Course: Dietary Manager —————————————————————————-

Course: Dietary Manager ———————————————————————————————————————- Author: Legvold and Salisbury Title: Foodservice Management – By Design Association of Nutrition & Foodservice Professionals 3rd Edition ISBN: 978-0-578-78561-5 ———————————————————————————————————————- Available at https://nf.anfponline.org/eweb/DynamicPage.aspx?site=ANFP&webcode=AGSStore ———————————————————————————————————————- Chapter 3 Produce Standardized Recipes for Food Production – Objectives: • Identify the different elements of a standardized recipe • Explain the importance of a standardized recipe as a management tool • Compute proper portions and measurements using appropriate food charts/references • List the steps in developing a standardized recipe • Understand product yields to effectively cost recipes and meals • Elaborate on the use of standardized recipes in requisitions, portion control, and food allergens • Evaluate client acceptance of new recipes ———————————————————————————————————————- Chapter 3 Details: Page 1 of 23 Experts in foodservice management and food safety Chapter 3:Produce Standardized Recipes for Food Production © Association of Nutrition & Foodservice Professionals • Identify the different elements of a standardized recipe • Calculate menus, recipes, diet census, tally sheets, and cafeteria needs to develop requisitions • Compute proper portions using appropriate food charts/references • Identify ways of calculating costs and nutrition content and a standard recipe • Define the steps in developing a standardized recipe • Evaluate client acceptance of new recipes Objectives © Association of Nutrition & Foodservice Professionals • A formula for preparing a menu item • Strong role in operations • Tells ingredients and amounts – Quality and taste • Tells how to produce, portion and present the food – How much time it will take – What the labor cost will be – What level of skill is needed • Specifies what equipment and techniques to use • Controls what nutrients you will be serving clients Standaridized Recipes: The Ultimate Formula © Association of Nutrition & Foodservice Professionals A recipe that contains detailed specifications and has been adapted and tested in your own operation. • Exactly how much of each ingredient to use • How to add the ingredients • What sequence to add the ingredients • What procedures to use in producing the item Standardized Recipes allow you to manage the operation effectively. Stadardized Recipe The result of using a standardized recipe is that you can produce a product that is consistent in: • quality, appearance and taste the same • yield and number of servings at a given portion size • nutritional value • time required for preparation • cost © Association of Nutrition & Foodservice Professionals • Title • Category • Recipe Number • Yield • Batch Quantity • Portion Size • Ingredients Components of a Standarized Recipe • Weights or Measures • Food Safety Information – HACCP, CCP • Directions or Procedure • Pan Size • Batch Unit • Scaling • Nutrition Information • Recipe Sources © Association of Nutrition & Foodservice Professionals • Computerized Menus and Recipe Management Systems • May perform a variety of tasks – Managing diet orders – Standardize recipes to meet dietary restrictions – Scale recipes to any number of servings Computerized Systems © Association of Nutrition & Foodservice Professionals 1. Verify directions, techniques, ingredients and equipment; edit as necessary 2. Produce original recipe 3. Name and categorize the recipe 4. Specify the portion size 5. Set the yield 6. Scale and cost 7. Check measurements 8. Produce the new recipe 9. Document any adjustments, re-test as needed 10. Produce a finalized, clearly documented version of the recipe for reference “Don’t believe it until you prove it in your own facility” Steps to Adapt and Standarize Recipes This Photo by Unknown Author is licensed under CC BY-NC-ND © Association of Nutrition & Foodservice Professionals Conversion Factor The number by which you adjust each recipe ingredient to arrive at a new yield. ANFP Focus on Formulas Drain Weight https://videos.anfponline.org/drain-weight AFNP Focus on Formulas Recipe Cost https://videos.anfponline.org/recipe-cost ANFP Focus on Formulas Edible