How to Standardized a Recipe

7/29/2019 How to Standardized a Recipe

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Ian T. Dilla Culinary Arts BSHRM

How to Standardized a Recipe

1) Work on one recipe at a time.2) Produce the item exactly as the recipe is written, without changing or adjusting anything.3) Analyze the outcome for the following:

a) Overall tasteb) Appearance (color, texture, overall appearance)c) Method of preparation (clarity of steps, accuracy of cooking times, temperatures during all

phases of production, proportions of ingredients and so on.)

d) Portion sizee) Cost per portion for item as preparedf) Menu fit

4) Adjust the recipe according to the evaluation. Rewrite the recipe as needed.5) Produce the item again and analyze according to same criteria.6) Analyze the item again as in Step 3, recording all changes and modifications.7) Produce the item again.8) Analyze and record again. Repeat this process until satisfied with the results.

Each time the process is repeated, any changes and revisions are recorded. A recipe is standardized

when it is produced three consecutive times with the same result. Note that a recipe has to be retested

any time the ingredients or equipment change.

Historically, standardized recipes were often carried only in the memory of the chef. Today this is not

likely to happen. If the foodservice operation employs more than one chef or cook, then it is imperative

that standardized recipes are used. The practice of using standardized recipes allows foodservice

managers to deliver a consistent product to the customer, regardless of who is in the kitchen.

Standardized recipes also reduce the training time for new cooks and lower labor costs.

The Top Ten Reasons To Use Standardized Recipes

1) Chef, I put the ribs in the slow cooker at 4:30. They should be done in time for the 5:30 function, right?

2) I cant believe this 2-gallon stock pot isnt big enough for 400 servings of soup.3) I need seven pieces of pie for my table. I can get that many out of this whole pie, cant I?4) Does anyone remember how to make menu item number 131?5) The chicken seems to be done. It feels warm. Yes, sir, we are the restaurant where all those

people got sick.6) Chef, doyou measure or weigh salt? I cant remember. Chef, do you mise en place the

mirepoix or mirepoix the mise en place? Chef, whats a mirepoix, anyhow?

7) We need 150 portions of mashed potatoes. How may potatoes is that per plate, so I can orderthem for tomorrow.

8) I have a customer who wants to know if there are any peanuts or almonds in the Green BeanAmandine casserole special. Anybody have any idea?


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9) Mary says she ordered the same sandwich yesterday and it came with two slices of bread. 10)Well, the Chef isnt here today and hes the only one who knows the recipe. I guess well have

to start your training tomorrow. Can you come back then?

Principles of HACCP

A food safety management system based on the principles of HACCP will enable hazards to be

identified and controlled before they threaten the safety of food and your customers. There are 7

principles of HACCP:

1. Identify the hazards

Look at each step (e.g. purchasing, delivery, storage, preparation, cooking, chilling etc.) in your

operation and identify what can go wrong e.g. Salmonella in a cooked chicken product due to cross

contamination with raw meat (biological hazard), contamination of uncovered food with

detergent(chemical hazard) or a piece of broken glass fallen into an uncovered food (physical hazard).

2. Determine the critical control points (CCPs)

Identify the points in your operation that ensures control of the hazards e.g. cooking raw meat

thoroughly will kill pathogens such as E. coli O157.

3. Establish critical limit(s)

Set limits to enable you to identify when a CCP is out of control e.g. when cooking beef burgers, the

centre of the burger must reach a minimum temperature of 75C (or an equivalent time temperature

combination e.g. 70C for 2 minutes) to ensure pathogens are destroyed.

4. Establish a system to monitor control of the CCP

When CCPs and critical limits have been identified it is important to have a way to monitor and record

what is happening at each CCP. Typically monitoring will involve measuring parameters such as

temperature and time. However, how you monitor and how often will depend on the size and nature

of your business. Monitoring should in all cases be simple, clear and easy to do e.g. probe refrigerated

food to ensure that it is being maintained below 5C.

