Recipe Standardization and Costing (Lalaine)

Question 1

• A process by which a recipe is rewritten and redesigned to produce a systematic procedure
• Designed to deliver quantity/yield consistency, quality consistency (taste, smell, appearance), nutrient consistency, means to control cost, waste reduce and minimization of “employee turnover effect”
• Has been tried, tested, evaluated and adapted for use by a specific food service
• Produces a consistent quality and yield every time

Answer 1

standardization

Question 2

Once standardized, a recipe is called “___________.”

Answer 2

formulation

Question 3

A standardized recipe in a food service takes into account of what? Give 7 factors.

Answer 3

type of operation, equipment available, quality required, labour available, amounts needed, portion cost, possible selling price

Question 4

True or false: A standardized recipe makes meaningful and consistent modifications possible.

Answer 4

True

Question 5

True or false: A standardized recipe does not have a consistent nutrient content per portion and special dietary needs are not better met.

Answer 5

False

Question 6

What recipe format is this?
“Cevapcici
Mix 1/2lb hamburger, I medium chopped onion with 1 clove chopped garlic, I egg, 1⁄2 tsp pepper, 1 large tsp oregano and 1 tsp paprika. Roll the mixture into thumb-sized bits, roll them in flour and fry in 2 Tbs oil over medium heat. When meat is brown add 1 chopped tomato, 1⁄2 tsp salt and 1/3 bottle of beer, tossing well. Simmer 5 minutes and serve with rice or noodles.”

Answer 6

Action format

Question 7

True or false: Standard format is the same as standardized format.

Chili Con Carne
3tablespoons Oil
1⁄2 cup
1⁄2 cup
1 pound.
2cups Canned tomatoes…
Heat oil in a 10-inch skillet, then brown the green pepper, onion and ground beef in the oil, stirring occasionally. Add the tomatoes, tomato soup, paprika cayenne pepper, bay leaf and chili powder. Cover, simmer over low heat for about 1 hour, stirring occasionally. (Add more water if the mixture becomes too thick) then add the garlic, salt, and kidney beans with liquid and heat thoroughly. ……

Answer 7

False

Question 8

Which recipe format has an ingredients list, followed by the method?

Answer 8

Standard format

Question 9

True or false: References of the original recipe are not necessary.

Answer 9

False

Question 10

True or false: One can obtain the initial recipe with any source .

Answer 10

True, but always take recipe from a good source (advice)

Question 11

True or false: In recipe standardization, you must always write from the general to the specific.

Answer 11

True

Question 12

Correct this for a standardized recipe: Drained soaked dried raisins

Answer 12

Raisins, dried, soaked, drained

Question 13

Correct this for a standardized recipe: 2% strawberry yogurt stirred

Answer 13

Yogurt, strawberry, 2% stirred

Question 14

True or false: International units (metrics) must be used to indicate the quantity needed for any ingredient for a standardized recipe.

Answer 14

True

Question 15

True or false for a standardized recipe: You must round numbers (easy to measure) and decimals are permissible.

Answer 15

False, NO decimals allowed (but Paul Guy said you can for large quantities)

Question 16

Choose between for a standardized recipe (solid, liquid, spices or cans/packs): The unit must always be in weight.

Answer 16

solid

Question 17

Choose between for a standardized recipe (solid, liquid, spices or cans/packs): The unit must always be in volume

Answer 17

liquid

Question 18

Choose between for a standardized recipe (solid, liquid, spices or cans/packs): Purchase unit becomes the measuring unit

Answer 18

cans/packs

Question 19

Choose between for a standardized recipe (solid, liquid, spices or cans/packs): Small amounts are measured by volume while big amounts are by weight.

Answer 19

spices

Question 20

True or false: You can use different names for the same activity in a standardized recipe. For example, dice=chop=cut.

Answer 20

False, use the same verb for same activity

Question 21

4 - Which of the following is not a written characteristic of a standardized recipe,
a) Each sentence describes a specific action.
b) Sentences are in order of sequence.
c) Each sentence should start with an action verb.
d) When an action is repeated, the words used to describe it need to be repeated as well.
e) Sentences need to be easily understood by all.

Answer 21

c) Each sentence should start with an action verb.

Question 22

In a standardized recipe, how many columns are there?

Answer 22

3 (ingredients, quantities, instructions)

Question 23

To cost a recipe, you need 4 factors. Enumerate them.

Answer 23

formulation, list of ingredients, purchase unit for each ingredient, price for each purchase unit

Question 24

What is the formula of the Conversion Factor?

Answer 24

Quantity required/Purchase unit quantity

Question 25

CI stands for?

Answer 25

Cost per Ingredient

Question 26

What is the formula for CI?

Answer 26

conversion factor x purchase unit cost

Question 27

Solve the cost per ingredient (p. 54):
- Quantity of beef needed = 500 g
- Purchase unit = 1 kg or 1000 g
- Cost per purchase unit: $15.00

Answer 27

$7.50

Question 28

RC stands for?

Answer 28

Recipe Cost

Question 29

CP stands for?

Answer 29

Cost per portion

Question 30

What is the formula for CP (Cost per Portion)?

Answer 30

recipe cost/yield

Question 31

Put things in order by writing the corresponding letter separated by a comma.

A. Use proper wording. Rewrite instructions. Reformat.
B. Provide analytical information on the recipe cost, cost per portion, and nutritional information.
C. Standardize measuring units.
D. Obtain the initial recipe
E. Provide classification information on top of columns such as type of food, name of formulation, date of standardizations, where it was done, the official yield, and the official portion size and portioning tool
F. Rewrite the ingredients.

Answer 31

D, F, C, A, E, B

Question 32

What project aims to preserve ancestral varieties of corn, beans, and squash while supporting Indigenous rights

Answer 32

Three Sisters Project

Question 33

True or False: Cooking instruments/tools may vary from one household to the other.

Answer 33

True

Question 34

True or False: Common recipes are impossible to modify in a predictable and consistent way.

Answer 34

True

Question 35

5 - To successfully standardize a recipe, why is it easier to use a recipe coming from a serious and credible source?
a) There is no such thing as a serious and credible source.
b) It is better because these sources have been validated by dietitians.
c) It is better because these sources have tested several times their recipes before publishing them.
d) It is better because these sources have a good reputation.
e) b and c.
 

Answer 35

c) It is better because these sources have tested several times their recipes before publishing them.