Guide to Standardized Recipe

Standardized Recipe Ideology

A standardized recipe refers to a particular standard-of-use of certain metrics in cooking – Standard sizes, time, temperature, amount, etc. Abiding by this rule creates uniformity in kitchen produce, whether or not it is tangible or intangible.

The idea of a standardized recipe is definitely not alien to many of us anymore. In fact, it has been very widely used around the globe and there are certain metrics to a standardized recipe that we must follow. In the kitchen, a standardized recipe is a crucial part of standardizing dishes, ingredients and elements in a restaurant that might lead to gain or loss during operational hours. Certain restaurants benchmark standardized recipes in their kitchen, some do not. There are pros and cons of using standardized recipes.

Benefits of having a Standardized Recipe

  1. Creates an absolute standard in kitchen produce and cooking activities.
  2. Allows smooth transition between different kitchen staffs.
  3. Maintains food quality and food standards during kitchen operational hours.
  4. Guiding tool for newcomers to the kitchen.
  5. Refresh minds of kitchen staff after some time. (Eliminating guesswork)
  6. Referral material should there be any disputes.
  7. Base for costing when kitchen costs are calculated.
  8. Be a great guide to implementing a new menu should there be any need.
  9. Planning and costing purposes when a particular event needs accounting/kitchen control auditing.
  10. Prevents raw food leftovers (with good Kitchen Control)

Cons of having a Standardized Recipe

  1. Inconvenient – This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number ONE factor that led to kitchen staff not using standardized recipes.
  2. Time consuming – This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.
  3. Better variations – Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.
  4. Rules are meant to be broken – There are always different people/consumers around your restaurant. What’s important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. Solution: Leave room or space for food/cooking variation. This usually happen when the Head Chef is not properly organized or trained well for his position.
  5. A secret no more – Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.
  6. When it’s gone, it’s really gone – At certain times in a restaurant, a piece of recipe sheet can get lost. When it’s lost, there will be a slight havoc in understanding as the

Top 10 Qualities of a Great Chef

Positions of chef in high end restaurants and national level restaurant chain are a highly craved for or competitive. There is fierce competition in the culinary industry to acquire the position. The culinary industry, apart from bringing candidates a highly profitable career for top level cooks and chefs, also demands a lot in terms of skill set required to pursue a culinary career. Those who aspire to become skilled culinary professionals and executive chefs must have heard about quite a few world popular chefs. What are the qualities that make a chef known the world over? Below, we discuss about the top ten qualities that a chef or a culinary professional must have.


The culinary art asks for a lot of innovative skills. A great chef must be able to use their creative skill to provide guests with a renewed dining experience. While performing their daily task, the chef needs to be capable of thinking of new ideas and experimenting with new dishes. Creativity and or continued innovative thinking is one of the most essential qualities of a great chef.


Passion comes when love doing your job. The profession of a chef requires a lot of passion, as there are newer challenges to meet almost every time the chef is in the kitchen. The chef needs to have the zeal to be on their toes and performing their task without getting bored or irritated. It is therefore very important for you to love the kitchen environment and cooking before you consider a career in the field of culinary art.

Business Sense

Only great culinary skills can not make a great chef. There are administrative and managerial tasks to be done as well. In order to be great, the chef needs to be able to manage the kitchen staff, control the food supply and controlling the cost and the budget. The chef also needs to be a great team player to bring about coordination among the kitchen staff and keep the work going smoothly. At times, the chef may also need to resolve some personal conflicts that may arise among kitchen staff from time to time. Therefore, a great chef does not only know how to cook innovatively but the chef also knows how to manage and take care of the overall responsibilities of the kitchen.

Attention to Detail

Besides being an art, cooking is science as well. The cooking ingredients have to be mixed in appropriate quantity so as to create the desired flavor. While cooking a dish, a great chef must be able to pay attention to every minute detail to make their culinary skills stand apart from others.

Team Player

Timely preparation of food requires coordination and harmony in the kitchen. While working in a large kitchen or a high end restaurant, the chef may be required to handle a number of kitchen staff and other assistant chefs. Therefore, the chef should have the capability to make the kitchen staff as a team for superior quality …

Why Use a Vacuum Food Sealer?

Why would anyone want to use a vacuum food sealer? Perhaps a better question is, “why would anyone want a vacuum sealer in their home?” Using a vacuum sealer in a retail business makes sense. You can package food for resale, extend its life, freeze it and much more. Here are a few reasons why you may want to consider using a vacuum food sealer for home use.

