FINAL LESSON PLAN

Title: Standardized Recipes Methods Used: Mini Drama Phillips “66” discussion

Target Audience: Production Staff and Supervisors in a school foodservice summer training program. Number in Class: 60 Terminal Objective Students will express a desire to follow standardized recipes and will have the skills necessary to be able to implement standardized recipes in their facilities.

Terminal Concept Standardize recipes are the best way to run a foodservice facility. They help employees, managers, and costumers know what to expect from the food.

Domain Affective

Taxonomic Level Application

References On Cooking, Labensky, Hause, Martell (pg 40) http://www.nfsmi.org/documentlibraryfiles/PDF/20080215091404.pdf Preparation Power Point (Pros and Cons, What?, Difference, Steps), Handout: How to standardize, slips of paper for role play Pre-assessment Ask: How many of you use standardized recipes in your facilities? Time (if in class): 30 sec

Introduction Role play a kitchen scene where there are not standardized recipes. Role play a kitchen scene where there are standardized recipes. Time: 5min

Supporting Objectives Content Outline Time Learning Experiences Students will express a desire to follow standardized recipes in their facilities.

Standardized Recipe Pros: • Controls financial matters • Consistent quality and quantity

of food • Ensure accurate recipe costing • Ensure proper menu pricing • Easy to read • Increased employee confidence • Education tool

8 min

Ask: What was the difference between the two scenarios? What was good? What was bad? Has someone had an experience like this in your facility?

Students will be able to define standardized recipe.

• Customer satisfaction • Consistent nutrient content

Standardized Recipe Cons: • Costs money • Takes time • Facilities need to develop their

own • Tested repeatedly • Adjusted to fit different chefs

and facilities Pros and Cons PPT A standardized recipe is one that will produce a known quality and quantity of food for a specific operation. A standardized recipe specifies

1. The type and amount of each ingredient

2. The preparation and cooking procedures

3. The yield and portion size Standardized recipes have the following:

• Recipe title • Recipe category (main dish,

side…) • Ingredients • Weight/volume of ingredients • Preparation instructions

(directions) • Cooking temperature and time

8 min

Ask: How would you define standardized recipe? Can we get a couple people to share their definitions? Show powerpoint with definition. Show a standardized recipe on the powerpoint and ask the class members to tell you what components they see on the recipe. Powerpoint with what recipe specifies and then what the components are.

Students will be able to recognize the difference between a recipe that is standardized and one that is not. Students will be able to describe the process of changing a recipe to be standardized.

• Serving size • Recipe yield • Equipment and utensils to be

used

Which of these two is/isn’t standardized recipe. How to tell if a recipe is standardized.

• All measurements are exact • How long to cook foods for is

given • An exact yield is given • A serving size is defined

Steps to standardize a recipe.

1. Recipe verification 2. Product evaluation 3. Quantity adjustment

Recipe verification

1. Review the recipe (make sure it has all the required components)

2. Prepare the recipe 3. Verify the recipe yield (make

sure it makes the number of servings that it says)

4. Record changes to the recipe Product evaluation

1. Informal evaluation (involves

5 min 15 min

Show on a powerpoint different recipes (6) some of which are standardized and some which are not and ask students to identify if they are or aren’t by a raise of hands. Discuss how to tell if a recipe is standardized or not in between showing the different recipes. Show powerpoint with steps to standardize a recipe. Hand out the brochure on standardized recipes. Ask: Why do you think that preparing the recipe during the standardization process is important? Ask: Why do you think that product evaluation is an important part of recipe standardization?

