Chapter 2 Standardized Recipes Are Critical Principles of

Chapter 2 Standardized Recipes Are Critical Principles of Food and Beverage Management

Learning Objectives After completing this chapter, you should be able to: • Explain the importance of standardized recipes. • List the procedures for developing standardized recipes. • Describe how to standardize recipes for a specific operation. • Calculate recipe ingredient costs, standardized recipe costs, and menu (plate) costs.

Learning Objectives continued: After completing this chapter, you should be able to: • Explain how to ensure food safety requirements are addressed in standardized recipes, and explain procedures helpful when implementing and consistently using standardized recipes. • Describe how technology impacts the use of standardized recipes.

Chapter 2 Standardized Recipes Are Critical IMPORTANCE OF STANDARDIZED RECIPES Benefits of Standardized Recipes Accuracy in Menu Disclosures

Chapter 2 Standardized Recipes Are Critical DEVELOPING STANDARDIZED RECIPES Recipes for Current Menu Items

Chapter 2 Standardized Recipes Are Critical Recipe for New Menu Items

Chapter 2 Standardized Recipes Are Critical

Chapter 2 Standardized Recipes Are Critical STANDARDIZING RECIPES FOR AN OPERATION Recipe Adjustments

Chapter 2 Standardized Recipes Are Critical

Chapter 2 Standardized Recipes Are Critical

Chapter 2 Standardized Recipes Are Critical Recipe Measurements

Chapter 2 Standardized Recipes Are Critical

Chapter 2 Standardized Recipes Are Critical Managers Math Answer the Questions:

Chapter 2 Standardized Recipes Are Critical Format for Standardized Recipes

Chapter 2 Standardized Recipes Are Critical CALCULATING RECIPE COSTS Costing Recipe Ingredients

Chapter 2 Standardized Recipes Are Critical

Chapter 2 Standardized Recipes Are Critical Costing Standardized Recipes Calculating Menu (Plate) Cost

Chapter 2 Standardized Recipes Are Critical

Chapter 2 Standardized Recipes Are Critical COMPLETING RECIPE DEVELOPMENT REQUIREMENTS Develop Food Safety Requirements

Chapter 2 Standardized Recipes Are Critical TECHNOLOGY AND STANDARDIZED RECIPES Computer-Generated Recipes Computerized Costing

Chapter 2 Standardized Recipes Are Critical Key Terms: Accompaniment An item such as salad, potato, and other choices included as part of the entrée selling price. As purchased (AP) The weight of a food item before it is cooked. Batch cooking The production of items in small volumes (batches) to maximize food quality by reducing holding times until service. Blind tasting A tasting during which the raters do not know the recipe’s ingredients or preparation methods when they sample the items. Calibrate To check or verify, such as oven temperature. Coaching The process of encouraging employees to follow work practices they have been taught.

Chapter 2 Standardized Recipes Are Critical Key Terms continued: Comfort food Familiar menu items prepared as a customer might do at home. Critical control point (CCP) A principle that helps identify and evaluate hazards. Edible food yield The usable amount of a food ingredient that can be prepared from a given purchase unit of the ingredient. Edible portion (EP) The weight of an item after cooking. Hazard Analysis Critical Control Point (HACCP) system A system used to control risks and hazards throughout the flow of food. Ingredient file A computerized record that contains information about each ingredient purchased, including purchase unit size and cost, issue unit size and cost, and recipe unit size and cost.

Chapter 2 Standardized Recipes Are Critical Key Terms continued: Menu costing The process of determining the food cost to produce all menu items that make up a meal offered at a set selling price when standardized recipes are used. Menu item file A computerized record containing information about menu items tracked with the operation’s point-of-sale (POS) system. Point-of-sale (POS) system A system that records an operation’s sales, product usage, and other important information on a daily, by shift, hourly, or other basis. Productivity The quality and quantity of output compared to the amount of input such as labor hours needed to generate it. Purchase unit (PU) The standard size of the package or container in which a product is typically purchased. Recipe conversion factor (RCF) A number used to adjust ingredients in a recipe when the number of servings and/or serving size for a current recipe differs from the number desired.

Chapter 2 Standardized Recipes Are Critical Key Terms continued: Recipe evaluation A formal process in which members of the taste-test panel assess whether a recipe produces an acceptable product. Recipe management software Computer programs that involve or impact standardized recipes. Standardized recipe file A computerized record that contains the recipes for menu items produced along with each item’s selling price and food cost percentage. Tare allowance A feature on a scale that excludes the weight of a pot or pan placed on the scale to hold ingredients being measured. Yield The number of servings and serving size specified in a recipe.