standardized recipe ideology

A standardized recipe refers to a particular standard of using certain metrics in the kitchen: standard sizes, time, temperature, quantity, etc. Compliance with this rule generates uniformity in kitchen products, whether or not they are tangible or intangible.

The idea of ​​a standardized recipe is definitely not foreign to many of us anymore. In fact, it has been widely used throughout the world and there are certain metrics in a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients, and items in a restaurant that can make a profit or a loss during operating hours. Some restaurants compare standardized recipes in their kitchen, others don’t. There are pros and cons to using standardized recipes.

Benefits of having a Standardized Recipe

  1. Create a absolute standard in kitchen products and culinary activities.
  2. It allows smooth transition between different kitchen employees.
  3. Maintains food quality. Y food standards during kitchen hours.
  4. guide tool for newcomers to the kitchen.
  5. refresh the mind of the kitchen staff after a while. (Eliminating the guesswork)
  6. reference material if there is any dispute.
  7. cost basis when calculating kitchen costs.
  8. be a great guide to implement a new menu if there was any need.
  9. Planning and costing purposes when a particular event needs an accounting/kitchen control audit.
  10. Avoid raw food scraps. (with good Kitchen Control)

Cons of having a standardized recipe

  1. Inconvenience – This may be because the head chef keeps the list of standardized recipes in his room and had it locked, or he has three big books of standardized recipes and needs the kitchen staff to go through them one by one to finish everything. Inconvenience is the number ONE factor that led kitchen staff to not use standardized recipes.
  2. Waste of time – This is also one of the reasons why standardized recipes are not followed. During peak hours, a kitchen has no time to waste and every second counts.
  3. Best Variations – Some chefs prefer to follow their core taste, others just love their own beliefs. This could cause a problem when proper training and control of the kitchen is not provided.
  4. Rules are there to be broken – There are always different people/consumers around your restaurant. The important thing, the customers. When standardized recipes are not regularly tested in the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Allow room for food/cuisine variation. This usually happens when the head chef is not properly organized or trained for his position.
  5. A secret no more – Some Restaurateurs or Chefs disapprove of making a standardized recipe book because they want to protect their knowledge of food. This is a classic perception: someone walks in, takes the entire recipe, and leaves the restaurant after a month.
  6. When it’s gone, it’s really gone – At certain times in a restaurant, a piece of recipe sheet can be lost. When it is lost, there will be a little chaos in understanding, as the chef must act immediately. In another situation, it can also be ‘fur collar’ gold ‘recovered’ as the management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps like the kitchen on fire.

Standardized recipes do not necessarily have certain standards that you must follow. There are many ways to really customize your standardized recipe, save it to your book, and use it for future reference. Alternatively, you can also save them on your computer and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen – take the time to follow the steps and you just might have happy guests/customers.

There are three (3) common ways to write a prescription:

  1. Paragraph Style Recipes
  2. list style recipes
  3. action recipes

Paragraph Style Recipes This way of writing a recipe is classic, and they serve their own purpose by writing that way. There are many pros and cons to this type of writing style, and we’d like to let you find out. Anyway, here’s an example of a recipe written in paragraph style:

Place your skillet in 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 it until it’s blended or quite fluffy. When your pan is hot enough, add 1 tablespoon of oil and stir the oil. You will notice that the oil runs faster in hot pans. When the pan and oil are hot enough, turn the heat to high and pour in the eggs. Leave the heat on high until your eggs (on the side of the pan) form a solid texture. At this time, reduce the heat to low. When the egg is cooked enough, turn it over and cover it with some ikan kering. Ready!

Paragraph style recipes can work up to a point. Be sure to choose your writing methods well.

List Style Recipes Writing recipes in list style is one of the easiest, most convenient, and most common ways to write a recipe. This method consists of two sections: the header and the footer. The header consists of different elements such as recipe title, temperature, yield, time, etc., while the footer contains methods to use these ingredients. An example of list-style recipes:

-Eggs with Ikan Kering 2 without Eggs

-1 tablespoon of oil

-Ikan Kering

  1. Heat your skillet over low heat, crack two eggs into a bowl, and add the seasoning. Beat well.
  2. When your pan is hot enough, add your oil and wait until hot.
  3. Pour it in and turn the heat up to high, until you see that the sides of the eggs have a solid texture.
  4. Reduce heat to low and cook eggs well. Turn it around.
  5. Top it with some crumbled ikan kering and voila!

Action Style Recipes Action style recipes are known as the best way to list recipes, amounts, methods and ingredients in a very organized and polite way. The first step will generally contain ingredients and methods limited to only one particular food preparation, and the list goes on and is combined with steps two and three. Here is an example:

Action style recipes can be very directive and you can add more information as you like. Choose which one is best for you and your audience, then choose the right one and provide them with value.

Standard Items in a Standardized Recipe Although we may see certain standard recipe metrics in a standardized recipe that may be both relevant and irrelevant to you, there are certain practical uses and personalizing its standardized recipe a good way to go when you need it emphasize certain recipe metrics on a recipe sheet. In a way, always think of your end users and not yourself.

Common recipe elements in a standardized recipe

  1. Ingredients
  2. Temperature
  3. Necessary equipment and utensils
  4. Amount
  5. method
  6. Media (Image/Video)

These metrics are the basics, but what makes a standardized recipe better is spelling out what the result is, what to avoid, what to do and what not to do, etc. While these may be too long to include in the methods area or in the miscellaneous box in the action style recipe, you must include a section.

Recommended Standard Recipe Items to Add These recommended standard recipe items are entirely optional and should only be included at select times. Keep in mind that most recipes require only the simplest steps, and the representation of information should be as concise, clear, and direct as possible.

  1. Taste – To what degree should this dish taste and how can you stretch its seasoning properties from there?
  2. Cautions and Warnings – Precautions when handling these food mixtures or cooking methods.
  3. hints and tips – The best way to reinforce preparation methods and cook well without the need for practical training.
  4. What to do while you wait – Important steps or methods to follow or take while waiting to cook or prepare a food ingredient or mixtures of food ingredients, etc.
  5. Alternatives – Alternatives to this cooking method, or that food ingredient that might not be available in certain areas of the world. If there is any alternative way to do it, it should be pointed out.
  6. halal status – Halal status is very important. Certain foods are pre-packaged in a non-halal manner, or foods that contain pork-based materials used in the preparation or use of alcohol. For example, rum flavoring. It comes in halal and non-halal.
  7. Garnish Recommendations – This should be included and rendered after the recipe methods.
  8. miscellaneous information – This information must be represented at the bottom of the recipe, indicating ways of how to prepare and cut this meat, or measure the cooking intensity of the meat. This could also serve as a section where you include a combination of Taste (No. 1) and Hints and Tips (No. 3).

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