The recipe

because they are a means of recording and passing along essential information

Recipe

is to teach basic cooking techniques

Standardized recipes

Standardized recipe

•THEY CONTROL QUALITY-Standardized recipes are detailed and specific. This is to ensure that the product is the same every time it is made and served, no matter who cooks it.

•THEY CONTROL QUANTITY-First they indicate precise quantities for every ingredient and how they are to be measured. Second, they indicate exact yields and portion sizes, and how the portions are to be measured and served.

• Yield
• List of ingredients and their measurements
• Step by step direction or procedure
• Equipment, tools and food containers(size and type)
• Temperature and time

Yield

Nutritional analysis

• •First, read through the whole recipe. Are the ingredients listed in the order you use them? Recipe convention is to list the ingredients in order of use. Identify ingredients including brands and substitutions.
• • Check to see if the proportions of ingredients are similar to other recipes. Check the proportion and sizing of ingredients if there is a need to convert measures.

• • Read through the directions to make sure you understand how to do everything. Examine recipe parts and check if it is complete.
• • Check the list of tools and equipment to use. Other tools or equipment might not be available and you may need to find substitute.
• •Check for yield. The best way to determine how many people may be served with the food is to know how much a recipe will produce

• • Among the many tools which a Chef has at his disposal a standard recipe template is among the most important.
• • For the Professional Chef, the importance & purpose of a recipe is both practical and theoretical.
• • It is meant to include the technical aspects of a dish while also teaching the artistic combination of flavor and texture.

• •A recipe communicates the ingredients and procedures the chef uses to make his creations.
• • A recipe is a tool which allows the chef to train and replicate his skill to his staff.
• • A recipe is a guide for success
• • In this sense a recipe is a guideline, a way for the Chef to point his crew in the proper direction.
• • A recipe is a template by which a chef educates his staff to meet his criteria for flavor and technique on any given dish.
• • In practice this means that the cook’s palate will be able to recognize if an ingredient’s flavor profile has changed and then make the correct adjustments on the recipe in order to still meet the chef’s expectation regarding flavor profile and texture.

• Some recipes supply very little information and some supply a great deal. But no matter how detailed it is, a written recipe can’t tell you everything, and some judgment by the cook is always required. The following are the reasons behind:
• •Food products are not uniform
• •Kitchens do not have the same equipment
• •It is impossible to give exact instructions for many processes.

• •Variations in foods
• •Equipment
• •Vagueness of instructions
• •This problems can be reduced by writing the recipe carefully, but they cannot be eliminated

• Instructions for preparations
• Variations and Optional Ingredients

• •They are important to have a consistent outcome/product.
• •To learn how to cook and follow directions on how to cook or bake a food
• • Good recipes will also take one variable out of your food cost and will help you be more profitable

Instructional recipe