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Standardizing and Quantifying of Recipe

Standardized recipes specify exact ingredient amounts, preparation methods, and yields to ensure consistency across preparations, enabling functions like costing, purchasing, and forecasting; the format includes sections for ingredients, weights/volumes, instructions, and more; standardizing recipes provides benefits like consistent quality, waste elimination, and predetermined costs.

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ehm-ar. Silva
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927 views17 pages

Standardizing and Quantifying of Recipe

Standardized recipes specify exact ingredient amounts, preparation methods, and yields to ensure consistency across preparations, enabling functions like costing, purchasing, and forecasting; the format includes sections for ingredients, weights/volumes, instructions, and more; standardizing recipes provides benefits like consistent quality, waste elimination, and predetermined costs.

Uploaded by

ehm-ar. Silva
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Standardizing

and Quantifying
of Recipe
is one that specifies the
exact amount of
Standardize ingredients, equipment,
d Recipe
and preparation method
needed before cooking.
Use of standardized
recipes simplifies other
functions of a food service
Standardized
recipe
operation, including
planning, purchasing,
forecasting, recipe
costing, and pricing.

Costing and pricing, for example, can
easily be calculated because
ingredients and amounts are the
same each time a recipe is used.

Standardized It is essential for computerized food


recipe service operations because
individually coded recipes trigger
other functions, including purchasing
and forecasting. In general,
standardized recipes help to save on
food and labor costs.
1 Recipe Title – the name of the product
 2 Recipe Category – classification based on
food standard or the foodservice facility (i.e.
fruit, vegetables, salads, main dishes, etc.
Standardized  3 Serving Size – the amount of a single portion
Recipe of the final product
Format  4. Recipe Yield – the total number of servings
available at the end of production
 5. Equipment and Utensils needed – the
cooking and serving tools needed to produce
and serve the food item
 6. Ingredients– food items used in the
recipe
7. Weight/Volume of each Ingredient –
the required amount of each ingredient in
Standardized the recipe.
Recipe  8. Preparation Instructions – directions
Format for preparing the recipe
 9. Cooking Temperature and Time – the
appropriate temperature and amount of
time needed for the highest quality product
 1. Provide means to establish
consistency in the quality of all products
being made.

Benefits of  2. An easy way to keep track of dietary


needs of the customers
Standardizing
a Recipe  3. Preparation, cooking, and serving
procedure is done scientifically.
Approximation of weight and size is
avoided.
 1. Provide means to establish consistency in the quality of all products being
made.

 2. An easy way to keep track of dietary needs of the customers

 3. Preparation, cooking, and serving procedure is done scientifically.
Approximation of weight and size is avoided.

Benefits of

Standardizing
 4. Selling price is predetermined; gain per recipe is targeted at no cost.

a Recipe  5. Doubts, conflicts and errors are eliminated, during the entire process of food
preparation.

 6. Less time is consumed in distinguishing out of cooked products because of
standard measurements of food.

 7. Standardization eliminates food wastage . It determines quality and quantity
of proposed products.

Select and evaluate a basic family-
size recipe as to its adaptability to
To prepare the operation.
a standard
 Prepare the family-size recipe in
recipe, one
its original amount.
should
consider the  Convert measurements.
following:
 Check tools and equipment to be
 Double the recipe and
To prepare evaluate the results with the
a standard original recipe.

recipe, one
 Increase the quantity
should
gradually, following the same
consider the procedure. The doubled recipe
following: must preserve the original
flavor, appearance, and texture
of the product.

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