Standardised Recipes

Question 1

What is a standardised recipe?

Answer 1

A recipe tested and refined to ensure consistency and uniformity across locations or establishments.

Question 2

Name three advantages of standardised recipes.

Answer 2

Consistent quality, cost control, and reliability in yield for better planning.

Question 3

What is the purpose of incorporating HACCP in standardised recipes?

Answer 3

To ensure food safety throughout the cooking process.

Question 4

Uniform & consistent quality is a benefit of ___ recipes.

Answer 4

standardised

Question 5

Mise en place refers to gathering and preparing all ___ before cooking for smoother operations.

Answer 5

ingredients

Question 6

A chef believes they don’t need standardised recipes because they “know the dish well.” What is a disadvantage of this mindset?

Answer 6

It may lead to inconsistent quality and portion sizes.

Question 7

Your facility is implementing standardised recipes. Staff complain the development process is time-consuming. What could you do to streamline this?

Answer 7

Use evaluation forms to assess recipes systematically and involve employees in testing.

Question 8

List the steps in the Factor Method for recipe scaling:

Answer 8

1. Determine conversion factor: required servings / original servings.
2. Adjust each ingredient: original quantity x conversion factor.
3. Convert units if needed and round off appropriately.

Question 9

Outline the steps of the Percentage Method for recipe scaling:

Answer 9

1. Convert ingredients to a common unit.
2. Calculate total weight of ingredients (use EP weights).
3. Determine each ingredient’s percentage of total weight.
4. Establish final product weight: portions x servings.
5. Adjust each ingredient by its percentage of the total.

Question 10

How is the Factor Method like following a recipe for lemonade?

Answer 10

You scale each ingredient proportionally to make enough for a larger group without losing the flavour balance, just as the Factor Method scales a recipe.

Question 11

Why is the Percentage Method like building a playlist?

Answer 11

Each song (ingredient) has a set percentage of the total playlist length, and you can easily adjust the playlist size while keeping the proportions

Question 12

What is the key advantage of the Direct Reading Method?

Answer 12

It provides a quick, simplified approach using pre-calculated tables with minimal calculations.

Question 13

Direct Reading Method is only effective if both the original recipe and adjusted recipe are divisible by ___.

Answer 13

25

Question 14

You need to modify a double-crusted pie to suit a low-fat diet. How would you do this?

Answer 14

Reduce butter, switch to a single crust, or use an olive oil crust.

Question 15

What is a potential disadvantage of using standardised recipes?

Answer 15

Employees may resist them, thinking they know dishes well enough without written instructions.

Question 16

What rigorous process is used to create a standardised recipe?

Answer 16

Testing and refinement by culinary professionals, measuring ingredients, specifying techniques, and documenting detailed preparation instructions.

Question 17

Name three benefits of standardised recipes for kitchen operations.

Answer 17

Improved workflow, cost control, and portion consistency.

Question 18

Why might some employees resist using standardised recipes?

Answer 18

They believe they know the dishes well enough to cook without instructions or feel the process takes too long.

Question 19

How does the ‘mise en place’ technique contribute to the success of standardised recipes?

Answer 19

By preparing all ingredients beforehand, it ensures smoother, more organised cooking.

Question 20

Standardised recipes help maintain ___ portion sizes, which aids in controlling costs and waste.

Answer 20

consistent

Question 21

Recipe development requires ___ and ___ to ensure consistent results across multiple tests.

Answer 21

Recipe development requires ___ and ___ to ensure consistent results across multiple tests.

Question 22

The Factor Method uses the formula: ___ factor = number of required servings / number of original servings.

Answer 22

conversion

Question 23

A kitchen manager is asked to scale a recipe using the Percentage Method. What are the initial steps?

Answer 23

Convert ingredients to a common unit, calculate total weight of all ingredients, and find each ingredient’s percentage of the total weight.

Question 24

A pie recipe needs modification for a low-fat diet. What changes can be made?

Answer 24

Use a single crust, reduce butter, or switch to an olive oil crust for increased MUFAs.

Question 25

A healthcare facility needs to increase the caloric content of meals for underweight residents. What adjustments could be made?

Answer 25

Add milk-based drinks, larger portions of protein, avocado toppings, nuts, and nut butters.

Question 26

Outline the steps of the Factor Method.

Answer 26

1.Calculate the conversion factor: required servings / original servings.

2. Multiply the original quantity of each ingredient by the conversion factor.
3. Convert measurements to weights if needed and round appropriately.

Question 27

What are the steps for recipe scaling using the Percentage Method?

Answer 27

1. Convert ingredients to a common unit.
2. Calculate total ingredient weight (using EP if applicable).
3. Find the percentage weight of each ingredient.
4. Multiply ingredient percentages by the desired total weight.
5. Adjust for handling loss if needed.

Question 28

How is recipe scaling like scaling a photograph?

Answer 28

Just as you adjust all dimensions proportionally to retain the image’s quality, recipe scaling ensures all ingredients are adjusted consistently to maintain flavour and texture.

Question 29

Why is using standardised recipes like following a GPS?

Answer 29

Both provide clear, step-by-step directions, ensuring you arrive at a consistent and reliable outcome every time.

Question 30

What is a key disadvantage of using the Percentage Method?

Answer 30

What is a key disadvantage of using the Percentage Method?

Question 31

The Direct Reading Method is limited because it only works when the recipe and adjusted quantities are divisible by ___.

Answer 31

25

Question 32

A chef uses the Direct Reading Method but finds the conversion factor is incompatible. What’s the issue?

Answer 32

The original recipe quantity or desired quantity is not divisible by 25.

Question 33

How can standardised recipes streamline menu planning?

Answer 33

They simplify ingredient identification and preparation steps, improving workflow.