221slide10 - Panning instructions, pan size Amount of...

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Standardized Recipes What are they?
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Standard ized: A formula for a food item containing specific food quantities of ingredients & specific instructions to yield a designated known product
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Accurate Portion Order Control Standardized Recipe
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Standardized Recipes Contain:
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Advantages
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The Standardization Process 3 ESSENTIAL steps: 1. Select a recipe
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The Standardization Process 3 ESSENTIAL steps: 2. Do the math- quantify the recipe
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The Standardization Process 3 ESSENTIAL steps: 1. Test the recipe
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Choosing a Recipe Card Format 1. Standard/Conventional 2. Narrative 3. Descriptive 4. Action, Step, Command
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What to Include… Directions Name of product/Title Category- entrée, salad,etc… Total yield, Serving size (1 portion = 2 oz) Total batch weight or volume
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Unformatted text preview: Panning instructions, pan size Amount of batter per pan, prep needed Temperature & time needed Ingredients Weight or volume of each ingredient Quantify the recipe 1. Factor Method 2. Percentage Method Factor Method 1. Calculate the factor : desired yield current yield Example : Factor Method Cont. 2. 3. Percentage Method 1. Convert measurements to weights in pounds & add up total weights of all ingredients. 2. Divide the weight of each ingredient by the total weight and multiply by 100. 3. Does the sum of the percentages = 100? Percentage Method Cont. 4. Multiply desired weight (portion size x # of servings) by each percentage = yield 5. The sum of the new weights = total weight...
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This note was uploaded on 01/16/2012 for the course NUTR 221 taught by Professor Heathergraham during the Spring '11 term at Truckee Meadows Community College.

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221slide10 - Panning instructions, pan size Amount of...

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