The Employment of Standardized Recipes, an Essential Prerequisite for Consistent Quality of the Culinary Product
The Employment of Standardized Recipes, an Essential Prerequisite for Consistent Quality of the Culinary Product

Author(s): Kliment Naumov
Subject(s): Customs / Folklore, Tourism
Published by: Udruženje ekonomista i menadžera Balkana
Keywords: Standardized recipes; Food quality; Food consistency; Substantial gastronomic product
Summary/Abstract: A standardized recipe can be defined as guidance for the constant preparation of an assemblage of food or drink at an expected quality. The use of standardized recipes is justified for the reasons of inventory control, creativity, simplicity and consistency. The standard recipe or technical sheet includes certain irreplaceable elements: recipe name, yield, portion size, weight/amount, measure/unit, ingredients, instructions, and notes. The technical sheet is one of the most powerful documents in a food service operation. The benefits of the standardized recipes are vast. It is the basis for the planning of the kitchen and its inventory. It enables the chef to predict and control the quality, quantity and portion cost of the final product by stating all the ingredients and preparation details. There is an increase in consumer satisfaction due to the constant delivery of high-quality and consistent food. There is better control over the yield and the number of the produced portions. Standard recipes are important for faster training of food service employees because of the supply of relevant information and set standards ensuring logical flow of work and increasing labor efficiency. And finally, the risk of foodborne illnesses is limited if the instructions on technical sheets are accurately followed.

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