Standardized Recipes - Heidi Washburn Dietetic Portfolio

FINAL LESSON PLAN
Title: Standardized Recipes
Target Audience: Production Staff and Supervisors in a school
foodservice summer training program.
Number in Class: 60
Methods Used:
Mini Drama
Phillips “66” discussion
Terminal Objective
Terminal Concept
Students will express a desire to follow standardized recipes and will
have the skills necessary to be able to implement standardized
recipes in their facilities.
Domain
Affective
Standardize recipes are the best way to run a foodservice
facility. They help employees, managers, and costumers
know what to expect from the food.
Taxonomic Level
Application
References
On Cooking, Labensky, Hause, Martell (pg 40)
http://www.nfsmi.org/documentlibraryfiles/PDF/20080215091404.pdf
Preparation Power Point (Pros and Cons, What?, Difference, Steps), Handout: How to standardize, slips of paper for role play
Pre-assessment
Introduction
Ask: How many of you use standardized recipes in your facilities?
Time (if in class): 30 sec
Supporting Objectives
Content Outline
Students will express a
desire to follow
standardized recipes in
their facilities.
Standardized Recipe Pros:
• Controls financial matters
• Consistent quality and quantity
of food
• Ensure accurate recipe costing
• Ensure proper menu pricing
• Easy to read
• Increased employee confidence
• Education tool
Role play a kitchen scene where there are not standardized
recipes.
Role play a kitchen scene where there are standardized
recipes.
Time: 5min
Time
Learning Experiences
8 min
Ask: What was the difference between the two
scenarios? What was good? What was bad? Has
someone had an experience like this in your facility?
• Customer satisfaction
• Consistent nutrient content
Standardized Recipe Cons:
• Costs money
• Takes time
• Facilities need to develop their
own
• Tested repeatedly
• Adjusted to fit different chefs
and facilities
Pros and Cons PPT
Students will be able to
define standardized
recipe.
A standardized recipe is one that will
produce a known quality and quantity
of food for a specific operation.
A standardized recipe specifies
1. The type and amount of each
ingredient
2. The preparation and cooking
procedures
3. The yield and portion size
Standardized recipes have the
following:
• Recipe title
• Recipe category (main dish,
side…)
• Ingredients
• Weight/volume of ingredients
• Preparation instructions
(directions)
• Cooking temperature and time
8 min
Ask: How would you define standardized recipe?
Can we get a couple people to share their
definitions?
Show powerpoint with definition.
Show a standardized recipe on the powerpoint and
ask the class members to tell you what components
they see on the recipe.
Powerpoint with what recipe specifies and then
what the components are.
•
•
•
Serving size
Recipe yield
Equipment and utensils to be
used
Students will be able to
recognize the difference
between a recipe that is
standardized and one that
is not.
Which of these two is/isn’t standardized 5 min
recipe.
Students will be able to
describe the process of
changing a recipe to be
standardized.
Steps to standardize a recipe.
1. Recipe verification
2. Product evaluation
3. Quantity adjustment
How to tell if a recipe is standardized.
• All measurements are exact
• How long to cook foods for is
given
• An exact yield is given
• A serving size is defined
Show on a powerpoint different recipes (6) some of
which are standardized and some which are not and
ask students to identify if they are or aren’t by a
raise of hands.
Discuss how to tell if a recipe is standardized or not
in between showing the different recipes.
15
min
Show powerpoint with steps to standardize a
recipe.
Hand out the brochure on standardized recipes.
Recipe verification
1. Review the recipe (make sure it
has all the required
components)
2. Prepare the recipe
3. Verify the recipe yield (make
sure it makes the number of
servings that it says)
4. Record changes to the recipe
Ask: Why do you think that preparing the recipe
during the standardization process is important?
Product evaluation
1. Informal evaluation (involves
Ask: Why do you think that product evaluation is an
important part of recipe standardization?
foodservice managers and
employees)
2. Formal evaluation (involves
foodservice staff, and customers
using a evaluation form that gets
analyzed)
Show powerpoint slide on the different methods
available to perform the quantity adjustment phase.
Quantity Adjustment Phase (different
methods)
1. Factor Method
2. Direct reading tables method
3. Percentage method
4. Computerized recipe adjustment
Students will be able to
develop ways to
standardize recipes in
their own facilities.
Give the following example:
You have just started work at a new
school and you find that the chef makes
up new recipes all the time and usually
improvises when he is cooking. You are
often running out of food or have twice
as much as you need and students are
not always happy with the food. Based
on what you have learned about
standardized recipes, how would you fix
this problem?
Steps to solve the problem:
1. Talk with the staff about the
problem and get their input.
2. Discuss the importance of
standardized recipes with them
and all the ways they will help.
3. Pick a recipe that is used
Ask: Can anyone tell me which method they use, or
would choose to use and why?
Have the students discuss how to fix this problem
and go through the steps of standardizing a recipe.
10
min
Prompt them with questions such as:
• How would you start/continue addressing
this problem?
• What could you do next?
• What would be the next step in the process?
• Etc.
Have a discussion of what the steps would be to
solve this problem.
Assessment
frequently to standardize.
4. Go through the steps of recipe
verification
5. Conduct an evaluation, both
informal and formal
6. Adjust the quantity to fit the
number of students
Phillips “66” discussion: How they are going to implement standardized recipes. (5 min) Come back and discuss with the whole
group. Every group shares idea. (5 min)
Closure
Thank you for your comments and participation and we hope that this will help you implement standardized recipes in your
facilities. We know standardized recipes can improve your work efficiency and can help make your job easier in the future. Take the
handout with you and refer to it when you need to.
Standardized
Recipes
•
•
•
•
•
•
•
•
•
Pros
Controls financial matters
Consistent quality and quantity of food
Ensure accurate recipe costing
Ensure proper menu pricing
Easy to read
Increased employee confidence
Education tool
Customer satisfaction
Consistent nutrient content
•
•
•
•
•
Cons
Costs money
Takes time
Facilities need to develop their own
Tested repeatedly
Adjusted to fit different chefs and facilities
=
Standardized recipe
A recipe that will produce a
known quality and quantity of
food for a specific operation.
Standardized recipe specifies:
1. The type and amount of each
ingredient
2. The preparation and cooking
procedures
3. The yield and portion size
Steps to standardize a recipe
1. Recipe verification
2. Product evaluation
3. Quantity adjustment
Quantity Adjustment Phase
1.
2.
3.
4.
Factor Method
Direct reading tables method
Percentage method
Computerized recipe adjustment
What should I do?
You have just started work at a new school
and you find that the chef makes up new
recipes all the time and usually improvises
when he is cooking. You are often running
out of food or have twice as much as you
need and students are not always happy
with the food. Based on what you have
learned about standardized recipes, how
would you fix this problem?
Standardized Recipes
What is a Standardized
Recipe?
A recipe that will produce
a known quality and quantity of food for a specific
operation.
A standardized recipe includes:









