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

Baby Chairs

Baby Chairs

Parenthood can be the most difficult full-time job on the planet. We parents are always looking and praying for ways to make job easier. Purchasing the right chair for your baby should have considered high priority because without a chair designed for babies life can be difficult.

Baby High Chairs

A few things you should know before buying a high chair for your baby. The best time to purchase a high chair is when the baby begins to eat solids, this will be approximately six to seven months. Chairs for babies are a lot more advanced than they used to be. Additions in the last few years include height adjustment, wheels and seat declines.

When choosing your toddlers high chair look for the safety measures expressed by the manufacturer. Stability is paramount. You do not want a chair that can easily topple and cause harm to the baby. Safe high chairs will have a wide base and a low sense of gravity. Other safety devices to check for are safety belts, wheels, locking mechanisms and a sturdy tray that is reliable.

Baby Folding Chairs

Taking your baby out to the local shopping center and grabbing a bite to eat at a fast food restaurant can be a very difficult task. When you sit down to munch on that sandwich, there's one problem, where do you put the baby? Leaving the baby in the pram is a no go, because they hate it. The majority of restaurants do not provide chairs for your toddler.

This is where folding chairs come to the rescue and prove to be a real godsend. It does exactly what it says on the tin. You can tuck the baby folding chair into a compartment on the pram and take it wherever you go. When you need to unleash the chair, simply unfold it and stand it on its legs. Of course the folding chair is equally effective in the home when you require to free up some room and make the place more presentable. …

The Most Popular Gift Card Ideas

With so many unique gift card options available, how do you choose the right one to give? Gift cards come in a dizzying array of shapes and sizes, not to mention the cards with hidden activation fees and unknown expiration dates. However, when all is said and done, here are some of the most popular gift card ideas time and time again.

Restaurant gift cards are perfect for any occasion and appeal to everyone. Whether you opt for Italian, hamburgers, seafood, or steak, restaurant gift cards fit the bill quite nicely. If you're lucky enough, the gift card recipient may even bring you along for a bite to eat.

Gas gift cards are more popular than ever considering gas prices as of late are through the roof. Not only do gas gift cards help keep cash in your wallet, most cards feature pay at the pump convenience and the ability to purchase convenience items, automated services, and related products.

Perfect for new parents, Mother's Day, or just to celebrate the gift of life, baby gift cards have become extremely popular. Allowing for the purchase of more mundane items like diapers, to the more sophisticated such stylish new shirts, baby gift cards remain one of the most popular gift card ideas.

Gift cards make wonderful wedding gift ideas. Always appreciated, wedding gift cards are extremely versatile and available at popular wedding gift stores such as Macy's, Crate & Barrel, and others. Since the wedding couple is lucky enough to receive multiple gift cards from the same merchant, they can combine the gift cards and splurge on the one really expensive item that no other wedding guest could afford. …

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 …

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!…

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 …

Restaurants Offer Great Gift Card Deals For The Holidays

Now that we're in the middle of the holiday shopping season in New York City, it's time to think about gift ideas. Consider giving a gift card to one of New York's favorite restaurants. Not only will you be giving a wonderful present that your loved ones will enjoy and WILL NOT have to return, but also with the special offers out there this season, you will save money. And, best of all, there's no need to wait in long lines or fight the crazy crowds at Macy's!

So get a jump on holiday shopping with these hot offers:

China Grill Management

Some of the city's hottest restaurants are part of China Grill Management's roster, and from now until the end of this month the company is offering a 10% savings on gift cards. Treat your favorite friends to dinner at such popular places as China Grill, the Kobe Club, Asia de Cuba, Hudson Cafeteria and Wild Salmon, but you must act now, since this limited time offer ends soon.

Morton's The Steakhouse

Morton's The Steakhouse is renamed through the country with locations from coast to coast and just about everywhere in between. For a limited time, purchase $ 500 in Gift Cards by December 31st and receive a $ 100 bonus Gift Card, which is valid from January 2nd – March 31, 2008.

