Chapter 3 FSM Putting it into Practice
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Central Arizona College *
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Course
223
Subject
Health Science
Date
Feb 20, 2024
Type
docx
Pages
4
Uploaded by MinisterWaterWasp44
NAME: __________________________________________________________
1.
List five techniques a Certified Dietary Manager can use to make standardized recipes effective.
1. Quality- produce a product that is consistent in quality, appearance, and tastes the same
2. Yield- the number of servings a recipe will produce at a given portion size
3. Nutritional Value- will be consistent if following the recipe
4. Time- you know exactly how much you have by following recipes
5. Cost- consistent when using recipes
2.
You have a recipe that serves 6. Now you want to convert it for 35 servings. What conversion factor will you use?
35/6 = 5.833 is the conversion factor.
3.
You are making a fresh fruit salad using whole cantaloupe. How much cantaloupe (AP) would you have to order if you needed 15 pounds EP and cantaloupe has a 55% yield?
EP = AP + yield percentage 15 = AP + 55% AP = 8.25
Foodservice Management Chapter 3: Prepare Standardized Recipes for Food Production
NAME: __________________________________________________________
4.
Calculate the cost of the following recipe using the information provided:
Meatloaf Yield: 50, 4 oz portions Ingredient
Cost per unit
Recipe Cost
10 lbs ground beef
$3.99/pound
64.84
2 lbs ground pork
$2.99/pound
48.59
12 whole eggs
2.49/dozen
2.52
12 slices whole grain
bread
$1.69/loaf (16 slices)
1.69
4 oz onions, chopped
$.69/pound
1.38
1 quart 1% milk
$3.69/gallon
.93
1 oz iodized salt
$2.29/pound
.14
Total Recipe Cost: $120.09
Portion Cost: $2.40
/portion
5.
What size disher/portion scoop is needed to serve ½ c portion of mashed potatoes?
The #8 disher/scoop is needed to serve ½ C portion of mashed potatoes.
Foodservice Management Chapter 3: Prepare Standardized Recipes for Food Production
NAME: __________________________________________________________
Prepare a Standardized Recipe
Directions
For this performance assessment you will develop a standardized recipe.
Follow these directions when completing your product.
1.
Select a simple recipe that needs adjusting or a home recipe that might work in your facility.
2.
Follow the steps in the textbook for standardizing the recipe.
3.
Write up why you chose this recipe, what your results were with the new standardized recipe, and how
this process would work in your facility.
Scoring Standard
You must achieve a rating of at least "2" on each criterion to demonstrate competence
Rating Scale
0
Work is missing, incorrect, or incomplete
1
Work does not meet criterion
2
Work meets criterion at a basic level of competence
3
Work meets and exceeds criterion
Scoring Guide
Criteria
Ratings
1.
Standardized Recipe fulfills a clear purpose
3 2 1 0
2.
Standardized Recipe shows evidence of logical critical thinking
3 2 1 0
3.
Standardized Recipe follows prescribed format, meeting criteria for all components
3 2 1 0
4.
Standardized Recipe exhibits correct and appropriate grammar, punctuation, spelling, syntax, word usage
3 2 1 0
5.
Standardized Recipe exhibits correct amounts and correct math calculations
3 2 1 0
6.
Standardized recipe is calculated for two different yield amounts OR for cost of ingredients
3 2 1 0
7.
Standardized recipe calculations are correct and accurate using 3 2 1 0
Foodservice Management Chapter 3: Prepare Standardized Recipes for Food Production
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NAME: __________________________________________________________
the rules for rounding weights and volume measures of ingredients
8.
You list all parts of a standardized recipe
3 2 1 0
9.
You effectively describe the need for standardized recipes
3 2 1 0
Total Points ___________
Root Beer Floats Dessert 1 float
1 serving
2 scoops or 4 ounces vanilla ice cream
8 ounces root beer
Whipped cream, garnish
Maraschino cherry, garnish
1.
Use tall styrofoam cups. 2. Add the ice cream to the cup. 3. Pour the root beer over the ice cream slowly at an angle to reduce fizz and risk of overflow. 4. Top with whipped cream and a cherry.
For 50
1 3-gallon vanilla ice cream
6 2-liter root beer
I chose this recipe for fun. This recipe would work serving in a school setting and a care facility. The items can be purchased from a local supermarket or commercial food supplier.
Foodservice Management Chapter 3: Prepare Standardized Recipes for Food Production