How do you write a standard recipe card? in 2022

 Standardized Recipes

Chapter Outline

• Standardized recipes explained
• Ingredients for a standard recipe
• Standardized recipes have many benefits
• The recipe yields
• Standard portions
• Kitchen Measurements
• Conversion and adjustment of recipes

Learning Objectives:

• Here are the components of a standardized recipe that is well-written.
• Explain the value of standard recipes as a management tool
• Explain the benefits of standardizing recipes
• Please describe the most common measurements in recipes for food production
• Convert ingredient and recipe amounts from one yield into another (both smaller and larger).

Key Terms:

• Standardized recipe
• Standard yield
• Standard portion
• Mise en place
• Count
• Volume measurement
• Measurement of Body Weight
• Conversion factor
• Conversion factor method

STANDARDIZED RECIPES

Not all recipes are created equal. Some recipes are missing ingredients, have faulty seasonings or insufficient instructions, which can lead to more work. Others simply cannot be tested.

A standard recipe is a set or written instructions that are used to prepare the same quantity and quality of food in a particular location. A standard recipe will result in a product that is nearly identical in taste and yield, regardless of who uses it.

A standard recipe should include:

• Name of the menu item - The name of the given dish that should match the name on your menu
• Total Yield is the number of servings or portions a recipe makes, often the total weight of the recipe.
• Portion size is the size or amount of an individual portion
• Ingredient list/quantity – exact quantities of each ingredient (with an exception for spices that may be used to enhance the flavor)
• Preparation Procedures - Instructions for specific operations and types (e.g. blend, fold, stir, mix, saute).
• Temperatures and cooking times, along with HACCP critical control points. These are important to ensure that the dish is properly cooked and safe.
• Special instructions according to the standard format for an operation
• Mise en Place - A list of small equipment or individual ingredient preparations
• Instructions for service, including hot/cold storage
• Plating/garnishing

Standardized recipes can include additional information, such as the following: nutritional analysis, variation, presentation tips, work simplification, garnishing and presentation tips and suggested accompaniments.

Standardizing recipes can simplify work and include HACCP in procedures. The standard recipes will include the procedures of batch cooking, which is a common method in large-scale food preparation facilities. When writing instructions or recipe procedures, it is important to consider the skill level of your employees. The terminology used in standard recipes should reflect the skills of the employees. For example, an employee might be instructed to melt butter and then whisk with flour, rather than saying "make aroux", which is more appropriate for that particular operation. The final consideration is the equipment and time required to cook. are set up for your facility.

One side note about mise : To efficiently produce menu items from recipes, it is important to have everything in its place. This might be a cutting board with salt and pepper, tasting spoons or composting containers. Standardized recipes will help employees produce menu items more efficiently. They should also include mise en place for any small equipment required for the recipe such as measuring tools and preparation tools (knives or peeler), holding pots, cooking utensils, and so on. Employees will be able to gather all the necessary equipment before they start recipe preparation. This reduces kitchen congestion, kitchen congestion, lost focus due to frequent starting and stopping, as well as the time spent in the kitchen. It can help to clarify and increase the efficiency of recipe preparation by describing the mise en place of individual ingredients (e.g., cutting and peeling). Example: 1/2 inch raw white potato, peeled. dice

Here are some things to keep in mind when creating a standard recipe

• Start with a home/internet dish if you're just starting out.
• Employees can use standardized recipes as a training tool
• A great recipe is just like a well-crafted recipe - it has been tried and proven to work every time.
• S.A.M.E. S.A.M.E.

Recipes for a Control Tool

Food service managers and operators can use standardized recipes to control their operations. Standardized recipes ensure consistency in quality and quantity as well as a predictable cost range. It is essential that each recipe and portion cost be calculated in order to establish a menu selling price. This will allow the operation to make a profit.

A standardized recipe has many benefits:

• Consistent quality and quantity
• standard portion size/cost
• Assuring nutrition content and dealing with dietary concerns such as food allergies or special diets
• Helping to ensure compliance with the "Truth in Menu” requirements
• Helping with forecasting and buying
• fewer errors in food orders
• Cross-training should incorporate work simplification principles and cross-training aids
• Assisting in the training of new employees
• incorporating HACCP principles
• Reduce waste
• More easily meeting customer expectations

Arguments against standard recipes include:

• It takes too long to use
• Employees don't require them. They know how to work in an establishment.
• Chefs don't want to share their secrets
• It takes too long to write/develop

A good foodservice manager will know that even though some arguments may be valid, they cannot stop an operation using standard recipes. This is a crucial practice that affects our profits. Customers must be able rely on consistent nutritional quality and allergen contents. However, our customers deserve the SAME product each time they order a menu item that they enjoy and value.

