WEEK 10

RECIPE MANAGEMENT

The Standard Recipe - is a formula for producing a certain dish. It provides a summary of ingredients. The required quantity of each, specific preparation procedures, portion size, garnish, and any other information necessary to prepare the dish. 

Advantages of Standard Recipes - the most important advantage of a standard recipes is Consistency.

• Consistency from the perspective of the customer

• Consistency from the perspective  of the operation

Other Avantages for the Use of Standard Recipes Include:

• Predictable yield

• Less supervision

• Written procedures

• Standard portions

Problems with Recipes - Despite the advantages of using standard recipes, there may be some difficulties in implementing them. Kitchen staff who have never used recipes will have negative attitudes about them. Cooks may feel that they can no longer be creative or on their in the kitchen. They may present the need to put things down on paper.

Management can minimize difficulties with recipes by explaining to employees why standard recipes are necessary and also by involving employees in development and implementing them.

RECIPE SHEET OR CARD - Guidelines for writing a standard recipe:

• Decide on a desirable yield - for example 10 portions

• List all ingredients in the order they are used

• Decide wether to use weights or measures

• Record the procedure in detail.

• Provide directions for portioning

• Finally test the recipe

Other information such as equipment to be used and serving suggestions may be included

Important Notes:

> All ingredients required by the recipe will be available for the duration ot the menu.

> Standard recipes developed for each single item listed on the menu.

> Standard recipes must meet the specific needs required of an establishment.

> The available equipment, the skills of the kitchen personnel and the food budget must be also considered.

RECIPE DESIGN - the design of a standard recipe sheets or cards may differ depending on the chef of the specific food operation.

In international establishments a color photograph of the menu item will  be attached to the recipe. Photographs of all menu items are often displayed separately near the service counter to ensure proper presentation of all foods.

Some establishments use standardized menu item sheets, with an additional form for the costing of the recipe.

THE STANDARD RECIPE FORM  - A standardized recipe specifically describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product. The exact procedures, the type of equipment, and the quantity and quality of ingredients are listed.

PORTION CONTROL - portion control means controlling the size and quantity of food to be served to each customers.

STA NDARD PORTION SIZES - Each standard recipe indicates a standard portion size. Since a given menu item will be the same sizeeach time it is portioned. No guest will get a larger or smaller portion.

EXAMPLES OF STANDARD PORTION SIZES

• Appetizer - 140g per portion

• Soup - 5 per Liter

• Sauce - 20 per Liter

• Snapper fillet - 130g per portion

• Chicken fillet - 130g per portion

• Chicken with bones - 250g per portion

• Fillet steak (Beef) - 160g per portion

• Vegetables - 150g as side dish

• Pasta - 50g as side dish

  100g as main course

CONVERSION SCALES

CUP, TABLESPOON and TEASPOON to MILILITERS (cup to ml)

1 cup = 16 tablespoons = 48 teaspoons = 240 ml
3/4 cup = 12 tablespoons = 36 teaspoons = 180 ml
2/3 cup = 11 tablespoons = 32 teaspoons = 160 ml
1/2 cup = 8 tablespoons = 24 teaspoons = 120 ml
1/3 cup = 5 tablespoons = 16 teaspoons = 80 ml
1/4 cup = 4 tablespoons = 12 teaspoons = 60 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

CUP to FLUID OUNCES (cup to fl. oz)

1 cup = 8 fl oz
3/4 cup = 6 fl oz
2/3 cup = 5 fl oz
1/2 cup = 4 fl oz
1/3 cup = 3 fl oz
1/4 cup = 2 fl oz
1 tablespoon = 0.5 fl oz
1 fl oz = 2 tablespoons = 6 teaspoons

OUNCES to GRAMS

1 oz = 28 grams
2 oz = 56 grams
3,5 oz = 100 grams
4 oz = 112 grams
5 oz = 140 grams
6 oz = 168 grams
8 oz = 225 grams
9 oz = 250 grams
10 oz = 280 grams
12 oz = 340 grams
16 oz = 450 grams
18 oz = 500 grams
20 oz = 560 grams
24 oz = 675 grams
27 oz = 750 grams
36 oz = 1 kilogram
54 oz = 1,5 kilograms
72 oz = 2 kilograms

