, stirred

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14
Q

Units should always be in the ___

A

same unit system

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15
Q

Solids should always be in ___ and volumes always in ___

A

weight

volume

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16
Q

When a solid is below 1 kg, use ___

A

grams

17
Q

When a solid is above 1 kg, use ____

A

Kg and decimals

18
Q

When liquids below 1 L use ___

A

ml

19
Q

When liquids above 1L, use __

A

Litres and decimals

20
Q

How should spices by expressed?

A

Small amounts by volume

Big amounts by weight

21
Q

How should cans or packs be expressed?

A

The purchasing until (i.e. 1 can) becomes the measuring unit

22
Q

For temperatures a ___ and a ____ must be given

A

small range, an indicator

23
Q

the ____ should always be noted

A

source

24
Q

Describe the 3 columns in the block format

A

1) # of servings/quantities from original recipe
2) 25 servings and quantities
3) 50 servings and quantities

25
Q

The 2nd column of the block format provides the amount needed for the ___

A

test kitchen

26
Q

The 3rd column of the block format is the amount needed for the ______

A

specific servings of your institution

27
Q

What is the first trial batch designed to evaluate?

A
  • Ease of operation/practicality
  • Quality
  • Yield
28
Q

What is yield?

A
  • Quantity ready to eat

- Used to estimate the quantity of raw ingredients

29
Q

When is nutrient analysis conducted?

A

Once recipe is proofed

30
Q

You want to increase a recipe from 6 portions to 25 portions. What is the factor?

A

25/6 = 4.17

31
Q

Which method is preferred for baking?

A

The percentage method

32
Q

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.

A
  1. Calculate total weight of recipe (885g)
  2. Find percentage of sugars contribution to this weight (60/885 = 6.78%)
  3. Find factor (24/6 = 4)
  4. Multiply weight by factor (885g x 4 = 3540g)
  5. 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
33
Q

112 should be rounded to __

A

100 g or 125 g

34
Q

10.9857 kg should be rounded to

A

11 kg

35
Q

2.576 liters should be rounded to __

A

2.5 L