Standardized Recipe and Evaluation Instructions Date: Work with the chef and/or production manager to identify a menu item (or potential menu item) for which a standardized recipe is needed. Record the recipe with which you started and expand it to meet the number of servings required by the facility. Develop an evaluation rubric. Conduct an evaluation of the product. There should be three or more people evaluating the product for quality. Write a brief report of this activity • • • Product chosen and the reason why it was selected When and where the facility could use the product The standardized recipe sheet or card о Use the facility's format or Design one of your own using a form of your choice; be sure to include the required elements Recipe title Yield and portion size Cooking time and temperature Ingredients and quantities Specify AP or EP Procedures (direction) Put a copy of the standardized recipe sheet or card and a copy of the report including the evaluation rubric and results into your weekly submission.
Standardized Recipe and Evaluation Instructions Date: Work with the chef and/or production manager to identify a menu item (or potential menu item) for which a standardized recipe is needed. Record the recipe with which you started and expand it to meet the number of servings required by the facility. Develop an evaluation rubric. Conduct an evaluation of the product. There should be three or more people evaluating the product for quality. Write a brief report of this activity • • • Product chosen and the reason why it was selected When and where the facility could use the product The standardized recipe sheet or card о Use the facility's format or Design one of your own using a form of your choice; be sure to include the required elements Recipe title Yield and portion size Cooking time and temperature Ingredients and quantities Specify AP or EP Procedures (direction) Put a copy of the standardized recipe sheet or card and a copy of the report including the evaluation rubric and results into your weekly submission.
Chapter13: Services Marketing
Section: Chapter Questions
Problem 5DYMP
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For dietary management in a nursing home.
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Transcribed Image Text:Standardized Recipe and Evaluation Instructions
Date:
Work with the chef and/or production manager to identify a menu item (or potential menu item) for which a standardized
recipe is needed.
Record the recipe with which you started and expand it to meet the number of servings required by the facility. Develop an
evaluation rubric.
Conduct an evaluation of the product. There should be three or more people evaluating the product for quality.
Write a brief report of this activity
•
•
•
Product chosen and the reason why it was selected
When and where the facility could use the product
The standardized recipe sheet or card
о
Use the facility's format or
Design one of your own using a form of your choice; be sure to include the required elements
Recipe title
Yield and portion size
Cooking time and temperature
Ingredients and quantities
Specify AP or EP
Procedures (direction)
Put a copy of the standardized recipe sheet or card and a copy of the report including the evaluation rubric and results
into your weekly submission.
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