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Developing Standardized. that Work!. North Carolina Department of Public Instruction Safe and Healthy Schools Support Division Child Nutrition Services Section September 2013. USDA is an equal opportunity provider and employer. Objectives. - PowerPoint PPT Presentation
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North Carolina Department of Public InstructionSafe and Healthy Schools Support DivisionChild Nutrition Services SectionSeptember 2013USDA is an equal opportunity provider and employer.
Developing StandardizedDeveloping Standardized
that Work!that Work!
Objectives Understand characteristics of effective
standardized recipes Recognize the value of usable recipes
for a quality child nutrition program and successful Administrative Review
Learn recipe writing strategies to increase employee compliance
What is a Standardized Recipe?A standardized recipe is one that has
been tested to provide an established yield and quantity through the use of ingredients that remain constant in both measurements and preparation methods.
Note: Quantity recipes and Standardized recipes are not always the same!
What is a Standardized Recipe?
A standardized recipe is one that is: tried and tested in your facility adapted for your operation verified for accuracy consistently used!
What is a Standardized Recipe?
Produces the same high quality results and yield every time by using the same:
Preparation procedures Type of equipment Quantity and quality of
ingredients.
What menu items need standardized recipes?
All menu items should have recipes and every recipe used in your kitchen should be standardized.
Well developed Standardized Recipes provide:
Quality Control Cost Control Consistent Yield
Students expect to be served a delicious, well-prepared meal each time they eat in the cafeteria.
Quality Control
Cost ControlBecause standardized recipes
specify exact amounts and types of ingredients managers or administrators may:
• accurately calculate plate cost
• plan purchasing and storage needs
• prepare only the amounts of food needed
Serving portions larger than the planned menu increases food costs.
Calculating the extra cost of over portioningCasserole Yield: 25 servingsCost per serving per pan:20 serving yield $0.5825 serving yield $0.46Difference + $0.12
$0.12 per serving X 600 servings X 60 school days = $4,320.00 extra cost!!
Portion ControlA Standardized recipe will yield
the same number of portions each time prepared.
This will eliminate excess amounts of leftovers or the need for last minute substitutions.
Writing recipes that work…Where to start??? Interview employees who prepare
quality foods Ask for favorite or most often used
recipes Start with a reliable quantity recipe
(such as USDA recipes, quantity cook books, etc.)
Ask employees! How do you prepare the menu item? What ingredients do you use? How much of each ingredient? Do you
weigh on scales or measure with volume utensils?
What equipment and utensils do you use? What pan size? How do you portion the product and how
many portions do you get?
Write the basic recipe Use information provided by the
employees preparing the product Write down ingredients, amounts, and
preparation methods Determine if a recipe may need
modification of ingredients, such as fat, salt or sugar
Determine the expected number of portions based on the Food Buying Guide (FBG)
Test the recipe
Start by making small portions of the recipe
Follow preparation instructions closely Change one ingredient at a time Record all changes Yield test Taste test Repeat the process as needed
Fine Tune and Write Simple Recipes Adjust as needed for taste, cost, nutritional
integrity and/or meal pattern compliance Write final recipes so that they are easy for
employees to prepare Round off weights and measures using full
purchase units (lbs, #10 cans, etc.) when possible
Remember that is not always practical to write recipes to yield 50 or 100 servings!
Consider “rounding” the measures/weights:3 cups onions, 4 cups celery, 3 1/2 lb raw rice,
3 cups peas, 1 cup of soy sauce, etc. Test for acceptance, establish in-house yield data, and adjust portion size!
Let’s look at an example….
Writing your recipes - How many portions do you get from….???
Two #10 cans of green beans will fit into a steam table pan. You plan to season the pan of beans with chicken base.
Writing your recipes - How many portions do you get from….???Number of units used divided by the
number of units for 100 servings specified in the FBG times 100.
______ / ________ X 100 = ________No of units units from FBG No. of portions
used expected
Using the Food Buying Guide to check the expected yield …How many (1/2 cup) Veg component contributions of green beans are yielded?
4.6 #10 cans are needed for 100 (½ cup) portions
You are using 2 cans. Therefore, 2 cans divided by 4.6 cans per
100 (1/2 cup) portions X 100 = 43 (1/2 cup) portions
Then determine the portion control utensil needed to yield 43 servings based on 4.6 #10 cans from 100 (1/2 cup) portions.
Seasoned Green Beans
You will note that the recipe is written for 2 cans of beans and 1 cup of seasoning because these are easy measures and will fit into one steam table pan.
The number of expected servings are calculated using the FBG.
Exact cooking, serving, and reheating instructions are provided.
Use the recipe for food ordering and preparation!
A manager or employee can easily tally the number of cans and calculate the approximate number of portions.
