how to standardized a recipe
TRANSCRIPT
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Ian T. Dilla Culinary Arts BSHRM
How to Standardized a Recipe
1) Work on one recipe at a time.2) Produce the item exactly as the recipe is written, without changing or adjusting anything.3) Analyze the outcome for the following:
a) Overall tasteb) Appearance (color, texture, overall appearance)c) Method of preparation (clarity of steps, accuracy of cooking times, temperatures during all
phases of production, proportions of ingredients and so on.)
d) Portion sizee) Cost per portion for item as preparedf) Menu fit
4) Adjust the recipe according to the evaluation. Rewrite the recipe as needed.5) Produce the item again and analyze according to same criteria.6) Analyze the item again as in Step 3, recording all changes and modifications.7) Produce the item again.8) Analyze and record again. Repeat this process until satisfied with the results.
Each time the process is repeated, any changes and revisions are recorded. A recipe is standardized
when it is produced three consecutive times with the same result. Note that a recipe has to be retested
any time the ingredients or equipment change.
Historically, standardized recipes were often carried only in the memory of the chef. Today this is not
likely to happen. If the foodservice operation employs more than one chef or cook, then it is imperative
that standardized recipes are used. The practice of using standardized recipes allows foodservice
managers to deliver a consistent product to the customer, regardless of who is in the kitchen.
Standardized recipes also reduce the training time for new cooks and lower labor costs.
The Top Ten Reasons To Use Standardized Recipes
1) Chef, I put the ribs in the slow cooker at 4:30. They should be done in time for the 5:30 function, right?
2) I cant believe this 2-gallon stock pot isnt big enough for 400 servings of soup.3) I need seven pieces of pie for my table. I can get that many out of this whole pie, cant I?4) Does anyone remember how to make menu item number 131?5) The chicken seems to be done. It feels warm. Yes, sir, we are the restaurant where all those
people got sick.6) Chef, doyou measure or weigh salt? I cant remember. Chef, do you mise en place the
mirepoix or mirepoix the mise en place? Chef, whats a mirepoix, anyhow?
7) We need 150 portions of mashed potatoes. How may potatoes is that per plate, so I can orderthem for tomorrow.
8) I have a customer who wants to know if there are any peanuts or almonds in the Green BeanAmandine casserole special. Anybody have any idea?
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Ian T. Dilla Culinary Arts BSHRM
9) Mary says she ordered the same sandwich yesterday and it came with two slices of bread. 10)Well, the Chef isnt here today and hes the only one who knows the recipe. I guess well have
to start your training tomorrow. Can you come back then?
Principles of HACCP
A food safety management system based on the principles of HACCP will enable hazards to be
identified and controlled before they threaten the safety of food and your customers. There are 7
principles of HACCP:
1. Identify the hazards
Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your
operation and identify what can go wrong e.g. Salmonella in a cooked chicken product due to cross
contamination with raw meat (biological hazard), contamination of uncovered food with
detergent(chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard).
2. Determine the critical control points (CCPs)
Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat
thoroughly will kill pathogens such as E. coli O157.
3. Establish critical limit(s)
Set limits to enable you to identify when a CCP is out of control e.g. when cooking beef burgers, the
centre of the burger must reach a minimum temperature of 75C (or an equivalent time temperature
combination e.g. 70C for 2 minutes) to ensure pathogens are destroyed.
4. Establish a system to monitor control of the CCP
When CCPs and critical limits have been identified it is important to have a way to monitor and record
what is happening at each CCP. Typically monitoring will involve measuring parameters such as
temperature and time. However, how you monitor and how often will depend on the size and nature
of your business. Monitoring should in all cases be simple, clear and easy to do e.g. probe refrigerated
food to ensure that it is being maintained below 5C.
5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not
under control
When monitoring indicates that a CCP is not under control, corrective action must be taken e.g. the
temperature of the food in a refrigerator rises to 10C due to a technical fault. Discard the food and
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Ian T. Dilla Culinary Arts BSHRM
repair the refrigerator using the manufacturers instructions to ensure the correct temperature of 5C
is achieved.