First off, vacuum food sealers are no longer just huge machines that sit in the backroom at a grocery store or packaging plant. They have really come down in size and are now so compact they can be used on a counter or table. Some models are so light (12 pounds) that they could even be used on a flimsy card table. This compatibility and convenience makes packaging food at home possible.

Vacuum food sealers can extend the life of perishable food by up to 3-5 times. This can really save a family money. How many times have you had to throw out food because the Tupperware container or Ziploc back didn’t do its job? A vacuum-sealed bag removes 99.9{ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb} of the air and dramatically cuts down on bacteria that can spoil food. This can be for freezer or fridge use.

Do you like to fish or hunt? Chances are pretty good that meat from fish or deer will be thrown in the freezer for later use. Unfortunately food placed in the freezer for storage can suffer from freezer burn. Meat is very susceptible to freezer burn. Vacuum-sealed meat is impervious to freezer burn.

Fruits and vegetables from the garden can also be vacuum packaged and placed in the freezer for later use. Many people like to vacuum package strawberries or raspberries for freezer storage to be made into jam months later.

Have you ever considered sous vide? Sous vide isn’t a clothing line, but a creative way to cook food in a vacuum bag. Sous vide is French for “under vacuum.” Using boil barrier vacuum seal bags, food (such as ribs) can be vacuum-sealed and boiled. Many people like how the flavor of marinate sauces and natural juices are kept in the bag during the cooking process. The end result is a flavorful meal. Cookbooks are available online with step-by-step recipes.…

List of Pus and Mucus-Forming Foods

The word “mucus” is from the Latin mucus which means “slime, mold, snot, etc.” Mucus refers to a thick, viscous, slippery discharge that is comprised of dead cells, mucin, inorganic salts, water, and exfoliated cells. It also refers to the slimy, sticky, viscous substance left behind by mucus-forming foods in the body after ingestion. The word “pus” is from late 14c. Latin “pus” (related to puter [putrid] “rotten”), from Proto-Indo-European*pu- compared to Sanskrit. puyati “rots, stinks,” putih “stinking, foul.” Pus often refers to a thick white, yellowish, or greenish opaque liquid produced in infected tissue, consisting of dead white blood cells, bacteria, tissue debris, and serum. It also refers to the substance that dead animal flesh is chemically changed to after being consumed or while rotting in one’s digestive tract. The ingestion of meat and dairy products create pus residue in the body, while starchy and fatty foods are mucus-forming.

The word “mucusless,” or mucus-free, refers to foods that are not mucus-forming. Such foods digest without leaving behind a thick, viscous, slimy substance called mucus. These foods include all kinds of fat-free, and starchless, fruits and vegetables.

All foods that are pus/mucus-forming are acid-forming. The word “acid” is from the early 1600s meaning “of the taste of vinegar,” from French acide (16c.) or directly from Latin acidus “sour, sharp,” adjective of state from acere “to be sour,” from PIE root *ak- “sharp, pointed” (see acrid).In chemistry it refers to a class of substances whose aqueous solutions are characterized by a sour taste, the ability to turn blue litmus red, and the ability to react with bases and certain metals to form salts. From a mucusless perspective, pus and mucus-forming foods are understood to be “acid-forming” inside the human body. Such foods create an acidic internal environment that is detrimental to wellness.

The following is a list of pus, mucus, and acid-forming foods:


  • Blood of Animals
  • Eggs (All Kinds)
  • Lard
  • Meat (Beef, Chicken, Horse, Dog, Mutton/Lamb, Turkey, Veal, Pork:
  • Bacon, Ham, Sausage, Gammon, Chitterlings, Pig Feet; Wild Game: Bison, Buffalo, Ostrich, Rabbit, Venison, etc.)
  • Margarine (Made with Animal Fat)


  • Crustacean (Crab, Crawfish, Lobster, Shrimp)
  • Fish (All Types)
  • Mollusks (Clam, Oysters, Mussels, Snail, etc.)
  • Roe (Caviar)
  • Salmon
  • Shell Fish


  • Butter, Cow
  • Buttermilk
  • Cheese (All Kinds)
  • Cream
  • Crème fraîche
  • Kefir
  • Milk (All Animals and Kinds; Raw Organic, Skim, 1 or 2 {ccdfc561878e9246e1a18999d5a21dd519dc1b039f0564ab04c9b3978134babb}, etc.)
  • Yogurt


