Standard Recipe

ΔΙΑΧΕΙΡΙΣΗ ΣΥΝΤΑΓΩΝ 1 ΕΚΤΥΠΩΣΗ

ΔΙΑΧΕΙΡΙΣΗ ΣΥΝΤΑΓΩΝ 2 ΕΚΤΥΠΩΣΗ

One of the most usual “fights” among Chef’s is about which Recipe is the most appropriate, the most traditional, the most authentic. Is there zucchini in moussaka or not; Can we prepare it with yogurt sauce or that does not make the recipe called moussaka; The truth lies somewhere between …

What is Standard Recipe?

Standard recipe is every recorded recipe into a kitchen, a restaurant, a business, which accurately defines the quantitative and qualitative characteristics for the preparation of a food or a beverage. The Standard Recipe can be different for every business since it characterizes the culinary style of each kitchen and each Chef.

The data and the information included and recorded in a Standard Recipe in order to have a complete picture of the dish or drink are the following:

  • Title and description of the food / beverage or sweet
  • Editorial Date
  • Editorial Manager
  • Department for which the recipe intended
  • Number of servings
  • Portion Weight
  • Preparation timeC
  • Cooking time
  • Cooking Method
  • Baking temperature
  • Conservation method
  • How to Storage
  • How to Defrost
  • Kitchenware Ingredients
  • Quantity of Ingredients for the corresponding number of servings
  • Preparation Description
  • Food Styling and Photography
  • Nutrition Analysis
  • Allergen Identification Ingredients
  • Recipe Costing per serving

Standard Recipe Advantages Ensures :

  • Consistent quality in taste and appearance
  • Fixed size of serving
  • Standard quantity of produced servings
  • Exact number of quantities of ingredients
  • The expected performance of each plate
  • It contributes to the accurate determination of the cost of prescription
  • It helps the company to calculate the man hours required for the preparation of dishes – drinks
  • Contribute to menu development, because they contain elements of cost , appearance, flavor of the dish , etc.
  • The chef can calculate exactly the quantities of raw materials needed to prepare the menu of the day
  • Minimizes errors in the manufacturing process
  • Reduces losses, waste and wastage of food and beverages
  • Contribute to a better control of the quantity , quality and cost
  • The  Purchasing department can calculate the quantities of raw materials for the near future in order to achieve better prices in negotiations with suppliers
  • Most recipes performed even by cooks who do not have special expertise or experience
  • Aids in the accurate identification of the nutritional value of the food , especially when it comes to dietary menus

Written by Panagiotis Kourentas

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