Standardized Recipes

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By: ku.annamalai (71 month(s) ago)

hi.. i went through your ppt. and it is simple and clean. as i need it for my students, pls send a copy to me. ku.annamalai@gmail.com thanks

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Standardized Recipes: 

Standardized Recipes

What is a standardized recipe?: 

What is a standardized recipe? One that has been tried, adapted, and retried several times for use. Produces consistent results and yield every time when exact procedures are used.

Parts of a Standardized Recipe: 

Parts of a Standardized Recipe Recipe Title Recipe Category Ingredients Weight/Volume of each ingredient Preparation Instructions Cooking Temperatures & Time Serving Size Recipe Yield Equipment & Utensils to be used HACCP

Parts of a Standardized Recipe: 

Parts of a Standardized Recipe Recipe Title – Name that adequately describes the recipes. Recipe Category – Recipe classification based on USDA or operation-defined categories, i.e., main dishes, grains/breads. Ingredients – Products used in recipe.

Parts of a Standardized Recipe: 

Parts of a Standardized Recipe Weight/Volume of each ingredient – The quantity of each ingredient listed in weight and/or volume. Preparation Instructions – Directions for preparing the recipe. Cooking Temperatures & Time – The cooking temperature and time, if appropriate. Serving Size – The amount of a single portion in volume and/or weight.

Parts of a Standardized Recipe: 

Parts of a Standardized Recipe Recipe Yield – The amount (weight or volume and number of servings) of product at the completion of production that is available for service. Equipment & Utensils to be used – The cooking and serving equipment to be used in preparing and serving the recipe. HACCP – CCP information

Recipe Verification Phase: 

Recipe Verification Phase Review the Recipe Prepare the Recipe Verify Yields Record Changes

Product Evaluation Phase: 

Product Evaluation Phase Informal Evaluation Involves the CNP managers and employees assessing whether the efforts to standardize the recipe should continue Formal Evaluation When CNP staff believes a recipe has potential for service

Product Evaluation Phase: 

Product Evaluation Phase Formal Evaluation Select a group of people to taste the recipe Choose an evaluation form Prepare the recipe Set up the sampling area Have participants taste and evaluate the food Summarize the results Determine future plans for the recipe based on evaluation results

Quantity Adjustment Phase: 

Quantity Adjustment Phase Adjust the recipe to the desired number of servings. Different methods: Factor method Direct reading tables method Percentage method Computerized recipe adjustment

Factor Method (most common): 

Factor Method (most common) Determine the “factor” to be used Desired yield / Current yield = Factor Multiply each ingredient quantity by the “factor” Original amount X Factor = Amount needed Change amounts into more common measurements 1.25 cups = 1 ¼ cup

Computerized Recipe Adjustment: 

Computerized Recipe Adjustment Advantages to using: Recipe adjustment is done much faster Menu planning is more flexible because menus can be analyzed and modified easily Food information is specific to school foodservice programs Menus can be analyzed and evaluated for specific nutrients

Types of Recipes: 

Types of Recipes USDA recipe Other quantity District recipes Site recipes www.NFSMI.org

USDA Recipes: 

USDA Recipes Taco Salad (pg 20) CCP 1 Salad provides 2oz equivalent meat/meat alternate, ¾ cup of vegetable, and 1 serving of grains/breads Nutrients Per Serving

Changes to USDA Recipes: 

Changes to USDA Recipes Make note of any changes on the recipe This information is used in SMI Substitute commodity Turkey Taco Meat? NSLP Fact Sheets (pg 23) http://www.fns.usda.gov/fdd/facts/schfacts/NslpRptHome.htm

Weights & Measures : 

Weights & Measures

Types of Measuring Devices: 

Types of Measuring Devices

Measuring Dry Ingredients: 

Measuring Dry Ingredients

Measuring Liquid Ingredients: 

Measuring Liquid Ingredients

Practice, Practice, Practice: 

Practice, Practice, Practice 6 tsp (3 tsp.=1T) 2T 4 pts (2 pts=1 qt) & (2qts=1/2 gallon) ½ gallon 16 fl oz (8oz = 1c) & (2 c= ½ qt) ½ qt 8 qts (4qts = 1gal) 2 gallons 34 oz (16oz = 1lb) 2lbs 2oz

Slide21: 

Poster by NFSMI http://www.nfsmi.org/Information/basicsindex.html

Use of Scales: 

Use of Scales Capacity of scale 32 oz Increment ¼ oz Reading 3 ½ oz Capacity of scale 50 lb Increment 4 oz Reading 6 lb 8 oz Capacity of scale 25 lbs Increment 2 oz Reading 1 lb 4 oz Capacity of scale 25 lb Increment 2 oz Reading 23 lb 8 oz

What is the quickest way to measure dry ingredients for a cake? : 

What is the quickest way to measure dry ingredients for a cake? Bowl on scale Zero the scale Add shortening Zero scale Add sugar Zero scale Add flour

Tips to Remember: 

Tips to Remember Calibrate scale before measuring Weigh when possible Use the largest measure

Just a little… Can make a BIG difference: 

Just a little… Can make a BIG difference For the day? 300 x .08 = $24.00 For the week? 300 x .08 x 5 days = $120.00 For the month? 300 x .08 x 20 days = $480.00 For the year? 300 x .08 x 180 days = $4200.00 If the serving of one item costs 8 cents more than planned, what would be the total cost increase?