Identification should include
- a definition of the term standardized recipe–written instructions used to prepare with consistent quality a known quantity of a certain food
- identification of each component of a standardized recipe, including
- yield
- portion size
- ingredients
- flow—ingredient list matching procedure
- abbreviations
- amount of each ingredient
- method of preparation
- preparation time
- cooking temperature(s)
- cooking procedure
- serving procedure
- explanations of the terminology, abbreviations, and equivalencies commonly found in recipes.
Process/Skill Questions:
Thinking
- How do the components of a recipe make cooking easier?
- What are the consequences of deviating from a recipe?
- Why is it important to read the recipe completely before beginning?
Communication
- What are the criteria for selecting quality recipes?
- Why is it important to have all recipe abbreviations standardized?
- How do leaders relay the importance of following proper methods of food preparation for quality results?
Leadership
- Why is it critical to ensure all employees know culinary terminology?
- Why is it important for a leader to demonstrate the value and importance of following standardized recipes?
Management
- What are the effects of not following standardized recipes?
- Why would use of standardized recipes be important to food service managers?