Food and Beverage: Standard Recipe
Table of Contents Table of Contents 2 Introduction 3 Table of contents – Recipe Costing 4 Recipe 1: baked pineapple 4 Recipe 2: baked stuffed apple 6 Recipe 3: baked fudge cake 8 Recipe 4: Apple Cranberry Crisp 11 Recipe 5: soft chocolate cookies chip 12 Recipe 6: brownies 13 Recipe 7: Strawberry Dessert 15 Recipe 8: raspberry oatmeal cookie bar 16 Recipe 9: Lemon squares 17 Recipe 10: New York Cheesecake 18 Ingredient costs 19 Conclusion 24 References 25
Introduction
Standards should be used in almost all places such as purchasing food and beverage, preparing meals, writing recipe card, counting inventory stocks and determining portions size.
If there are no performance standards set, there will be no consistency in the quality of how the tasks are performed. It is important to assure the customers that the food and service are consistent and great each time they dine in.
The most common standard used in the food service industry is a standard recipe. A standard recipe is a written formula that is used to produce a food or beverage item which uses the same quality and quantity each time the product is being produced. When a standard recipe is used, it will promote consistency in the product and lead to customer satisfaction.
A standard portion is the consistent quantity of a product served to every person each time it is being served. A standard portion can be maintained using portion tools such as scoops and ladles. it will also promote consistency and aids in insuring a business profit.
The process of calculating the standard portion cost of a menu item is being used by the food service operations to determine how much the prepare menu item cost the business to purchase and to present it to the customers. Before setting the selling price for a menu item, it is important that the chef know exactly how much the food or beverage item cost the business to prepare and serve.
Many foodservice operations have develop the
Introduction
Standards should be used in almost all places such as purchasing food and beverage, preparing meals, writing recipe card, counting inventory stocks and determining portions size.
If there are no performance standards set, there will be no consistency in the quality of how the tasks are performed. It is important to assure the customers that the food and service are consistent and great each time they dine in.
The most common standard used in the food service industry is a standard recipe. A standard recipe is a written formula that is used to produce a food or beverage item which uses the same quality and quantity each time the product is being produced. When a standard recipe is used, it will promote consistency in the product and lead to customer satisfaction.
A standard portion is the consistent quantity of a product served to every person each time it is being served. A standard portion can be maintained using portion tools such as scoops and ladles. it will also promote consistency and aids in insuring a business profit.
The process of calculating the standard portion cost of a menu item is being used by the food service operations to determine how much the prepare menu item cost the business to purchase and to present it to the customers. Before setting the selling price for a menu item, it is important that the chef know exactly how much the food or beverage item cost the business to prepare and serve.
Many foodservice operations have develop the
References: http://www.kendallhunt.com/uploadedFiles/Kendall_Hunt/Content/Higher_Education/Uploads/McVety_Ch7_4e.pdf