6. Establish procedures for verification to confirm the HACCP system is working effectively
Review and correct the system periodically and whenever you make changes to your operation e.g.
when replacing an oven verify that the time/temperature settings in the new oven achieves the
minimum safe cooking temperature for a particular dish by probing the food.
7. Establish documentation concerning all procedures and records appropriate to these principles and
their application
For the successful implementation of HACCP, appropriate documentation and records must be kept
and be readily available. It is unrealistic to operate HACCP or to demonstrate compliance with the
current legislation without providing evidence such as written records. As with HACCP itself, thecomplexity of the record keeping will very much depend on the nature and complexity of the business.
The aim should be to ensure control is maintained without generating excessive paperwork.
Flavoring
A bouquet garni and sachet are used to introduce flavorings, seasonings and aromatics intostocks, sauces, soups and stews.
Marinating is a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it Rubs are finely ground mixtures of dry herbs and spices used to season meat and poultry.
Bouquet Garni
- A selection of herbs (usually fresh) and vegetables tied into a bundle with twine; a standardbouquet garni consists of parsley stems, celery, thyme, leeks and carrots
Sachet
- Made by tying seasoning together in cheesecloth; a standard sachet consists ofpeppercorns, bay leaves, parsley stems, thyme, cloves and optionally, garlic.
Kinds of Herbs
Basil flavoring for sauces, pesto sauces, dressings, infusing oils, vinegars etc. Also available indried-leaf form. Chicken, Fish and Pasta
Bay Leaf Available dried year-round. Used to flavor soups, stews, stocks, sauces, and graindishes.
Chervilcomponent of fines herbs often used in pluches to garnish dishes. Egg, chicken,shellfish dishes.
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Ian T. Dilla Culinary Arts BSHRM
Cilantro component of Asian and Central American dishes; flavorings for salsa and otheruncooked sauces.
Dill Fresh is used to flavor sauces, stews, braises (esp. Central America) Seeds used in pickles. Marjoram used in Italian & Mexican dishes. Especially suitable for vegetables dishes. MintUsed to flavor sweet dishes beverages, as a tisane and in some sauces. Mint jelly is
traditional with lamb.
Oregano Used with a variety of sauces with poultry, beef, veal, lamb, and vegetables. ParsleyComponent of fines herbs and of bouquet garni. Flavoring for sauces, soups,
dressings, and other dishes. Garnish.
Rosemary large branches used as skewers. Popular in Middle Eastern dishes. Grilled foods, andin marinades dried is nearly as intense in flavor as fresh
Sage popular as flavoring in stuffing, sausages, and some stews, dried rubbed sage alsoavailable
Savory used in salads, stuffings, sauces
TarragonAnother component of fines herbs used with chicken, fish, veal, and egg dishes. Thyme Part of bouquet garnish. Dried leaves may occasionally be used in place of fresh. Used
to flavor soups, stocks, stews and braised.
Kinds of Spices
Allspice Used for braises, forcemeats, fish pickles, desserts Anise desserts and other baked goods, liqueur Caraway rye bread, pork, cabbage, soups, stews, some cheeses, liqueur Cardamom curries, some baked goods pickling Cayenne sauces, soups, most meats, some fish, and poultry Celery Seed salads (including Cole slaw) salad dressings, soups, stews, tomatoes, some baked
goods
Chili Powder chili and Mexican dishes, curries Cinnamon desserts, some baked goods, sweet potatoes, hot beverages, curries, pickles, and
preserved.
Cloves stocks, sauces, braises, marinates, curries, pickling, desserts, some baked goods. Coriander seeds curries, some forcemeat, pickling, some baked goods Cumin Curries, chili, and other Mexican dishes. Fennel seeds sausage, fish, and shellfish, tomatoes, some baked goods, marinades
Horseradish sauces (beef, chicken, fish) egg salad potatoes, beets Juniper marinades, braises (spec. garn) sauerkraut, gin, and liqueur. Mace some forcemeat, pork, fish, spinach, other vegetables, pickles, desserts and other goods Mustard pickling meats, sauces, cheese and eggs, prepared mustard Nutmeg 0- sauces and soup (esp. cream) veal, chicken, spinach, mushrooms, potatoes other
vegetables desserts (esp. custards) baked goods
Paprika braises and stews sauces, garnish
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Ian T. Dilla Culinary Arts BSHRM
Pepper stocks, sauces, meats, vegetables Saffron poultry, seafood, rice plaits, sauces, soups, some baked dishes Turmeric Curries, sauces, pickling, noe
KITCHEN TOOLS
Cooks knife Knife with a
wide range of uses, from
cutting large pieces of meat to
chopping fresh herbs.
