Standard Recipe Ideology
Guide to Standard recipes refers to the standard of use of certain metrics in cooking – Standard size, time, temperature, quantity, etc. Adhering to these rules creates uniformity in kitchen products, whether they are tangible or intangible.
The idea of a standard recipe is definitely familiar to many of us. In fact, it has been widely used all over the world and there are certain metrics for standard recipes that we must follow. In the kitchen, standardized recipes are an important part of standardizing dishes, ingredients and elements in a restaurant that can lead to profit or loss during operating hours.
Certain restaurants set the standard for recipes in their kitchens, some don’t. There are pros and cons to using standard recipes.
Benefits of having Standard Recipes
Creating absolute standards in kitchen products and cooking activities.
Allows a smooth transition between different kitchen staff.
Maintain food quality and food standards during kitchen operating hours.
A guiding tool for newcomers to the kitchen.
Refresh the mind of the kitchen staff after some time. (Eliminate guesswork)
Reference material in case of dispute.
The basis for costing when the cost of the kitchen is calculated.
Be a great guide to implement new menus if needed.
Planning and costing objectives when certain events require kitchen accounting/control audits.
Prevents raw food waste (with good Kitchen Controls)
Cons of having Standard Recipes
Inconvenient – This could be from the Head Chef keeping a list of standard recipes in his room and locking it or having three standard recipe ledgers and requiring the kitchen staff to flip through one by one to complete them all. Inconvenience is the number ONE factor that causes kitchen staff to not use standard recipes.
Time consuming – This is also one of the reasons why standard recipes are not followed. During peak hours, the kitchen has no time to waste, and every second counts.
Better variety – Some Chefs prefer to follow their centered tastes, some just worship their own beliefs. This can cause problems if there is no proper training and Kitchen Control.
Rules are meant to be broken – There are always different people/customers around your restaurant. The important thing is the customer. When standard recipes are not tested regularly in restaurants, inaccurate information may be provided in standard recipes. Solution: Leave room or space for variety of food/cooking. This usually occurs when the Head Chef is not properly set up or trained for his position.
No more secrets – Some restaurant owners or Chefs don’t like to create standard cookbooks because they want to protect their food knowledge. This is a classic perception: Someone comes in, takes all the recipes and leaves the restaurant after a month.
When it’s gone, it’s really gone – At certain times in a restaurant, a recipe sheet can be lost. When it disappears, there will be a bit of confusion in understanding as the Head Chef must take immediate action. In other situations, it can also be ‘stolen’ or ‘taken’ due to a change in restaurant management, and/or someone stealing certain information, or the restaurant encounters an accident such as a burning kitchen.
Standard recipes don’t have to have certain standards that you have to follow. There are many ways to really personalize your standard recipes, keep them in your book and use them for future reference. Alternatively, you can also save it to your computer, and organize it nicely. Either way, standard recipes serve a good purpose in the kitchen – Take the time to actually follow the steps, and you’ll likely end up with happier guests/customers.
There are three (3) common ways of writing a recipe:
List style recipe
Action style recipe
Recipe Style Paragraphs This recipe is classic – And they serve a purpose in writing that way. There are many pros and cons to this kind of writing style, and we want you to decide. Anyway, here’s an example of a paragraph style written recipe:
Place your skillet on top of the skillet and turn the heat to low. Now take a bowl, crack 2 fresh eggs in it and add salt and pepper. Next, take a whisk and start whisking until it’s combined or quite fluffy. When your skillet is hot enough, add 1 tbsp oil, and swirl the oil.
You will see the oil run faster on the hot pan. When your skillet and oil are hot enough, turn the heat to high and pour in your eggs. Leave on high heat until your eggs (on the sides of the pan) form a solid texture. At this time, reduce your heat to low. When the eggs are cooked enough, turn them over and top with the dried fish! Voila!
Paragraph-style recipes can work at certain extents. Be sure to choose your methods of writing well.
List-style Recipes The list-style writing of recipes is one of the easiest, practical and most common ways of writing a recipe. This method consist of two sections – The header, and footer. The header consists of different elements such as recipe title, temperature, yield, time, etc, while the footer contains methods to use these ingredients. An example of list-style recipes:
-Eggs with Dried Fish 2 no Eggs
-1 tbsp Oil
1. Heat up your pan in low heat, crack two eggs into a bowl and add seasoning. Whiskey well.
2. When your pan is hot enough, add in your oil and wait until it’s hot.
3. Pour it in and turn your heat to high, until you see the sides of your eggs are actually solid in texture.
4. Reduce your heat to low, and cook the eggs well. Flip over.
5. Top it off with some crumbled fish and voilá!
Action-style recipes Action-style recipes have been known as the killer way of listing recipes, amounts, methods and ingredients in a very organized and well-mannered. The first step will usually contain ingredients and methods limited to only a particular food preparation, and the list continues and combines with step two and three. Here’s an example:
Action-style recipes can be very directive and you can add in more information to your liking. Choose which is best for you and your audience, then pick the right one and give them value.
Standard Elements in a Standardized Recipe Although we may see certain standard recipe metrics in a standardized recipe that may be both relevant and irrelevant to you, there are certain practical usage to it, and customizing your standardized recipe a good way to go when you need to emphasize certain recipe metrics in a recipe sheet. In a way, always think of your end-users rather than yourself.
Common Recipe Elements in a Standardized Recipe
– Equipments & Utensils Needed
– Media (Picture/Video)
These metrics are the basics – But what makes a better Standardized Recipe is to actually explain in detail what is the outcome, what should you avoid, what should you do and not do, etc. While these may be too long to squeeze into your methods area or the miscellaneous box in the action style recipe, you should include a section to it.
Recommended Standard Recipe Elements to Add These recommended standard recipe elements are absolutely optional and should only be included at selected times. Note that most recipes require only the simplest of steps to take, and portrayal of information should be as concise, clear and to the point as possible.
1. Taste – At what degree should this dish taste like, and how you can stretch its seasoning properties from there.
2. Precautions and Warnings – Precautions while handling these food mix or cooking methods.
3. Tips & Advice – Best way to beef up preparation methods and cook well without the need for practical training.
4. What to do while waiting – Important steps or methods to follow or take while waiting cooking or preparing a food ingredient or food ingredient mixes, etc.
5. Alternatives – Alternatives to this cooking method, or that food ingredient which might not be available in certain areas of the world. Should there be any alternative ways to do it, it should be pointed out.
6. Halal status – Halal status is very important. Certain foods are pre-packed in a non-halal manner, or foods containing pork-based materials used in preparation or alcohol usage. For example, rum flavoring. Comes in halal and non-halal.
7. Garnishing recommendations – This should be included and portrayed after recipe methods.
8. Miscellaneous information – This information should be portrayed at the very bottom of the recipe, stating ways on how to prepare and cut this meat, or measure the intensity of cooking in the meat. This could also serve as a section where you throw in a combination of Taste (No. 1) and Tips & Advice (No. 3).