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Understanding Standardized Recipes

Understanding Standardized Recipes. CA-ICA-8: Students will examine and identify standardized recipes and their role in a commercial kitchen. What is a Recipe?. A written record of the ingredients and preparation steps needed to make a particular dish.

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Understanding Standardized Recipes

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  1. Understanding Standardized Recipes CA-ICA-8: Students will examine and identify standardized recipes and their role in a commercial kitchen.

  2. What is a Recipe? • A written record of the ingredients and preparation steps needed to make a particular dish. • Found in magazines, cookbooks, internet, or created on your own

  3. What is a Standardized Recipe? • These recipes suit the needs of a individual kitchen • Using and writing standardized recipes is a big part of a chef’s job

  4. The Purpose of Standardized Recipes • Help food-service businesses because… • Support Consistent Quality and Quantity • Encourage efficient purchasing and preparation • Reduce costs by eliminating waste • Enable the wait staff the answer guests’ questions accurately and honestly

  5. Sections of a Standardized Recipe • Title of Recipe • Yield—the recipe’s measured output • Ingredients List • Method

  6. Sections of a Standardized Recipe • Some may also include: • Recipe Category • Equipment • Service—portioning information • HACCP—list the critical control points

  7. Reading Recipes • YOU MUST READ THE RECIPE BEFORE YOU BEGIN PREPARATION!!! • To understand and apply standardized recipes, use the “PRN” method for reading recipes.

  8. PRN Method • Preview: to get the big picture • Read: to focus carefully on the specifics of the recipe • Note: write any adjustments and plans for preparation

  9. Things to Consider • Yield: Does the recipe make enough or too much? • Ingredients: Are you familiar with all the ingredients? Do you have all the ingredients? Can you use substitutions? • Method: Are you familiar with the techniques listed? Do you have all necessary equipment?

  10. Things to Consider • Timing: Do you have to adjust the recipe’s timing? Do you need to preheat equipment? • Serving and Holding: What do you do with the finished product? Do you have an appropriate accompaniment or garnish?

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