Ideology of standardized recipes
A standardized recipe refers to a particular use standard of certain metrics in cooking: standard sizes, time, temperature, quantity, etc. Complying with this rule creates uniformity in kitchen products, whether or not they are tangible or intangible.
The idea of a standardized recipe is definitely no longer foreign to many of us. In fact, it has been widely used around the world and there are certain metrics for a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients, and items in a restaurant that can generate profit or loss during hours of operation. Some restaurants evaluate standardized recipes in their kitchen, others do not. There are pros and cons to using standardized recipes.
Benefits of having a standardized recipe
- Create a absolute standard in kitchen products and cooking activities.
- It allows smooth transition between different kitchen staff.
- Maintains the quality of food and food standards during kitchen hours.
- Guide tool for newcomers to the kitchen.
- Refresh the mind of the kitchen staff after some time. (Eliminating guesswork)
- Reference material if there is any dispute.
- Basis for cost calculation when calculating kitchen costs.
- Be a great guide to implement a new menu if there is any need.
- Planning and costing purposes when a particular event needs an accounting / kitchen control audit.
- Avoid raw food leftovers (with good kitchen control)
Cons of having a standardized recipe
- Inconvenience – This may be that the head chef keeps the standardized recipe list in his room and has it locked out or has three big standardized recipe books and needs the kitchen staff to go through them one by one to finish everything. Discomfort is the number ONE factor that led to kitchen staff not using standardized recipes.
- Waste of time – This is also one of the reasons why standardized recipes are not followed. During peak hours, a kitchen has no time to waste, and every second counts.
- Best Variations – Some chefs prefer to follow their centric taste, others simply adore their own beliefs. This could cause a problem when proper training and control of the kitchen is not provided.
- The rules are meant to be broken – There are always different people / consumers around your restaurant. What is important, the customers. When standardized recipes are not regularly tested in the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave space or space for food / cooking variation. This usually happens when the head chef is not properly organized or is not well trained for his position.
- A secret no more – Some restaurateurs or chefs disapprove of making a standardized recipe book because they want to protect their knowledge of food. This is a classic perception: someone comes along, takes the entire recipe, and leaves the restaurant after a month.
- When it’s gone, it’s really gone – At certain times in a restaurant, a piece of the recipe sheet may be lost. When it is lost, there will be a slight chaos in understanding, as the head chef must take action immediately. In another situation, it can also be ‘Stolen’ gold ‘recovered’ As the restaurant management changes, and / or someone steals the particular information, or the restaurant faces setbacks such as the kitchen on fire.
Standardized recipes don’t necessarily have certain standards that you must follow. There are many ways to really customize your standardized recipe, save them in your book, and use them for future reference. Alternatively, you can also save them on your computer and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen – take the time to really follow the steps, and you just might get happier guests / customers.
There are three (3) common ways to write a recipe:
- Paragraph-style recipes
- Ready style recipes
- Action style recipes
Paragraph-style recipes This way of writing a recipe is classic, and they serve their own purpose by writing that way. There are many pros and cons to this type of writing style, and we’d like to let you figure it out. Anyway, here is an example of a recipe written in paragraph style:
Put your skillet in the skillet and turn the heat to low. Now take a bowl, break 2 fresh eggs in and add a little salt and pepper. Next, take a whisk and start whipping it until it’s blended or quite fluffy. When your skillet is hot enough, add 1 tablespoon of oil and stir in the oil. You will notice that the oil runs faster in hot pans. When the skillet and oil are hot enough, turn the heat to high and pour in the eggs. Leave the heat on high until the eggs (on the side of the pan) form a solid texture. At this time, reduce heat to low. When the egg is cooked enough, flip it over and top it with some ikan kering! Ready!
Paragraph style recipes can work to some extent. Make sure you choose your writing methods well.
List-style Recipes List-style recipe writing is one of the easiest, most practical, and most common ways to write a recipe. This method consists of two sections: the header and the footer. The header consists of different elements such as the recipe title, temperature, yield, time, etc., while the footer contains methods for using these ingredients. An example of list style recipes:
-Eggs with Ikan Kering 2 without eggs
-1 tablespoon of oil
-Ikan kering
- Heat your skillet over low heat, break two eggs into a bowl, and add seasonings. Beat well.
- When your skillet is hot enough, add your oil and wait until hot.
- To do this, turn the heat to high, until you see that the sides of the eggs have a solid texture.
- Reduce heat to low and cook eggs thoroughly. Turn it around.
- Top it with some crumbled ikan kering and voila!
Action Style Recipes Action Style Recipes have long been known as the killer way to list recipes, amounts, methods and ingredients in a very organized and polite way. The first step will generally contain ingredients and methods limited to just one particular food preparation, and the list goes on and on and is combined with steps two and three. Here is an example:
Action style recipes can be very directive, and you can add more information as you like. Pick which one is best for you and your audience, then pick the right one and give them value.
Standard elements in a standardized recipe Although we may see certain standard recipe metrics in a standardized recipe that may be relevant and irrelevant to you, there are certain practical uses for it, and personalization your standardized recipe is a good way to go when you need it emphasize certain recipe metrics on a recipe sheet. In a way, always think of your end users rather than yourself.
Common recipe elements in a standardized recipe
- Ingredients
- Temperature
- Necessary equipment and utensils
- Amount
- Method
- Media (image / video)
These metrics are the basic ones, but what makes a Standardized Recipe better is explaining in detail what the result is, what to avoid, what to do and what not to do, etc. While these may be too long to enter in the methods area or in the miscellaneous box in the action style recipe, you must include a section.
Recommended Standard Recipe Items to Add These recommended standard recipe items are absolutely optional and should only be included at select times. Keep in mind that most recipes only require the simplest steps and the description of the information should be as concise, clear and direct as possible.
- Taste – To what degree should this dish taste and how can its seasoning properties be stretched from there?
- Cautions and warnings – Precautions when handling these food mixes or cooking methods.
- Tips and advice – The best way to improve preparation methods and cook well without the need for hands-on training.
- What to do while you wait – Important steps or methods to follow or follow while waiting to cook or prepare a food ingredient or food ingredient mixes, etc.
- Alternatives – Alternatives to this cooking method, or that food ingredient that may not be available in certain areas of the world. If there are alternative ways to do this, it should be noted.
- Halal status – Halal status is very important. Certain foods are prepackaged non-halal, or foods containing pork-based materials are used in the preparation or consumption of alcohol. For example, rum flavoring. It comes in halal and non-halal.
- Garnish recommendations – This should be included and represented after the recipe methods.
- Miscellaneous Information – This information should be displayed at the end of the recipe, indicating ways to prepare and cut this meat, or measure the intensity of cooking in the meat. This could also serve as a section where you add a combination of Taste (No. 1) and Tips & Advice (No. 3).
