RECIPE STANDARDIZATION. Goals To focus on: l Developing Standardized Recipes l Standardized Recipe...
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Transcript of RECIPE STANDARDIZATION. Goals To focus on: l Developing Standardized Recipes l Standardized Recipe...
RECIPE STANDARDIZATION
Goals
To focus on: Developing Standardized Recipes Standardized Recipe Formats Weights and Measures Recipe Standardization Procedures Adjusting Recipes
Objectives
After reviewing this information the student will be able to: Define the term standardized recipes. List the parts of a standardized
recipe. Develop standardized recipes. Select a recipe format
Convert measurements to and from the metric system.
Document basic measurement equivalents.
List recipe standardization procedures.
Adjust recipes.
Standardized Recipe
A known quantity of known quality. A specified amount and proportion of
ingredients Methods for combining ingredients Preparation procedures number of portions produced portion size
Advantages
Standardized recipes: Control preparation time Quality Quantity Costs Simplify purchasing
Standardized Recipe Format
A format should be selected that is :•Easy to read from at least 18 inches
away•Large enough so most recipes will fit
on one page
Recipe Name: Corn Velvet Soup with Lobster
Recipe Group: Such as Seafood Soup
Recipe file code number:
Yield (Number of portions): 2 quarts [2 L] 10
Portion Size: 6 fluid ounces
Ingredients and Amount of Ingredients• 3½ ounces [100 g] scallions, split, diced• 3½ ounces [100 g] onion, diced• ¾ ounce [20 g] fresh ginger, minced• ½ ounce [15 g] jalapeno, seeded, minced• ½ ounce [15 g] butter• 11 ounces [315 g] corn kernels• 50 fluid ounces [1.51] Chicken Stock • 1 thyme sprig• 10 fluid ounces [300 ml] evaporated skim milk• 3 tablespoons reduced-sodium soy sauce• 5 ounces [140 g ] lobster meat thinly sliced• 3½ tablespoons Red Pepper Coulis
Procedures• 1. In a soup pot, sweat the scallions, onion, ginger, and
jalapeno in the butter until tender.
• 2. Add the corn kernels and sweat for 2 minutes.
• 3. Add the stock and thyme. Simmer until the
vegetables are very tender.
• 4. Discard the thyme sprig and purée the soup until
smooth.
• 5. Stir in the evaporated skim milk and season with the
soy sauce. If the soup is too thick, adjust the
consistency with additional chicken stock.
• 6. Garnish each serving of soup with 1/2 ounce [15 g]
lobster meat and 1 teaspoon coulis.
Approximate times for preparation steps
Cooking times and temperatures
Mixing and cooking equipment
Portioning instructions and utensils
Serving temperature
STANDARDIZED RECIPE FORMATS
WEIGHTS AND MEASURES
Ingredient quantities should be measured by consistent methods. Weighing ingredients is better than measuring them because it is more accurate and saves time.
1 cup = 8 ounces can be used for liquid ingredients, such as water, liquid milk, fruit juices, and oil.
The volume measurement of other ingredients should be weighed to find out the relationship.
RECIPE CONVERSIONS
Step 1: Divide the desired (new) yield by the recipe (old) yield to obtain the conversion factor.
New Yield = Conversion FactorOld Yield
Step 2: Multiply each ingredient quantity by the conversion factor to obtain
the new quantity.
Old Quantity x Conversion Factor = New Quantity
Example
You need to convert a recipe for cauliflower soup. The present recipe yields 1-1/2gallons. You only need to make 3/4 of a gallon.
First, determine the conversion factor:.75 gallon = .50
1.5 gallons
The conversion factor (CF) is applied to each ingredient in the soup recipe:
Cauliflower SoupOld quantity x CF = New quantity
Cauliflower, chopped 5 lb. x .5 = 2-1/2 lb
Celery stalks 4 x .5 = 2
Onion 1 x .5 = 1/2
Chicken stock 2 qt. x .5 = 1 qt.
Heavy cream 6 cups x .5 = 3 cups