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The Recipe

The Recipe Introduction The last customer deserves the same quality as the first customer. Follow standardized recipes exactly. A recipe is our blueprint for success. Advantages of using standardized recipes Standardized recipes control cost. Standardized recipes indicate the yield.

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The Recipe

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  1. The Recipe

  2. Introduction The last customer deserves the same quality as the first customer.

  3. Follow standardized recipes exactly.

  4. A recipe is our blueprint for success.

  5. Advantages of using standardized recipes

  6. Standardized recipes control cost.

  7. Standardized recipes indicate the yield.

  8. Video Segment – The Recipe

  9. Parts of a Recipe • Name • Ingredients • Weights and Measures • Directions • Marketing Guide • Serving • Yield • Special Tip • Nutrient Per Serving • Pan Size • Critical Control Point (CCP)

  10. USDA standardized recipes have many parts.

  11. Ingredients are the foods used in a recipe.

  12. Follow directions step-by-step. • Study • Understand • Assemble • Measure • Follow exactly • Time cooking

  13. Foods require the proper temperature.

  14. Time foods accurately.

  15. Yield is the number of servings we can expect to get from a recipe.

  16. Use the right utensils and equipment.

  17. gal = gallon T or Tbsp = tablespoon lb or # = pound Abbreviations save space. For example:

  18. Ask questions for clarification.

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