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Guide to Standardized Recipes

Standardized recipe ideology

A standardized recipe refers to a specific standard of use of certain metrics in cooking – standard sizes, time, temperature, quantity, etc. Adherence to this rule creates consistency in kitchen products, tangible or intangible.

The idea of ​​a standardized recipe is definitely no longer alien to many of us. In fact, it’s very widely used around the world and there are certain metrics for a standardized recipe that we need to follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients, and items in a restaurant that can result in profit or loss during operating hours. Some restaurants use standardized recipes in their kitchens, while others do not. There are pros and cons to using standardized recipes.

Advantages of a standardized recipe

  1. Creates a absolute scale in kitchen products and cooking activities.
  2. Permitted smooth transition between different kitchen staff.
  3. Maintains food quality and food standards during kitchen opening hours.
  4. Leading Tool for kitchen novices.
  5. refresh mind of the kitchen staff after some time. (Avoiding guesswork)
  6. recommendation material should there be a dispute.
  7. basis for the calculation if the kitchen cost is charged.
  8. be great Guide to implementing a new menu should there be a need.
  9. planning and costing purposes if a specific event requires an accounting/kitchen control audit.
  10. Prevents raw food leftovers (with good kitchen controls)

Disadvantages of a standardized recipe

  1. Unfavorable – This may be from the chef who kept the standardized recipe list in his room and locked it up, or he may have three large books of standardized recipes and need the kitchen staff to turn the pages one by one to get everything done. Inconvenience is the number ONE factor that has led to kitchen staff not using standardized recipes.
  2. time consuming – This is also one of the reasons why standardized formulations are not followed. At peak times, a kitchen has no time to lose and every second counts.
  3. Better Variations – Some chefs prefer to follow their central tastes, others only revere their own beliefs. This could cause a problem if proper training and kitchen control is not provided.
  4. Rules are made to be broken – There are always different people/consumers in your restaurant. What is important, the customers. If standardized recipes are not regularly tested in the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave space or room for variation in eating/cooking. This usually happens when the chef is not properly organized or well trained for their position.
  5. no more secret – Some restaurateurs or chefs don’t like looking at a book of standardized recipes because they want to protect their food knowledge. This is a classic perception: someone comes by, takes all the recipes and leaves the restaurant after a month.
  6. When it’s gone, it’s really gone – At certain times in a restaurant a play Recipe sheet can be lost. If lost, there will be a slight confusion in understanding, as the chef must act immediately. It could also be due to another situation ‘stolen’ or ‘retrieved’ if the management of the restaurant changes and/or someone steals certain information or the restaurant is subject to mishaps such as a burning kitchen.

Standardized recipes don’t necessarily have specific standards that you must follow. There are many ways to actually personalize your standardized recipe, keep it in your book, and use it for recommendations in the future. Alternatively, you can save them on your computer and organize them well. Whatever it is, standardized recipes serve a good purpose in a kitchen – take the time to actually follow the steps and you might just end up with happier guests/customers.

There are three (3) common ways to write a recipe:

  1. Paragraph style recipes
  2. List style recipes
  3. Action style recipes

Paragraph Style Recipes This way of writing a recipe is classic—and they serve their own purpose when written that way. There are many pros and cons to this type of writing style, and we want to leave it up to you to figure them out. Anyway, here’s an example of a written paragraph-style recipe:

Place your skillet on the skillet and turn the heat down to low. Now take a bowl, break in 2 fresh eggs and add some salt and pepper. Next, grab a whisk and start beating it until it’s mixed or fairly fluffy. When your pan is hot enough, add 1 Tbsp oil and toss the oil around. You will find that the oil runs faster on hot pans. When your pan and oil are hot enough, turn up the heat and pour in your eggs. Keep the heat high until your eggs (at the edge of the pan) form a firm texture. At this point, reduce your heat to low. When your egg is cooked enough, flip it and top it with some Ikan Kering! Voila!

Paragraph style recipes can work to a certain extent. Make sure to choose your writing methods wisely.

List Style Recipes Writing list style recipes is one of the easiest, most practical, and most common ways to write a recipe. This method consists of two sections – the header and footer. The header consists of various elements like recipe title, temperature, yield, time, etc. while the footer contains methods of using those ingredients. An example of list-style recipes:

-Eggs with Ikan Kering 2 no eggs
-1 tbsp oil
– Ikan Kering

  1. Heat your pan over low heat, crack two eggs in a bowl and add spices. Whisk well.
  2. When your pan is hot enough, add your oil and wait until hot.
  3. Pour it in and turn your heat up on high until you see that the sides of your eggs are actually firm in texture.
  4. Reduce your heat to low and cook the eggs well. Turn around.
  5. Top it off with some crumbled Ikan Kering and voila!

Action-Style Recipes Action-style recipes are known for listing recipes, quantities, methods, and ingredients in a very organized and well-mannered manner. The first step usually includes ingredients and methods only limited to a specific food preparation, and the list continues and combines with steps two and three. Here is an example:

Action style recipes can be very direct and you can add more information as you wish. Choose what’s best for you and your audience, then choose the right thing and add value to it.

Standard Items in a Standardized Recipe Although we can see certain Standard Recipe metrics in a Standardized Recipe that may be both relevant and irrelevant to you, there is some practical use to this and To adjust Your standardized recipe is a good way to go if you need it Emphasize specific recipe metrics in a recipe sheet. In a way, always think about your end users rather than yourself.

Common recipe elements in a standardized recipe

  1. ingredients
  2. temperature
  3. Equipment and supplies needed
  4. Crowd
  5. method
  6. Media (image/video)

These metrics are the basics – but what makes a better standardized recipe is actually explaining in detail what the result is, what to avoid, what to do and what not to do, etc. While these might be too long to go into to squeeze them into your method area or die different box in the action style recipe you should add a section about it.

Recommended Standard Recipe Items to Add These recommended standard recipe items are entirely optional and should only be included at select times. Note that most recipes require only the simplest of steps, and the presentation of information should be as concise, clear, and to the point as possible.

  1. taste – To what degree do you want this dish to taste and from there how can you stretch its seasoning properties.
  2. Precautions and Warnings – Precautions to be taken when handling these food mixtures or cooking methods.
  3. Tips & Advice – The best way to spice up cooking methods and cook well without the need for hands-on training.
  4. What to do while waiting – Key steps or methods to follow or take while waiting to cook or prepare a food ingredient or food ingredient mixtures, etc.
  5. alternatives – Alternatives to that preparation method or that food ingredient that may not be available in certain regions of the world. If there are alternative options, this should be pointed out.
  6. Halal status – Halal status is very important. Certain foods are not halal pre-packaged or foods that contain pork-based materials used in preparation or alcohol consumption. For example rum flavor. Comes in halal and non halal.
  7. Garnish recommendations – This should be recorded and presented according to recipe methods.
  8. Various information – This information should be presented at the very bottom of the recipe, indicating how that meat is prepared and cut, or measuring the intensity of cooking in the meat. This could also serve as a section where you throw in a combination of taste (#1) and tips and advice (#3).

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Amine

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