The ideology of standardized recipes
A standard recipe refers to a certain standard of use of certain indicators in the kitchen - Standard sizes, time, temperature, quantity, etc. Compliance with this rule creates uniformity in cooking products, whether or not it is tangible or intangible.
The idea of a standardized recipe is definitely not foreign to many of us anymore. Indeed, it has been widely used worldwide and there are certain indicators of a standardized recipe to follow. In the kitchen, a standardized recipe is a crucial part of the normalization of the dishes, ingredients and elements in a restaurant that could result in gains or losses during operating hours. Some restaurants benchmark standardized recipes in their kitchen, others not. There are pros and cons of using standardized recipes.
The benefits of having a standardized recipe
1. Create an absolute standard in kitchen products and cooking activities.
2. It allows a smooth transition between different kitchen staff.
3. Maintains food quality and food standards during kitchen hours of operation.
4. Guiding tool for newcomers to the kitchen.
5. Update the minds of the kitchen staff after some time. (The elimination of guesswork)
6. Reference material should not be disputes.
7. Basis for calculation of costs when the costs are calculated kitchen.
8. Being a great guide for the implementation of a new menu there should be no need.
9. Planning and costing purposes, when a particular event needs accounting / auditing cooking control.
10. Prevents raw food scraps (with good food control)
The cons of having a standardized recipe
1. Uncomfortable - This may be the head chef to lead the list of standardized recipes in her room and had closed or have three standardized recipe books and kitchen staff need to flip one by one to do it all. Downside is the number one factor that led to the kitchen staff do not use standardized recipes.
2. Long - This is also one of the reasons why standardized recipes are not followed. During peak hours, a kitchen has no time to lose, and every second counts.
3. Best variations - Some cooks prefer to keep their downtown tastes, some are just worship their own beliefs. This could cause a problem when there is adequate training provided control of the kitchen.
4. The rules are made to be broken - There are always different people / consumers around the restaurant. What is important, customers. When standardized recipes are not tested regularly in the restaurant, incorrect information can be provided in the standard recipe. Solution: Leave room or space for the variation of food / kitchen. This usually happens when the chef is not well organized or well trained for their position.
5. A secret no more - Some restaurant owners and chefs frown on making a standard recipe book because they want to protect their knowledge about food. This is a classic perception: Someone comes, takes all the recipes and leave the restaurant after a month.
6. When it's gone, it's really gone - At certain times in a restaurant, a piece of sheet recipe can be lost. When you lose, there will be a little chaos in the understanding that the chef needs to take immediate action. In another situation, but also can be "stolen" or "recover" the restaurant change management, and / or particular information is stolen, or the restaurant is facing setbacks such as the kitchen on fire.
Standardized recipes do not necessarily have certain rules they must follow. There are many ways to truly customize your standardized recipe, keep in your book and use them for future reference. On the other hand, can also be saved on your computer, and organize well. Whatever it is, standardized recipes serve the good purposes of a kitchen - Take the time to follow the footsteps of fact, and you might just get happier guests / clients.
There are three (3) ways of writing a recipe:
1. Paragraph-style recipes
2. List-style recipes
3. Action style and recipes
Paragraph Style Recipes This way of writing the prescription is classic - and they serve their own purposes in writing this way. There are many pros and cons of this type of writing style, and we'd leave you to find out. Anyway, here's an example of a paragraph style recipe writing:
Put your pan to the skillet and turn heat to low. Now take a bowl, crack two fresh eggs on the inside and add some salt and pepper. Then, grab a bat and start beating until fluffy and pretty. When the pan is hot enough, add 1 tablespoon oil, and mix the oil around. You'll notice that the oil runs faster in hot pans. When the bread and the oil is hot enough, turn the heat to high and pour in the eggs. Leave the heat on high until eggs (on the side of the pan) is a solid texture. At this point, reduce heat to low. When the egg is cooked enough, and turns it off with some ikan kering! Voila!
Paragraph-style recipes can work to some extent. Be sure to choose the methods of good writing.
Recipes List-style list-style writing of prescriptions is one of the easiest, and most common practice to write a prescription. This method consists of two sections - the header and footer. Header consists of various elements such as the title of the recipe, temperature, performance, time, etc., while the footer contains methods for using these ingredients. An example of list-style recipes:
Eggs-2 eggs Ikan Kering
-1 Tablespoon of oil
1. Heat the pan over low heat, crack two eggs into a bowl and add seasoning. Beat well.
2. When the pan is hot enough, add in the oil and wait until hot.
3. Pour into it and turn your heat to high until you see the sides of the eggs are really solid in texture.
4. Reduce heat to low and cook the eggs too. Turn around.
5. Top it with some kering collapsed ikan and voila!
Style of action-style recipes recipes of action has been known as the murderer of recipes ready way, the amount, methods and ingredients of a very organized and well-mannered. The first step usually contain ingredients and methods limited to food preparation in particular, and the list goes on and combined with step two and three. Here's an example:
Action style and recipes can be very direct and you can add more to your liking. Choose what is best for you and your audience, and then choose the most appropriate and give them value.
Standard elements in a standardized recipe Although we can see certain standard recipe metrics in a standardized recipe that may be relevant and irrelevant to you, there is a practical use for some, and customizing your standardized recipe a good way to go when you need to highlight certain indicators recipe on a recipe sheet. In a way, always think of the end users instead of yourself.
Common elements in a standardized recipe recipes
3. Equipment and utensils
6. The media (photo / video)
These indicators are the basics - But what makes a standard recipe is to explain in detail what actually is the result, what to avoid, what to do and not do, etcAunque these may be too long to fit in area methods or box number in the recipe-style action, which should include a section to it.
Recommended standard recipe elements to add these items recommended standard recipe are entirely optional and should only be included when selected. Note that most recipes require only the simplest of steps, and the representation of information should be as concise, clear and concise as possible.
1. Taste - To what extent should this taste dish, and how to stretch their seasoning properties there.
2. Cautions and Warnings - Precautions for handling these foods or mixing cooking methods.
3. Tips and advice - The best way to strengthen the methods of preparation and cook well without the need for practical training.
4. What to do while waiting - important steps or methods to follow or take while waiting for cooking or preparing food or food ingredients mix of ingredients, etc.
5. Alternatives - Alternatives to this method of cooking, or food ingredient that may not be available in certain areas of the world. There must be some alternative way of doing so, it must be noted.
6. State Halal - Halal status is very important. Certain foods are packaged in a non-halal, or foods containing pork based on the materials used in the preparation or use of alcohol. For example, rum flavor. Comes in halal and non halal.
7. Recommendations lining - This should be included and submitted after the prescribed methods.
8. Miscellaneous - This information must be presented at the bottom of the recipe, showing the way how to prepare and cut meat, or measuring the intensity of the cooking of meat. This could also serve as a section that is issued in a combination of taste (No. 1), Tips and Advice (No. 3).
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