  • Barley
  • Breads (All Kinds; Barley, Black, Rye, White, Graham, Pumpernickel,
  • Zwieback, etc.)
  • Cereal Grains (All Kinds; Maize, Farina, Kamut, Millet,
  • Oats, Quinoa, Spelt, White Rice, Brown Rice, Whole or Refined Wheat, etc.)
  • Cornmeal
  • Pseudocereals (All Kinds; Amaranth, Buckwheat, Chia, Cockscomb, Kañiwa, Quinoa, etc.)
  • Pastas


  • Beans (All Kinds and Forms; Black Beans, Black-eyed peas, Fava Beans, Butter Beans, Cannellini Beans, Chickpeas/Garbanzo Beans, Edamame, Great Northern Beans, Italian Beans, Kidney Beans, Lentils, Lima Beans, Mung Beans, Navy Beans, Pinto Beans, Soy Beans, Split Peas, String Beans (Green Beans), White Beans, etc.)


  • Nuts (All Kinds;

Tips On How To Organize Your Kitchen

The kitchen has become more than just a place for us to cook our meals. It has become a place where we can entertain friends. The kitchen can also become a place where we can have quality time with our family, preparing and cooking our meals and discuss the day that just went by. Organizing you kitchen for us to be able to do all these things at once is easy. Here are the simple ways you can do to make your kitchen as free flowing and as organized as they can be.

1. Get rid of the things you do not use. The kitchen can become a jungle of things. We have a tendency to keep and collect things that we do not actually use. This eats up a lot of space. Before you start throwing things out, assess your cooking impediments. You can give away unused appliances, gadgets and other utensils that you do not use. Or to earn extra bucks you can have a garage sale for them. You can also swap items from your friends. Ask your friends over with their swappable items and you can exchange them for items they are also willing to give up.

2. Replace items that do not work. Frequently used kitchen appliances are often the first to wear down and stop working. Instead of junking them inside your cupboard or cabinet or in your garage, put them straight into the garbage bin or you can ask your local recycling facility to pick them up. You can free a lot of kitchen space by doing this.

3. Place often used items in easy to reach spaces. Frequently used items can include your favorite spatula, knives, kitchen tongs, pot holders and hand towels. These are the things you can not live and cook without. Having them handy and accessible will save you the time getting them whenever you need them.

4. Designate a particular space for a specific task. If you have a small kitchen, it is best to organize it according to the flow of how you cook your meals. You have little space to move. Store items that you will use in every specific place so that it will not be hard for you to look for them every time you will do that specific task.

5. Get containers or organizers to organize your drawers and cupboards. You can find a lot of these in home improvement stores for a cheap price. You can also have them custom made to fit your drawers and cupboards perfectly. Use these organizers in your drawers to store spoons, forks, teaspoons and table knives.

6. Free your counter space. Consider your counter top as your primary work space so maintain a few items in your counter as much as possible. This will also make clean up easy.

7. Always have a pen and paper handy in your kitchen. List right away the things you need to buy like soaps and other cleaning items or …

Award Winning Italian Meatballs

Here is a recipe for Italian meatballs that helped win a cooking contest that I entered. The prize for the winner was a limo for the night for friends and family and a trip to San Francisco to a top notch Italian restaurant called Fior d’Italia. If you have a recipe for a dish that you love, you might consider entering a cooking contest. There are thousands of cooking contests around the United States.

Some of the winners receive money, prizes or their own cooking show on TV. The Food Network TV channel is always casting for a competition. Check out their web site for; The Next Food Network Star competition.

Here is my Italian meatball recipe. The recipe that won the award is called; “Rigatoni Pasta With Raisin Meatballs And Portabella Mushrooms Topped With A Fresh Tomato-Marsala Sauce.”

Chef Vinny’s Italian Meatballs

2 lb. Ground beef (chuck or regular) not lean

2 tsp of salt or more if you like

3 large garlic cloves minced

4 eggs

1 tsp of minced dry basil leafs

陆 tsp of minced dried oregano

陆 tsp of black pepper

录 cup of fresh chopped parsley

录 – 陆 cup of plain breadcrumbs

录 cup of grated fresh parmesan or Romano cheese

(Optional) 录 cup of raisins makes great tasting meatballs!!

Mix all in large bowl with your hands and form meatballs. Place on an oven tray and bake at 350 degrees for 15-20 minutes or until they become firm and slightly brown. Don’t over cook.