5. Establish the corrective action to be taken when monitoring indicates that a particular CCP is not

under control

When monitoring indicates that a CCP is not under control, corrective action must be taken e.g. the

temperature of the food in a refrigerator rises to 10C due to a technical fault. Discard the food and


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repair the refrigerator using the manufacturers instructions to ensure the correct temperature of 5C

is achieved.

6. Establish procedures for verification to confirm the HACCP system is working effectively

Review and correct the system periodically and whenever you make changes to your operation e.g.

when replacing an oven verify that the time/temperature settings in the new oven achieves the

minimum safe cooking temperature for a particular dish by probing the food.

7. Establish documentation concerning all procedures and records appropriate to these principles and

their application

For the successful implementation of HACCP, appropriate documentation and records must be kept

and be readily available. It is unrealistic to operate HACCP or to demonstrate compliance with the

current legislation without providing evidence such as written records. As with HACCP itself, thecomplexity of the record keeping will very much depend on the nature and complexity of the business.

The aim should be to ensure control is maintained without generating excessive paperwork.

Flavoring

A bouquet garni and sachet are used to introduce flavorings, seasonings and aromatics intostocks, sauces, soups and stews.

Marinating is a process of soaking meat and poultry in seasoned liquid to flavor and tenderize it Rubs are finely ground mixtures of dry herbs and spices used to season meat and poultry.

Bouquet Garni

- A selection of herbs (usually fresh) and vegetables tied into a bundle with twine; a standardbouquet garni consists of parsley stems, celery, thyme, leeks and carrots

Sachet

- Made by tying seasoning together in cheesecloth; a standard sachet consists ofpeppercorns, bay leaves, parsley stems, thyme, cloves and optionally, garlic.

Kinds of Herbs

Basil flavoring for sauces, pesto sauces, dressings, infusing oils, vinegars etc. Also available indried-leaf form. Chicken, Fish and Pasta

Bay Leaf Available dried year-round. Used to flavor soups, stews, stocks, sauces, and graindishes.

Chervilcomponent of fines herbs often used in pluches to garnish dishes. Egg, chicken,shellfish dishes.


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Cilantro component of Asian and Central American dishes; flavorings for salsa and otheruncooked sauces.

Dill Fresh is used to flavor sauces, stews, braises (esp. Central America) Seeds used in pickles. Marjoram used in Italian & Mexican dishes. Especially suitable for vegetables dishes. MintUsed to flavor sweet dishes beverages, as a tisane and in some sauces. Mint jelly is

traditional with lamb.

Oregano Used with a variety of sauces with poultry, beef, veal, lamb, and vegetables. ParsleyComponent of fines herbs and of bouquet garni. Flavoring for sauces, soups,

dressings, and other dishes. Garnish.

Rosemary large branches used as skewers. Popular in Middle Eastern dishes. Grilled foods, andin marinades dried is nearly as intense in flavor as fresh

Sage popular as flavoring in stuffing, sausages, and some stews, dried rubbed sage alsoavailable

Savory used in salads, stuffings, sauces

TarragonAnother component of fines herbs used with chicken, fish, veal, and egg dishes. Thyme Part of bouquet garnish. Dried leaves may occasionally be used in place of fresh. Used

to flavor soups, stocks, stews and braised.

Kinds of Spices

Allspice Used for braises, forcemeats, fish pickles, desserts Anise desserts and other baked goods, liqueur Caraway rye bread, pork, cabbage, soups, stews, some cheeses, liqueur Cardamom curries, some baked goods pickling Cayenne sauces, soups, most meats, some fish, and poultry Celery Seed salads (including Cole slaw) salad dressings, soups, stews, tomatoes, some baked

goods

Chili Powder chili and Mexican dishes, curries Cinnamon desserts, some baked goods, sweet potatoes, hot beverages, curries, pickles, and

preserved.

