Transcript Lesson 1: The Recipe

The Recipe
Visual 1
Introduction
The last customer
deserves the same
quality as the first
customer.
Visual 2
Follow standardized
recipes exactly.
Visual 3
A recipe is our blueprint
for success.
Visual 4
Advantages of
using standardized
recipes
Visual 5
Standardized recipes
control cost.
Visual 6
Standardized recipes
indicate the yield.
Visual 7
Video Segment –
The Recipe
Visual 8
Parts of a Recipe
• Name
• Ingredients
• Weights and
Measures
• Directions
• Marketing
Guide
• Serving
Visual 9
• Yield
• Special Tip
• Nutrient Per
Serving
• Pan Size
• Critical Control
Point (CCP)
USDA standardized
recipes have many
parts.
Visual 10
Ingredients are the
foods used in a recipe.
Visual 11
Follow directions step-by-step.
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Visual 12
Study
Understand
Assemble
Measure
Follow exactly
Time cooking
Foods require the
proper temperature.
Visual 13
Time foods accurately.
Visual 14
Yield is the number of
servings we can
expect to get from a
recipe.
Visual 15
Use the right utensils
and equipment.
Visual 16
Abbreviations save space.
For example:
gal = gallon
T or Tbsp = tablespoon
lb or # = pound
Visual 17
Ask questions for
clarification.
Visual 18
This training was conducted by the
National Food Service Management Institute
The University of Mississippi
www.nfsmi.org
800-321-3054
Visual 19
National Food Service Management Institute
The University of Mississippi
• Mission: To provide information and services that
promote the continuous improvement of child
nutrition programs
• Vision: To be the leader in providing education,
research, and resources to promote excellence in
child nutrition programs
Visual 20