professional kitchen management chapter 6 kitchen managers require standard recipes

Professional Kitchen Management

CHAPTER 6

Kitchen Managers Require Standard Recipes

The Professional Kitchen Manager, 1e Hayes, Miller, and Ninemeier

© 2012 Pearson Education, Upper Saddle River, NJ 07458.

All Rights Reserved.2

Standard recipes – Instructions to produce a food or beverage item that, if followed, will help assure that the food service operation’s quality and quantity standards are met. Standard recipe information should include the type and amount of ingredients, preparation procedures including equipment and tools, yield, garnishes, and any other information needed to properly produce and serve the item.

Yield – The number of servings and the size of each serving produced when a standard recipe is followed. For example, a standard recipe may yield 50-3 oz. servings every time it is correctly used.

Standard Recipes and Yields




The necessary ingredients including the quantity (weight or volume) needed to produce the item.

Required small utensils needed to produce the recipe.

Large equipment with necessary cooking and baking times and temperatures.

Procedures for pre-preparation, preparation, cooking, holding, and serving.

Yield (number of servings and serving size).

A Standard Recipe Indicates




Guest Health and Safety - Health concerns of young, old, and ill guests require information about ingredients and amounts.

Accuracy in Menus – Local legislation may require operators to indicate ingredient information.

Advanced Technology - Software can calculate costs, estimate purchases, and even schedule employees if accurate standard recipe data is available.

Three More Reasons For Using Standard Recipes




By volume – a standard recipe may yield 2 gallons of beef stew.

By weight – a recipe may yield 8 pounds (as purchased) of meat loaf.

By number of servings – a recipe may yield 25 servings of Caesar salad.

How Can Standard Recipe Yields Be Expressed?




Steps in Standard Recipe Development: Current Menu Items

Observe Menu Item Preparation Process

Consider Preparation Details

Write Recipe Draft

Review and Revise Recipe Draft

Use Recipe for Preparation

Evaluate Recipe

Consider Further Revisions (If Necessary)

Implement and Consistently Use the Recipe

Step 1:

Step 2:

Step 3:

Step 4:

Step 5:

Step 6:

Step 7:

Step 8:




Objective

3. Review procedures to convert standard recipes for larger or smaller yields.

Converting the Number of Servings Converting the Serving Size Converting the Number of Servings

and Serving Size Other Recipe Conversion Issues




Converting the Number of Servings

Assume the recipe yields 40 servings (3 ounces each) and 70 servings (3 ounces each) are needed.

Step 1: Calculate the recipe conversion factor:

Number of Desired Servings (3 ounces) = 70 = 1.75 Number of Current Servings (3 ounces) 40

Step 2: Multiply the quantity of each ingredient in the current recipe by the recipe conversion factor.

If 6 ounces of flour are specified in the current recipe, 10.5 ounces of flour is needed in the revised recipe:

6 ounces of flour x 1.75 = 10.5 ounces of flour (current recipe) (recipe conversion factor) (new recipe)




Converting the Serving Size

Assume the recipe yields 70 servings (3 oz each), and 70 servings (4 oz each) are needed. Step 1: Calculate the recipe conversion factor (RCF):

Number of Desired Servings (x) Serving Size (4 ounces) Number of Current Servings (x) Serving Size (3 ounces)

= 70 (x) 4 oz. = 280 oz. = 1.33 70 (x) 3 oz. 210 oz.

Step 2: Multiply the quantity of each ingredient in the current recipe by the RCF.

If 12 ounces of chopped onion are specified in the current recipe, 16 ounces (I pound) will be needed in the revised recipe:

12 ounces of onion x 1.33 = 15.96 ounces of onion (1 pound*) (current amount) (recipe conversion factor) (new recipe) *Note: there are 16 ounces in one pound




Converting the Number of Servings and Serving Sizes

Assume the current recipe yields 50 servings (¼ cup), and 70 servings (¾ cup) are needed. Step 1: Calculate the conversion factor: Number of Desired Servings (70) x Serving

Size Number of Current Servings (50) x Serving Size

= 70 (x) ¾ cup 50 (x) ¼ cup

= 52.50 cups 12.50 cups

= 4.20 (rounded)

Step 2: Multiply the quantity of each ingredient in the current recipe by conversion factor.

