Recipes for Success Part I

This is probably the best tool for any restaurant, this term is not new, but commonly forgotten. Summarized, a standard recipe is created as a guideline for a dish to be cooked exactly the same way over and over, has no variations and helps you to keep your cost under precise and strict control. As this is an extensive subject, I’m writing it in 3 parts, the first one is creating, the second is testing and standardizing and the third is costing, hope you enjoy, and please, if you are a Vendor or Supplier, abstain for promoting services and products.

I’ve seen through the years many mistakes while creating, testing and executing standard recipes:

--The Chef spends quite some time on creating a master recipe book, and one week later you can find it in a dusty shelf.
--Creating recipes without a reliable scale.
--A cooking procedure is not written.
--No photo of the dish is taken.
--Not planning recipes with your whole kitchen staff present, this can lead to misinterpretation.
--Not testing a recipe.
--Having standard recipes, but not costing them properly.
--Not updating costs.
--Not knowing basic cooking terms (can confuse staff).

Starting with the right way to produce successful standard recipes, I’ll start with the part on creating them, consider always to have three parts, the recipe (actual setting of the dish), the sub-recipe (pre-prepared items, like sauces, salads, garnishes, and long term preparation processes) and the portions (the most expensive factor for a recipe):

A standard format for operations has to be created, containing the following data for the recipes section:
++Name of dish (the exact same name you are setting in your menu)
++Recipe number (this can help you creating an index)
++How many people does it serve (normally is for 1 person)
++Ingredient name (raw ingredients, sub-recipe name and portion name). Make sure to include EVERYTHING, even salt and pepper, because this will allow you to transmit the Chef’s “magic” to every dish.
++Quantity (the exact measure that you are using)
++Unit (use a standard measurement unit, such as kilo or pound, liter or quart and piece; but keep it consistent, if you start mixing up measurement units, you’ll end up lost in space and far, far away from a standard recipe)
Image, a plain but good quality picture will allow you to set up the plate consistently
++Type of plate you are using (this will guide you to use the same kind of chinaware every time)
++Name for commanding, this will allow waiters to write a shorter name for the dish and save some time
++Station name, this will let you know that the dish comes out from a specific equipment or area.
++Procedure of cooking and setting up of every dish (it has to be clear, concise, timed and easy to follow during service)
++Notes space (this will allow cooks to write down some tips, procedures or quality standards)
++A small note in the bottom saying that the recipe is property of XXX company, as well as confidential, and any abnormality would be reported to authorities. This is something I’ve used to protect copyrights.

I’ve uploaded a standard recipe format at my LinkedIn profile http://mx.linkedin.com/in/jorgecalderon09
, so feel free to download it.

Regarding the sub-recipes and portions section, it is the same as above; however, you take away the plating, the picture and the name for commanding, and changing the performance to a standard measurement unit as kilo, pound, liter, quart or piece.