Standardized recipes, measurements, abbreviations, conversions.

Each foodservice unit should established its own file of standard recipes. Selected recipes may be kept in books, on separate sheets or on cards.

After recipes are tested and standardized, create and index (preferably a computer index) to permit more flexibility in filing. The system should usually follow your menu pattern, and the recipes should be kept in an area of easy access

Before writing recipes, standardize the following operations and equipment:

• equipment needed and techniques for weighing
• sizes of pans in relation to yields
• yields or serving sizes
• serving equipment
• ingredients
• methods and techniques for mixing

Advantage of standardizing

1. it saves more time for both the cook and manager, allowing more time for skill and consistency in preparing, serving, and merchandizing foods
2. it eliminates guesswork and waste due to inaccurate estimates of quantity and errors in cooking
3. it eliminates variations in the quality and quantity of foods and makes frequent sampling and “doctoring” unnecessary
4. it simplifies the training of new workers
5. it assists in food cost control by providing a means of:
   1. figuring accurate costs of ingredients used
   2. estimating the expected yield more accurately
   3. curbing losses and preventing unnecessary adjustments by use of fewer or cheaper ingredients
   4. maintaining quality
   5. minimizing leftovers

Setting up a recipe

1. choose the most practical form to use

2. determine the desired yield of the recipe

3. Decide whether to use weights, measures or both. The usual procedure is to use measures for liquids and for dry ingredients in quantities under 25 servings and to weigh larger quantities of dry ingredients

4. Use the same abbreviations in all recipes. Be sure the abbreviations are easy to read (see fig 3/1)

5. Express all quantities in useable figures. Avoid fractions. Convert all measures into the largest possible unit. (see fig 3/2 for equivalencies among units of measures

6. list all ingredients in the order used, and use correct terminology and any necessary qualifying statements

7. Give directions in detailed, concise and exact terms.

8. include serving directions

9. Calculate and state the cost of the recipe. Check for seasonal changes in cost that might affect the selling price

10. retest and revise all recipes occasionally for:

a. accuracy

b. improved or new methods

c. time-saving steps

11. Upgrade your file frequently with new ideas from pictures clipping and your own dining-out experiences. Notice variations in garnishes of food combination

Units of measure

abbreviation

Teaspoon

tsp or t

Tablespoon

Tb tbsp of T

Cup

C or cp

Fluid ounce

Floz

Pint

Pt

Quart

Qt

Gallon

Gal or g

Ounce

Oz

pound

Lb or #

Figure 3/1

***

Tsp.

Tbsp.

Floz.

c.

Pt.

Qt.

Gal

1 tsp

1

1/3

1/6

1/48

1/96

1/192

1/768

1 tbsp

3

1

1/2

1/16

1/32

1/64

1/256

1 floz

6

2

1

1/4

1/16

1/32

1/128

1 c

48

16

8

1

1/2

1/4

1/16

1 pt

96

32

16

2

1

1/2

1/8

1 qt

192

64

32

4

2

1

1/4

1 gal

768

256

128

16

8

4

1

Figure 3/2

Measuring devices

Here are the measuring devices that you will use in following the standardized recipes:

Scale: used for measuring ingredients as well as for portioned products for service. Most recipe ingredients are measured by weight, so accurate scales are very important

Volume measures: used for liquids. Volume measures have lips for easy pouring. Sizes are pint, quart, half gallon and gallon. Each size is marked off into fourths by ridges on the sides

Measuring cups: used for both liquid and dry measures. Measuring cups are available in 1-cup, ½ cup, 1/3 cup, and ¼ cup sizes

Measuring spoons: used for measuring very small volumes: 1 tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon. They are used most often for spices and seasoning

Ladles: used for measuring and portioning liquids. The size of a ladle, in ounces, is stamped on the handle

Scoops: used for portioning soft solid foods. Scoops come in standard sizes and have levers for mechanical release. Scoop sizes are listed in fig 5/1. The number of the scoops per quart. In actual use, a rounded scoopful is often more practical, so the exact weight will vary

Scoop number

Volume

APPROXIMATE WEIGHT

6

2/3 c

5 oz

8

1/2 c

4 oz

10

3 floz

3 to 3-1/2 oz

12

1/3 c

2-1/2 to 3 oz

16

¼ c

2 to 2-1/2 oz

20

1-1/2 floz

1-3/4 oz

24

1-1/3 floz

1-1/3 oz

30

1 floz

1 oz

40

0.8 floz

0.8 oz

60

½ floz

½ oz

Figure 5/1

Measuring temperature

Choosing the right food thermometer

Various kinds of thermometers are used in the food service industry. Some are used to check temperatures of equipment and storage areas. Built-in or hang-type thermometers are usually required in refrigerator and freezer units. Thermometers are also built into hot-holding equipment and dishwashing machines, others are used to check temperatures of food sanitation, choosing the appropriate food thermometer and using it properly is of critical importance.

The most versatile type of thermometers for checking food temperatures is the bimetallic thermometer. It must be numerically scaled, easily readable and accurate. The metal stem should be at least 5 inches long, with lower 2 inches being the sensing are for immersion into foods. A thermometer of this type usually has a calibration nut so that the user can adjust it to maintain maximum accuracy

Thermometers with a scale from 0F to 220F can be used to check the temperatures of incoming shipments of frozen and refrigerated food products; final cooking temperatures; food temperatures in coolers, freezers and hot-holding units; and the temperatures of sanitizing solutions. A bimetallic thermometer with a plastic lens cover should not be left in food during cooking. A glass or mercury-filled thermometer should never be used to measure food temperatures

Immersion, measuring the temperature of Liquid

Infrared, a light beam that measures surface temperature.

Using food thermometers

After selecting an appropriate thermometer, the sanitation conscientious manager must be sure that each device is used properly and that it functions as an instrument of sanitation, not a contributor to contamination. Following the rules in chapter three are very important