How to Make a Human Pot Pie

Power Pressure Cooker XL Top 500 Recipes: The Complete Electric Pressure Cooker

Recipes on eBay:

SOUR DOUGH STARTER VERIFIED 100+yrs california gold rush country +recipes "larry

$3.96
End Date: Tuesday Mar-13-2018 9:45:21 PDT
Buy It Now for only: $3.96
Buy It Now | Add to watch list

Spicy Thai Lobster Soup Penny Recipes RARELY KNOWN + FREE SHIPPING
$0.99
End Date: Monday Mar-19-2018 13:11:00 PDT
Buy It Now for only: $0.99
Buy It Now | Add to watch list

SOURDOUGH STARTER yeast San Francisco BEAST+ RECIPES(10 starters in 1 mix)UNIQUE
$4.19
End Date: Friday Mar-2-2018 14:38:39 PST
Buy It Now for only: $4.19
Buy It Now | Add to watch list

Guide to Standardized Recipe

Guide to Standardized Recipe

Standardized Recipe Ideology

A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.

The idea of a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not. There are pros and cons of using standardized recipes.

Benefits of having a Standardized Recipe

Creates an absolute standard in kitchen produce and cooking activities.
Allows smooth transition between different kitchen staffs.

Maintains food quality and food standards during kitchen operational hours.

Guiding tool for newcomers to the kitchen.

Refresh minds of kitchen staff after some time. (Eliminating guesswork)

Referral material should there be any disputes.

Base for costing when kitchen costs are calculated.
Be a great guide to implementing a new menu should there be any need.

Planning and costing purposes when a particular event needs accounting/kitchen control auditing.

Prevents raw food leftovers (with good Kitchen Control)

Cons of having a Standardized Recipe

Inconvenient – This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.

Time consuming – This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.

Better variations – Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.

Rules are meant to be broken – There are always different people/consumers around your restaurant. What’s important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position.

A secret no more – Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.

When it’s gone, it’s really gone – At certain times in a restaurant, a piece of recipe sheet can get lost. When it’s lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be ‘stolen’ or ‘retrieved’ as management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps like kitchen on fire.

Standardized recipes do not necessarily have certain standards that you need to follow. There are many ways to actually personalize your standardized recipe, keep them into your book and use them for referrals in the future. Alternatively, you can also save them into your computer, and organize them well. Whatever it is, standardized recipes serve good purposes in a kitchen – Take the time to actually follow the steps, and you might just get happier guests/customers.

There are three (3) common ways of writing a recipe:

Paragraph-style recipes
List-style recipes
Action-style recipes

Paragraph Style Recipes This way of writing a recipe is classic – And they serve their own purpose in writing that way. There are many pros and cons to this kind of writing style, and we’d like to leave it up to you to figure it out. Anyway, here’s an example of a paragraph-style written recipe:

Put your skillet on the pan and turn on the heat to low. Now take a bowl, crack 2 fresh eggs inside and add in some salt and pepper. Next, grab a whisk and start beating it until it’s mixed or quite fluffy. When your skillet is hot enough, add in 1 tbsp of oil, and swirl the oil around. You’ll notice the oil runs faster on hot pans. When your pan and oil is hot enough, turn on the heat to high and pour in your eggs. Leave the heat on high until your eggs (at the side of the pan) forms a solid texture. At this time, reduce your heat to low. When your egg is cooked enough, flip it over and top it off with some ikan kering! Voilá!

Paragraph-style recipes can work at certain extent. 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. Header consist 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 Ikan Kering 2 no Eggs
-1 tbsp Oil
-Ikan kering

Heat up your pan in low heat, crack two eggs into a bowl and add seasoning. Whisk well.
When your pan is hot enough, add in your oil and wait until it’s hot.
Pour it in and turn your heat to high, until you see the sides of your eggs are actually solid in texture.
Reduce your heat to low, and cook the eggs well. Flip over.
Top it off with some crumbled ikan kering and voilá!

Action-style recipes Action style recipes has been known as the killer way of listing recipes, amount, 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

Ingredients
Temperature
Equipments & Utensils Needed
Amount
Method
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.

Taste – At what degree should this dish taste like, and how you can stretch its seasoning properties from there.

Precautions and Warnings – Precautions while handling these food mix or cooking methods.

Tips & Advice – Best way to beef up preparation methods and cook well without the need for practical training.

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.

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.

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.

Garnishing recommendations – This should be included and portrayed after recipe methods.

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).

Von Cook is the Chef de Partie and writer of Food Central, a busy kitchen in Malaysia cooking for Royalties. Von Cook has ventured to almost everything of 10 Head Chef’s 20 or more years of food and cooking experience and is sharing his food knowledge now with you.

