Recipes
Recipes (or formulas) are tools for training and managing food costs.
Recipes
Can Be Limited by Language
Often Contain Errors
Do Not Replace Mise En Place
Should be Used as a Guide
Components (minimum) of a Recipe
Name of Item
Servings or Yield
List of Ingredients
Method of Preparation
In Class Assignment: 5 Minutes
Everyone take out a piece of paper and write a recipe for “Buttered Toast”
Discuss the nuances necessary for writing this recipe.
In Class Assignment: 5 Minutes
What type of bread did you use?
How thick was it cut?
How was it toasted?
What color did you toast it to?
Did you use softened butter?
“Standardized” Recipes
Are recipes associated with a foodservice operation’s menu.
Used for Training
Ensure Consistent Quality & Quantity
Monitor Work Efficiency and Reduces Waste
Helps Wait Staff to Understand Menu Items
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