Guide to Standardized Recipe
Standardized Recipe Ideology
A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.
The idea of a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not. There are pros and cons of using standardized recipes.
Benefits of having a Standardized Recipe
- Creates an absolute standard in kitchen produce and cooking activities.
- Allows smooth transition between different kitchen staffs.
- Maintains food quality and food standards during kitchen operational hours.
- Guiding tool for newcomers to the kitchen.
- Refresh minds of kitchen staff after some time. (Eliminating guesswork)
- Referral material should there be any disputes.
- Base for costing when kitchen costs are calculated.
- Be a great guide to implementing a new menu should there be any need.
- Planning and costing purposes when a particular event needs accounting/kitchen control auditing.
- Prevents raw food leftovers (with good Kitchen Control)
Cons of having a Standardized Recipe
- Inconvenient – This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.
- Time consuming – This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.
- Better variations – Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.
- Rules are meant to be broken – There are always different people/consumers around your restaurant. What’s important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position.
- A secret no more – Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.
- When it’s gone, it’s really gone – At certain times in a restaurant, a piece of recipe sheet can get lost. When it’s lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be ‘stolen’ or ‘retrieved’ as management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps like kitchen on fire.