Transcript Standard Recipes and Consistency

Standard Recipes
and Consistency
• Consistency benefits the guest; each time an
item is ordered, it will taste, look and smell
the same, and the portion size will be the
same.
• Consistency benefits the restaurant. Item
selling prices should be based on cost of
ingredients. Costs will be consistent, and it
will be easier for the restaurant to meet
financial goals.
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.1
Standard Recipes Indicate:
• Necessary ingredients including the quantity
(weight or volume) that helps with purchasing
• Necessary small utensils
• Large equipment such as a slicer, range or oven
with requirements (baking times and temperature,
for example)
• Procedures for pre-preparation, preparation,
cooking, holding and portioning
• Yield (number of portions and portion size)
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.2
Step in Recipe Development: Current Menu Items
Step 1:
Observe Preparation Process
Step 2:
Consider Preparation Details
Step 3:
Write Recipe Draft
Step 4:
Review/Revise Recipe Draft
Step 5:
Use Recipe for Preparation
Step 6:
Evaluate Recipe
Step 7:
Consider Further Revisions (If Necessary)
Step 8:
Implement (Consistently Use) the Recipe
Restaurant Operations Management: Principles and Practices
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© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.3
Sample Standard Recipe: Chicken (Turkey) Tetrazzini
UTENSILS NEEDED: Stock pot, cutting
board, French knife, wire whip, mixing bowl,
gallon/quart/cup measures, measuring spoons,
plastic gloves, clean foodservice cloths,
4 – 12”x 20”x 2” steam table pans
Ingredients
Spaghetti
Margarine
Celery, cut fine
Onions, cut fine
Flour, pastry
Salt
Pepper, black
Chicken (turkey) stock
Chicken (turkey) cooked & cubed
Mushrooms, fresh/chopped
Green Pepper, chopped
Total Weight
Topping
Bread Crumbs, fine
Sharp Cheddar Cheese, grated
YIELD:
OVEN TEMP:
BAKING TIME:
PORTION SIZE:
PORTION TOOL:
96 portions
350oF (176.6oC)
30 minutes
1/24 pan
Spatula/Spoon
Quantity/Volume
Procedure
6 lb.
2 lb.
2 qt.
2 qt.
1 lb. 4 oz.
¼c
1 tsp
2 gal. 2 c
12 lb. 8 oz
.
2c
3c
48 lb.
2 qt.
2 qt.
1. Cook spaghetti in salted water. Rinse and drain. Do not
overcook.
2. Cook onions and celery in margarine until transparent.
3. Make roux by adding flour, salt and pepper to above.
Cook 5 minutes.
4. Add chicken (turkey) stock and cook until thick, stirring as
necessary.
5. Add cubed chicken (or turkey) and mushrooms; mix.
6. Add spaghetti; mix well.
7. Add green peppers just before panning.
8. Scale 12 lb. into each of 4 (12" x 20" x 2") pans.
9. Mix topping. Top pan with 1 qt. topping.
10. Bake at 350oF (176.6 oC) for 30 minutes.
11. Portion: Divide into portions by cutting pan contents 6
(length) x 4 (width).
Example:
Holding: Hold prepared product at 135o F (57oC) until service.
SPECIAL INSTRUCTIONS:
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.4
Sample Beverage Recipe
Recipe Name:
Bloody Mary
Ingredient
Recipe #:
Amount
Vodka
1¼ oz.
Tomato Juice
3 ½ oz.
Lemon Juice
½ oz.
Tabasco Sauce
1 drop
Worcestershire Sauce
Celery Salt
173______
Caution: Use proper jigger and
measure carefully.
Glassware: 10 oz. footed highball
glass.
2 dashes
----
Combine all ingredients in a shaker cup and shake well. Pour over ice in a 10 oz. footed
highball glass. Shake celery salt over the top of the mixture. Garnish with a
stalk of chilled celery and a lemon wedge.
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.5
Standard Recipe Evaluation Form
Standard Recipe Name:
Evaluation Date(s):
Recipe Category:
Recipe No.:
Instructions: Check the box that best represents your analysis of each factor.
Evaluation Factor
Comments
Your Analysis
Poor
Excellent
Portion Size
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Color
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Texture