Students will be able to develop ways to standardize recipes in their own facilities.

foodservice managers and employees)

2. Formal evaluation (involves foodservice staff, and customers using a evaluation form that gets analyzed)

Quantity Adjustment Phase (different methods)

1. Factor Method 2. Direct reading tables method 3. Percentage method 4. Computerized recipe adjustment

Give the following example: You have just started work at a new school and you find that the chef makes up new recipes all the time and usually improvises when he is cooking. You are often running out of food or have twice as much as you need and students are not always happy with the food. Based on what you have learned about standardized recipes, how would you fix this problem? Steps to solve the problem:

1. Talk with the staff about the problem and get their input.

2. Discuss the importance of standardized recipes with them and all the ways they will help.

3. Pick a recipe that is used

10 min

Show powerpoint slide on the different methods available to perform the quantity adjustment phase. Ask: Can anyone tell me which method they use, or would choose to use and why? Have the students discuss how to fix this problem and go through the steps of standardizing a recipe. Prompt them with questions such as:

• How would you start/continue addressing this problem?

• What could you do next? • What would be the next step in the process? • Etc.

Have a discussion of what the steps would be to solve this problem.

frequently to standardize. 4. Go through the steps of recipe

verification 5. Conduct an evaluation, both

informal and formal 6. Adjust the quantity to fit the

number of students Assessment Phillips “66” discussion: How they are going to implement standardized recipes. (5 min) Come back and discuss with the whole group. Every group shares idea. (5 min) Closure Thank you for your comments and participation and we hope that this will help you implement standardized recipes in your facilities. We know standardized recipes can improve your work efficiency and can help make your job easier in the future. Take the handout with you and refer to it when you need to.

Standardized Recipes

Pros • Controls financial matters • Consistent quality and quantity of food • Ensure accurate recipe costing • Ensure proper menu pricing • Easy to read • Increased employee confidence • Education tool • Customer satisfaction • Consistent nutrient content

Cons • Costs money • Takes time • Facilities need to develop their own • Tested repeatedly • Adjusted to fit different chefs and facilities

=

Standardized recipe A recipe that will produce a known quality and quantity of food for a specific operation.

Standardized recipe specifies:

1. The type and amount of each ingredient 2. The preparation and cooking procedures 3. The yield and portion size

Steps to standardize a recipe

1. Recipe verification 2. Product evaluation 3. Quantity adjustment

Quantity Adjustment Phase 1. Factor Method 2. Direct reading tables method 3. Percentage method 4. Computerized recipe adjustment

What should I do? You have just started work at a new school and you find that the chef makes up new recipes all the time and usually improvises when he is cooking. You are often running out of food or have twice as much as you need and students are not always happy with the food. Based on what you have learned about standardized recipes, how would you fix this problem?

Standardized Recipes

A recipe that will produce a known quality and quan-

tity of food for a specific operation.

A standardized recipe includes:

Recipe title Recipe category (main dish,

side…) Ingredients Weight/volume of ingredi-

ents Preparation instructions

(directions) Cooking temperature and

time Serving size Recipe yield Equipment and utensils to

be used

What is a Standardized

Recipe?

Importance and Process

Standardized Recipes

Standardized Recipies

Standardized recipes will help your meals become consistent in quality and

quantity, helping customers be satisfied and budgets

be balanced.

Pros

Controls financial matters Consistent quality and

quantity of food Ensure accurate recipe

costing Ensure proper menu pricing Easy to read Increased employee confi-

dence Education tool Customer satisfaction

Consistent nutrient content

Cons

Costs money Takes time Facilities need to develop

their own Tested repeatedly Adjusted to fit different

chefs and facilities

Recipe Verification

1. Review the recipe (make sure it has all the required compo-nents)

2. Prepare the recipe 3. Verify the recipe yield (make

sure it makes the number of servings that it says)

4. Record changes to the recipe Informal evaluation (involves food-service managers and em-ployees)

5. Formal evaluation (involves foodservice staff, customers us-ing an evaluation form that gets analyzed)

Product Evaluation

1. Informal evaluation (involves food-service managers and em-ployees)

2. Formal evaluation (involves foodservice staff, customers us-ing an evaluation form that gets analyzed)

Quality Adjustment Methods

1. Factor Method 2. Direct reading tables method 3. Percentage method 4. Computerized recipe adjustment

Why standardize your

recipes?

How to standardize your recipes: