Standardized Recipe Guide

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 around 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 lead to profit or 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 Prescription

1. Create a absolute standard in kitchen products and culinary activities.
2. It allows smooth transition between different kitchen employees.
3. Maintains the quality of food. and food standards during kitchen hours.
4. guide tool for newcomers to the kitchen.
5. refresh the mind from the kitchen staff after a while. (Eliminating the guesswork)
6. reference material if there is any dispute.
7. basis for cost 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 necessitates 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 standardized recipe list 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 clients. When standardized recipes are not regularly tested in the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room for food/cuisine variation. This usually happens when the chef is not properly organized or trained for her 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 comes along, 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 the recipe sheet can be lost. When it is lost, there will be a little chaos in the understanding, since the chef must act immediately. In another situation, it can also be ‘heist’ gold ‘recovered’ as the management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps such as the kitchen on fire.

Standardized recipes do not necessarily have certain standards that you must follow. There are many ways to really personalize your standardized recipe, save it to your book, and use it for future reference. Alternatively, you can also save them to 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 get happy guests/customers.

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

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 advantages and disadvantages 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 skillet and turn the heat to low. Now take a bowl, crack 2 fresh eggs inside and add some salt and pepper. Then take a whisk and start beating it until 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 pan side) form a solid texture. At this time, reduce the heat to low. When the egg is cooked enough, flip 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 List-style recipe writing 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 raise the heat to high, until you see 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 is known as the best way to list recipes, amounts, methods and ingredients in a very organized and polite way. The first step will usually 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’s 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 pick the right one and provide them with value.

Standard Items 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 are certain practical uses and customizing your standardized recipe a good way to go when you need it emphasize certain recipe metrics on a recipe sheet. In a way, always think about your end users and not about 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 explaining in detail 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 absolutely optional and should only be included at select times. Keep in mind that most recipes require only the simplest of steps, and the representation of the 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. Precautions and Warnings – Precautions when handling these food mixtures or cooking methods.
3. Tips and advice – The best way to reinforce preparation methods and cook well without the need for hands-on 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 this, 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 intensity of cooking in the meat. This could also serve as a section where you include a combination of Flavor (No. 1) and Hints and Tips (No. 3).