When done place all the meatballs into your favorite pasta tomato sauce and let simmer or medium heat until the meatballs are cooked all the way through. Serve with your favorite pasta. Enjoy!…

Make Cleaning a Kitchen Easy

Kitchens are the centers of our lives. Few rooms require as much meticulous and constant attention as the one where we prepare our meals. Because cooking can be a messy process, all areas of the kitchen need frequent cleaning to keep them fresh, grease-free, and sanitary. Take some time to learn these easy tips and measures and before you clean your kitchen.

Have a place for everything. To start yourself off, it can be extremely helpful to have a checklist handy of all the possible things you can do so that you can mark them off as you go. It's much easier to use a utensil or appliance, clean it and put it away when it has a home. Work your way down (which saves a lot of time), except in the case of washing walls.

Resealable plastic bags. Crush graham crackers or cookies for a crust by placing them in a resealable plastic bag, then seal. Lay the bag on the kitchen counter and go over it several times with a rolling pin. Disease-causing bacteria, frequently found in raw poultry and meat, have become a serious menace in recent years.

Dishwasher, How to apply cooking spray to baking pans without making a huge mess: Open your dishwasher door, place your baking pan on the door and spray nonstick cooking spray as needed. The excess spray will be washed away the next time you run the washer.It also helps to have a distraction to make the time go by faster, such as your favorite music, book on tape, or TV show playing in the background. …

Blodgett Pizza Oven – A Potential Owner’s Guide to Baking Perfect Pizzas Every Time

Blodgett pizza ovens are industry leaders in the field of baking and cooking. Choosing the right model for your pizza baking business will ensure that you get the best performance for any given job. The following are some excerpts from the Blodgett gas oven 1048 model manual.

Blodgett Deck ovens have set industry-wide standards in terms of excellence for baking equipment quality, performance and reliability. When the ovens is properly installed and maintained, its simplicity in design and durable construction will ensure years of trouble free operation.

Main Parts of a Blodgett Pizza Oven

1.Ultra Rokite Deck – the stone deck that absorbs heat from below and cook the bottom of the product.

2.Steel Deck – also absorbs heat from below to cook the bottom of the product.

3.Deck Supports – for holding the oven decks.

4.Deck Seal – seals the gap between the deck and the front of the oven.

5.Control Panel – holds wiring and components for operating the oven.

6.Burner Compartment – found under the cooking chamber, encloses the combustion burners.

7.Combustion Burners – supplies heat to the baking chamber and the decks.

8.Deflector – redirects some heat from the combustion burners to the flue plates.

9.Flue Plates – found on the interior side walls of the cooking chamber. They conduct heat from the burners to the oven cavity. This heat cooks the top of the product before being vented from the oven.

The following guidelines should be followed to ensure airflow:

Place the oven in an area that is free of drafts.

Keep the oven area free and clear of all combustibles such as paper, cardboard, and flammable liquids and solvents.

Do not place the oven on a curb base or seal to a wall. This will restrict the flow of air and prevent proper ventilation.

Pilot outages or yellow, floating flames on the main burners are indicative of a lack of secondary air.

The oven must be installed with the legs supplied by the manufacturer.

Oven Operation:

Operating the 1048 Series Oven is as simple as 1, 2, 3 – Lighting, Preheating and Loading.



2.Push the red button on the AUTOMATIC SAFETY PILOT VALVE.

3.Apply a lighted match or taper to pilot burner.

4.After pilot burner lights, continue to depress red button for about 30 seconds and release.


6.Set THERMOSTAT to desired temperature.


1.On initial startup, preheat the oven to 600°F (315°C) over a period of four hours in increments of 100°F(55°C) starting at 300°F (149°C).

2.Check the oven periodically. This will temper the Ultra Rokite shelves and burn off any oil and fiberglass residue.

NOTE: The 1048 (with Ultra Rokite shelves) will require an additional 20 minutes on a preheat to 600°F (315°C).


Pizza in pans should be placed in rotation on the shelf to allow it to recover its loss of heat from the previous bake.

Do not allow pans to touch each other or sides …

Jamaican Foods – Breakfast


This is a dark green leaf plant grows to heights of 2 feet. The leaves are large and thick. Jamaicans use this plant to cook breakfast. Prepare the callaloo by stripping the skin from the stems. Then put to wash with a tablespoon of salt into water.

After that, shred the callaloo and seasoned with onion, scotch bonnet pepper, pimento seeds and some salt. Put the Callaloo to steam in a stew pot with 1/2 cup of water and some oil. In 8 to 12 minutes, you will have Jamaica’s callaloo for breakfast.

This dark green vegetable breakfast is delicious with boiled green bananas. They are both rich with iron.