POUNDS to GRAMS

1/4 pound = 112 grams
1/2 pound = 225 grams
3/4 pound = 340 grams
1 pound = 450 grams
1,25 pound = 560 grams
1,5 pound = 675 grams
2 pound = 900 grams
2,25 pound = 1 kilogram
3 pound = 1,35 kilograms
4,5 pound = 2 kilograms

 FAHRENHEIT to CELCIUS (F to C)

500 F = 260 C
475 F = 245 C
450 F = 235 C
425 F = 220 C
400 F = 205 C
375 F = 190 C
350 F = 180 C
325 F = 160 C
300 F = 150 C
275 F = 135 C
250 F = 120 C
225 F = 107 C

FLOUR

1 cup flour = 140 grams
3/4 cup flour = 105 grams
2/3 cup flour = 95 grams
1/2 cup flour = 70 grams
1/3 cup flour = 50 grams
1/4 cup flour = 35 grams
1 tablespoon flour = 10 grams

* Weights may change according to method used. Above are according to ‘dip and sweep’ method.

 BUTTER (CUP to STICKS to OUNCES to GRAMS)

1 cup butter = 2 sticks = 8 ounces = 230 grams 1tbsp = 14.2g

 GRANULATED SUGAR

1 cup sugar = 200 grams
3/4 cup sugar = 150 grams
2/3 cup sugar = 135 grams
1/2 cup sugar = 100 grams
1/3 cup sugar = 70 grams
1/4 cup sugar = 50 grams
1 tablespoon sugar = 15 grams

 BROWN SUGAR

1 cup sugar = 220 grams
3/4 cup sugar = 165 grams
2/3 cup sugar = 145 grams
1/2 cup sugar = 110 grams
1/3 cup sugar = 75 grams
1/4 cup sugar = 55 grams
1 tablespoon sugar = 15 grams

 COCOA

1 cup cocoa = 105 grams
3/4 cup cocoa = 80 grams
2/3 cup cocoa = 70 grams
1/2 cup cocoa = 55 grams
1/3 cup cocoa = 35 grams
1/4 cup cocoa = 25 grams
1 tablespoon cocoa = 7 grams

* Weights may change according to method used. Above are according to ‘spoon and level’ method.

CORNSTARCH

1 cup cornstarch = 125 grams
3/4 cup cornstarch = 95 grams
2/3 cup cornstarch = 85 grams
1/2 cup cornstarch = 65 grams
1/3 cup cornstarch = 40 grams
1/4 cup cornstarch = 30 grams
1 tablespoon cornstarch = 8 grams

* Weights may change according to method used. Above are according to ‘spoon and level’ method.

POWDERED SUGAR

1 cup powdered sugar = 160 grams
3/4 cup powdered sugar = 120 grams
2/3 cup powdered sugar = 105 grams
1/2 cup powdered sugar = 80 grams
1/3 cup powdered sugar = 55 grams
1/4 cup powdered sugar = 40 grams
1 tablespoon powdered sugar = 10 grams

* Weights may change according to method used. Above are according to ‘spoon and level’ method.

BAKING POWDER

2+1/2 teaspoons baking powder = 10 grams
2 teaspoons baking powder = 8 grams
1+3/4 teaspoons baking powder = 7 grams
1+1/2 teaspoons baking powder = 6 grams
1+1/4 teaspoons baking powder = 5 grams
1 teaspoon baking powder = 4 grams
3/4 teaspoon baking powder = 3 grams
1/2 teaspoon baking powder = 2 grams
1/4 teaspoon baking powder = 1 gram

BAKING SODA and TABLE SALT

2 teaspoons baking soda (or salt)= 14 grams
1+3/4 teaspoons baking soda (or salt) = 12 grams
1+1/2 teaspoons baking soda (or salt) = 10 grams
1+1/4 teaspoons baking soda (or salt) = 9 grams
1 teaspoon baking soda (or salt) = 8 grams
3/4 teaspoon baking soda (or salt) = 5-6 grams
1/2 teaspoon baking soda (or salt) = 4 grams
1/4 teaspoon baking soda (or salt) = 2 grams

YOGURT

1 cup yogurt = 235 grams
3/4 cup yogurt = 175 grams
2/3 cup yogurt = 155 grams
1/2 cup yogurt = 120 grams
1/3 cup yogurt = 80 grams
1/4 cup yogurt = 60 grams
1 tablespoon yogurt = 15 grams

MILK

1 cup milk = 245 grams
3/4 cup milk = 185 grams
2/3 cup milk = 165 grams
1/2 cup milk = 120 grams
1/3 cup milk = 80 grams
1/4 cup milk = 60 grams
1 tablespoon milk = 15 grams