Yield Factor https://videos.anfponline.org/edible-yield-factor ANFP Focus on Formulas Scaling a Recipe https://videos.anfponline.org/scaling-a-recipe Recipe Math © Association of Nutrition & Foodservice Professionals What steps would you take to scale a recipe from 40 servings to 200 servings? Putting it into Practice © Association of Nutrition & Foodservice Professionals – Step 1: Determine the conversion factor • New amount ÷ old amount: 200 ÷ 40 = 5 – Step 2: Multiple each recipe item by the conversion factor – Step 3: Retest the recipe Putting it into Practice: Answer © Association of Nutrition & Foodservice Professionals Scale a recipe for muffins. The original recipe calls for 5 cups of flour. Scale it for a higher yield using a conversion factor of 3.3. Putting it into Practice © Association of Nutrition & Foodservice Professionals 1. Convert Cups to a Weight* – 4 cups of flour = 1 lb. – 4 cups/1 lb.=5 cups/X 2. Scale the Measurement 3. Convert to Volume * Use a cookbook for conversion reference (4 cups flour=1 lb) Putting it into Practice: Answer © Association of Nutrition & Foodservice Professionals 1. Produce a standard recipe 2. Calculate unit cost 3. Determine yields (Calculate the edible portion (EP) cost) • As Purchased (AP) – prior to peeling, trimming, cooking, deboning, etc. • Edible Portion (EP) – portion of food that is ready to be consumed by the customer 4. Total all ingredient costs 5. Divide by the number of portions Total cost ÷ total number of portions = cost per portion ANFP Practice Standard Determining Me nu Prices Determine Standard Portion Costs Weight of AP food minus weight of yield loss equals EP Use resources such as Food for Fifty for ‘yield percentage’ EP cost equals AP cost divided by yield percentage Remember! Nutrient portion is based on EP, not AP © Association of Nutrition & Foodservice Professionals You are making deli sandwiches for a picnic. What is the cost per sandwich? You are making 13 sandwiches Hoagie Buns 13 $10.12 Turkey 13 oz $5.99 Cheese 13 slices $4.24 Lettuce 1 head $2.31 Tomato 4 $1.32 Mayo Packets 13 $1.99 Putting it into Practice This Photo by Unknown Author is licensed under CC BY-SA © Association of Nutrition & Foodservice Professionals Hoagie Buns 13 $10.12 Turkey 13 oz $5.99 Cheese 13 slices $4.24 Lettuce 1 head $2.31 Tomato 4 $1.32 Mayo Packets 13 $1.99 $25.97 divided by 13 = $2.00 Putting it into Practice: Answer © Association of Nutrition & Foodservice Professionals • Recipe cost assumes perfect preparation, portioning and service of the entire recipe • Menu item costing needs to take into consideration any leftovers or waste • Consistent temperature standards • Proofread recipes • Encourage feedback from employees Recipe Cost vs. Meal Costing © Association of Nutrition & Foodservice Professionals Common Equivalents © Association of Nutrition & Foodservice Professionals This Photo by Unknown Author is licensed under CC BY-NC • Sequence of ingredients helps prevent oversights • Consistent units of measure – Weights or measures • Consistent abbreviations • Consolidated measures – Refer to a chart of equivalents (Food for Fifty) – Consolidate to largest useable unit • Determine requisition needs Using Standardized Recipes • Portion control – Scales – Disher/Portion Scoops • Size is based on the number of dishers in one quart – Ladles/Spoodle – Pattern for cutting portions in a pan • Determine specified portion control based on – Facility nutrition standards (diet manual) *facility standard – Dietary Guidelines for American and Choose MyPlate.gov – Exchange Lists © Association of Nutrition & Foodservice Professionals This Photo by Unknown Author is licensed under CC BY-SA Control of the serving sizes so they are standardized. Disher/Portion Scoop/Spoodle A portion control serving utensil used for dishing vegetables, fruits, desserts or starchy items like rice and potatoes. Number of servings equivalent to the number of servings in a quart or 32 oz. Example: #8 disher =1/2 cup #16 disher=1/4 cup Portion Control © Association of Nutrition & Foodservice Professionals What are two ways that using standardized recipes will control food costs? Putting it into Practice © Association of Nutrition & Foodservice Professionals – Allows for better inventory management – Minimizes over-portioning