Recipe ideology standardized
A standardized recipe refers to a particular standard use of certain metrics in the kitchen - standard size, time, temperature, altitude, etc. true to this rule creates uniformity of produce in the kitchen, whether it is tangible or intangible.
The idea of a standardized recipe is not totally foreign to many of us no longer. In fact, it has been widely used around the world and there are some standardized metrics for a recipewe must follow. In the kitchen is a recipe standardized, a crucial part of the standardization of food, ingredients and items in a restaurant that could lead to the income statement during the hours of operation. Some restaurants reference standardized recipes in their kitchen, some are not. There are advantages and disadvantages of using standardized recipes.
The advantages of a standardized recipe
Create an absolute standard in the kitchen cooking together and produce.
Allows the transition between the different kitchen staff.
Maintains food quality and hours of operation of the kitchen.
Guidance tool for beginners in the kitchen.
Update heads the kitchen staff after some time. (What speculation)
Reference material there should be any controversy.
Basis for the calculation, if the food costs are calculated.
Be a greatA guide to implement a new menu, it should be.
The scheduling and billing, when a certain event takes accounting / auditing food control.
It prevents the waste of raw food (food with good control)
Disadvantages of using a standardized recipe
Uncomfortable - This is the chef, closed list of standardized recipes in her room and left her with three large books or standardizedRecipe and kitchen staff are more than one after the other to tilt it all done. Disadvantage is the number one factor that led not to the kitchen staff with standardized recipes.
In terms of time - This is one of the reasons why standardized recipe is not followed. At peak times, run a kitchen does not have time to waste, and every second counts.
Improved versions - Some bosses prefer to follow their taste centric, some worship only their ownbelieves. This could cause a problem when they have not found adequate training available to the kitchen and control.
Rules are broken - there are always different people / consumers around your restaurant. What is important for the customer. Tested for non-standardized recipes the restaurant regularly, incorrect information can be found in the standard recipe. Solution. Leave space or room for food / kitchen variation usually happensif the cook is not properly organized or trained for his position.
A secret no longer - some restaurateurs or chefs about creating a book of standardized recipes, because they want to protect their knowledge of food frown. This is a classic vision: Someone arrives, takes all the recipe and leave the restaurant, after a month.
When he went, actually went -. lost at times in a restaurant, a piece of paper when recipe canis lost, it will take a light in the understanding of chaos as a chef has to act. In another situation, it can also be "stolen" or "recovered" as change management, restaurant and / or someone steals the special information needs, the faces or edges as the restaurant kitchen in flames.
Standardized recipes are not necessarily certain rules that you need to succeed. There are actually many ways to customize Its standard recipe, keep in your book and use them for transfers in the future. alternatively, you can also save on your computer and organize them well. Whatever it is, good intentions are standardized recipes in the kitchen - the time to actually complete these steps, you can only get lucky guests / customers.
There are three (3) common ways to write a recipe:
Paragraph style recipes
List-style Recipes
Action-style> Recipes
Recipes paragraph style This type of writing of a recipe is a classic - and serve their own purpose in writing this way. There are many pros and cons of this type of writing style, and we want you to understand it. In any case, here is an example of a paragraph style recipe wrote:
Put the pot on the pot and lower the heat to low. Now take a bowl, break two eggs and fresh in flavor, add some salt and pepper. Next, take a whip andStart beating until it is mixed or quite large. If your pan is hot enough, add 1 tablespoon of olive oil and swirl around. You will notice that oil will run faster on hot pans. If enough oil to skillet and heat, high heat and pour in the eggs. Leave the high heat until the eggs (on the side of the pan) is a solid structure. At that time, you reduce your heat to low. If your egg is cooked enough, turn around and top it all with some ikan kering!Voila!
Paragraph style recipes can work for a degree. Be sure to choose the method of writing well.
List-style list-style recipes, the writing of prescriptions is one of the easiest and most practical to write a recipe. This method consists of two sections - the header and footer. Headers consist of various elements as a recipe title, temperature, performance, time, etc., while the footer contains methods for using these ingredients. AFor example, list-style recipes:
- Eggs and egg Ikan Kering No. 2
-1 Tablespoon of oil
Ikan kering-
Heat the pan on low heat type, break two eggs into a bowl and season. Blend well.
When the pan is hot enough, add the oil and wait until it is hot.
Pour on and turn your heat up until they are actually the sides of your eggs in fixed tissue seen.
Reduce the heat to low and cook the eggs. Flip over.
See itwith some crumbled ikan kering and voila!
Action-style recipes has recipes style of action, as the way in which murderess recipes list the amount, methods and ingredients known in a very well organized and well educated. The first step usually contain ingredients and methods is limited, only a certain food preparation, and the list goes on and connects to up to two and three. Here's an example:
Action-style recipes can be very directive andYou can add additional information to your needs. Choose what is best for you and your audience, then select the correct one and their value.
Standard elements in a standardized recipe, although we have some standard metrics standardized prescription formula that is relevant and irrelevant to you maybe you can see, there are some practical applications that are standardized and adapt your recipe to go if it is a good way metrics necessary to emphasize some recipes in a recipeSheet. think in a way it's always been your end, however.
A common element in a standardized recipe recipe
Ingredients
Temperature
Equipment and utensils necessary
Amount
Method
Media (photos / video)
These figures are the basics - but what makes a better standard recipe is to explain in detail what in fact the result is what you should avoid, what you should do and not do, etc. While this may be too long in your methods to squeeze the area orAnother recipe box style action, you should have a section.
Recommended elements of the standard recipe to add this recipe recommended standard elements are completely optional and should only be taken at certain times. Note that most of the recipes take only the simpler steps, and require the presentation of information should be as concise, clear and concise as possible.
Button - To what extent this dish tastes, and howstretch their organoleptic characteristics from there.
Warnings and precautions - precautions when handling food or mix of cooking techniques.
Hints and Tips - The best way to cook meat and cooking methods without the need for practical training.
What to do during the waiting period - to take important steps or methods, or mixtures of waiting during the cooking or preparation of a food ingredient or food ingredients, etc.
alternatives - Alternatives to this method of cooking or food ingredient that can not be in some regions of the world. If there are ways to do this, it should be noted.
State halal - halal status is very important. Some foods are a non-halal way or packaged foods, pork-based material used in the preparation or use of alcohol. For example, the rum flavoring. Available in non-halal and halal.
Garnish Recommendations - These should be included and shown on the recipe method.
Other information - This information must be reported in the lower part of the formulation, indicating the ways on how to prepare and cut the meat, or to measure the intensity of cooking meat. This could also be a section where you can throw in a combination of button (No. 1), Tips & Advice (No. 3) are used.
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