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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ΠΡΟΤΥΠΗ ΣΥΝΤΑΓΗ (Μέρος Α)