Unit 5: Standardized Recipes

What is the most challenging tasks in the food service industry?

• The ability to create a consistent, finished dish time and again

• The ability to be creative and develop your own recipes

• To have a clean work space

• To have a good supervisor and co-workers

Standardization is what?

• Making things different.

• Being able to be creative in a commercial kitchen.

• The process of making thing uniform or the same.

• Having a clean work space.

When working in a professional kitchen it is important that the recipes being used are what?

• creative so that customers may enjoy them.

• creative so that you bring attention to your food service establishment.

• timely,

• clear and accurate as possible.

Where can a food service establishment keep standardized recipes?

• In the executice chef's office.

• In the manager's office.

• In a book, computer database, or card file.

• In a vault.

This is one advantage of a standardized recipe.

• It saves time and effort by allowing the cook to have all necessary ingredients ready when needed.

• It allows for creativity when developing your recipe.

• It allows for creativity to give your food service establishment a good reputation.

• It provides good feedback.

A cook is preparing a shrimp appetizer from a standard recipe card. But he/she finds jumbo shell-on shrimp; small, peeled deveined shrimp; and tiny, cooked shrimp. Clearly, the choice of which shrimp to use will have an impact on the finished dish. What helps ensure that the right shrimp will be used?

• Product Creativity

• Product Specialization

• Specialization of Process

• Product Specification

This is one thing that product specification includes:

• creative recipe

• the taste of a product

• smell of a product

• grade

A standardized recipe for a cheese ball called for Kraft Philadelphia cream cheese. This is an example of what factor of product specification?

• Market Form

• Size

• Grade

• Brand

Product specification is also good for the what?

• general manager

• owner

• purchasing agent

• waitstaff

If you need to substitute ingredients in a recipe, who do you consult first?

• hostess

• waitstaff

• supervisor

• purchasing agent