Visit Food Central at http://foodcentral.wordpress.com/

Or

Subscribe to Food Central’s RSS Feed at http://feeds.feedburner.com/foodcentral

Article Source:
http://EzineArticles.com/expert/Von_Cook/257096

Lastest Recipes auctions

Most popular recipes eBay auctions:

SOUR DOUGH STARTER VERIFIED 100+yrs california gold rush country +recipes "larry

$3.96
End Date: Tuesday Mar-13-2018 9:45:21 PDT
Buy It Now for only: $3.96
Buy It Now | Add to watch list

Spicy Thai Lobster Soup Penny Recipes RARELY KNOWN + FREE SHIPPING
$0.99
End Date: Monday Mar-19-2018 13:11:00 PDT
Buy It Now for only: $0.99
Buy It Now | Add to watch list

Baked Potato Soup

Baked Potato Soup

Ingredients:

  • 4 baking potatoes (about 2 1/2 pounds)
  • 2/3 cup all-purpose flour (about 3 ounces)
  • 6 cups 2% reduced-fat milk
  • 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup reduced-fat sour cream
  • 3/4 cup chopped green onions, divided
  • 6 bacon slices, cooked and crumbled
  • Cracked black pepper (optional)

 

Preparation:

  • Preheat oven to 400°.
  • Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
  • Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
  • Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Roasted-Chicken Noodle Soup

Roasted-Chicken Noodle Soup

Ingredients:

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup sliced celery
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 6 cups low-salt chicken broth
  • 4 cups diced peeled baking potato
  • 1 teaspoon salt
  • 2 cups diced leftover roasted chicken
  • 1 cup evaporated skim milk
  • 4 ounces (2 cups) uncooked wide egg noodles
  • Fresh thyme (optional)

 

Preparation:

  • Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; saut� 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

North Woods Bean Soup

North Woods Bean Soup

Ingredients:

  • Cooking spray
  • 1 cup baby carrots, halved
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
  • 4 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon black pepper
  • 2 (15.8-ounce) cans Great Northern beans, drained and rinsed
  • 1 (6-ounce) bag fresh baby spinach leaves)

 

Preparation:

  • Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; saut� 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
  • Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Ingredients:

  • 1 cup uncooked quick-cooking wild rice
  • Cooking spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups cubed peeled baking potato
  • 3 cups 2% reduced-fat milk
  • 1/3 cup all-purpose flour
  • 10 ounce light processed cheese, cubed (such as Velveeta Light)
  • 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh parsley (optional)

 

Preparation:

  • Cook rice according to package directions, omitting salt and fat.
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
  • Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.

Coconut-Curry Chicken Soup

Coconut-Curry Chicken Soup

Ingredients:

  • 4 cups water
  • 3 cups fresh spinach leaves
  • 1/2 pound snow peas, trimmed and cut in half crosswise
  • 1 (5 3/4-ounce) package pad thai noodles (wide rice stick noodles)
  • 1 tablespoon canola oil
  • 1/4 cup thinly sliced shallots
  • 2 teaspoons red curry paste
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 6 cups fat-free, less-sodium chicken broth
  • 1 (13.5-ounce) can light coconut milk
  • 2 1/2 cups shredded cooked chicken breast (about 1 pound)
  • 1/2 cup chopped green onions
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1/2 cup chopped fresh cilantro
  • 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
  • 7 lime wedges

 

Preparation:

  • Bring 4 cups water to a boil in a large saucepan. Add spinach and peas to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan; cook 3 minutes. Drain; add noodles to spinach mixture in bowl.
  • Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken, onions, sugar, and fish sauce to pan; cook for 2 minutes. Pour chicken mixture over noodle mixture in bowl. Stir in cilantro and chiles. Serve with lime wedges.

Chili-Spiced Chicken Soup with Stoplight Peppers

Chili-Spiced Chicken Soup with Stoplight Peppers

Ingredients:

    • Spice blend:

    • 2 1/2 teaspoons chili powder
    • 2 teaspoons ground cumin
    • 1 1/2 teaspoons ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon cracked black pepper
    • 1/2 teaspoon kosher salt

 

    • Soup:

    • 1 tablespoon canola oil, divided
    • 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
    • 2 cups chopped sweet onion
    • 1 cup chopped red bell pepper
    • 1 cup chopped green bell pepper
    • 1 cup chopped yellow bell pepper
    • 1 tablespoon minced garlic
    • 1/2 teaspoon salt
    • 2 cups fresh corn kernels
    • 1 (32-ounce) carton fat-free, less-sodium chicken broth
    • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
    • 2 tablespoons fresh lime juice

 

    Relish:

  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped green onions
  • 1 teaspoon grated lime rind
  • 3 ounces queso fresco, crumbled
  • 1 diced peeled avocado
  • Cilantro sprigs (optional)

 

Preparation:

  • To prepare spice blend, combine first 6 ingredients in a small bowl.
  • To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.
  • Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
  • To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
  • Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.
Besucherzahler
счетчик посещений