Recipe Writing UCSD/UGA

1. Recipe Writing UCSD/UGA From start, beginning, to “end”…….

2. Recipe/Menu development Procedures What’s the difference? Recipe Menu Concepts Trope Theme Idea Direction for the future Recipe Basic building block of menu development Alterations Fine tuning Spot checking

3. Who will be writing the recipes? • Testing number range • Unique to each individual/Unit • Allows for manipulation without entering bad information • Concept development as a whole • FoodPro and nutritional overview at the same time • Then they are renumbered once finalized • Numbering sequence lists Recipe Ranges/Organization

4. Its time to FoodPro…. Recipe writing

5. How should you name a recipe? • It varies, however, it should be similar to this • Soup, French Onion • Grill, Double Cheeseburger • Burger, Bahama • Why is naming important? • Master lists • Recipe Lists • Audits • Changes to web codes due to product change Nomenclature

6. Size and unit matter • Menu Maintenance • Service needs • Nutritionals • Waste tracking default • Batching • Source • How many people is recipe built for? • Yield Testing • Conduct multiple tests and take the average. Need a decent sized sample. • Scaling • Portion analyzer critical • Smaller batches for yield testing. • Scale up to actual production amounts • Be sure to have it as close to the actual portion size as possible Portion Data

7. Don’t forget to categorize your recipes • This is overlooked • Will make a difference • Another tool to organize your data • Planahead • What do you want to categorize. • What are their uses? • Lists • ex. Audits Categories

8. Items/recipe search • Options • How your items are added • Using one number for multiple items has its advantages/disadvantages • Purchasing Reports • Allergens • Certain extent nutritionals • Easier to find the right item. • List is smaller • Depends on preference /goals/focus Searching

9. LB • QT • Each • Sub recipes • Use electric digital scales for grams per recipe unit and tsp/lb conversion Recipe Units

10. What should be in method of prep • Write methods as if an outsider is making the food • Make no assumptions or subjectivity such as season to taste. • Serving instructions • Be sure everything in ingredients is accounted for in method • Merging • Spell Check • Product info • Chef comments Method of Prep

11. Don’t be fooled. Cost can vary depending on when the unit last purchased the items. • It may vary significantly due to contracts negotiations, new products, etc….. • Be sure to double check. • Your food cost is at steak! Cost

12. Common Issues

13. What do the ep and ap mean? • Why do numbers show up on both sides. • Portion weight huge influence over recipe batching Recipe Batcher

14. Pastas • Add water as 0 ndb • Appropriate adjustment will be made in ndb • Yield is 1 Water

15. Yield Factor 4/When to use yields. Meats – Used to adjust after cooking loss to compensate for different amounts of fat in each cut from each vendor. Other yield units at 1 to prevent inconsistency issues from different vendor

16. Adding similar items under the same number is okay • Adding similar items that have varying allergens is not smart. • The wrong info will appear online under allergens. • Web Codes Items/Online nutritionals

17. Sub recipes can be annoying if you have too many in one recipe • Assuming you will only be using most of those subs in that recipe, ingredient blocks can be used for easier to read way of going around subs. Ingredient Blocks

18. Location • Category • Recipe Progress • Master Lists • Checklists • Audits • Menu/Recipe development Lists

19. Examples • Editable RTF • Format • Table of contents • Index Recipe Books

20. With or without cost • Exporting to word • Making necessary adjustments or adding additional pictures • Be creative Printing options