HEAVY CREAM

1 cup heavy cream = 235 grams
3/4 cup heavy cream = 175 grams
2/3 cup heavy cream = 155 grams
1/2 cup heavy cream = 115 grams
1/3 cup heavy cream = 80 grams
1/4 cup heavy cream = 60 grams
1 tablespoon heavy cream = 15 grams

ALMOND/HAZELNUT/PISTACHIO – SLICED

1 cup almond (sliced) = 100 grams
3/4 cup almond (sliced) = 75 grams
2/3 cup almond (sliced) = 65 grams
1/2 cup almond (sliced) = 50 grams
1/3 cup almond (sliced) = 35 grams
1/4 cup almond (sliced) = 25 grams
1 tablespoon almond (sliced) = 6 grams

ALMOND/HAZELNUT/PISTACHIO – MEAL/FLOUR

1 cup almond (meal/flour) = 150 grams
3/4 cup almond (meal/flour) = 115 grams
2/3 cup almond (meal/flour) = 100 grams
1/2 cup almond (meal/flour) = 75 grams
1/3 cup almond (meal/flour) = 50 grams
1/4 cup almond (meal/flour) = 40 grams
1 tablespoon almond (meal/flour) = 10 grams

EGG

1 egg (without shell) = 50 grams
1 egg yolk = 20 grams
1 egg white = 30 grams

YEAST SUBSTITUTION (FRESH to ACTIVE DRY to INSTANT)

100 grams fresh yeast = 40-50 grams active dry yeast = 33 grams instant yeast

MENU PLANNING

• The Menu's Influence - the menu has an impact on every aspect of a good manager's job as well as the operation itself. The menu, for example Influences:

> Products > Service

> Equipment > Nutrition

> Layout and Space > Income control

> Staffing > Sanitation management and

> Production > Cost control

While the focus in menu planningis on the needs of the guest.

• Marketing Implications of the Menu

> Target Markets

> Quality concerns

> The competition

• Qualifications of the Menu Planner - Menu planning is an artand a sience that requires an extensive knowledge of foods and their basic preparation and service, an understanding of the nutritive value of foods and a sensitivity for the aesthetics in food combinations.

• Priority Concerns of the Menu Planner

> Customer -  Wants and needs, Concept of value, Item price, Socio-economic factors, Ethnic factors, Religious factors

> Quality of item - Flavor, Consistency, Texture/Shape, Nutrional content, Visual appeal, Aromatic appeal, Temperature

> Cost

> Availability

> Operative concerns

> Sanitation Concerns

> Layout Concerns

> Equipmeny Concerns

• Other Concerns When Planning The Menu Include:

> Type of Constitution

> Physical Facilities (Layout and Equipment)

> Personnel Considerations

> Variety of the Menu

> Combination of Flavors

> The Budget

• Menu Planning Procedures - it is a fact that the customer to be served must be given the highest priority in the process of menu planning. The question, What does the customer want? Should become the starting point for menu planning. Some must be eliminated because of:

> Cost

> Image

> Unavailability of Ingredients

> Inadequate equipment and/or space

> Inadequate personnel and/or skills

• Porper Menu Planning Takes Time - Helpful aids for planning a menu include the following:

> Copies of old menus including the menu currently used by the property

> Standard recipes

> Inventory information and listings of the seasonal foods

> Sales history (Menu sales analysis)

> Food production records

• Planning The Fixed  (A La Carte/Set Menu) - If the menu is planned for an establishment with a transient business (it changes everyday). The menu can remain the same without relying on daily specials. If the business is highly Repetitive  (Regular Customers, Business people for lunch, Daily specials must be introduced and changed with great regularity.

• Planning Banquet Menus - Basically, Procedures for planning banquet menus are similar to those used to plan other menu types. Hotels doing extensive banquet business oftendevelop pre-set (Planned-in-advance) menus in varying price ranges that can be presented  to guests for their study and selection.

• Examples Of International Menus

> Breakfast Menu (A La Carte)

> Chef.s Specials (Todays Specials)

> A La Carte Menu (Lunch and Dinner)

> Buffet Menu

> Cocktail Menu / Snack Menu

> Children,s Menu

> Thai Menu

> Italian and French Menu

> East Meets West Cuicsine

> Vegetarian Menu (Asian)