RECIPE DEVELOPMENT
& STANDARDIZATION
PRESENTED BY:
RICA GULLIEAN
RAQUEL GANNABAN
RECIPE DEVELOPMENT
A standardized recipe is important, but only few
takes time to develop or even use it because food
production operations are characterized by a
number of chefs and cooks preparing different menu
items and employees constantly turning over. Thus, it
is important to develop standardized recipes.
REASONS BEHIND RECIPE
DEVELOPMENT
"Developing new recipes and improving existing
ones ensure progress and efficiency for food
service establishments.
[Link] TO MARKET
TRENDS & CHANGES
"Changes in consumer preferences in food brought by
a very dynamic market.
-People are looking for new gastronomical
experience and patronize innovative menu ideas"
2. RESPONSE TO CHANGES IN
FOOD INGREDIENTS &
EQUIPMENT
"Changes in technology (and equipment) bring new
food stuff such as convenience and pre-mixes.
-this should simplify and improve both the
procedure in making the product and the quality
of food and service."
3. OPERATIONAL EFFICIENCY
"Food production establishments need to make profit
to continue its operation.
-Through recipe development, work can be
simplified resulting in a more productive flow of
operations."
4. COST EFFICIENCY
"Review recipes for update and possible savings.
-Substitutes can be found or revisions in portion
size or ingredients reduce cost and therefore
higher profit."
RECIPE DEVELOPMENT
PROCESS
a) Well defined ratios must be
maintained among ingredients
b) Consider the likes and dislikes
DEVELOP THE of customers
RECIPE c) Availability and seasonableness
of ingredients
INGREDIENTS d) Combination of texture and
color
"The production process must be
visualized.
-All procedures and sequence
DEVELOP must be correct.
-Must be simple to follow and
METHODS AND require minimal effort
-Must take into account the use
PROCEDURES and availability of equipment and
tools."
"Best tasting dishes are incomplete
without mouthwatering presentation.
Product's visual display
DEVELOP PACKAGING -is how the product will be plated
or packaged for presentation to
& SERVING guests
PRESENTATION -Increases not only the
palatability but also the salability
of the product."
"A matching name that is both
descriptive and catching should be
DEVELOP A developed to complement the
recipe."
MARKETABLE NAME
RECIPE
STANDARDIZATION
RECIPE STANDARDIZATION:
-Recipes that have been tested and revised to
repeatedly produce good results.
-Ensures that the production is consistent
and successful.
QUALITIES OF A
STANDARDIZED RECIPE
1. TRIED AND TESTED
"Standardized recipes undergo a standardization process
-Consists of development, testing, adjusting, and
retesting"
2. UNIFORM PRODUCT RESULTS
"The end product of a standardized recipe is consistent in
quality, flavor, and appearance
-Independent of the skills level of the production staff
using the recipe."
3. STANDARD YIELD / PORTION SIZE PRODUCT
"The standardized recipe has been adjusted to produce a
yield based on the production needs of operations."
4. WRITTEN IN A STANDARD FORMAT
"Must be recorded in a form that best suit the production
activities
-the use of recipe cards organized in a recipe file; OR
-a computer recipe database"
BENEFITS OF A
STANDARDIZED RECIPE
"It is one of the most important tools in assuring high and
consistent quality, reliability, and controlling cost in institutional
food production."
1. GUESSWORK IS REPLACED BY ACCURACY
"Developing a standardized recipe avoids this guesswork
made by many chefs preparing recipes based on personal
taste and preferences, and not necessarily considering the
likes and dislikes of patrons."
2. CUSTOMERS ARE ASSURED OF CONSISTENTLY
HIGH QUALITY PRODUCTS
"Customers are assured that the quality, quantity, and
taste of a product they buy today would also taste and
would provide them with the same satisfaction the next
time they visit."
3. EASIER TO TRAIN WORKERS
"Workers are quickly trained in the proper procedures and
techniques with the given standard. They are also provided a
"reference guide" when they encounter difficulties."
4. MINIMIZES LEFT-OVER AND WASTE
"Actual production needs can accurately be determined,
guiding the amount of purchases and requisitions which
minimizes losses due to spoilage and over production."
[Link] LESS TIME FOR MISE-EN-PLACE AND PREPARATION
"The testing of the recipe leads to simpler and more
organized work procedures which save productivity time."
[Link] CONTROL
a) Consumption control
-"Standardized recipe makes it possible to compare the
"actual consumption" of the operation with its "projected
consumption". Thus, there is no need to hire a controller."
b) Dietary control
-"Dietary requirements can also be controlled through the
standardized recipe. The recipe can be adjusted to meet
the special diet needed by the patron."
RECIPE STANDARDIZATION PROCESS
1. Recipe standardization starts with the development of a
recipe idea or an old existing recipe.
2. After the recipe development, it must be tested.
-Testing requires evaluating the flavor, color, texture, and
appearance of the finished product; usually done through taste
panel testing.
-Other considerations include: practicality, methods and
procedures matched with production capabilities, and the yield
of the recipe.
3. Once the recipe has been evaluated, the recommendations
are considered and the recipe measurements are adjusted
accordingly.
RECIPE STANDARDIZATION PROCESS
4. Then the recipe is re-tested.
Note: Testing and adjusting are repeated until the set standard
is reached.
5. Once the standards have been reached, the yield of the
recipe should be adjusted to the common production yield
required by operations.
Formula:
Recipe Conversion Factor = Desired Yield / Current Yield
RECIPE STANDARDIZATION PROCESS
Current Yield = final product
amount produced
EXPLANATION /
LEGEND: Desired Yield = amount that
operations usually require or is
capable of producing
NOTE: To solve for the Yield, the quotient, known as the "recipe conversion
factor", is then simply multiplied by the quantity of the other ingredients in
the recipe.
RECIPE STANDARDIZATION PROCESS
6. When the yield has been adjusted and standardized, the
recipe can now be written in a standard format.
-standardized recipe card may be used -- which can be in
several formats found in recipe books.
-The "action form format" is the most recommended (concise &
organized)
THANK YOU