Recipe Writing Kitchen Format PARTS OF A RECIPE

Recipe Writing Kitchen Format PARTS OF A RECIPE BENEFITS OF USING A STANDARIZED RECIPE: • • • consistency of product quality and quantity control of portion size and cost increased efficiency because of clear instructions elimination of errors in food orders elimination of waste due to not overproducing food meeting customer’s expectations every time the food is prepared

Recipe Writing Kitchen Format Your final recipe should look like this

Recipe Writing Kitchen Format Recipe Name The name of a product on a recipe should match the name it is given on the menu. Consistency with the product name helps avoid confusion during preparation and serving.

Recipe Writing Kitchen Format Tools and Equipment All tools and equipment used in the preparation of the product. Results of a product will change greatly depending on equipment used.

Recipe Writing Kitchen Format Oven Temperature and Time Directions for the temperature and length of time being cooked with the specified cooking equipment. .

Recipe Writing Kitchen Format Yield and # of Portions The yield is the total amount that a recipe produces. The # of portions is the number of serving or portions that a recipe will be divided into. These are both very important for figuring out the cost per serving.

Recipe Writing Kitchen Format Ingredients Often listed in the order used, it is important to list the specific details for each ingredients.

Recipe Writing Kitchen Format Amount The amount is important for accurate measurement so that your recipe will turn out properly each time.

Recipe Writing Kitchen Format Method is the directions for making the product. Very important for consistently preparing a high quality product.

Recipe Writing Kitchen Format REVIEW TIME Seven Parts of a Recipe • Recipe Name • Tools and Equipment • Oven Temperature and Time • Yield and # of Portions • Ingredients • Amount • Method