Quantity Food Preparation: Standardizing Recipes and Controlling IngredientsIntended to be a basic reference for students studying production control techniques in quantity food preparation. Serves as a review for dietitians and food service managers who are considering implementation of production controls such as ingredient rooms or computer-extended recipes, and provides guidelines for designing a quantity recipe format and file that can be used in either creating or revising a recipe system. Intended to help foodservice operators and students understand what a standardization program involves, why it is important, and the steps required to implement it. This third edition contains three new features: a discussion of HACCP; a set of assessment questions that can be used for continuing education credit; and a glossary. |
Common terms and phrases
100 portions 325 portions 9 oz Adjusting Recipe Yields base recipe calculations CCPs Celsius CHILI CON CARNE chili powder chopped onions closest ΒΌ lb column convert cycle menu determine dry chili beans end product equipment evaluation example Figure fl oz fluid ounces food products foodservice management foodservice operation gal+1 gal+2 gal+3 gallon HACCP increased ingredient amounts ingredient control ingredient room inventory kitchen lb 4 oz managers and dietitians meat metric system needed Nostrand Reinhold ounces oz 15 oz oz 2 oz oz 9 oz closest personnel portion costs potentially hazardous foods pounds pre-preparation procedures purchasing quantity food quantity recipe quarts recipe adjustment recipe amount recipe file recipe format recipe ingredients recipe standardization salt serving sheet pan standardization process standardized recipes stock rotation storage areas Table A.2 tbsp tion tomatoes total volume trial batch vegetable volume measures Weight Measure