Bok Choy and Chicken

Another name for bok Choy is pop chow, in Jamaica. This is also a dark green leaf plant. It grows no more than a foot. Another name for bok choy is Chinese cabbage. After cooked, it is accompaniment with boiled yellow yam or dumplings. Bok Choy is nice with boiled green bananas as well.

When I cooked bok choy with chicken, I used nothing but natural herbs and vegetables. Most Jamaicans prepares this meal on Sundays, in the morning before they go to church. Bok Choy and Chicken is a healthy choice for ordinary Jamaicans.

Cow’s Liver (Brown Stewed)

For most people Liver is not a food. However, Cow’s liver has 338 percent of the daily value of vitamin A and 988 percent of vitamin b12. Jamaicans cooks liver by brown stewing it. First, prepare and season the liver with scotch bonnet pepper, natural herbs, and vegetables. Put it to stew for 30 minutes. You have to experience this true Jamaican exotic cuisine for yourself. The taste is unique.

Cow’s Kidney (Brown Stewed)

The method to cook kidney is the same as cooking liver. However, the taste of kidney is unique. It is difficult to describe the taste. Indeed brown stewed kidney is an exotic cuisine. That the Caribbean people love to eats.

Curry Chicken

This cuisine is accompaniment with boiled yam, potatoes, pumpkin, dumplings, and ripe plantain for breakfasts. Curry Chicken is cook at lunchtime and dinnertime; however served with white rice. This cuisine is flavorful with white rice.

Curry is a mixture of several spices. Turmeric is the main spice. People who eat turmeric regular have lower rates of some cancers. The compound that makes “curry” yellow is good for fighting skin cancer. Curry may help protect the aging brain.

In curry, there are pigments, which are anti-inflammatory and antioxidant activities. Curry Chicken is nice with white rice. People bought this meal at dance halls and party functions as well.

Fricassee Chicken

Jamaicans also called this cuisine brown stewed chicken. Fricassee Chicken carries a taste you will never get bored. I always feel satisfied when I eat this meal. I can eat fricassee chicken every day. For most Jamaicans, this is also a choice for breakfast, lunch, or dinner.

Turkey Neck (Brown Stewed)

If you are low with money, this food is best …

Macro Benefit With Microwave Resistant Dishes

A microwave safe cooking dishes are specialized apparatus which can be used in microwaves and ovens for cooking or heating. Such dishes are safe apparatuses that restrict any hazard by prohibiting the heat and waves to pass through them and enter food. These dishes are not only restricted for use in ovens but can also be used for freezing and cooling.

The Right Dishes

After launch, the microwave became a rage among the working class who soon found that the usual plastic or aluminum dishes were not safe in it. There was was a need to introduce heat-resistant dishes. When such heat resistant dishware is kept in a microwave, it remains at a normal temperature while the food absorbs the majority of the heat.

However, there are a few metal dishes, which can be used in a microwave as they possess reflecting properties. The shallow dishes give better results when kept in a microwave as they allow equal heating of the food from all sides.

Plastic makes an ideal material for the dishes as it is non-breakable, stain-resistant and can be refrigerated also. However, one must be very careful while opting for microwave resistant cooking dishes, as they may also be of inferior quality.

Before using the dishes, test them. Filling the dishes with cold water and then increasing the temperature of the microwave to the highest level, proves the credibility of the dishes. If the dishes remain cool and the water heats up, they can be safely used in a micro-wave but if the dishes heat up along with the water then it is advisable not to use them.

Microwaves and their associate practices are a necessity in each household worldwide. They are available in different shapes and sizes and make good collection display crockery for everyone.

Modern Recipes For A Modern Gadget

Microwave has taken the place of gas enables burners in most households and is used for heating and cooking almost everything. The microwave dishes make the preparation easier and quicker. These dishes have rendered a new definition to cooking. They help to prepare the food without much labor and expertise and even enhance the taste. The dishes are now available as a complimentary accessory along with the microwaves.

Tips to choose and use the micro-wave resistant dishes:

· Aluminum foil can be used to shield the food from excess heating.

· Melamine dishes are not recommended as they crack or scorch after a few minutes of heating.
· Wooden dishes have natural moisture and fats and so they absorb the waves leading to drying and cracking.
· Glazed glass ceramic dishes may break when heated as they may take up the waves.
· Unglazed glass ceramic dishes are non-porous and do not absorb the heat waves making them the most suitable for use.
· One must not hold the dishes without wearing gloves, as any uneven heating of the ultensil may cause skin burn. …