STANDARD YIELDS

Yield of a recipe refers to the amount of food it will produce. Yields can also refer to the total volume or weight of a recipe. A soup recipe yielding 24 ounces would be an example. You could also use the yield of 6 quarts or 1 1/2 gallons to indicate how many portions you are making. An example of a weight recipe would be one that yields 20 oz. You can make taco meat portions or 5 pounds.

The standard yields of main ingredients, which are often more expensive, such as meat, can also be taken into account portion cost. This is done by calculating the price per cooked portion.

An 11-pound roast could be bought for $17 per pound. As part of a roast beef meal, the cooked roast should be served in eight-ounce portions. The roast will not be 11 pounds after trimming and cooking. However, it will yield less than 22 portions (11 lbs multiplied with 2 - so a pound (16oz) would yield two 8 oz portions. A yield test can determine the yield percentage and cost per portion, as well as the yield percentage and standard yield. This book will discuss yield testing.

STANDARD POINTIONS

The portion sizes of a standard recipe include the amount of each ingredient. Two benefits of portion control in food management are:

• Until ingredient or labor costs change the cost of the item, all costs will remain constant.
• Customers receive the same quantity each time they order a particular plate or drink.

A standard portion means that each plate of a dish will have the same weight, count, and volume when it leaves the kitchen. It is only by controlling the portions that it is possible to control food prices. It is impossible to calculate the true cost of a menu item if one order of bacon-and-eggs comes out with six strips and the other with three strips.

To keep food costs down, it is important to adhere to standard portions. There is no consistency without portion control. This could not only have a negative impact on your food costs (since there are no constant costs), but also on the customer experience. Consistency is important to customers. Customers expect consistency in the way you prepare food. They want it to taste great, to be well presented, and to be exactly the same size each time they order. Think about how the customer would react if the portion sizes varied according to the mood of the cook. If the cook is in a bad mood, it might result in a smaller portion. However, if the cook is happy because of the end of the workweek, the portion may be larger.

Although it may seem difficult to understand the importance of consistency in one portion, consider what would happen if fast food outlets didn't have portion control. Their profit margin would suffer from their inaccurate ordering and inventory systems.

In addition to keeping costs under control, strict portion control also has many other benefits. Customers are happier when the portion of their dish is similar to what they see in the area. Servers are happy because they know that the portion sizes of dishes they receive from the kitchen will be the same as those on the plates of other servers.

You can control your portion by using simple methods such as weighing the meat before you serve it, serving the same size of juice glasses each time, counting shrimp and portioning out scoops and ladles that have a predetermined volume. Convenience products are another option. These convenience products arrive frozen and can be prepared to cook. The portions are uniform in size and appearance and can be easily priced on a per-unit basis. This is helpful in determining the cost of standard portions.

Note Using convenience products can be more expensive than making the dish yourself. Some chefs and managers believe that pre-made convenience products are more cost-effective than training and hiring qualified staff. However, if the convenience product is inferior to the in-house produced product, it could affect the restaurant's reputation.

If the food establishment provides standard portions, it is possible to guarantee them. Many food operations have a management portion control system for their menu items. This control record is displayed in the kitchen to ensure that cooks and dish-platers know the standard portions. To remind workers of the final product, some operations have photos of every item in the kitchen.

MEASUREMENTS TYPES USED IN THE KITCH

Three types of measurement are used to measure ingredients or to serve portions in the restaurant business.

Measurement can be done by volume, weight or count

All three types of measurement can be used in recipes. A recipe might call for 3 eggs (measurement according to count), 8 ounces (measurement according to volume) and 1 pound (measurement according to weight).

There are both formal and informal guidelines that govern the type of measurement to be used. Specific procedures are in place to ensure accurate and consistent measurement.

Number or Count

When precise measurement is not required and the items being measured are close in size, number measurement can only be used.

Three eggs is one common measurement used in recipes. This is not only because it is easy to count, but also because eggs can be sorted to certain sizes. Except where stated otherwise, most recipes call for large eggs.

If the final product can be counted, numbers are used. If the final product will be 24 tart shells filled with fillings, then 24 premade tart shells are required.

Volume

Because these items are difficult to weigh, volume measurement is often used with liquids and fluids. It can also be used to measure dry ingredients in home cooking. However, it is less frequently used in industry for dry measurement.

Volume is often used to determine the size of finished products. Portion scoops can be used to portion out vegetables, potato salad, or sandwich fillings in order to maintain consistent serving sizes. To portion soups and sauces, ladles are of a precise size. Scoops and ladles are often sized according to number. This number is used to indicate the number of scoops required to fill one quart of volume. Spoodles and ladles are measured in ounces.

Weight

The best way to measure portions or ingredients is by using weight. It is important to give weights when determining the proportions of ingredients. This is especially true for baking, where all ingredients are listed by weight. Eggs, which, as we mentioned, can be used in nearly all other applications by counting. It doesn't matter if you are measuring liquids or solids, weight measurement is more reliable.