and over production – Reduces food waste – Allows for effective scheduling of staff Putting it into Practice: Answer © Association of Nutrition & Foodservice Professionals Food Allergies This Photo by Unknown Author is licensed under CC BY Standardized Recipes: • Contain lists of ingredients to show customers • Cook does not add additional ingredients • Prevent potentially life-threatening allergic reactions © Association of Nutrition & Foodservice Professionals ——————————————————————————————————————————- Resources: ANFP Practice Standards Determining Menu Prices https://www.cbdmonline.org/cdm-resources/practice-standards/competency-area-2-foodservice/determining-menu-item-prices ANFP Focus on Formulas Drain Weight https://videos.anfponline.org/drain-weight AFNP Focus on Formulas Recipe Cost https://videos.anfponline.org/recipe-cost ANFP Focus on Formulas Edible Yield Factor https://videos.anfponline.org/edible-yield-factor ANFP Focus on Formulas Scaling a Recipe https://videos.anfponline.org/scaling-a-recipe Food for Fifty, Molt, Mary, Pearson Education, Inc. ——————————————————————————————————————————- Please help to answer the following questions using the above said resources. 1. List five techniques a Certified Dietary Manager can use to make standardized recipes effective. a. b. c. d. e. 2. You have a recipe that serves 6. Now you want to convert it for 35 servings. What conversion factor will you use? 3. You are making a fresh fruit salad using whole cantaloupe. How much cantaloupe (AP) would you have to order if you needed 15 pounds EP and cantaloupe has a 55% yield? 4. Calculate the cost of the following recipe using the information provided: Meatloaf Yield: 50, 4 oz portions Ingredient Cost per unit Recipe Cost 10 lbs ground beef $3.99/pound 2 lbs ground pork $2.99/pound 12 whole eggs 2.49/dozen 12 slices whole grain bread $1.69/loaf (16 slices) 4 oz onions, chopped $.69/pound 1 quart 1% milk $3.69/gallon 1 oz iodized salt $2.29/pound Total Recipe Cost: Portion Cost: $ /portion 5. What size disher/portion scoop is needed to serve ½ c portion of mashed potatoes? 6. Produce a Standardized Recipe Directions For this performance assessment you will develop a standardized recipe. Follow these directions when completing your product. 1. Select a simple recipe that needs adjusting or a home recipe that might work in your facility. 2. Follow the steps in the textbook for standardizing the recipe. 3. Write up why you chose this recipe, what your results were with the new standardized recipe, and how this process would work in your facility. Use the attached Recipe Template for your Standardized Recipe Tab 1 is a SAMPLE (Refer to ‘Tab 1’ details below and attached ‘Tab 1’ image) Tab 2 is a worksheet to scale your recipe. (Refer to ‘Tab 2’ details below and attached ‘Tab 2’ image) Tab 3 is the Recipe Template to build your standardized recipe. (Refer to ‘Tab 3’ details below and attached ‘Tab 3’ image) Tab 4 is your food costing spreadsheet. Use Walmart.com to find appropriate food products to but for your recipe and calculate what it will cost to make your recipe for 50 people. Row 7 is an example. You must find your ingredients, determine how much you need and calculate the amount to by and how much it will cost to make your recipe. Finally, you will calculate the price per serving of the entire recipe. (Refer to ‘Tab 4’ details below and attached ‘Tab 4’ image) Tab 1 is a SAMPLE (Refer to ‘Tab 1’ details below and attached ‘Tab 1’ image) – Example Standardized Recipe For Mon Apr 1, 2023 Breakfast – Fri May 10, 2023 Lunch Meal Batching Separate for each Menu,Consolidated for Each Meal Beans, Kidney, Red, Dry, New Orleans Style * Production Area: Kitchen:Hot Prep Production Requirements: 1500 1/2 cup Menu/Prod Area Needed By Needed For Portion Size Fore- cast Pre- pared Served Left- over Cook’s Quantity MAIN KITCHEN 04/02/19, Tue, LUNCH 1/2 cup 1500 Need to Produce 1500 (1/2 cup) 1 batch of (1500) Step 1500 Servings Amount Ingredients 2 52-1/2 gal Water 135 lb Beans,Kidney,Dry 3 4-1/2 gal 3 cup Celery,Diced,Fresh 1/2 gal 2-1/2 cup 2-1/4 tsp Bay Leaf,Whole,Dried 37 lb 8 oz Onions,Frz,Chpd 4 14 gal 1 cup Peppers,Green,Frz,Chpd 1/2 gal 1 qt 2 cup Garlic,Chopped,In Water 1/2 gal 1 qt 2 cup Parsley,Dried 3 cup 2 tbsp Seasoning,Thyme,Ground 1-1/2 cup 1 tbsp Pepper,Black Method 1 CCP: Wash dry beans and remove any gravel or foreign matter. 