Recipe Standardization and Costing (Lalaine) Flashcards
- 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
standardization
Once standardized, a recipe is called “___________.”
formulation
A standardized recipe in a food service takes into account of what? Give 7 factors.
type of operation, equipment available, quality required, labour available, amounts needed, portion cost, possible selling price
True or false: A standardized recipe makes meaningful and consistent modifications possible.
True
True or false: A standardized recipe does not have a consistent nutrient content per portion and special dietary needs are not better met.
False
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.”
Action format
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. ……
False
Which recipe format has an ingredients list, followed by the method?
Standard format
True or false: References of the original recipe are not necessary.
False
True or false: One can obtain the initial recipe with any source .
True, but always take recipe from a good source (advice)
True or false: In recipe standardization, you must always write from the general to the specific.
True
Correct this for a standardized recipe: Drained soaked dried raisins
Raisins, dried, soaked, drained
Correct this for a standardized recipe: 2% strawberry yogurt stirred
Yogurt, strawberry, 2% stirred
True or false: International units (metrics) must be used to indicate the quantity needed for any ingredient for a standardized recipe.
True
True or false for a standardized recipe: You must round numbers (easy to measure) and decimals are permissible.
False, NO decimals allowed (but Paul Guy said you can for large quantities)
Choose between for a standardized recipe (solid, liquid, spices or cans/packs): The unit must always be in weight.
solid
Choose between for a standardized recipe (solid, liquid, spices or cans/packs): The unit must always be in volume
liquid
Choose between for a standardized recipe (solid, liquid, spices or cans/packs): Purchase unit becomes the measuring unit
cans/packs
Choose between for a standardized recipe (solid, liquid, spices or cans/packs): Small amounts are measured by volume while big amounts are by weight.
spices
True or false: You can use different names for the same activity in a standardized recipe. For example, dice=chop=cut.
False, use the same verb for same activity
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.
c) Each sentence should start with an action verb.
In a standardized recipe, how many columns are there?
3 (ingredients, quantities, instructions)
To cost a recipe, you need 4 factors. Enumerate them.
formulation, list of ingredients, purchase unit for each ingredient, price for each purchase unit
What is the formula of the Conversion Factor?
Quantity required/Purchase unit quantity
CI stands for?
Cost per Ingredient
What is the formula for CI?
conversion factor x purchase unit cost
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
$7.50
RC stands for?
Recipe Cost
CP stands for?
Cost per portion
What is the formula for CP (Cost per Portion)?
recipe cost/yield
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.
D, F, C, A, E, B
What project aims to preserve ancestral varieties of corn, beans, and squash while supporting Indigenous rights
Three Sisters Project
True or False: Cooking instruments/tools may vary from one household to the other.
True
True or False: Common recipes are impossible to modify in a predictable and consistent way.
True
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.
c) It is better because these sources have tested several times their recipes before publishing them.
