Term
| Why are standardized recipes important to a foodservice operation? |
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Definition
| Written instructions used to consistently prepare a known quantity and quality of a certain food for a foodservice operation |
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Term
| 7 Components of a standardized recipe |
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Definition
product name
yield
portion size
ingredient quantity
prep procedures
cooking temps |
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Term
| Contrast a formula and a recipe |
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Definition
Recipes: ingredients listed in order of use followed by procedures to use for successful results
Formula: ingredients are listed in order by decreasing weight and are often seen as percentages |
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Term
| Explain difference between weight, volume and count measurement |
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Definition
Weight: tells how heavy something is
Volume: measure liquids in food service
count: size of each item |
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Term
| Contrast a formula and a recipe |
|
Definition
Recipes: ingredients listed in order of use followed by procedures to use for successful results
Formula: ingredients are listed in order by decreasing weight and are often seen as percentages |
|
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Term
| Explain difference between weight, volume and count measurement |
|
Definition
Weight: tells how heavy something is
Volume: measure liquids in food service
count: size of each item |
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Term
| What is the most accurate for measurement? |
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Definition
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Term
| Describe a situation that might require an establishment to change a portion size |
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Definition
| customers are complaining that portion is too small |
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Term
| Describe a standardized recipe |
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Definition
| Set of written instructions |
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Term
| How does quality control ensure that standardized recipes meet a foodservice establishment's standards? |
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Definition
| ecipes are repeatedly tested for consistency in quality and quantity |
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Term
| how is the cooking temp for range top cooking indicated in recipes? |
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Definition
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Term
| List types of scales that might be used to weight food ingredients |
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Definition
balance
portion
electronic |
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Term
| 3 food items that can be measured by count |
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Definition
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