identifies the ingredients to prepare food this is from outcomes
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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
identifies the ingredients to prepare food