Identify the components of a standardized recipe.

Identification should include

  • a definition of the term standardized recipe—written instructions used to prepare with consistent quality a known quantity of a certain food
  • each component of a standardized recipe, including
    • yield
    • portion size
    • ingredients
    • flow—ingredient list matching procedure
    • abbreviations
    • amount of each ingredient
    • method of preparation
    • preparation time
    • cooking temperature(s)
    • cooking procedure
    • serving procedure
  • explanations of the terminology, abbreviations, and equivalencies commonly found in recipes.

Process/Skill Questions:

Thinking

  • How do recipes make cooking easier?
  • What are the consequences of deviating from a recipe?
  • Why is it important to read the recipe completely before beginning?

Communication

  • What are the criteria for selecting quality recipes?
  • Why are recipe abbreviations standardized?
  • How do leaders ensure proper methods of food preparation for quality results?

Leadership

  • Why is it critical that employees know culinary terminology?
  • Why should a leader demonstrate the importance of following standardized recipes?

Management

  • What are the effects of not following standardized recipes?
  • Why is the use of standardized recipes important to food service managers?

Teacher Resources: