Food Production Control I Chapter 6 Production Control Standards and Procedures Ensures that portions conform to managements plans Portions of a given item should…
Slide 1RECIPES AND COSTING HOW TO STANDARDIZE A RECIPE AND COMPUTE COST PER PORTION FOR A VARIETY OF MENU ITEMS. Slide 2 OBJECTIVES Develop standardized recipes Develop a…
Y1.U4.2 Standardized Recipes Carême’s Cookbook Need to Perform basic math calculations Convert customary and metric Convert equivalents Adjust for specific gravity Determine…