Kellari Taverna

You can not go wrong giving a Kellari gift certificate to everyone on your list this year, so that each of your friends and family members will be able to experience what Zagat calls "fabulously prepared cuisine" served in "lush, airy" surrounds. Special Offer: purchase a $ 125.00 certificate for only $ 100.00.

Ruth's Chris Steakhouse

A mainstay in the realm of New York steakhouses, Ruth's Chris actually started her steakhouse empire in New Orleans. Wherever you are this holiday season, you can delight your family and friends and give yourself a gift at the same time. Purchase gift cards totaling at least $ 500 before December 31, 2007, and receive a bonus card worth 10% of your purchases. Bonus cards will be delivered to you and can be redeemed from January 1 – June 30, 2008.

Bubba Gump Shrimp Co.

"Stupid is as stupid does," so be smart and purchase a $ 75.00 Gift Card by December 31, 2007 and receive a bonus $ 25.00 Gift Card at this "Forest Gump" -themed shrimp restaurant. We're sure they'll wish you a holiday that is (okay, we can not resist) like a box of chocolates …


With a "sea-themed dining room" that ViaMichelin says "nets a steady stream of loyal fish lovers," Fresh is known for serving the freshest fish from a company owned by the restaurant's proprietors. Take $ 20.00 off a gift card good for dinner and $ 10.00 off one good for lunch, and you will not have to fish for compliments on this gift!

The Capital Grille

As the self-proclaimed "place to be seen having a fabulous time," The Capital …

The Importance of the Moment of Truth

A typical Friday evening starts with a family dinner in a nice atmosphere. This time we decide to visit one of our favourite restaurants for a light dinner with Sushi. Upon arrival we are amazed. Usually, this place is packed on a Friday evening. Today, more than half of the seats are empty. Therefore, going in and taking a seat at the conveyor belt is very easy. Before the waitress has a chance to approach us we have taken some plates with Sushi already. We tell the waitress that – apart from some drinks – we don’t need to order from the menu.

She confirms “So, you take the buffet for two adults and one teenager?” “You call it buffet? We just want you to count the number of plates as usual.” “Sorry, we don’t offer this anymore. We offer buffet instead. The prices are….”

A bit disappointed and caught in the act we decide to stay and surrender to the new scheme. And, of course, we eat more than intended since we pay for it anyway. Whilst eating and enjoying the Sushi we draw some conclusions: No wonder that this place is half-empty. People definitely don’t like the new scheme. Did you see that half of the self-service screens are broken? So is the product knowledge of the staff.

After finishing more food than originally wished-for we ask the waitress for the bill. Another waitress approaches our table and starts counting the plates. Now, we are very puzzled. “We thought you don’t count plates any longer? Your colleague told us that we have to take the buffet…?” During some forth and back we do not get any answer on our question about what the pricing strategy of the restaurant is. I give up and approach the cashier – still feeling cheated, hoping that they admit their big mishap and compensate us with a rebate or a voucher or so – and apologise. Nothing. I paid the buffet price.

For sure, they will not see us at this place again.


A “Moment of Truth” is the moment that the company interfaces with the buyer. Careful product development, successful marketing and perfect product preparation can easily be shattered by small misfortunes during the moment of truth. Unfortunately, in a restaurant you have a series of these moments, all of which are able to shape the impression of the experience dramatically. Often, this experience is much more important than the price or even the food itself.

The later in the service delivery the Moment of Truth turns bad, the less time remains for a remedy. If the remedy is not applied on the spot, the chance may be gone forever – together with the customer.…

Tips On How To Run A Restaurant Kitchen

Ever surprised what makes a restaurant a rollkeeping hit with customers? Is it about the gastronomical delights on that spicy menu created with passion and served with tremendous verve? Or does the secret lie in the ambience of the place? What about that tantalizing signature dish? Actually, the ingredients that ensure the roving success of this sumptuous enterprise lie elsewhere – in the kitchen. Needless to add, it's the heart and soul of the restaurant.

