Standard recipe notes for Hotel management

PPT on Standard Recipe for Hotel Management Students

1. Standard Recipe

2. Introduction Not every recipe is made equally. Certain recipes are simply untested, while others have incorrect spices, missing ingredients, inadequate or bad instructions that result in extra work, or both. A documented recipe that is intended to be used regularly to cook meals for a certain place in a specified quantity and quality is called standardized. No matter who follows the directions, a standardized recipe will deliver a nearly identical product in terms of taste and yield each and every time it is created.

3. A  recipe  is a set of instructions that describes how to prepare a certain food. Regular recipes often leave room for interpretation, giving ranges for: cooking times, offering suggestions for ingredient substitutions, or measuring by cups instead of weight. Standardized recipes seek to reduce interpretation as much as possible. A  standardized recipe  is defined as a recipe with specific ingredients and ingredient quantities, a specific cook time, and a set of instructions that ensure a consistent product is produced each time the recipe is used. The main purpose of a standardized recipe is to maintain consistency in the final product, but it also helps improve purchasing efficiency.

4. Standardization of Recipe Standardization refers to the process of developing and implementing uniform guidelines, regulations, and procedures across all aspects of the food industry. These standards are designed to minimize the risk of foodborne illnesses and other health hazards associated with the consumption of contaminated food. Recipes should be standardized because they are effective management tools and help in assuring quality control. B ut, recipes standardized for one operation may not be suitable for another because there might be variations in the equipment available and also other facilities. Since recipe standardization is a management tool the main objective of achieving quality is possible. A standardized recipe benefits both the management and the customer.

5. S tandardized recipe must include: Menu item name Total Yield (number of servings, or portions size etc..) Portion size ( amount or size of the individual portion) Ingredient list/quantity ( exact quantities of each ingredient) Preparation procedures ( Specific directions like blend, fold, mix, sauté) Cooking temperatures and times Special instructions Mise en place ( a list of small equipment and individual ingredient) Service instructions Plating and G arnishing

6. Standardized recipes may additionally include the following: suggested accompaniments or companion dishes, pictures, work simplification advice, nutritional analysis, and cost. Employees can use standardized recipes as a training tool. A excellent recipe is always successful. Standardization Always Meets Expectations

7. For managers and operators in the food service industry, standardized recipes are a crucial control tool . Standardized recipes guarantee consistent quality and quantity as well as a trustworthy price range. It is essential that the cost of each dish and portion be somewhat consistent and calculated in order for an operation to determine a menu selling price that enables the business to turn a profit.

8. Advantages of using a standard recipe Provide consistent high-quality food items It controls portion size It is easy to determine the food cost It simplifies the pricing of a particular dish. It reduces the possibility of error. S upports creativity in cooking. The quantity of ingredients can be calculated based on the information provided on the recipe.

9. Additional Benefits include: A consistent quality and quantity Standard portion size/cost Assuring nutritional content and addressing dietary concerns, such as special diets or food allergies Helps in forecasting and purchasing Fewer errors in food orders Incorporating work simplification principles and aids in cross-training Assisting in training new employees Incorporating HACCP principles Reducing waste Helps in meeting customer expectations

10. Standard Yield The yield of a recipe is the number of portions it will produce. Yields can also be expressed as a total volume or total weight the recipe produces. Standard yields for the main, often higher cost, ingredients such as meat may also take into consideration portion cost and be determined in part by calculating the cost per cooked portion. For example, if a k itchen used 10 kg of meat and produced 9 kg of finished product that met their quality standards, their yield would be 90%.

11. Standard Portions A standard recipe includes the size of the portions that will make up a serving of the recipe. Controlling portion size has two advantages in food management: portion costs for the item will be consistent until ingredient or labor costs change, and customers receive consistent quantities each time they order a given plate or drink. Standard portions mean that every plate of a given dish that leaves the kitchen will be almost identical in weight, count, or volume. Only by controlling portions is it possible to control food costs. If one order of Tea and cookies goes out with two pieces of cookies and another goes out with three pieces , it is impossible to determine the actual cost of the menu item.

12. Balancing a Recipe If your recipe is too bitter, balance it with sweet, salty, or sour. Make sure whichever you use, compliments the rest of the ingredients. If your food is too bitter or the flavors of the other ingredients don't seem to be coming through, add a dash of salt. Balancing a recipe is done to produce the following desired effect: a good product that shows no faults in appearance or in the eating. Recipes may be altered to improve the product, make the product more cost effective, or in response to consumer demands.

13. How to Build a Balanced Plate Add fiber-rich carbohydrates. Add a healthy protein. Add all the vegetables.  Add in healthy fats. Also add flavors from various herbs and spices.