Define a standardised recipe. Explain its objectives, advantages and the steps in standardising a recipe.
How to lay out the answer. Follow the frame, then write it in your own words.
1 · Open in two lines. A standardised recipe has been tried, adapted and retried in a particular kitchen and gives the same quality and yield every time. It is the basic tool of quantity production.
2 · Objectives.
Uniform quality and taste.
Exact yield and portion size.
Accurate costing, purchasing and training.
3 · Advantages.
Less supervision and waste.
Known nutritive value per portion.
Guest satisfaction and goodwill.
4 · Draw the standardisation flow. [Flow: select → try small batch → taste panel → adjust and retest → record yield and portion → step up in stages → cost and nutritive value → recipe card → recipe file]
5 · Explain each step. Weigh everything, use a score card, adjust until acceptable, step up gradually, calculate cost and nutrients per portion.
6 · Formats and recipe file. Standard, block, action, paragraph and computerised formats; a coded, indexed recipe file on cards, binder or computer.
7 · In food service. In a hospital diet kitchen, a standardised khichdi recipe gives a known protein and sodium content per portion.
8 · Close in one line. Standardised recipes give consistent quality, controlled cost and reliable nutrition.
Scoring tip: The flow diagram of the steps is the core of this answer; draw it neatly and explain each box in one line.
