Well-written, standardized recipes are the basis of success in any food service establishment. They provide consistent quality and quantity and enable the chef to monitor efficiency and reduce costs by eliminating waste. This course does not focus on the elements of writing: correct grammar or spelling. This training teaches through practical exercises and case studies how to write foolproof step-by-step recipes for quality outcomes.
Structure of the workshop and topics covered:
Understand the difference between a recipe and a “standardized” recipe for operational use
Identify the key elements to be included in any recipe
Convert measurement formats
Write foolproof recipes for consistency in quality
Read recipes for a full understanding of the dish to be cooked and increased efficiency in pre-preparation
Convert recipe yields, number of portions and portion sizes
Learn the efficiency of using sub-recipes
Increase or decrease number of portions or portion sizes