Cloves stocks, sauces, braises, marinates, curries, pickling, desserts, some baked goods. Coriander seeds curries, some forcemeat, pickling, some baked goods Cumin Curries, chili, and other Mexican dishes. Fennel seeds sausage, fish, and shellfish, tomatoes, some baked goods, marinades

Horseradish sauces (beef, chicken, fish) egg salad potatoes, beets Juniper marinades, braises (spec. garn) sauerkraut, gin, and liqueur. Mace some forcemeat, pork, fish, spinach, other vegetables, pickles, desserts and other goods Mustard pickling meats, sauces, cheese and eggs, prepared mustard Nutmeg 0- sauces and soup (esp. cream) veal, chicken, spinach, mushrooms, potatoes other

vegetables desserts (esp. custards) baked goods

Paprika braises and stews sauces, garnish


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Pepper stocks, sauces, meats, vegetables Saffron poultry, seafood, rice plaits, sauces, soups, some baked dishes Turmeric Curries, sauces, pickling, noe

KITCHEN TOOLS

Cooks knife Knife with a

wide range of uses, from

cutting large pieces of meat to

chopping fresh herbs.

Cleaver Knife with a wide

rigid blade heavy enough to

break bones.

Carving knifeKnife with a

narrow blade used to slice

pieces of cooked meat into

portions.

Bread knifeSerrated knife

used for cutting fresh bread.

Paring knifeMiniature version of

the cooks knife, it is used to clean,scrape and slice small pieces of

food.

Carving forkFork used to hold a

piece of meat in place when it is

being cut into portions.

Filleting knife Knife with a long

pointed blade used for separating

fish into fillets.

Boning knife Small pointed knife

with a tapered blade used to

separate the meat from the bones.

Ham knife Knife with a ridged blade used to cut whole cooked ham.


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PeelerIts pivoting blade follows the

contours of the fruits and vegetables it is

used to peel.

Butter curlerUtensil with a serrated hook

that creates butter curls when scraped across

cold butter.

Grapefruit knifeKnife used to detach citrus

fruit pulp.

ZesterKnife whose blade curves at the end

and has five small cutting holes; it is used to

remove thin strips of rind from citrus fruits.

Oyster knifeDouble-edged knife with a

guard used to open oyster shells by severing

the muscle that holds them closed.

Sharpening steelCylindrical steel rodwith narrow grooves used for honing a

knife edge.

Cutting boardMade of plastic or

wood and used for cutting up foods.

GrooveFurrow where cooking juices

collect.

Sharpening stoneAbrasive stone

used to sharpen knife edges.

lever corkscrewInstrument with a screw and two

wings that rise as the screw penetrates the cork;

they then act as levers to open the bottle.

bottle openerInstrument used to remove caps

from bottles.

can openerTool used to open cans by cutting along

the inside edge of the lid.

wine waiter corkscrewInstrument with a screw

and a lever that open wine bottles by leverage, a

blade for cutting the hood around the top, and a

bottle opener.


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Garlic press Utensil used to finely crush garlic

cloves.

Nutcracker Tongs used to break nutshells and

release the kernel inside.

Citrus juicer Instrument used to extract juice

from citrus fruits, usually lemons or oranges.

Mortar Hemispheric receptacle made of

marble, porcelain or hardwood in which certain

foods can be ground with a pestle.

Pestle Usually heavy instrument whose short

handle extends into a head; it is used mainly to

grind seeds, dry ingredients and garlic.

Rotary cheese grater Instrument used tograte cheese by scraping it against the teeth of

a rotating drum.

Nutmeg graterSmall conical grater used to

reduce nutmeg seeds to a powder.

GraterInstrument used to reduce food such

as vegetables, cheese and nuts into fine

particles or a powder.

MandolinInstrument comprising

interchangeable cutting blades inserted in a

frame; it slices vegetables in different ways,

depending on the blade used.

Food millInstrument used to reduce cooked

fruit and vegetables to a pure, the consistency

of which depends on the disk used.

Pasta makerInstrument that can roll out and

cut pasta dough into different shapes with its

removable blades.

Meat grinderInstrument with a knife and

interchangeable disks used to grind meat; the

perforations in the disks determine the size of

the grind.


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Measuring beakerGraduated container used to

measure dry and liquid ingredients.

Measuring cupGraduated container with apouring spout used for measuring liquids.

Measuring cupsReceptacles used to measure the

exact quantity of an ingredient.

Measuring spoonsThe bowls on these spoons

correspond to an exact quantity of an ingredient,

and are used to measure it.

