Standardized Recipe Guidelines

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Standardized formula concept

A standardized recipe refers to a specific usage standard for certain indicators in cooking – standard size, time, temperature, quantity, etc. Following this rule creates unity in kitchen production, whether it is tangible or intangible.

The idea of ​​standardized recipes is definitely no longer foreign to many of us. In fact, it is widely used around the world, and we have to follow the indicators of certain standardized formulations. In the kitchen, standardized recipes are an important part of the standardization of dishes, ingredients and elements in restaurants, which can result in gains or losses during operating hours. Some restaurants benchmark standardized recipes in their kitchens, some don’t. There are pros and cons to using standardized recipes.

Benefits of having a standardized recipe

  1. Create absolute standard In kitchen production and cooking activities.
  2. allow smooth transition Between different kitchen staff.
  3. maintain food quality with food standard During kitchen hours.
  4. guide tool Perfect for novices in the kitchen.
  5. Refreshing Kitchen staff after a while. (eliminates guesswork)
  6. Recommended material If there is any dispute.
  7. Costing Basis When calculating kitchen costs.
  8. be a great Guidelines for Implementing the New Menu If anything.
  9. For planning and costing purposes When a specific event requires an accounting/kitchen control audit.
  10. Prevent Raw Leftovers (with good kitchen control)

Disadvantages of having a standardized recipe

  1. inconvenient – This could come from the head chef keeping a list of standardized recipes in his room and locked away, or having three large books of standardized recipes that require the kitchen staff to go through one by one to get everything done. Inconvenience is the number one reason kitchen staff don’t use standardized recipes.
  2. time consuming – This is also one of the reasons for not following a standardized recipe. During peak hours, the kitchen has no time to waste and every second counts.
  3. better change Some chefs prefer to follow their central tastes, some just worship their own beliefs. This can cause problems if proper training and kitchen controls are not provided.
  4. rules are made to be broken – There are always different people/consumers around your restaurant. What matters is the customer. When restaurants do not regularly test standardized recipes, inaccurate information may be provided in standardized recipes. solution: Leave room or space for food/cooking variations. This usually happens when the head chef is not properly organized or trained for his position.
  5. no longer a secret – Some restaurateurs or chefs don’t like to make standardized recipe books because they want to protect their food knowledge. It’s a classic take: Someone comes, takes all the recipes, and leaves the restaurant a month later.
  6. when it’s gone, it’s really gone – at certain times in the restaurant, a piece Recipe sheets may be missing. When it is lost, understanding is slightly undermined as the chef needs immediate action.In another case, it can also be ‘stolen’ either ‘retrieve’ As the management of the restaurant changes, and/or someone steals specific information, or the restaurant faces an incident such as a fire in the kitchen.

Standardized recipes don’t necessarily have specific standards that you need to follow. There are many ways to really personalize your standardized recipes, save them in your book and use them for future recommendations. Alternatively, you can save them to your computer and organize them nicely. Whatever it is, standardized recipes serve great purposes in the kitchen – take the time to actually follow the steps and you’ll probably just make your guests/customers happier.

There are three (3) common ways to write recipes:

  1. paragraph recipe
  2. List Recipes
  3. action recipes

Recipes in Paragraph Style This style of writing recipes is classic – they have their own purpose for writing this way. There are many pros and cons to this style of writing, and we want you to figure it out for yourself. Anyway, here’s an example of a paragraph-written recipe:

Put your skillet on top of the skillet and turn the heat down to low. Now take a bowl and crack 2 fresh eggs in it and add some salt and pepper. Next, take a whisk and start beating until it’s combined or very fluffy. When your skillet is hot enough, add 1 tablespoon of oil and swirl the oil. You’ll notice the oil flows faster on the hot pan. When your pan and oil are hot enough, turn the heat up to high and pour in the eggs. Keep on high heat until your eggs (on the side of the pan) have developed a firm texture. At this point, reduce your heat to low. When your egg is cooked, flip it over and sprinkle some ikan kering on top! voila!

Paragraphed recipes can work to a certain extent. Be sure to choose your writing method well.

List-style recipes List-style recipe writing is one of the simplest, most practical, and most commonly used ways of writing recipes. This method consists of two parts – header and footer. The header consists of different elements such as recipe name, temperature, yield, time, etc., while the footer contains the method of using these ingredients. Example of a list-style recipe:

-Ikan Kering 2 eggs without eggs

-1 tbsp oil

-Ikan Kering

  1. Heat a saucepan over low heat, crack two eggs into a bowl and add seasonings. Stir well.
  2. When your pan is hot enough, add the oil and wait until it gets hot.
  3. Pour it in and turn up your heat until you see that the sides of the egg are actually solid.
  4. Reduce the heat to low and cook the eggs. Flip.
  5. Use some crumbled ikan kering and voila!

Action Recipes Action Recipes are known as a killer way to list recipes, quantities, methods and ingredients in a very organized and polite manner. The first step usually contains ingredients and methods that are limited to specific food preparations, and then the list continues and combines with the second and third steps. Here is an example:

Action recipes can be very instructive, and you can add more information if you like. Pick what works best for you and your audience, then pick the right ones and give them value.

Standard Elements in Standardized Formulations While we may see certain Standardized Formulation Indicators in Standardized Formulations that may or may not be relevant to you, it has some practical use, and custom made Your standardized recipe is a great way to go when you need it Emphasize certain recipe indicators in the recipe table. In a way, always think of your end users, not yourself.

Common Formulation Elements in Standardized Formulations

  1. raw material
  2. temperature
  3. Equipment and Utensils Required
  4. quantity
  5. method
  6. Media (picture/video)

These metrics are the foundation – but what really makes a standardized recipe great is the detailed explanation of what the outcome is, what you should avoid, what you should and should not be doing, etc.While these may be too long to squeeze into your method area or trash box In action style recipes, you should include a section.

Recommended Standard Recipe Elements to Add These recommended standard recipe elements are absolutely optional and should only be included at selected times. Note that most recipes require only the simplest steps to take, and the description of the information should be as concise, clear and to the point as possible.

  1. taste What level of flavor should the dish be and how to expand its seasoning properties from there.
  2. Precautions and Warnings Considerations when dealing with these food combinations or cooking methods.
  3. Tips and Advice – The best way to reinforce preparation methods and cooking without actual training.
  4. what to do while waiting – Important steps or methods to follow or take while waiting to cook or prepare food ingredients or food ingredient mixtures, etc.
  5. alternative Alternatives to this cooking method, or that food ingredient that may not be available in some parts of the world. If there is any other way to do this, it should be pointed out.
  6. halal status Halal status is very important. Certain foods are prepackaged in a non-halal manner, or contain pork material used for preparation or drinking. For example, rum flavoring. There are both halal and non-halal.
  7. decorating advice This should be included after the recipe method and described.
  8. miscellaneous information – This information should be written at the very bottom of the recipe, giving instructions on how to prepare and cut the meat, or measuring the cooking strength of the meat. This also serves as a section where you combine tastes (No. 1) and tips and advice (No. 3).

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