Standardized Recipes and Menus

A

C

What are standardized recipes?

meaning that a recipe is standardized for equipment to make food for multiple people

• important for mass food production

What are some characteristics of recipes?

• mutually developed with menus

• important management tool

• should be complete, consistent, and simple to follow

Are standardized recipes the same as home recipes?

no

What is the purpose of standardized recipes?

• produced known quantity and quality of a food

• specify the type and amount of each ingredient

• specify prep and cooking procedures

• specify yields and portion sizes

• tested and adapted to a specific foodservice facility

What are six advantages of standardized recipes (6)?

1. reproducible flavors

2. known nutrient content

3. ingredient control

4. cost control

5. can be duplicated by others

6. can contribute to food safety

What are eight different things needed for a standardized recipe?

1. recipe title

2. total yield (measure, weight, # of pans, # of portions)

3. portion size

4. cooking time and temp

5. ingredients and quantities

6. procedures

7. garnish/presentation/portioning

8. equipment/utensils used

What are six different secondary info for standardized recipe?

1. holding procedures

2. storage before and after serving

3. modifications/substitutions (meat vs. veg)

4. nutrition information (needed in a hospital setting)

5. cost information

6. HACCP procedures

In the national school lunch program standardization recipe form, what is the contribution to meal pattern mean?

ensures that there is at least 2 ounces of cooked meat ›

What is the single most important tool in a foodservice operation?

the menu

A well-planned menu serves as a catalyst that drives what six operational functions?

1. purchasing

2. production

3. service

4. distribution

5. assembly

6. sanitation

Describe the relationship between gallon, quarts, pints, and cups.

• 1 gallon = 4 quarts

• 1 quart = 2 pints

• 1 pints = 2 cups

Describe the relationship between tablespoons and teaspoons.

1 tablespoon = 3 teaspoons

Describe the relationship between tablespoons and fluid ounces.

1 fluid ounce = 2 tablespoons

Describe the relationship between tablespoons and a cup.

1 cup = 16 tablespoons

½ cup = 8 tablespoons

1/3 cup = 5 tablespoons and 1 tsp

¼ cup = 4 tablespoons

1/8 cup = 2 tablespoons = 1 fluid ounce

1/16 cup = 1 tablespoon

What are the steps involved in production plan, starting with the development of a menu.

develop a menu → find recipes for each menu item (account for standardization, adjustment, and costing) → determine menu/meal pricing → purchasing

What are some external factors that influence menu planning (3)?

1. political/government (have nutrient, quality, and quantity guidelines that we need to follow)

2. social → trends and dining preferences

3. economic

How do economic factors influence menu planning?

• employment rates

• spending habits

What are some internal factors that influences menu planning (3)?

1. organizational mission

2. customers

3. operational/managerial

• need to take into account resources, labor, equipment, availability of food, and style of service

What are the seven primary menu functions?

1. marketing/sales tool

2. communication tool (don’t want dirty menu)

3. maximize profit potential/control costs

4. reinforce image (use of logos)

5. govern equipment selection, layout, and facilities planning

6. hire and educate workers

7. create enthusiasm

What are the four different types of menu?

1. static menu

2. cycle menu

3. single-use menu (ex: mother’s day menu)

4. du jour

5. combination/hybrid menu

What is a static menu?

a set menu that doesn’t change

What is a cycle menu?

a menu that varies from day to day, but repeats itself when the cycle is complete (cycle is usually 6 weeks)

• ex: dining hall menus

What is a single-use menu?

a menu that is designed to be used once

What is a du jour menu?

a dynamic, frequently changing selection of dishes, typically featuring daily specials, seasonal ingredients, and the chef’s creative choices

What are the four different menu pricing styles?

1. à la Carte

2. Semi à la Carte

3. Table d’ Hôte/Prix Fixe

4. Fixed Price/All-You-Care-To-Eat

What is an à la Carte menu pricing?

each item is priced separately

What is a semi à la Carte menu pricing?

• some items prices separately

• some items included with the entrée (combo prices)

What is a table d’ hôte/prix fixe menu pricing?

• offers a complete meal at a set price (appetizer, entree, and dessert)

What is an example of fixed price menu pricing?

• dining commons all you can eat

• self-serve pay by the ounce

What are four different menu selections?

1. selective menu

2. semi-selective menu

3. non-selective menu

4. specialty

What is a selective menu?

two or more food choices in each menu category

What is a semi-selective menu?

one or more food choices in at least one menu category (but lowkey at least two)

• commonly found in nursing homes

What is a non-selective menu?

a menu that offers no choice of food items, its just one item

• “pre-select or house menu”

What is a speciality menu selection?

beverage/appetizer/dessert menus

What are the four steps in planning a menu?

1. determine the meal offerings

2. determine the meal pattern/components (what are the different item categories?)

3. determine the type of menu

4. identify system constraints (do you have the equipment? do you have enough staff?)

What are the different steps/categories that need to be touched upon during menu development? What order should they be in?

1. entrées

2. soups and sandwiches

3. vegetable and sides

4. salads

5. desserts

6. garnishes

7. breads

8. breakfast items

9. beverages

What are some characteristics you need to take into consideration when serving food?

• presentation

• color

• texture

• consistency

• shape

• flavor combinations

• variety in preparation technique

What are some things we do in order to keep the texture of food the same for those who might have trouble eating foods with a variety of texutre?

puree the foods and put them in molds that resemble the food texture

What is IDDSI? What do they do?

International Dysphagia (difficulty swallowing) Diet Standardisation Initiative

• have different levels for foods (1-7) and these are found in hospitals and other long term care facilities

• 7 = typical food

• 1 = texture modification for those who have trouble swallowing

What are “front of the house” menus?

menus for the customers

• must have an appealing design and format (to stimulate sales and influence the client)

• must use descriptive wording or present an accurate word picture

  • ex: “marinated beef strips with crisp broccoli drizzled with savory garlic soy sauce” vs “beef with broccoli in garlic sauce”

What are “back of the house” menus?

menus for those making the food, including portion sizes, combinations, etc.

What are the characteristics that you need to evaluate once your menu is made?

• feedback from clientele

• nutritional needs/requirements

• appealing menu items

• equipment use balanced

• workload/schedules balanced

• cycle/day sequence

• description accurate

What influence does the positioning of foods on a menu have on the food sales?

has significant impact

• once page → focus on upper half

• two page → upper right quadrant

• letter fold → upper center page

What is the Nutritional Labeling and Education Act (NLEA) of 1994?

truth-in-menu law that requires that the menu accurately describes the food to be served

• in general, federal, state, and local laws require that certain menu language be accurate → regulation for foodservices are designed to prevent restaurants from making misleading nutritional claims

Who regulated nutrition statements?

FDA

• they regulate language used on packaged foods

What is the Healthcare Reform Bill of 2010?

FDA rules for menu labeling

• requires restaurants with >19 locations to list calories menu and menu boards