For example: 8 cans X 43 portions per recipe using 2 cans = 172 (1/2 cup) portions.
Let’s work through an example for Bean Burritos …1. Interview the employee and learn the
amounts and types of each ingredient used.
Let’s work through an example for Bean Burritos…2. Determined the number of portions
based on meal component contribution:
2 cans veg. beans divided by 4.4 cans per 100 (2 oz MA) portions X 100 = 45 portions
2 lb cheese divided by 12.5 lb per 100 (2 oz MA) portions X 100 = 16 portions
45 + 16 = maximum 61 portions (2 oz M/MA)
Let’s work through an example for Bean Burritos…
3. Round off weights and measures as appropriate.4. Prepare the recipe and determine acceptability
for taste, cost, etc.5. Yield test the product to determine how to
portion to get no more than 60 servings (rounded down for convenience).
6. Write clear and complete instructions.7. Complete another test and continue revisions if
needed.
Consider placing a picture on your recipe!
Once recipes are tried and tested, then verify for completeness and accuracy!
http://www.nfsmi.org/documentlibraryfiles/PDF/20090506091901.pdf
Use NFMI’s Use NFMI’s Measuring Success Measuring Success Decision Decision Guide to Verify RecipesGuide to Verify Recipes
Appendix A:Page 1 of the
Decision Guide for Checklist for Reviewing Recipes During Recipe Verification Phase…..
Use the NFMSI Verification Checklist to ask:1. Does the title reflect recipe content and is
it appealing to the customer?2. Are recipes organized by proper category
(i.e. meal pattern, menu group, or local categories)?
3. Are ingredient names clear, specific, and listed in order used?
Ask, continued ….
4. Is the correct ingredient weight or volume given?
5. Do written instructions clearly and specifically describe what needs to be done to prepare the menu item?
6. Are cooking times/temperatures and other CCPs for cooling/reheating clearly stated?
Ask, continued ….
7. Is serving size stated(scoop/spoodle size, weight, or portion size such as 1/24th cut, etc.)?
8. Is the yield/number of portions indicated?9. Is preparation, cooking, and serving
equipment specified?10.Does the recipe give information about
meal contribution?
Characteristics of the final recipe
• Rounded weights and measures that are simple to use
• Clear instructions that are logical and easy to follow
• Yields that match the purchase units of the ingredients
• Even amounts of ingredients that can be sized easily if needed
Weights, Measures, and Yields
Measures
Teaspoons, Tablespoons, Cups, Quarts and Gallons are liquid or volume measurements
• 3 tsp = 1 Tbsp• 1 Tbsp = ½ fluid ounce• 1 Cup = 8 fluid ounces• 1 Quart = 32 fluid ounces = 4 cups• 2 Quarts = 64 fluid ounces = 8 cups• 1 Gallon = 128 fluid ounces = 16 Cups
Volume Measurements for portion control
(Scoops)• #16 scoop16 level scoops = 1 Quart (Qt)
• #12 scoop12 level scoops = 1 Qt
• #8 scoop8 level scoops = 1 Qt
Volume Measurements (spoodles and ladles)• 16 (2 oz) spoodles = 1 Quart• 8 (4 oz) spoodles = 1 Quart• 32 (1 oz) ladles = 1 Quart• 16 (2 oz) ladle = 1 Quart• 8 (4 oz) ladles = 1 Quart
Spoodles and Ladles are labeled in fluid measurements (i.e.: 1 oz., 2 oz., 4 oz., etc.)
Weight Measures
Use the scales when:– a recipe states pounds or lb– a recipe states ounces or oz
Remember that a fluid ounce (i.e. volume) measure does not always weigh one ounce on the scales!
For example, 1 cup of flour (which is 8 oz by volume) weighs only 4 ounces!
Inaccurate weighing and measuring creates problems• All-purpose flour:
– Weight: 8 oz = 826 calories– Volume: 1 cup = 455 calories
• Chopped carrots– Weight: 8 oz = 93 calories– Volume: 1 cup = 52 calories
Nutrient Analysis Accuracy
A standardized recipe will yield the same number of portions each time it is prepared and the nutritional value will remain constant.
Substituting Ingredients creates problems!It changes the nutritional value!
It may make students sick or cause death if they have allergies!
Standardized Recipes …
• An important management tool• Ensure consistent quality, quantity, and
food safety• Needed for nutritional analysis
Using Simplified Standardized Recipes Provide Many Benefits!• Increased Employee Confidence• Consistent Quality• Increased Customer Satisfaction• Predictable Yield• Consistent Nutrient Content• Cost Control – Inventory, Purchasing, and
Labor• Reduced Record Keeping
Here are a few examples…
Questions?