Analysis of a recipe
1. select the recipe of any local dish
2..analysis of the recipe: on what occasion is it made, how it is made, if a few changes can be made to the original recipe to improve it, etc.
Answers
Answer:
1 ans Besan Chilla A Chilla, or Indian savoury pancake', is a quick and easy breakfast item. Mix besan or gram flour with fresh veggies for a healthy breakfast. Add methi leaves and chillies and fry on a non-stick pan. Serve with ketchup or pudina chutney.
Answer:
All recipes are not created equal. Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested.
A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions.
A good standardized recipe will include:
Menu item name – the name of the given recipe that should be consistent with the name on the menu
Total Yield – number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe
Portion size – amount or size of the individual portion
Ingredient list/quantity – exact quantities of each ingredient (with the exception of spices that may be added to taste)
Preparation procedures – Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, sauté)
Cooking temperatures and times, including HACCP critical control points and limits to ensure the dish is cooked properly and safely
Special instructions, according to the standard format used in an operation
Mise en place – a list of small equipment and individual ingredient preparation
Service instructions, including hot/cold storage
Plating/garnishing
In addition to the list above, standardized recipes may also include recipe cost, nutritional analysis, variations, garnishing and presentation tips, work simplification tips, suggested accompaniments or companion recipes, and photos.
Standardize recipes can help with work simplification and incorporate HACCP into procedures. Many facilities preparing food in large quantities also batch cook, so the standardized recipes will incorporate those procedures into the instructions. The skill level of employees should also be taken into account when writing recipe procedures or directions. Terminology within the standardized recipes should be at the skill level of employees, for example, instruct an employee to melt butter and whisk with flour instead of saying “make a roux”, if more appropriate for a specific operation. Finally, cooking equipment, temperatures, time, etc. are adjusted for the facility.
A short side note on mise en place – a key component to efficiently producing menu items from recipes is to have “everything in its place.” Many kitchens will have work stations with a standard mise en place set up, which might include a cutting board, salt and pepper, tasting spoons, composting containers, etc. Standardized recipes can help employees produce menu items most efficiently if they also list mise en place for small equipment needed for the recipe, such as measuring tools, preparation tools (knives, peeler), holding pans, cooking utensils, etc. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. Detailing the mise en place for individual ingredients, such as peeling and cutting, with each ingredient can also improve the clarity and efficiency of recipe preparation. Example: Raw white potato, peeled, ½ in. dice