Standardize the recipe 2 different ways:
others
Description
Choose one item from your menu review assignment. Obtain a recipe for the item from a cookbook
or other source of your choice. Submit a copy of the original recipe.
Standardize the recipe 2 different ways:
Using the factor method (pages
208-210 in your book), standardize for 50
servings.
Using the percent method (pages
210-212 in your book), standardize for 43
servings.
Show your work for all
calculations.
NOTE: We all learn differently, because of that, if you don’t quite
understand the book explanation, you are also welcome to seek other resources
that explain these two methods, such as online resources. You may NOT use an online calculator, as stated
above you must be able to show your work, so this will not be possible with one
of the calculator resources. If you do
utilize another source, I ask that you please provide a citation to that source
in your assignment. This is so that if
the answer does not seem correct, I can look at the source you used and make
sure the error isn’t from that.
Complete the recipe with all
basic components as discussed in class, using the format of procedures next to
the ingredients (see example on pages 209 and 212-213 in your book) for BOTH
standardizations. The 2 recipes will
look similar except for amounts.
Create a HACCP chart for
preparation of your menu item from start to finish, showing all the critical
control points and identifying hazards for it.
See pages 82-83 in your book for a sample.
Points determined as follows:
Original recipe 1
points
Factor method calculations 3
points
Factor method recipe 3
points
Percent method calculations 3
points
Percent method recipe 3
points
HACCP chart 4
points
Overall presentation 3
points
Total 20 points