Cleaver Knife with a wide
rigid blade heavy enough to
break bones.
Carving knifeKnife with a
narrow blade used to slice
pieces of cooked meat into
portions.
Bread knifeSerrated knife
used for cutting fresh bread.
Paring knifeMiniature version of
the cooks knife, it is used to clean,scrape and slice small pieces of
food.
Carving forkFork used to hold a
piece of meat in place when it is
being cut into portions.
Filleting knife Knife with a long
pointed blade used for separating
fish into fillets.
Boning knife Small pointed knife
with a tapered blade used to
separate the meat from the bones.
Ham knife Knife with a ridged blade used to cut whole cooked ham.
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PeelerIts pivoting blade follows the
contours of the fruits and vegetables it is
used to peel.
Butter curlerUtensil with a serrated hook
that creates butter curls when scraped across
cold butter.
Grapefruit knifeKnife used to detach citrus
fruit pulp.
ZesterKnife whose blade curves at the end
and has five small cutting holes; it is used to
remove thin strips of rind from citrus fruits.
Oyster knifeDouble-edged knife with a
guard used to open oyster shells by severing
the muscle that holds them closed.
Sharpening steelCylindrical steel rodwith narrow grooves used for honing a
knife edge.
Cutting boardMade of plastic or
wood and used for cutting up foods.
GrooveFurrow where cooking juices
collect.
Sharpening stoneAbrasive stone
used to sharpen knife edges.
lever corkscrewInstrument with a screw and two
wings that rise as the screw penetrates the cork;
they then act as levers to open the bottle.
bottle openerInstrument used to remove caps
from bottles.
can openerTool used to open cans by cutting along
the inside edge of the lid.
wine waiter corkscrewInstrument with a screw
and a lever that open wine bottles by leverage, a
blade for cutting the hood around the top, and a
bottle opener.
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Ian T. Dilla Culinary Arts BSHRM
Garlic press Utensil used to finely crush garlic
cloves.
Nutcracker Tongs used to break nutshells and
release the kernel inside.
Citrus juicer Instrument used to extract juice
from citrus fruits, usually lemons or oranges.
Mortar Hemispheric receptacle made of
marble, porcelain or hardwood in which certain
foods can be ground with a pestle.
Pestle Usually heavy instrument whose short
handle extends into a head; it is used mainly to
grind seeds, dry ingredients and garlic.
Rotary cheese grater Instrument used tograte cheese by scraping it against the teeth of
a rotating drum.
Nutmeg graterSmall conical grater used to
reduce nutmeg seeds to a powder.
GraterInstrument used to reduce food such
as vegetables, cheese and nuts into fine
particles or a powder.
MandolinInstrument comprising
interchangeable cutting blades inserted in a
frame; it slices vegetables in different ways,
depending on the blade used.
Food millInstrument used to reduce cooked
fruit and vegetables to a pure, the consistency
of which depends on the disk used.
Pasta makerInstrument that can roll out and
cut pasta dough into different shapes with its
removable blades.
Meat grinderInstrument with a knife and
interchangeable disks used to grind meat; the
perforations in the disks determine the size of
the grind.
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Ian T. Dilla Culinary Arts BSHRM
Measuring beakerGraduated container used to
measure dry and liquid ingredients.
Measuring cupGraduated container with apouring spout used for measuring liquids.
Measuring cupsReceptacles used to measure the
exact quantity of an ingredient.
Measuring spoonsThe bowls on these spoons
correspond to an exact quantity of an ingredient,
and are used to measure it.
Candy thermometerThermometer that is placed inhot liquid sugar mixtures to measure their exact
temperature.
Oven thermometerThermometer that is placed
inside an oven to check the exact temperature.
