Chapter 8

Recipes and Production

why do we develop recipes

to ensure consistent flavor, appearance, portions, nutrition and cost

how are recipes developed

test kitchen, recipe books, guest suggestions, competitors

why might a recipe not be ready for your operation

does not match equipment, volume, cost, or quality standards

why is recipe standardization important

to ensure consistency and usability in your operation

what is the first part in standardizing recipes

standard size / yield

what is the second paty of standardizing recipes

standard format

what is a quantity recipe

a recipe that produces 20 or more portions

what is a small batch recipe

any recipe producing fewer than 20 portions

why are quantity recipes important

they are designed for large-scale production and east conversion

what is the factor formula

factor = amount needed / amount original recipe makes

how do you use the factor

multiply each ingredient by the factor

why use weight instead of volume

it is more accurate

when should you use the percentage method

when converting recipes frequently

what is the first step to the percentage method

find total weight of all ingredients

what is the second step to the percentage method

determine each ingredients percent of total weight

how do you find new ingredients amounts

multiply total new weight by each ingredients percentage

why do you use percentage method

it is flexible for many different yield sizes

when is the small batch method used

when ingredients don’t scale well

how does small batch method work

make original batch → test → double and test again till desired amount

how can you reduce the need for conversions

write recipes with ½x, 1x, and 2x columns

what makes a good recipe format

easy to read, consistent layout, clear language

what are formatting best practices

same font, size, color, layout; laminate for use

what should a standardized recipe include

name and number, production area, equipment / utensils, portion size, prep steps, AP vs EP, cook time / temperature, remedies, photos

what do we forecast

sales, guest counts, food needs, labor needs

why do we forecast

to have the right quality and quantity of food at the right time

what is forecasting based on

past data predicting future needs

what data is needed

past sales, usage, events, and future expectations

what is a moving average

a forecast based on recent historical data

what is the ideal timeframe - moving avg

4 weeks

what is a moving avg not more than 5 weeks

too slow to resond to changes

why is a moving avg not less than three weeks

too unpredictable

what makes it “moving” - moving avg

oldest data is replaced with newest

what is the goal of production scheudling

have the right amount of food ready at the right time

what are production calls

the amount of food to prepare based on forecasting

what are production calls

the amount of food to prepare based on forecasts

when should food be prepared

as close to service as possible

what is the first step in production scheduling

cooler stripping

what is the second step in production scheduling

first meal production

what is the third step of production scheduling

pre-prep for next meal

what information should be on a production schedule

what, how much, when / time, who is responsible and signature

what are ingredient rooms

areas where ingredients are pre-measured and portioned

what are the benefits of ingredient rooms

reduce theft/loss, save time and effort, reduce errors, lower costs, improve satisfaction

what is the first step in recipe production

read the recipe

what is the second step in recipe production

gather the ingredients and equipment

what is the third step in recipe production

prepare recipe

why is portion control important

ensures consistency and customer satisfaction

what should you check for quality

taste and temperature, appearance, sanitation and cleanliness