Understanding Standardized Recipes CA-ICA-8: Students will examine and identify standardized recipes and their role in a commercial kitchen.

What is a Recipe? A written record of the ingredients and preparation steps needed to make a particular dish. Found in magazines, cookbooks, internet, or created on your own

What is a Standardized Recipe? These recipes suit the needs of a individual kitchen Using and writing standardized recipes is a big part of a chef’s job

The Purpose of Standardized Recipes Help food-service businesses because… Support Consistent Quality and Quantity Encourage efficient purchasing and preparation Reduce costs by eliminating waste Enable the wait staff the answer guests’ questions accurately and honestly

Sections of a Standardized Recipe Title of Recipe Yield—the recipe’s measured output Ingredients List Method

Sections of a Standardized Recipe Some may also include: Recipe Category Equipment Service—portioning information HACCP—list the critical control points

Reading Recipes YOU MUST READ THE RECIPE BEFORE YOU BEGIN PREPARATION!!! To understand and apply standardized recipes, use the “PRN” method for reading recipes.

PRN Method Preview: to get the big picture Read: to focus carefully on the specifics of the recipe Note: write any adjustments and plans for preparation

Things to Consider Yield: Does the recipe make enough or too much? Ingredients: Are you familiar with all the ingredients? Do you have all the ingredients? Can you use substitutions? Method: Are you familiar with the techniques listed? Do you have all necessary equipment?

Things to Consider Timing: Do you have to adjust the recipe’s timing? Do you need to preheat equipment? Serving and Holding: What do you do with the finished product? Do you have an appropriate accompaniment or garnish?