Recipe Standardization NFSC 430: Foodservice Procurement and Management Skill Area: Foodservice Administration and
Management Assignment Title: Recipe Standardization What I learned: In this assignment I learned how to convert a recipe into a standard format that provides number of servings, serving sizes, proper directions, and food safety methods. This assignment has also taught me how to alter the ingredient amounts when changing the amount of people being served. Reflection to assignment: In this assignment I was taught how
to organize a recipe into an Excel worksheet and format each sheet properly.
Also, I learned how to use conversion factors to convert the amount of
ingredients needed for the original recipe to fifty and one-hundred servings.
Converting the ingredients needed also requires a slight change in the
directions for preparation. Furthermore, I learned the importance of detail and
clarity in a recipe so that the same results can be achieved each time it is
made. Relevance to the profession: Recipe conversions are an important aspect for
food service management. It is important to understand how to convert an entire
recipe to feed the amount of people that are being served. This skill is needed
to calculate how much the recipe costs to produce and is essential in menu
building and budgeting. |
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