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Standard Recipe Principle
A standard formula is applied to a standard-of-use of certain metrics in cooking – standard sizes, time, temperature, amount etc. Abiding by this rule creates uniformity in kitchen produce, whether it is tangible or intangible.
The idea of a standardized recipe is certainly no stranger to many of us anymore. In fact, it has been extensively used worldwide and there are certain metrics to the standard recipe that we must follow. In the kitchen, a standard recipe is a crucial part of standardization drives, ingredients and components in a restaurant that could result in gain or loss of hours. Certain restaurants criteria standardized recipes in the kitchen, some do not. There are pros and cons of using standardized recipes.
The advantages of having a standardized recipe
- Creates an absolute standard in the kitchen and produce cooking activities.
- makes a smooth transition between different staff kitchen.
- But food quality and standards while the kitchen slots.
- Guiding tool for newcomers in the kitchen.
- Update minds kitchen staff after some time . (Eliminating guesswork)
- Reference materials should there be any disputes.
- Base to cost the kitchen cost is calculated .
- a huge guide to implement new menu should there be any need.
- Planning and costing purposes when a particular event requires accounting / auditing kitchen control.
- avoid raw food leftovers (with good Kitchen Control)
cons of standardized Recipe
- Inconvenient – This can be from the Head of Chef keep a list of the standard formula in his room and had it locked or three large books of standard recipe and kitchen staff need to flip over one by one to get everything done. Inconvenience is the number one factor that led to the kitchen staff not using standard recipes.
- Consuming – This is also one of reasons why the standard formula is not followed. At peak hours, not kitchens do not have time to waste, and every second counts.
- Better varieties – Some chefs prefer to follow central tastes, some are just bow down to their own opinion. This could cause problems when not properly trained and provided Kitchen Control.
- Rules are meant to be broken – it are always different people / consumers of the restaurant. What is important, customers. When standardized recipes are not tested regularly at the restaurant, inaccurate information may be provided on a standard recipe. Solution: Leave the room or space for food / cooking variability. This usually happens when the Head Chef is not well organized or well trained for their positions.
- A secret anymore – Some restaurateurs or Chefs weary of making a standard recipe book because they want to protect food knowledge. This is a classic perception: Someone comes along, takes all the recipe and leave the restaurant after a month.
- When it is gone, it really gone – At certain times of the restaurant, a piece of the recipe sheet can get lost. When it is lost, it will be a little havoc in the sense that the chef needs to take action immediately. In the second situation, it can also be “stolen” or “download” and restaurant management changes, and / or someone steals certain information, or the restaurant faces incident as a kitchen on fire.
Standard recipes do not necessarily have certain standards that you need to follow. There are many ways to truly customize a standard recipe, keep them in your book and use them for future reference. Alternatively, you can also save them into your computer, and place them well. Whatever it is, standardized recipes serve good purposes in the kitchen – Take the time to actually follow the instructions and you might just get happier guests / clients.
There are three (3) common ways of writing a formula:
- Part-style recipes
- List-style recipes
- Action- style recipes
style Recipes This way of writing the recipe is a classic – and they serve their own purpose in writing so. There are many pros and cons to this type of writing style, and we want to leave it up to you to figure it out. Nevertheless, here is an example of point-style written recipe:
Add your pan on the pan and turn the heat to low. Now take a bowl, crack 2 fresh eggs inside and add some salt and pepper. Next, grab a whisk and start beating until it is mixed or quite fluffy. When the pan is hot enough, add in 1 tbsp of oil, stir oil around. You will notice the oil runs faster in warm bowls. Once the pan and oil is hot enough, turn the heat to high and pour in the eggs. Leave the heat on high until the eggs (on the side of the pan) forms a solid texture. At this time, reduce the heat to low. When the egg is cooked enough, flip it over and top it off with some ikan kering! Voila!
Part-style recipes can work at a certain point. Be sure to choose your methods of writing well.
List-style recipes list-style writing recipes is one of the easiest, practical and most common ways of writing a recipe. This method consists of two parts – the header and footer. Haus consist of different elements such as title formula, temperature, yield, time, etc, but up includes methods for using these materials. Examples of list-style recipes:
-Eggs With ikan kering 2 no eggs
-1 tablespoon oil
-Ikan start sharing
- Heat your pan low heat, crack two eggs into a bowl and add the spices. Whisk well.
- When the pan is hot enough, add the oil and wait until it is hot.
- Pour it and turn heat to high, until you see the sides of the eggs are actually solid in texture.
- Reduce heat to low, and cook eggs well. Turn around.
- top it off with some crumbled ikan kering and voila!
Action-style recipes Action style recipes has been known as the killer list recipes, quantity, methods and materials in a highly organized and well-mannered. The first step will usually contain materials and methods restricted to only a certain food, and the list continues and combines with step two and three. Here is an example:
Action-style recipes can be very directive and you can add additional information to your liking. Select that is best for you and your audience, then choose the right one and give them value.
Standard Elements in the standard recipe While we may see metric standard recipe in standardized recipe that may be both relevant and irrelevant to you, there are certain practical use of it, and customize the standard recipe good way to go when you have to emphasize certain recipe metrics in a recipe sheet . In a way, always think about your end-users rather than himself.
Common Recipe Elements in the standard recipe
- Ingredients
- temperature
- equipment & utensils needed
- The amount of
- Method
- Media (Photo / Video)
These measurements are the basics – what allows a better standard recipe is really to explain in detail what the result is what you should avoid, what you should do and not do, etc. While this may be too long to squeeze into approaches your area or various box in action style recipe, you should include sections of it.
recommended standard recipe Elements to add this recommended standard transcription factors are totally optional and should only be carried out at selected times. Note that most recipes require only the simplest steps, and a description of the information should be as concise, clear and to the point as possible.
- Taste – In what degree should this dish taste like and how to stretch seasoning properties from there.
- warnings or precautions – precautions while handling these food mix or cooking methods.
- Tips & Advice – The best way to beef up preparation methods and cook well without the need for practical training.
- What to do while waiting – Important step or procedures to follow or take while waiting cooking or preparing food ingredient or food ingredient blends, etc.
- Alternatives – Alternatives to this cooking method, or the food ingredient that might not be available in certain regions of the world. Should there be any other ways to do it, it should be pointed out.
- Halal status – Halal status is very important . Certain foods are pre-packed in a non-halal way or food containing pork-based materials used in the preparation of alcohol use. For example, rum flavor. Comes in halal and non-halal.
- garnishing suggestions – This should be included and described the methods used in the recipe.
- Misc Information – This information should be described at the very bottom of the recipe, stating ways on how to prepare and cut this meat, or measure the intensity of cooking meat. This could also serve as a section where you throw in a mixture of Taste (No. 1) and Tips & Advice (No. 3).