Food and Beverage: Standard Recipe

Topics: Teaspoon, Cream, Costs Pages: 16 (4102 words) Published: October 31, 2012
Table of Contents
Table of Contents2
Table of contents – Recipe Costing4
Recipe 1: baked pineapple4
Recipe 2: baked stuffed apple6
Recipe 3: baked fudge cake8
Recipe 4: Apple Cranberry Crisp11
Recipe 5: soft chocolate cookies chip12
Recipe 6: brownies13
Recipe 7: Strawberry Dessert15
Recipe 8: raspberry oatmeal cookie bar16
Recipe 9: Lemon squares17
Recipe 10: New York Cheesecake18
Ingredient costs19


Standards should be used in almost all places such as purchasing food and beverage, preparing meals, writing recipe card, counting inventory stocks and determining portions size. If there are no performance standards set, there will be no consistency in the quality of how the tasks are performed. It is important to assure the customers that the food and service are consistent and great each time they dine in. The most common standard used in the food service industry is a standard recipe. A standard recipe is a written formula that is used to produce a food or beverage item which uses the same quality and quantity each time the product is being produced. When a standard recipe is used, it will promote consistency in the product and lead to customer satisfaction. A standard portion is the consistent quantity of a product served to every person each time it is being served. A standard portion can be maintained using portion tools such as scoops and ladles. it will also promote consistency and aids in insuring a business profit. The process of calculating the standard portion cost of a menu item is being used by the food service operations to determine how much the prepare menu item cost the business to purchase and to present it to the customers. Before setting the selling price for a menu item, it is important that the chef know exactly how much the food or beverage item cost the business to prepare and serve. Many foodservice operations have develop the standard recipes for their menu items. Most recipes often include serveral ingredients and is a time consuming process. However, it is essential to calculate how much a recipe costs to prepare. Recipe costing is one way the chef and manager can determine the standard portion cost of the menu. With the entire cost of the recipe, the business then can determine the standard portion cost and to compute an adequate selling price. The adequate selling price should cover all the cost in preparing the recipe and to ensure that a profit is realized. Table of contents – Recipe Costing

Recipe 1: baked pineapple
Original recipe makes 6 servings
Fixed cost: 22.22%

Ingredients| Quantity| Standard unit| Standard unit cost ($)| Amount ($)| Pineapple chunks| 567 gram| 567 gram| 3.40| 3.40|
White sugar| 2 tablespoon| 400 gram| 2.50| 0.19|
Butter, melted| 6 tablespoon| 250 gram| 3.35| 1.21|
All-purpose flour| 3 tablespoon| 1000 gram| 2.25| 0.10| Shredded cheddar cheese| 5 ounce| 250 gram| 6.95| 2.81| Round plain cookie crumbled| 85 gram| 800 gram| 7.70| 0.82| Total cost ( 6 servings)| $8.53|

Total cost (1 serving)| $1.42|
Suggested selling price (1 serving)| $6.39|

1. Drain pineapple, reserving 3 tablespoons juice.
2. Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs. 3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly. Computations

1) 20 ounce Pineapple chunks

1 ounce = 28.35gram
20 ounce = 567gram

567 gram = $3.40
20 ounce = $3.40

2) 2 tablespoon white sugar

1 tablespoon = 15 gram
2 tablespoon = 30 gram

400 gram = $2.50
30gram = $0.19

3) 6 tablespoon butter

1 tablespoon = 15 gram
6 tablespoon = 90 gram

250 gram = $3.35
90 gram = $1.21

4) 3 tablespoon...

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