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