Example: if 3 ounces of flour are specified in the current recipe, 12.5 ounces of flour are needed in the revised recipe:

3 ounces x 4.2 = 12.5 ounces (rounded) (current amount) (recipe conversion factor) (new recipe)




Gallon to Teaspoons

Part I: Volume Measure – Gallon to Teaspoons

1 gallon = 4 quarts = 128 fluid ounces

1 quart = 2 pints = 32 fluid ounces

1 pint = 2 cups = 16 fluid ounces

1 cup = 16 tablespoons = 8 fluid ounces

1 tablespoon = 3 teaspoons = ½ fluid ounces




Cup to 1/2 Tablespoon

Part II: Volume Measures – Cup to 1/2 Tablespoon

1 cup = 16 tablespoons

¾ cup = 12 tablespoons

⅔ cup = 10 tablespoons + 2 teaspoons

½ cup = 8 tablespoons

⅓ cup = 5 tablespoons + 1 teaspoon

¼ cup = 4 tablespoons

⅛ cup = 2 tablespoons

1 tablespoon = 3 teaspoons

½ tablespoon = 1½ teaspoons




Weight-Pounds to Ounces

Part III: Weight-Pounds to Ounces

1 pound = 16 ounces

¾ pound = 12 ounces

½ pound = 8 ounces

¼ pound = 4 ounces

1 ounce = ½ fluid ounce




Volume Measurements

Part 1: Volume Measurements[i]

Volume Measure

10 milliliters (ml) = 1 centiliter (cl)

10 centiliters 1 deciliter (dl) = 100 milliliters

10 deciliters = 1 liter (1) = 1,000 milliliters

10 liters = 1 dekaliter (dal)

10 dekaliters = 1 hectoliter (hl) = 100 liters

10 hectoliters = 1 kiloliter (kl) = 1,000 liters




Weight Measurements

Part II: Weight Measurements1

Weight

10 milligrams (mg) 1 centigram (cg)

10 centigrams = 1 decigram (dg) = 100 milligrams

10 decigrams = 1 gram (g) = 1,000 milligrams

10 grams = 1 dekagram (dag)

10 dekagrams = 1 hectogram (hg) = 100 grams

10 hectograms = 1 kilogram (kg) = 1,000 grams




U.S Measurements and Metric Equivalents

Part III: U.S Measurements and Metric Equivalents

Volume

U.S Metric

Gallon 3.79 liters

Quart .95 liters

Pint 473.2 milliliters

Cups 236.6 milliliters

Tablespoon 14.8 milliliters

Teaspoon 4.9 milliliters

Weight

Pound 454 grams

¾ pound (12 oz.) 340 grams

½ pound (8 oz.) 227 grams

¼ pound (4 oz.) 113 grams

1 ounce 28 grams




Enlarging a Small-Quantity Recipe

Step 1: Prepare the original recipe. Step 2: Carefully evaluate the product . Step 3: Double the yield or expand it to

the amount for the pan size that will be used.

Step 4: If satisfactory, the recipe yield can be doubled once again.

Step 5: If satisfactory, the recipe can be increased by increments of 25 servings (or complete serving pans) until the required number of servings is successfully produced.




Objective

4. Review how standard recipes should be used and evaluated.

Always use standard recipes Knowledge and skill are needed How to evaluate standard recipes




Three Ways that Standard Recipes Indicate Ingredient

Quantities

By count – A standard recipe for a shrimp cocktail appetizer may specify six shrimp.

By volume – Common measurements in the U.S. relate to teaspoons, tablespoons, ounces, cups, pints, quarts, and gallons.

By weight – In the U. S. weights are pounds and ounces (16 ounces to one pound).




Standard Recipe Name: Recipe Category: Evaluation Date(s): Recipe No.: Instructions: Check the box that best represents your analysis of each factor.

Evaluation Factor Your Analysis Poor Excellent

Comments

Serving Size

Color

Texture

Taste

Aroma

General Appearance

Ingredients

Compatibility

Garnish

Other:

Other:

Should we use this recipe? Yes No Comments:Name of Evaluator:

Standard Recipe Evaluation Form

professional kitchen management chapter 6 kitchen managers require standard recipes

Documents

recipe step

revised recipe

standard recipe yields

standard recipe information

standard recipe development

revise recipe draft

recipe conversion issues

recipe draft review