Transcript MP ch06.pptx

Chapter 6:
Standard Recipes
Standard Recipes
• It is the only recipe used to prepare a particular
menu item.
• The object of writing, maintaining, and using
standardized recipes is to guarantee a consistent
quality product.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Recording Recipes
• Recipes can be written on plain sheets of paper,
on index cards, or recorded in computer files.
• When using standardized recipes, management
must:
▫ Ensure that there are no errors within the recipe.
▫ Test and retest the recipe to achieve excellent food
quality.
▫ Keep recipes simple to read and to follow.
▫ Check that the recipes are grammatically correct.
▫ Use them.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Recording Recipes
• A recipe card should include the following:
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Name of the recipe (item to be made)
Portion size
Yield (total portions and/or number of servings)
Index number for identification purposes
Ingredients column
Weight column
Measurement column
Directions or method of preparation column
Picture of the finished product
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009
Recipe Creativity
• Since customer food preferences are always changing, foodservice
operations should often change their menus.
• It is important to experiment to create sales and to add excitement
to menus.
▫ Take a recipe and prepare the recipe according to the directions.
▫ Make it a second time and change a few ingredients or the amounts of
ingredients.
▫ Give the recipe to other cooks and tell them to prepare it, first as is, then
your way, and finally, their own way.
▫ Have employees taste the product and evaluate it.
▫ Provide a few customers with samples each night and ask for feedback.
Do this for about a month.
▫ Have employees verbally suggest it to customers but Do not place this
product on the menu (verbal sales only)! Wait until the product has
become a good seller (by achieving 5 to 20 percent of sales for a night)
before it is permanently placed on the menu.
Fundamentals of Menu Planning 3rd edition. (McVety, Ware and Ware)
John Wiley & Sons, Inc. © 2009