Importance and Process
Standardized recipes will
help your meals become
consistent in quality and
quantity, helping customers
be satisfied and budgets
be balanced.
Recipe title
Recipe category (main dish,
side…)
Ingredients
Weight/volume of ingredients
Preparation instructions
(directions)
Cooking temperature and
time
Serving size
Recipe yield
Equipment and utensils to
be used
Standardized Recipies
Standardized Recipes
Why standardize your
recipes?
Pros









Controls financial matters
Consistent quality and
quantity of food
Ensure accurate recipe
costing
Ensure proper menu pricing
Easy to read
Increased employee confidence
Education tool
Customer satisfaction
Consistent nutrient content
Cons





Costs money
Takes time
Facilities need to develop
their own
Tested repeatedly
Adjusted to fit different
chefs and facilities
How to standardize your recipes:
Product Evaluation
Recipe Verification
1. Review the recipe (make sure it
has all the required components)
2. Prepare the recipe
3. Verify the recipe yield (make
sure it makes the number of
servings that it says)
4. Record changes to the recipe
Informal evaluation (involves
food-service managers and employees)
5. Formal evaluation (involves
foodservice staff, customers using an evaluation form that gets
analyzed)
1. Informal evaluation (involves
food-service managers and employees)
2. Formal evaluation (involves
foodservice staff, customers using an evaluation form that gets
analyzed)
Quality Adjustment Methods
1.
2.
3.
4.
Factor Method
Direct reading tables method
Percentage method
Computerized recipe adjustment