Standardised Recipes Flashcards
What is a standardised recipe?
A recipe tested and refined to ensure consistency and uniformity across locations or establishments.
Name three advantages of standardised recipes.
Consistent quality, cost control, and reliability in yield for better planning.
What is the purpose of incorporating HACCP in standardised recipes?
To ensure food safety throughout the cooking process.
__ & __ are benefits of standardised recipes.
Uniform & consistent quality
Mise en place refers to gathering and preparing all ___ before cooking for smoother operations.
ingredients
A chef believes they don’t need standardised recipes because they “know the dish well.” What is a disadvantage of this mindset?
It may lead to inconsistent quality and portion sizes.
Your facility is implementing standardised recipes. Staff complain the development process is time-consuming. What could you do to streamline this?
Use evaluation forms to assess recipes systematically and involve employees in testing.
List the steps in the Factor Method for recipe scaling:
- Determine conversion factor: required servings / original servings.
- Adjust each ingredient: original quantity x conversion factor.
- Convert units if needed and round off appropriately.
Outline the steps of the Percentage Method for recipe scaling:
- Convert ingredients to a common unit.
- Calculate total weight of ingredients (use EP weights).
- Determine each ingredient’s percentage of total weight.
- Establish final product weight: portions x servings.
- Adjust each ingredient by its percentage of the total.
How is the Factor Method like following a recipe for lemonade?
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.
Why is the Percentage Method like building a playlist?
Each song (ingredient) has a set percentage of the total playlist length, and you can easily adjust the playlist size while keeping the proportions
What is the key advantage of the Direct Reading Method?
It provides a quick, simplified approach using pre-calculated tables with minimal calculations.
Direct Reading Method is only effective if both the original recipe and adjusted recipe are divisible by ___.
25
You need to modify a double-crusted pie to suit a low-fat diet. How would you do this?
Reduce butter, switch to a single crust, or use an olive oil crust.
What is a potential disadvantage of using standardised recipes?
Employees may resist them, thinking they know dishes well enough without written instructions.
What rigorous process is used to create a standardised recipe?
Testing and refinement by culinary professionals, measuring ingredients, specifying techniques, and documenting detailed preparation instructions.
Name three benefits of standardised recipes for kitchen operations.
Improved workflow, cost control, and portion consistency.
Why might some employees resist using standardised recipes?
They believe they know the dishes well enough to cook without instructions or feel the process takes too long.
How does the ‘mise en place’ technique contribute to the success of standardised recipes?
By preparing all ingredients beforehand, it ensures smoother, more organised cooking.
Standardised recipes help maintain ___ portion sizes, which aids in controlling costs and waste.
consistent
Recipe development requires ___ and ___ to ensure consistent results across multiple tests.
precision and consistency
The Factor Method uses the formula: ___ factor = number of required servings / number of original servings.
conversion
A kitchen manager is asked to scale a recipe using the Percentage Method. What are the initial steps?
Convert ingredients to a common unit, calculate total weight of all ingredients, and find each ingredient’s percentage of the total weight.
A pie recipe needs modification for a low-fat diet. What changes can be made?
Use a single crust, reduce butter, or switch to an olive oil crust for increased MUFAs.
