Describe the components of a standardized recipe.

Description should include

• defining the term recipe–written instructions used to prepare a known quantity and consistent quality of a certain food
• listing each component
  • product name
  • yield and portion size
  • ingredients
  • flow (i.e., ingredient list matching procedure)
  • abbreviations
  • amount of each ingredient
  • preparation procedure
  • preparation time
  • cooking temperature(s)
  • cooking procedure
  • serving procedure
  • nutritional value/components
• explaining the terminology, abbreviations, units of measurement, and equivalencies found in standardized recipes.

Process/Skill Questions:

Thinking

• What is meant by the term standardized recipe?
• What are the main parts of a standardized recipe?
• What are the consequences of deviating from a standardized recipe?

Communication

• What are the criteria for selecting high-quality recipes?
• Why is it important to have all recipe abbreviations standardized?
• Why are purchasing specifications important in developing standardized recipes?
• How can the importance of recipe sourcing be communicated to employees?

Leadership

• Why would a food service establishment choose to use a standardized recipe?
• Why is it important for employees to understand fundamental principles of cooking when using a recipe?

Management

• What are some benefits of having all kitchen staff use standardized recipes?