Chapter 2
Standardized
Recipes Are Critical
Principles of Food and
Beverage Management
Learning Objectives
After completing this chapter, you should be able to:
• Explain the importance of standardized recipes.
• List the procedures for developing standardized recipes.
• Describe how to standardize recipes for a specific
operation.
• Calculate recipe ingredient costs, standardized recipe
costs, and menu (plate) costs.
Learning Objectives continued:
After completing this chapter, you should be able to:
• Explain how to ensure food safety requirements are
addressed in standardized recipes, and explain procedures
helpful when implementing and consistently using
standardized recipes.
• Describe how technology impacts the use of
standardized recipes.
Chapter 2 Standardized Recipes Are Critical
IMPORTANCE OF STANDARDIZED RECIPES
Benefits of Standardized Recipes
Accuracy in Menu Disclosures
Chapter 2 Standardized Recipes Are Critical
DEVELOPING STANDARDIZED RECIPES
Recipes for Current Menu Items
Chapter 2 Standardized Recipes Are Critical
Recipe for New Menu Items
Chapter 2 Standardized Recipes Are Critical
Chapter 2 Standardized Recipes Are Critical
STANDARDIZING RECIPES FOR AN OPERATION
Recipe Adjustments
Chapter 2 Standardized Recipes Are Critical
Chapter 2 Standardized Recipes Are Critical
Chapter 2 Standardized Recipes Are Critical
Recipe Measurements
Chapter 2 Standardized Recipes Are Critical
Chapter 2 Standardized Recipes Are Critical
Managers Math
Answer the Questions:
Chapter 2 Standardized Recipes Are Critical
Format for Standardized Recipes
Chapter 2 Standardized Recipes Are Critical
CALCULATING RECIPE COSTS
Costing Recipe Ingredients
Chapter 2 Standardized Recipes Are Critical
Chapter 2 Standardized Recipes Are Critical
Costing Standardized Recipes
Calculating Menu (Plate) Cost
Chapter 2 Standardized Recipes Are Critical
Chapter 2 Standardized Recipes Are Critical
COMPLETING RECIPE DEVELOPMENT REQUIREMENTS
Develop Food Safety Requirements
Chapter 2 Standardized Recipes Are Critical
TECHNOLOGY AND STANDARDIZED RECIPES
Computer-Generated Recipes
Computerized Costing
Chapter 2 Standardized Recipes Are Critical
Key Terms:
Accompaniment An item such as salad, potato, and other choices
included as part of the entrée selling price.
As purchased (AP) The weight of a food item before it is cooked.
Batch cooking The production of items in small volumes (batches) to
maximize food quality by reducing holding times until service.
Blind tasting A tasting during which the raters do not know the recipe’s
ingredients or preparation methods when they sample the items.
Calibrate To check or verify, such as oven temperature.
Coaching The process of encouraging employees to
follow work practices they have been taught.
Chapter 2 Standardized Recipes Are Critical
Key Terms continued:
Comfort food Familiar menu items prepared as a customer might do at
home.
Critical control point (CCP) A principle that helps identify and evaluate
hazards.
Edible food yield The usable amount of a food ingredient that can be
prepared from a given purchase unit of the ingredient.
Edible portion (EP) The weight of an item after cooking.
Hazard Analysis Critical Control Point (HACCP) system A system used to
control risks and hazards throughout the flow of food.
Ingredient file A computerized record that contains information about
each ingredient purchased, including purchase unit size and cost, issue
unit size and cost, and recipe unit size and cost.
Chapter 2 Standardized Recipes Are Critical
Key Terms continued:
Menu costing The process of determining the food cost to produce all
menu items that make up a meal offered at a set selling price when
standardized recipes are used.
Menu item file A computerized record containing information about
menu items tracked with the operation’s point-of-sale (POS) system.
Point-of-sale (POS) system A system that records an operation’s sales,
product usage, and other important information on a daily, by shift,
hourly, or other basis.
Productivity The quality and quantity of output compared to the
amount of input such as labor hours needed to generate it.
Purchase unit (PU) The standard size of the package or container in
which a product is typically purchased.
Recipe conversion factor (RCF) A number used to adjust ingredients in a
recipe when the number of servings and/or serving size for a current
recipe differs from the number desired.
Chapter 2 Standardized Recipes Are Critical
Key Terms continued:
Recipe evaluation A formal process in which members of the taste-test
panel assess whether a recipe produces an acceptable product.
Recipe management software Computer programs that involve or
impact standardized recipes.
Standardized recipe file A computerized record that contains the
recipes for menu items produced along with each item’s selling price
and food cost percentage.
Tare allowance A feature on a scale that excludes the weight of a pot
or pan placed on the scale to hold ingredients being measured.
Yield The number of servings and serving size specified in a recipe.