Instant-read thermometerDigital thermometer
that, when inserted into a roast, instantly indicates
the meats internal temperature.
Meat thermometerThermometer inserted into a
roast to check its degree of doneness.
Kitchen scale
Instruments used to weigh dry ingredients (e.g.,
flour, sugar, rice).
Egg timer
Device with two glass vials, one of which is filled
with sand; the flow of the sand between the vials
measures a precise time period.
Kitchen timer
Device used to measure a period of time; once that
time has elapsed, the timer rings.
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Ian T. Dilla Culinary Arts BSHRM
SieveStrainer made of woven nylon, metal or silk
strands and attached to a wooden frame; it is used to
strain dry and liquid ingredients.
ChinoisFinely meshed cone-shaped strainer used to
filter broth and sauces, and to reduce food to a pure.
Mesh strainerInstrument used to sift dry ingredients
or filter liquid ones.
ColanderInstrument used to drain food.
Fry basketMetal mesh receptacle designed to hold
foods during frying and drain them afterward.
MuslinCloth woven into a fine loose mesh and
used to strain creamed soups and sauces so they
become finer and smoother.
Salad spinnerApparatus that uses centrifugal force
to remove water from freshly washed lettuce leaves.
FunnelCone-shaped instrument ending in a tube
used to pour liquid into a narrow-necked container.
Pastry cutting wheelDevice used for cutting
dough; the indented wheel gives it a fluted edge.
WhiskUtensil made of several curved and
intersecting steel wires used to blend, beat or
whip liquid and semiliquid ingredients.
Egg beaterMechanical device with two whisks
activated by a crank handle; it is used to beat
liquid and semiliquid ingredients.
Pastry brushDevice with silk or nylon bristles
at one end, used to coat, brush or glaze pastries,
or to grease baking pans.
Icing syringeFitted with interchangeable
nozzles that are filled with icing, it is used to
decorate baked goods and molded desserts.
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Ian T. Dilla Culinary Arts BSHRM
Cookie cuttersHollow metal molds used to cut
dough into soft shapes that will be retained after
baking.
DredgerContainer with a perforated lid used for
sprinkling food with flour, sugar or grated cheese.
Pastry blenderUtensil used to blend fatty
ingredients with flour.
Pastry bag and nozzlesLeakproof bag into which
interchangeable nozzles are inserted; it is used to
decorate dishes, baked goods and molded desserts,
or to make pastries.
SifterDevice used to sieve flour; it has a spring-
loaded handle that moves the flour about and makes
it lighter.
Mixing bowlsRound containers of various sizes
used to prepare or mix food and ingredients.
Rolling pinWooden cylinder that rolls freely
between two lateral handles; it is used to roll out
pastry.
Charlotte moldDeep metal pan shaped like a pail
and used to cook a cream-based sweet dessert
surrounded by biscuits.
Souffl dishDeep porcelain dish that prevents the
rising souffl from overflowing as it cooks.Muffin panBaking pan with indentations used to
give muffins their distinctive shape.
Baking sheetRectangular pan with low sides,
usually made of aluminum, used for baking
cookies, cakes and other pastries that do not
require molding.
Cake panRelatively deep metal baking pan with
enough room to allow the cake to rise.
Quiche plateMetal baking pan with a scalloped
edge that makes the crust of the quiche moreattractive.
Pie panMetal pan used to make a pie crust and
to bake a pie in the oven.
Removable-bottomed panMetal baking pan
whose bottom, and sometimes its side, come
apart so the contents can be removed more easily
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Ian T. Dilla Culinary Arts BSHRM
Draining spoonLarge elongated slightly concave
spoon with perforations; it is used to remove small
pieces of food from their cooking liquid.
SkimmerLarge round slightly concave spoon with
perforations; it is used to skim broth and sauce, or
to remove food from its cooking liquid.
SpatulaLong blade of variable width used to turn
food over during cooking.
TurnerUtensil used to handle cooked food
without breaking it.
Potato masherUtensil used to manually pure
cooked fruits and vegetables.
LadleSpoon with a deep bowl and a long handle;
it is used to decant liquid or semiliquid food.