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Taste

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Aroma

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General Appearance
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Ingredients
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Compatibility
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Garnish
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Other:
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Other:
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Should we use this recipe?
Comments:
 Yes
 No
Name of Evaluator:
Restaurant Operations Management: Principles and Practices
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© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.6
Adjusting the Number of Portions
The original recipe yields 40 portions (3 ounces each); the restaurant manager desires 70 portions (3
ounces each).
Step 1:
Step 2:
Calculate adjustment factor:
Number of Desired Portions
Number of Original Portions
=
70
40
=
1.75
Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: ½ pound (8 ounces) of flour is specified in the original recipe.
8 ounces
(original recipe)
Restaurant Operations Management: Principles and Practices
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x
1.75
(adjustment)
=
14 ounces
(new recipe)
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.7
Adjusting the Portion Size
The original recipe yields 70 portions (1/4 cup each); the restaurant manager desires 70 portions ( 3/4 cup
each).
Step 1:
Step 2:
Calculate adjustment factor:
Desired Portions (x) Portion Size
Original Portions (x) Portion Size
=
70 (x) 3/4 cup
70 (x) 1/4 cup
=
52.50 cups
17.50 cups
=
3.0
Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example:
8 ounces
1/2 pound (8 ounces) of flour is specified in the original recipe.
x
(original amount)
Restaurant Operations Management: Principles and Practices
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3.0
(adjustment factor)
=
24 ounces (11/2 lb)
(new recipe)
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.8
Adjusting the Number of Portions and Portion Sizes
The original recipe yields 50 portions (1/4 cup each); the restaurant manager desires 75 portions
(3/4 cup each).
Step 1:
Step 2:
Calculate adjustment factor:
Desired Portions (x) Portion Size
Original Portions (x) Portion Size
=
70 (x) 3/4 cup
50 (x) 1/4 cup
=
52.50 cups
12.50 cups
=
4.2 (rounded)
Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example:
8 ounces
(original amount)
1/2 pound (8 ounces) of flour is specified in the original recipe.
x
Restaurant Operations Management: Principles and Practices
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4.2
=
(adjustment factor)
34 ounces (rounded; 2 lb, 2 oz.)
(new recipe)
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH- 9.9
Conversion Table
1 Tablespoon
16 Tablespoons
2 cups
2 pints
4 quarts
16 ounces (oz)
Restaurant Operations Management: Principles and Practices
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=
=
=
=
=
=
3 teaspoons
1 cup
1 pint
1 quart
1 gallon
1 pound (lb or #)
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.10
To Enlarge a Small-Quantity Recipe:
• The product should be prepared in the amount of the original recipe
(which should be followed exactly).
• The resulting product should be carefully evaluated to assure that it is
acceptable.
• The recipe’s yield should be doubled or should be expanded to the
appropriate amount for the pan size to be used.
• The product should again be prepared, observations should be made
about changes, and the final product should be evaluated.
• If results are satisfactory, the recipe yield can be doubled once again for
further evaluation and revision.
• If the product is still satisfactory, the recipe can then be increased by
increments of 25 portions (or complete serving pans) until
approximately 100 portions are prepared.
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.11
Recipe Precosting
Recipe:
Chicken (Turkey) Tetrazzini
Yield:
46
portions
Ingredient
Spaghetti
Portion Size:
1/24 (12" x 20" x 2" pan)
Amount
Purchase Unit
Cost Per
Purchase
Unit
No. of Purchase
Units
Ingredient
Cost
6 lb.
(lb)
$
6
$ 6.18
1.03
Margarine
2 lb.
(lb)
.89
2
1.78
Celery
2 qt.
Bunch
.99
1.8(1)
1.78
Onions
2 qt.
(lb)
1.69
2.2(2)
3.72
Flour
1 lb., 4 oz.
(lb)
2.10
1.25
2.63
Salt
2.5 oz.
(lb)
.88
.16
.14(3)
Pepper
1 tsp
(lb)
---
---
---
Chicken Stock
2 gal., 2 c
----
---
---
---(4)
Chicken
12 lb., 8 oz.
(lb)
2.35
26(5)
61.10
Mushrooms
2c
(lb)
2.85
.33(6)
.95
Green Pepper
3c
(lb)
2.10
1.2(7)
2.52
Bread Crumbs
2 qt.
(lb)
1.90
1.75(8)
3.33
Sharp Cheese
2 qt.
(lb)
2.85
2.0(9)
5.70
Total Ingredient Cost $89.83
Cost Per Portion
=
$0.94 (rounded)
=
Total Ingredient Cost
$89.83
Restaurant Operations Management: Principles and Practices
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÷
÷
Number of Portions
96
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.12
Menu Precosting
Menu Item:
Fresh White Fish Dinner
Precosting Date:
Type of Item
Entrée
Potato
Vegetable
Salad
Dressing
Garnish
Bread Loaf
Butter
Condiment(s)
Menu Item
Fresh White Fish
Three Choices Daily
Four Choices Daily
Tossed Green, Caesar, Spinach
5 Choices Daily
Lemon Wheels
Butter/Margarine
Total Entrée and Accompaniments Cost:
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
8/03/20XX
Cost Per Serving
$ 4.23
0.37
0.42
1.12
0.37
0.02
0.27
0.06
0.03
$6.89
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.13
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.14
Standard Recipes Must Be Used
• Some restaurants have standard recipes but do not
use them
• All required ingredients meeting quality standards
must always be available in necessary quantities
• Tools specified by standard recipes must be
available
• Dram shop liability concerns become important
when using standard recipes for alcoholic
beverages
Restaurant Operations Management: Principles and Practices
Ninemeier/Hayes
© 2006 Pearson Education, Inc.
Upper Saddle River, NJ 07458
OH – 9.15