Title: Describe the components of a standardized recipe.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Description should include

- defining the term recipe–written instructions used to prepare a known quantity and consistent quality of a certain food
- listing each component
  - product name
  - yield and portion size
  - ingredients
  - flow (i.e., ingredient list matching procedure)
  - abbreviations
  - amount of each ingredient
  - preparation procedure
  - preparation time
  - cooking temperature(s)
  - cooking procedure
  - serving procedure
- explaining the terminology, abbreviations, units of measurement, and equivalencies found in standardized recipes.

Process/Skill Questions:

Thinking

- What is meant by the term standardized recipe?
- What are the main parts of a standardized recipe?
- What are the consequences of deviating from a standardized recipe?

Communication

- What are the criteria for selecting high-quality recipes?
- Why is it important to have all recipe abbreviations standardized?
- Why are purchasing specifications important in developing standardized recipes?
- How can the importance of recipe sourcing be communicated to employees?

Leadership

- Why would a food service establishment choose to use a standardized recipe?
- Why is it important for employees to understand fundamental principles of cooking when using a recipe?

Management

- What are some benefits of having all kitchen staff use standardized recipes?