Although it takes a little more time and requires scales, the accuracy of your weighing is worth it. Most commonly used in industry, digital portion scales can measure weights up 11 lbs. While this is sufficient for most recipes, larger operations might require a scale with a greater capacity.

Weight is more accurate than volume because it considers factors like density, moisture and temperature which can affect the volume of ingredients. One cup of brown sugar, measured by volume, can change dramatically depending on how it is packed. However, 10 oz brown sugar will always be 10oz. Even flour, although it may seem very consistent, can vary from one location to another. This will result in an adjustment of the liquid required to achieve the same consistency with a given volume.

Interchanging volume and weight is another common error. Water is the only ingredient that will always have the same volume/weight: 1 cup of water = 8 ounces.

Because of gravity and density, there is no other ingredient that can easily be measured interchangeably. Each ingredient has a unique density and a different gravitational mass, which can also vary depending on where it is located. This is known as specific gravity. Water has a specific gravity of 1.0. Liquids lighter than water, such as oils that float on the water, have a specific gravity less than 1.0. Specific gravity is greater than 1.0 for liquids that are heavier than water but will sink like molasses. If you are not measuring water, don't use a volume measurement to measure weight.

CONVERTING AND ADJUSTING FORMULAS

Many recipes need to be modified to suit different circumstances. Most recipes can be modified to increase or decrease the amount of portions. A standard recipe may be designed to make 25 portions. The recipe should be adjusted to accommodate 60 portions.

You can also adjust recipes for different reasons. This could include changing the portion size (which might mean changing the batch sizes of the recipe), and better using available equipment (e.g., you may need to split a recipe into two batches to use less oven space.

Conversion Factor Method

Conversion factor is the most popular way to adjust recipes. It only takes two steps.

1. Find a conversion factor
2. Multiply the ingredients in the original recipe by this factor.

Conversion Factors

These steps will help you determine the correct conversion factor for adjusting a recipe.

1. The yield of the recipe to be modified is noted. The quantity of each portion is typically listed at the beginning of the recipe or formulation. This information is what you MUST have.
2. Determine the yield you require. This is the information that you need.
3. The required yield (from Step 2) is divided by the old yield from Step 1. This will give you the conversion factor. This is how you get the conversion factor: (required yield/(recipe yield)). Conversion factor = What you NEED/What you HAVE

You will need to use a similar approach to convert the portions into a factor.

1. Multiply the quantity of portions and the size each portion to determine the recipe's total yield.
2. Calculate the yield required for the recipe by multiplying both the number of portions and each portion.
3. Divide the required yield (Step 2) and the recipe yield (Step 1) to find the conversion factor. This is the conversion factor: (required yield/(recipe yield).

ADJUSTING RECIPES USING CONVERSION FACTORS

Once you have the conversion factor, it is possible to adjust any ingredients in your recipe. This is done by multiplying the amount of each ingredient from the original recipe with the conversion factor. The first thing you need to do before you start is:

• When converting a recipe to HTML, you should always use the original ingredients in weight.

Dry ingredients require special attention when converting to weight. Commercial kitchens usually list ingredients in weight. Home cooks will find most recipes using volume. Volume measures may be used if some ingredients are too small for you to weigh, such as seasonings and spices. Because it is easier than to weigh a quart liquid, volume measures are often used for liquid ingredients. One exception is liquids that have high sugar content like honey or syrup. These should be measured in weight and not volume.

It can be difficult to convert volume to weight. This is why it is important that you use tables that show the approximate weights of various volume measures for commonly used ingredients. The Book of Yields is a great resource for converting volume into weight. After you have calculated the weight of all ingredients, you can multiply that number by the conversion factor to adjust your recipe. You may need to reduce the original recipe's quantities into smaller units. Then multiply the conversion factor by that number and then put the larger unit back into the one that makes the most sense. You may have to convert pounds into ounces.

CAUTIONS WHILE CONVERTING RECIPES

Conversion calculations for recipes do not account for certain factors.

• Equipment
• Mixing and cooking times can be affected by equipment used in a different way to prepare the original recipe.
• Temperatures for cooking
• Shrinkage is the loss of food during storage and preparation
• Recipe errors

Other problems that may arise when converting recipes are:

• It can be difficult to increase the yield of small-scale home cook recipes. All ingredients are given in volume measurement, which can lead to errors. Increasing the quantities can also cause this problem.
• Seasonings and spices should be adjusted with care. Increasing the amount of seasonings to meet a conversion factor by more than twice or three times can lead to serious consequences. It is better to reduce the seasonings and adjust them just before you serve.

Experience is the best way to learn how to convert a recipe. There are no set rules. If you have a few recipes you are familiar with, you should convert them and test them. Then, keep copies of the modified recipes for different yields.

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