2 Sort and wash beans. Place dry beans in kettle. Add water to 2 inches above beans and bring to a boil for 3 minutes. Allow to set for 1 hour. Drain. 3 Combine beans, onions, celery, and bay leaves in kettle and heat. Mash beans against side of kettle. 4 Add green peppers, garlic, parsley, thyme, and pepper. Continue cooking until beans are done and temperature reaches 180 degrees F. 5 CCP: Verify internal temperature of 180 degrees, seal lid, and immediately place in transport equipment. CCP Uncooked Ingredients: Package, label, and date. Return to storage as required. Tab 2 is a worksheet to scale your recipe. (Refer to ‘Tab 2’ details below and attached ‘Tab 2’ image) – Recipe to scale Serves 6 Scale to 50 servings Chicken Alfredo with Bowtie Pasta Brand factor = Amount needed 2 lbs Chicken Breast, thawed Great Value 24 oz Heavy Cream Great Value 8 oz Parmesan Cheese Great Value 2 Tbsp minced garlic Spice World 1 Tbsp white pepper McCormick 1 lb Farfale Pasta Barilla 2 tsp Garlic Powder McCormick 2 tsp salt Morton 2 tsp Black pepper, ground McCormick Write preparation instructions correctly, include CCP To produce: season chicken with salt, pepper and garlic. 1 boil pasta 2 bake chicken for 25 minutes 3 simmer cream with garlic and parmesan and white pepper 4 serve hot 5 6 Tab 3 is the Recipe Template to build your standardized recipe. (Refer to ‘Tab 3’ details below and attached ‘Tab 3’ image) – Recipe Template Title (double click here) Production Area: Kitchen: Production Requirements: Menu/Prod Area Needed By Needed For Portion Size Fore- cast Pre- pared Served Left- over Cook’s Quantity MAIN KITCHEN Date, Day, Meal Need to Produce 1 batch of Step Servings Amount Ingredients Method Tab 4 is your food costing spreadsheet. Use Walmart.com to find appropriate food products to but for your recipe and calculate what it will cost to make your recipe for 50 people. Row 7 is an example. You must find your ingredients, determine how much you need and calculate the amount to by and how much it will cost to make your recipe. Finally, you will calculate the price per serving of the entire recipe. (Refer to ‘Tab 4’ details below and attached ‘Tab 4’ image) – Recipe Cost After scaling your recipe in another tab, complete the recipe costing worksheet below A simplified example for 12 servings is provide with explanation of costing calculations. Use Walmart.com to select food items and pricing Divide cost per recipe by total number of servings =1.93 / 12 calculate cost per oz and multiple by #oz needed for recipe = (1.29/16) x 24oz calculate total price for pasta purchased to make recipe 2 x 1.29 # Servings Ingredient Brand/product purchase size purchase price amount needed Amount to buy Cost Cost per recipe cost per serving 12 Spaghetti Great Value 16 oz 1.29 1.5 lb 2 lbs (32oz) 2.58 1.93 0.16 Image transcription text @ Standardized Recipe and Cost v AutoSave @ Q 122 ‘9 v page Layout Formulas Data Review View Automate w vA A= ER R R General & q… Show more Scoring Standard You must achieve a rating of at least “2” on each criterion to demonstrate competence Rating Scale 0 Work is missing, incorrect, or incomplete 1 Work does not meet criterion 2 Work meets criterion at a basic level of competence 3 Work meets and exceeds criterion Scoring Guide Criteria Ratings Scoring Guide Criteria Ratings 1. Standardized Recipe fulfills a clear purpose 3 2 1 0 2. Standardized Recipe shows evidence of logical critical thinking 3 2 1 0 3. Standardized Recipe follows prescribed format, meeting criteria for all components 3 2 1 0 4. Standardized Recipe exhibits correct and appropriate grammar, punctuation, spelling, syntax, word usage 3 2 1 0 5. Standardized Recipe exhibits correct amounts and correct math calculations 3 2 1 0 6. Standardized recipe is calculated for two different yield amounts OR for cost of ingredients 3 2 1 0 7. Standardized recipe calculations are correct and accurate using the rules for rounding weights and volume measures of ingredients 3 2 1 0 8. You list all parts of a standardized recipe 3 2 1 0 9. You effectively describe the need for standardized recipes 3 2 1 0 Total Points ___________

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