The Recipe

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• The Recipe

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Introduction
The last customer deserves the same quality as
the first customer.
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Follow standardized recipes exactly.
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A recipe is our blueprint for success.
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Advantages of using standardized recipes
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Standardized recipes control cost.
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Standardized recipes indicate the yield.
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Video Segment The Recipe
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Parts of a Recipe

• Yield
• Special Tip
• Nutrient Per Serving
• Pan Size
• Critical Control Point (CCP)

• Name
• Ingredients
• Weights and Measures
• Directions
• Marketing Guide
• Serving

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USDA standardized recipes have many parts.
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Ingredients are the foods used in a recipe.
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Follow directions step-by-step.

• Study
• Understand
• Assemble
• Measure
• Follow exactly
• Time cooking

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Foods require the proper temperature.
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Time foods accurately.
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Yield is the number of servings we can expect to
get from a recipe.
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Use the right utensils and equipment.
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Abbreviations save space. For example

• gal gallon
• T or Tbsp tablespoon
• lb or pound

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Ask questions for clarification.