Recipe Standardization

Question 1

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

Answer 1

Standardized recipes

Question 2

A standardized recipe is a recipe for a ___

Answer 2

specific institution

Question 3

What are some advantages of recipe standardization?

Answer 3

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

Question 4

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

Answer 4

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

Question 5

(T/F) Total preparation time is always required

Answer 5

F

Question 6

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

Answer 6

T

Question 7

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

Answer 7

F

Question 8

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

Answer 8

F

Question 9

In the standard format ____ is followed by the ____

Answer 9

ingredients list, method

Question 10

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

Answer 10

ingredients, method

Question 11

Rewrite drained soaked dried raisins

Answer 11

raisins, dried, soaked, drained

Question 12

Rewrite large eggs beaten

Answer 12

Eggs, large, beaten

Question 13

Rewrite 2% strawberry yogurt stirred

Answer 13

yogurt, strawberries, 2%, stirred

Question 14

Units should always be in the ___

Answer 14

same unit system

Question 15

Solids should always be in ___ and volumes always in ___

Answer 15

weight

volume

Question 16

When a solid is below 1 kg, use ___

Answer 16

grams

Question 17

When a solid is above 1 kg, use ____

Answer 17

Kg and decimals

Question 18

When liquids below 1 L use ___

Answer 18

ml

Question 19

When liquids above 1L, use __

Answer 19

Litres and decimals

Question 20

How should spices by expressed?

Answer 20

Small amounts by volume

Big amounts by weight

Question 21

How should cans or packs be expressed?

Answer 21

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

Question 22

For temperatures a ___ and a ____ must be given

Answer 22

small range, an indicator

Question 23

the ____ should always be noted

Answer 23

source

Question 24

Describe the 3 columns in the block format

Answer 24

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

Question 25

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

Answer 25

test kitchen

Question 26

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

Answer 26

specific servings of your institution

Question 27

What is the first trial batch designed to evaluate?

Answer 27

• Ease of operation/practicality
• Quality
• Yield

Question 28

What is yield?

Answer 28

• Quantity ready to eat

- Used to estimate the quantity of raw ingredients

Question 29

When is nutrient analysis conducted?

Answer 29

Once recipe is proofed

Question 30

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

Answer 30

25/6 = 4.17

Question 31

Which method is preferred for baking?

Answer 31

The percentage method

Question 32

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.

Answer 32

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

Question 33

112 should be rounded to __

Answer 33

100 g or 125 g

Question 34

10.9857 kg should be rounded to

Answer 34

11 kg

Question 35

2.576 liters should be rounded to __

Answer 35

2.5 L