Week 3-1 Recipe Management

RECIPE MANAGEMENT
 Recipe
 Standardized Recipe
 Menu
RECIPE
 Recipe is the record of ingredients and
preparation method for cooking the dish.
 Standardized recipe is a set of instructions
describing the way a particular establishment
prepares a particular dish.
BENEFITS OF A STANDARDIZED
RECIPE
 Consistent food quality
 The use of standardized recipes ensures that menu
items will be consistent in quality each time they are
prepared and served.
 Predictable yield
 The planned number of servings will be produced

by using standardized recipes. This can help to
reduce the amount of leftover food if there has been
overproduction, and also will help to prevent
shortages of servings on the line. A predictable yield
is especially important when food is transported
from a production kitchen to other serving sites.
BENEFITS OF A STANDARDIZED
RECIPE
 Customer satisfaction
 Well-developed recipes that appeal to students are
an important factor in maintaining and increasing
student participation levels.
 Consistent nutrient content
 Standardized recipes will ensure that nutritional

values per serving are valid and consistent.
 Food cost control
 Standardized recipes provide consistent and accurate

information for food cost control because the same
ingredients and quantities of ingredients per serving
are used each time the recipe is produced.
BENEFITS OF A STANDARDIZED RECIPE
 Efficient purchasing procedures

 Purchasing is more efficient because the quantity of
food needed for production is easily calculated from
the information on each standardized recipe.
 Inventory control
 The use of standardized recipes provides predictable

information on the quantity of food inventory that will
be used each time the recipe is produced.
 Labor cost control
 Written standardized procedures make efficient use of

labor time and allow for planned scheduling of
foodservice personnel for the work day. Training costs
are reduced because new employees are provided
specific instructions for preparation in each recipe.
BENEFITS OF A STANDARDIZED RECIPE
 Increased employee confidence
 Employees feel more satisfied and confident in their
jobs because standardized recipes eliminate
guesswork, decrease the chances of producing poor
food products, and prevent shortages of servings
during meal service.
 Reduced record keeping
 A collection of standardized recipes for menu items

will reduce the amount of information required on a
daily food production record. Standardized recipes
will include the ingredients and amounts of food
used for a menu item. The food production record
will only need to reference the recipe, number of
planned servings, and leftover amounts.
IMPORTANCE OF STANDARDIZED
RECIPES
 Threemain areas of foodservice operations
are negatively impacted when standardized
recipes are not used:
 Cost
 Nutrients per serving
 Customer satisfaction
RECIPES
 Cost
 Recipes are developed with specific ingredient
amounts.
 When additional amounts of ingredients are added to
a recipe or recipes are portioned incorrectly, there may
be a change in the cost to produce that recipe.
RECIPES
 Cost
 Example: The school foodservice has a recipe for Fiesta Beef Casserole that calls for 35 lb of
ground beef to make 200 servings. The Fiesta Beef Casserole recipe is specified to serve 25
portions per pan by cutting a half steam table pan (12" x 10" x 21⁄2") 5 x 5. If a cook uses 40 lb of
ground beef (four 10-lb packages), the cost per portion increases significantly because 5
additional pounds of meat were used.
 While $0.05 per serving may not seem like much, imagine if similar changes were made to
one recipe each day during the school year with the same cost impact.
 $0.05 per serving x 200 servings x 160 school days = $1,600
IMPORTANCE OF STANDARDIZED RECIPES
 Nutrients per serving
 Besides increases in cost, the nutrients per serving for a
recipe can be altered significantly when a recipe is not
followed. Take a look at the comparison of nutrient
content of a serving of the Fiesta Beef Casserole when cut
into 20 versus 25 servings.
RECIPES
 Customer Satisfaction
 Standardized recipes is keeping customers happy and
satisfied. Standardized recipes provide the same recipe
outcome no matter who is preparing them.
 Production and other staff members can become
familiar with the recipes quicker because recipes have
the same format. Guesswork is eliminated because staff
members have confidence that the recipe will turn out
how it is intended. Customers will be more satisfied
and participation may increase because customers
know what to expect each time a product is served.
STRUCTURE OF A STANDARDIZED RECIPE
 Recipe formats differ from operation to operation, but
nearly all of them try to include as much precise
information as possible.
1. Recipe title
2. Recipe category - Recipe classification based on operation-
defined categories, i.e., main dishes, grains etc.
3. Ingredients
4. Weight/Volume of each ingredient
5. Preparation instructions (directions)
6. Cooking temperature and time
7. Serving size - The amount of a single portion in volume
and/or weight.
8. Recipe yield - The amount of product at the completion of
production that is available for service.
9. Equipment and utensils to be used
MEASUREMENT
 Basic Units
 In the metric system, there is one basic unit for each
type of measurement:
 The gram is the basic unit of weight.
 The liter is the basic unit of volume.
 The degree Celsius is the basic unit of temperature.
MEASUREMENT
Units of Measure— U.S. System
Weight :
1 pound = 16 ounces
Volume:
1 gallon = 4 quarts
1 quart = 2 pints
= 4 cups
= 32 (fl.) ounces
1 pint = 2 cups
= 16 (fl.) ounces
1 cup = 8 (fl.) ounces
1 (fl.) oz = 2 tablespoons
1T = 3t
MENU PLANNING
 Menu - is a list of dishes served or available to
be served at a meal.
 Course - is a food or group of foods served at
one time or intended to be eaten at the same
time.
MENU PLANNING
 Factors to be considered when planning a menu:
 Equipment
 Personnel
 Availability of products
CLASSICAL MENU
1. Cold hors d’oeuvre 7. Cold entrée
small, savory appetizers cold meats, poultry, fish, pâté,
2. Soup 8. Sorbet
clear soup, thick soup, or broth a light ice or sherbet, to refresh
3. Hot hors d’oeuvre the appetite before the next course
small,hot appetizers 9. Roast
4. Fish usually roasted poultry,
any seafood item accompanied by or followed by a
salad
5. Main course or pièce de 10. Vegetable
resistance
usually a special vegetable
a large cut of roasted or braised preparation, such as artichokes
meat, usually beef, lamb, or venison,
with elaborate vegetable garnishes
11. Sweet
6. Hot entrée what we call dessert—cakes
and tarts, pudding, soufflés, etc.
individual portions of meat or
poultry, broiled, braised, or panfried,
12. Dessert
etc. fruit and cheese and,
sometimes, small cookies or petits
fours
MODERN MENU
 Appetizer; hot or cold

 Salad
 Soup
 Fish
 Sorbet
 Entrée
 Dessert

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RECIPE MANAGEMENT

 The planned number of servings will be produced

 Standardized recipes will ensure that nutritional

 Standardized recipes provide consistent and accurate

 Efficient purchasing procedures

 The use of standardized recipes provides predictable

 Written standardized procedures make efficient use of

 A collection of standardized recipes for menu items

 Appetizer; hot or cold

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