Trussing needleTool used to thread pieces of
string through poultry or to tie a roast.
Larding needleTool used to insert strips of lard,
ham or truffles into cuts of meat.
Apple corerUtensil used to remove the core from
apples and pears.
Snail dishHas several indentations for holding
snails when they are served.
Tea ball
Hollow sphere that holds dried tea leavesduring steeping.
Kitchen shearsMultipurpose utensil used for
cutting fresh herbs, trimming meat and vegetables.
Snail tongsUtensil used to hold snail shells so the
snail can be extracted.
Poultry shearsUtensil used to cut poultry into
pieces.
TongsUtensil used for holding, turning and serving
food.
Spaghetti tongsTwo-armed utensil with teeth at
the end that facilitate serving long strips of pasta.
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Ian T. Dilla Culinary Arts BSHRM
Tasting spoonWooden spoon consisting of two
bowls joined by a shallow groove used to take and
taste liquids.
Melon ballerSpoon used to cut small round pieces
from the flesh of fruits or vegetables.
Vegetable brushUtensil used to clean certain
vegetables, such as potatoes.
BasterUtensil with a graduated tube and a rubber
bulb; it is used to suck up cooking liquid and drizzle it
over the meat.
Egg slicerDevice that uses taut steel wires to slice a
hard-boiled egg.
KITCHEN EQUIPMENTS
Range Top Restaurant Range Heavy Duty Range
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Ian T. Dilla Culinary Arts BSHRM
Convection Oven Combination Oven Steamer Cook and Hold Oven
Microwave Oven Fryer Griddle
Tilting Braising pan Broiler Steam Jacketed Kettle
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Compartment Steamer Coffee Maker Coffee Urns
Food Mixer Handheld Mixer Food Processor
Food Slicer
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POTS AND PANS
Double boilerUtensil comprising two saucepans; the
bottom one contains boiling water, which cooks or heats the
food in the top one.
SaucepanLow-sided receptacle commonly used to heat
liquids or cook food in a liquid.
Stock potContainer used for cooking large quantities of
food in a liquid.
Dutch ovenSomewhat deep stock pot used for cooking
food in a liquid.
Pressure cookerStock pot with a screw-
on, airtight lid designed to cook food rapidly
using pressurized steam.
Safety valveDevice that regulatesescaping steam when the stock pot is under
pressure.
Pressure regulatorDevice maintaining the
pressure at a constant level.
SteamerUtensil comprising two
saucepans; the steam from the boiling
water in the bottom one cooks the food in
the top one.
Steamer basketPerforated receptacle
that is placed in a saucepan above the water
level and filled with food to be steam-
cooked.
Couscous kettleDouble container in
which steam from the broth in which the food in the bottom part is simmering cooks and flavors the semolina in the
top part.
Dripping panSlightly concave rectangular pan used to roast
meat or to catch the meats cooking juices.
TerrineContainer with a perforated lid that allows steam to
escape; it is designed for cooking recipes with or without jelly.
Roasting pansSomewhat deep large-capacity utensils used to
roast meat in the oven.
Fish poacherOblong receptacle that has a rack and a cover; it
is used to cook whole fish.LidRemovable part that covers the fish poacher during cooking
RackPerforated sheet; the hooks allow it to be lifted so that,
once cooked, the fish can be drained and removed.
TajineVarnished earthenware dish with a cone-shaped airtight
lid used in northwestern Africa to cook an eponymous dish.
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Fondue set
Utensil designed to prepare and serve various kinds of fondue,
such as meat, cheese or chocolate.
Wok set
Cooking utensil native to Asia used for rapidly cooking food invery little fat.
Small saucepanDeeper than a frying pan, this
utensil is used to simmer or braise dishes.
DiableUtensil composed of two skillets of porousclay that fit tightly together; it is used for braising
food.
Saut panSimilar to a frying pan but with a straight
edge, used to cook food in fat, over high heat.
Egg poacherDevice used to poach eggs by placing
them in indentations in a tray suspended over a hot
liquid.
Pancake panRound thick-bottomed skillet with a
shallow edge that allows a spatula to loosen and flip
the pancake.
Frying panUtensil used to fry, saut or brown food.