Chapter 6 Standard Recipes Standard Recipes It is

Standard Recipes • It is the only recipe used to prepare a particular menu

Recording Recipes • Recipes can be written on plain sheets of paper, on index

Recording Recipes • A recipe card should include the following: ▫ ▫ ▫ ▫

Recipe Creativity • Since customer food preferences are always changing, foodservice operations should often

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Chapter 6: Standard Recipes

Standard Recipes • It is the only recipe used to prepare a particular menu item. • The object of writing, maintaining, and using standardized recipes is to guarantee a consistent quality product. Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Recording Recipes • Recipes can be written on plain sheets of paper, on index cards, or recorded in computer files. • When using standardized recipes, management must: ▫ Ensure that there are no errors within the recipe. ▫ Test and retest the recipe to achieve excellent food quality. ▫ Keep recipes simple to read and to follow. ▫ Check that the recipes are grammatically correct. ▫ Use them. Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Recording Recipes • A recipe card should include the following: ▫ ▫ ▫ ▫ ▫ Name of the recipe (item to be made) Portion size Yield (total portions and/or number of servings) Index number for identification purposes Ingredients column Weight column Measurement column Directions or method of preparation column Picture of the finished product Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009

Recipe Creativity • Since customer food preferences are always changing, foodservice operations should often change their menus. • It is important to experiment to create sales and to add excitement to menus. ▫ Take a recipe and prepare the recipe according to the directions. ▫ Make it a second time and change a few ingredients or the amounts of ingredients. ▫ Give the recipe to other cooks and tell them to prepare it, first as is, then your way, and finally, their own way. ▫ Have employees taste the product and evaluate it. ▫ Provide a few customers with samples each night and ask for feedback. Do this for about a month. ▫ Have employees verbally suggest it to customers but Do not place this product on the menu (verbal sales only)! Wait until the product has become a good seller (by achieving 5 to 20 percent of sales for a night) before it is permanently placed on the menu. Fundamentals of Menu Planning 3 rd edition. (Mc. Vety, Ware and Ware) John Wiley & Sons, Inc. © 2009