Candy thermometerThermometer that is placed inhot liquid sugar mixtures to measure their exact

temperature.

Oven thermometerThermometer that is placed

inside an oven to check the exact temperature.

Instant-read thermometerDigital thermometer

that, when inserted into a roast, instantly indicates

the meats internal temperature.

Meat thermometerThermometer inserted into a

roast to check its degree of doneness.

Kitchen scale

Instruments used to weigh dry ingredients (e.g.,

flour, sugar, rice).

Egg timer

Device with two glass vials, one of which is filled

with sand; the flow of the sand between the vials

measures a precise time period.

Kitchen timer

Device used to measure a period of time; once that

time has elapsed, the timer rings.


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SieveStrainer made of woven nylon, metal or silk

strands and attached to a wooden frame; it is used to

strain dry and liquid ingredients.

ChinoisFinely meshed cone-shaped strainer used to

filter broth and sauces, and to reduce food to a pure.

Mesh strainerInstrument used to sift dry ingredients

or filter liquid ones.

ColanderInstrument used to drain food.

Fry basketMetal mesh receptacle designed to hold

foods during frying and drain them afterward.

MuslinCloth woven into a fine loose mesh and

used to strain creamed soups and sauces so they

become finer and smoother.

Salad spinnerApparatus that uses centrifugal force

to remove water from freshly washed lettuce leaves.

FunnelCone-shaped instrument ending in a tube

used to pour liquid into a narrow-necked container.

Pastry cutting wheelDevice used for cutting

dough; the indented wheel gives it a fluted edge.

WhiskUtensil made of several curved and

intersecting steel wires used to blend, beat or

whip liquid and semiliquid ingredients.

Egg beaterMechanical device with two whisks

activated by a crank handle; it is used to beat

liquid and semiliquid ingredients.

Pastry brushDevice with silk or nylon bristles

at one end, used to coat, brush or glaze pastries,

or to grease baking pans.

Icing syringeFitted with interchangeable

nozzles that are filled with icing, it is used to

decorate baked goods and molded desserts.


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Cookie cuttersHollow metal molds used to cut

dough into soft shapes that will be retained after

baking.

DredgerContainer with a perforated lid used for

sprinkling food with flour, sugar or grated cheese.

Pastry blenderUtensil used to blend fatty

ingredients with flour.

Pastry bag and nozzlesLeakproof bag into which

interchangeable nozzles are inserted; it is used to

decorate dishes, baked goods and molded desserts,

or to make pastries.

SifterDevice used to sieve flour; it has a spring-

loaded handle that moves the flour about and makes

it lighter.

Mixing bowlsRound containers of various sizes

used to prepare or mix food and ingredients.

Rolling pinWooden cylinder that rolls freely

between two lateral handles; it is used to roll out

pastry.

Charlotte moldDeep metal pan shaped like a pail

and used to cook a cream-based sweet dessert

surrounded by biscuits.

Souffl dishDeep porcelain dish that prevents the

rising souffl from overflowing as it cooks.Muffin panBaking pan with indentations used to

give muffins their distinctive shape.

Baking sheetRectangular pan with low sides,

usually made of aluminum, used for baking

cookies, cakes and other pastries that do not

require molding.

Cake panRelatively deep metal baking pan with

enough room to allow the cake to rise.

Quiche plateMetal baking pan with a scalloped

edge that makes the crust of the quiche moreattractive.

Pie panMetal pan used to make a pie crust and

to bake a pie in the oven.

Removable-bottomed panMetal baking pan

whose bottom, and sometimes its side, come

apart so the contents can be removed more easily


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Draining spoonLarge elongated slightly concave

spoon with perforations; it is used to remove small

pieces of food from their cooking liquid.

SkimmerLarge round slightly concave spoon with

perforations; it is used to skim broth and sauce, or

to remove food from its cooking liquid.

SpatulaLong blade of variable width used to turn

food over during cooking.

TurnerUtensil used to handle cooked food

without breaking it.

Potato masherUtensil used to manually pure

cooked fruits and vegetables.

LadleSpoon with a deep bowl and a long handle;

it is used to decant liquid or semiliquid food.