Espirit De Corps At Its Best

It does not take too long for a long cherished dream of dishing out delectable delights to turn into a nightmare of sorts. If you're in a soup, and wondering how to run a restaurant kitchen, remember that the success of this venue depends solely on the staff- on their expertise, discipline, motivation, and above all, leadership. It might sound like we're operating a military camp here, but the kitchen too must have an atmosphere that galvanizes each member of the team to give his best while creating an incredible menu.

Advice From The Experts

Here's the perfect recipe for a successful restaurant kitchen:

  • Dishwasher: It's hard to relish a simply heavenly gourmet meal in an invidiously stained platter or worse, with dirty forks and spoons. The purely physical job of washing dishes is really thankless, but it's also the most important one in the kitchen. Motivation is the key while dealing with the staff involved in this clearly unattractive task. Most chefs have, in fact, made it big from the washing area. Speedy promotions can make all the difference in the employer's attitude.
  • Preparation cooks: The foundation of the kitchen is based on the manner in which the food is prepared. So the people that are involved in this spade work require more than a standing ovation. From chopping cabbage to making soups and kneading dough, they are always in the thick of things. Make sure they have a knowledge of everything, from the store to the operation of the grill and fryer.
  • Line cooks: They get into the act at different cooking stations that use a plethora of cooking techniques. Line cooks are jacks of all trades, and must master all of them quickly. Training them on all sections is essential. Also, all line cooks must work in tandem in a pre-ordained manner.
  • Sous chef: He calls the shots when the head chef is not around. Despite being a chef under the wings of the boss, he can still train the rookies. Apart from getting his creative juices flowing, he must plunge headlong into functional aspects like ordering and costing of food, management of stocks etc.
  • Head chef: He should inspire a great deal of confidence in the other members of the team. With his boundless energy, even a lackluster menu can come alive.
  • Kitchen manager: Responsible for the efficient function of the kitchen, he's more concerned with managing the staff rather than the menu. Make sure he remains focused on promoting productivity and efficiency.

With such …

Why Do Restaurants Waste Food?

Food is a perishable item, if you do not eat it, it rots, and you can not keep it forever – a restaurant must sell it, throw it away, or donate it. Well, the best of all worlds for the restaurant is to sell it all with no remaining stale inventory, and the second best is to donate the unused food to help feed homeless, poor, or destitute right? Absolutely.

Not long ago, I read a business plan mission statement and executive summary for a nonprofit startup group in Atlanta to help feed the poor. Sona, the founder noted; "Making it simpler to donate these items for both the food bank and the business would absolutely increase this percentage, perhaps by creating an iPhone / Droid application."

Brilliant idea – makes sense to me. Sounds like something a creative genius would come up with, a solution based idea, good thinking Sona! Additionally, she pondered the idea of ​​a website where companies could list what was available for immediate pickup by volunteers, again brilliant and then it's only about logistics after that – take it to the "nearest accepting food bank or homeless shelter and possibly provide the delivery And distribution service. "

Again, I totally agree, brilliant plan. Yes, and one of the biggest problems is restaurants want to donate, but those who donate too can not handle the inconsistency of the pick-up volunteers. Volunteers are rude, and "beggars can not be choosers," so, these companies just give up trying to help and throw the stuff out.

WalMart has been AWESOME in donating refrigerators to food banks, it's amazing, and food too. What a fabulous company, they should get the "Medal of Honor" from the President, I'd give it to them if I were running things. Too, between them, Sam's Club and their list of membership, along with local chambers of commerce, we've got enough food to completely "Ditch" food stamps in America, together 45% of the people on food stamps are abusing the system or Do not really need them.

I think it is important for folks like Sona to dream and care, and come up with brilliant solutions like this. Also understand that there is a reality in America, and a created reality on the political side – they are not the same – and to solve the problem one must "actually solve the problem" which I think is what WalMart was thinking with their pledges to This challenge wasted food.

Sona has a brilliant mind, and she wants to leverage social networks, mobile technology, and make this happen, why not, and with a little help from the business community, she can too. Indeed, I hope you will please consider all this and think on it. …