Transcript Hospitality - National Restaurant Association Educational

2015 Summer Institutes Level 1
FRMCA Level 1, Chapter 4
Kitchen Essentials: Part 1—
Professionalism and Standardized
Recipes
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Session Objectives
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Define professionalism, and explain what it means to culinary
professionals.
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Identify the components and functions of a standardized recipe.
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Convert recipes to yield smaller and larger quantities based on
operational needs.
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Given a problem, calculate as-purchased (AP) and edible-portion (EP)
amounts.
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Calculate the total cost and portion costs of a standardized recipe.
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What Does It Mean To Be a Culinary
Professional?
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Culinarian: Studied and continues to study the art of cooking
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Attributes of a culinary professional:
– Knowledge: A professional culinary program provides a basic knowledge of
foods, food styles, and methods of preparation.
– Skill: Practice and acquire hands-on experience.
– Flavor, aroma, taste: Culinary professionals must produce food that tastes
great.
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What Does It Mean To Be a Culinary
Professional? continued
– Judgment: Culinary
professionals must be
courteous, honest, and
responsible, use should
discretion and appropriate
behavior with coworkers,
supervisors, employees, and
customers.
– Dedication: Becoming a
culinary professional is hard
work.
– Pride: Have a sense of pride
about a job well done. Pride
extends to personal
appearance and behavior in
and around the kitchen.
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What Does It Mean To Be a Culinary
Professional? continued
– Respect: Respect is having
consideration for oneself and
others. In order to respect
others, a person must first
respect himself or herself.
– Personal responsibility:
Personal responsibility means
taking responsibility for one’s
choices. Personal responsibility
means accepting accountability
and being in control.
– Education and the culinary
professional: Employers value
a formal culinary education and
continuing education.
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Standardized Recipes
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Recipes for institutional use, or standardized recipes, must follow a
format that is clear to anyone who uses them.
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A standardized recipe lists the ingredients first, in the order they are to
be used, followed by assembly directions or the method for putting the
ingredients together.
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A standardized recipe helps to maintain quality and control costs.
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Standardized Recipes continued
A standardized recipe includes:
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Name of the recipe
Ingredients
Yield
Portion size
Temperature, time, and equipment
Step-by-step directions
Nutrition information
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Converting Recipes
Recipes are converted when the
yield of the recipe (the amount it
provides) is not the same as the
amount of product needed.
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Recipe conversion affects the
cost of the recipe, but not
necessarily the portion cost.
When properly converted and
prepared, product quality should
not vary from the original recipe,
regardless of portion yield.
Basic math skills are needed to
increase or decrease recipes.
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EP/AP Amounts
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To calculate the amount of an
item needed to yield an AP (aspurchased) amount, divide the
edible portion amount needed
by the yield percentage.
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To determine the AP quantity
needed to result in a given EP
(edible-portion) quantity, it is
also important to know the
cooking loss for the item.
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EP/AP Amounts continued
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Conversion chart: Lists the expected, or average, shrinkage from
AP amount to EP amount for various food items
– Multiply the number of pounds needed by the percentage yield listed in
the conversion chart
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Butcher test: Measures the amount of shrinkage occurring during
the trimming of a meat product
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Cooking loss test: Measures the amount of product shrinkage
during the cooking or roasting process; this is important information
for each food item used in the operation
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As-edible portion: Items purchased that are trimmed and cut
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Costing Recipes

Restaurant and foodservice
operation profitability depends
on balancing costs and prices.

Many operations price out all
recipes and then check them
every six months to see if they
are still accurate.

Other restaurants compare
standard recipe costs to the
national price index twice a
year.
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Costing Recipes continued
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To find the total cost of a standard recipe, multiply or divide the
ingredient amounts by the prices and add it all up for the recipe cost.
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Divide the total cost by the yield to get the standard portion cost.
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