Trussing needleTool used to thread pieces of

string through poultry or to tie a roast.

Larding needleTool used to insert strips of lard,

ham or truffles into cuts of meat.

Apple corerUtensil used to remove the core from

apples and pears.

Snail dishHas several indentations for holding

snails when they are served.

Tea ball

Hollow sphere that holds dried tea leavesduring steeping.

Kitchen shearsMultipurpose utensil used for

cutting fresh herbs, trimming meat and vegetables.

Snail tongsUtensil used to hold snail shells so the

snail can be extracted.

Poultry shearsUtensil used to cut poultry into

pieces.

TongsUtensil used for holding, turning and serving

food.

Spaghetti tongsTwo-armed utensil with teeth at

the end that facilitate serving long strips of pasta.


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Tasting spoonWooden spoon consisting of two

bowls joined by a shallow groove used to take and

taste liquids.

Melon ballerSpoon used to cut small round pieces

from the flesh of fruits or vegetables.

Vegetable brushUtensil used to clean certain

vegetables, such as potatoes.

BasterUtensil with a graduated tube and a rubber

bulb; it is used to suck up cooking liquid and drizzle it

over the meat.

Egg slicerDevice that uses taut steel wires to slice a

hard-boiled egg.

KITCHEN EQUIPMENTS

Range Top Restaurant Range Heavy Duty Range


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Convection Oven Combination Oven Steamer Cook and Hold Oven

Microwave Oven Fryer Griddle

Tilting Braising pan Broiler Steam Jacketed Kettle


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Compartment Steamer Coffee Maker Coffee Urns

Food Mixer Handheld Mixer Food Processor

Food Slicer


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POTS AND PANS

Double boilerUtensil comprising two saucepans; the

bottom one contains boiling water, which cooks or heats the

food in the top one.

SaucepanLow-sided receptacle commonly used to heat

liquids or cook food in a liquid.

Stock potContainer used for cooking large quantities of

food in a liquid.

Dutch ovenSomewhat deep stock pot used for cooking

food in a liquid.

Pressure cookerStock pot with a screw-

on, airtight lid designed to cook food rapidly

using pressurized steam.

Safety valveDevice that regulatesescaping steam when the stock pot is under

pressure.

Pressure regulatorDevice maintaining the

pressure at a constant level.

SteamerUtensil comprising two

saucepans; the steam from the boiling

water in the bottom one cooks the food in

the top one.

Steamer basketPerforated receptacle

that is placed in a saucepan above the water

level and filled with food to be steam-

cooked.

Couscous kettleDouble container in

which steam from the broth in which the food in the bottom part is simmering cooks and flavors the semolina in the

top part.

Dripping panSlightly concave rectangular pan used to roast

meat or to catch the meats cooking juices.

TerrineContainer with a perforated lid that allows steam to

escape; it is designed for cooking recipes with or without jelly.

Roasting pansSomewhat deep large-capacity utensils used to

roast meat in the oven.

Fish poacherOblong receptacle that has a rack and a cover; it

is used to cook whole fish.LidRemovable part that covers the fish poacher during cooking

RackPerforated sheet; the hooks allow it to be lifted so that,

once cooked, the fish can be drained and removed.

TajineVarnished earthenware dish with a cone-shaped airtight

lid used in northwestern Africa to cook an eponymous dish.


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Fondue set

Utensil designed to prepare and serve various kinds of fondue,

such as meat, cheese or chocolate.

Wok set

Cooking utensil native to Asia used for rapidly cooking food invery little fat.

Small saucepanDeeper than a frying pan, this

utensil is used to simmer or braise dishes.

DiableUtensil composed of two skillets of porousclay that fit tightly together; it is used for braising

food.

Saut panSimilar to a frying pan but with a straight

edge, used to cook food in fat, over high heat.

Egg poacherDevice used to poach eggs by placing

them in indentations in a tray suspended over a hot

liquid.

Pancake panRound thick-bottomed skillet with a

shallow edge that allows a spatula to loosen and flip

the pancake.

Frying panUtensil used to fry, saut or brown food.

Documents

How to Standardized a Recipe