RECIPE

A STANDARD RECIPE

A business may have recipes to create a rich menu when the dishes are made in amounts more or less than the demand the productivity of the business drops. In order to maintain productivity balance the amount of the prepared product must be neither excessively below or excessively above the sales capacity. If less than the demand is prepared the customer needs will not be fulfilled. If more than the demand is made it will not be possible to use the leftover product and it must be destroyed. Both situations are damaging to business. This is why businesses should create a standard recipe.

  • By creating standard recipes the quality and cost of the products are determined.
  • Standard recipe and production control reduces the management’s dependency on personnel. Changes in personnel will not have much of an effect on the quality and cost of foods. Even a member of personnel who has just started work can use the correctly prepared recipes to make dishes with the desired flavor and appearance.
  • A standard recipe practice also makes purchasing easier by helping to decide how much of what product needs to be bought.
  • The preparation stage of standard recipes require long, hard work. A lot of time must be spent on preparations but in the long run standard recipes will save a lot of time.

  • 4 important points need to be paid attention to in a standard recipe study:

    • Weight in grams: The amount of raw material to be used.

    • Content: What materials are in the dish that is being prepared.

    • Presentation: A picture should show to the customer how the dish will be prepared and what garnishes will be used.

    • Gramaj: Kullanılacak hammadde miktarı.

    HOW IS A STANDARD RECIPE PREPARED?

    • First of all the recipe which will be made standard is determined by the personnel and other relevant staff. Special care should be taken to make sure that the chosen recipe is satisfactory in terms of quality and productivity. You should not try to standardize many recipes in a short time. This will put pressure on the personnel and cause there to be difficulties in attaining the desired results.

    • Cards that can be easily read and followed should be prepared for the recipes that are being considered. These cards must be easy for the personnel to understand.

    • While writing the recipes which will be standardized every small detail should be thought out and determined. In order to do this all of the essentials will be noted so that anyone who picks up the card can easily make the dish.

    • In order to do this;
    • The full amounts of the ingredients must be specified. The weights and units should be paid attention to and even the grams of seasonings should be specified.

    • A list is prepared according to the order in which the materials are to be used in the mixture. If some of the ingredients are to be added at the same time they should be grouped. Ingredients that require special mixture stage are prepared in groups to be ready when needed. Ex.: cooked egg, melted chocolate, etc.

    • Information is provided on mixing the mixed ingredients like whisking time and speed and what precautions need to be taken. Special care should be taken to make sure that each word is comprehensible.

    • For dishes that will be baked it is important to specify the oven temperature and for mixtures that will be chilled or frozen, the period and temperature should be specified.

    • For items to be baked in the oven, the dimensions of the baking pan and the amount of dough per pan or the amount of mixture should be specified.

    • The standard portion amount should be clearly specified for the personnel who will be serving.

    • A control list should be prepared and notes should be taken to shed light on the second and third standardization attempts.

    • In order for the productivity of the produced product to be good the trail work should be programmed correctly.

    • The product should be tested, notes should be taken during production and the productivity of each portion should be measured.

    • During the application work attention should be paid to production losses and notes should be taken. Production losses usually occur with the evaporation of water during the cooking process. Ex: Soups, meats, baked items are reduced by wastage at 10-30% during cooking.

    • The trails should continue until the recipes yields the desired amount and productivity successfully at least three times in a row. When it is decided that the recipe has achieved a standard structure it should be practiced once more by a chef in a different department and if it yields the same amount and productivity the recipe should be standardized.

    • The developments and problems in the various stages of standardization should be discussed and assessed often by the practitioners. When necessary changes should be made in the recipe.

    • The completed forms of recipes and pictures of the dishes should be maintained in a file by the people in charge.

    • When expanding the recipe the appearance and amount of the food should be checked at every stage of the preparation and cooking. If large amounts produced of the dish do not have the same appearance and flavor as the standard recipe, the recipe should be checked again.