Subject: Management
Topic: Recipe Rewrite Project
Students will take the recipe provided by the instructor and standardize it for use in Cafe Laura.
Full instructions for project can be found herePreview the document
Students will choose ONE scenario for the project and re-write the provided recipe to that scenario. Scenarios can be found herePreview the document.
Original recipe to base standardized recipe off of: Creamy Dijon Chicken with Bacon and SpinachPreview the document
Pointers for writing recipes for Cafe Laura: Recipe Format for Cafe LauraPreview the document
Students will complete a ReflectionPreview the document for the Recipe Rewrite and turn in as part of the assignment. Points will be deducted if missing from submission.
Standardized Recipe Template:
Excel templatePreview the document – use this template for your recipe rewrite! Project will not be accepted if turned in a different format.
Recipe Rewriting Project Video Instruction:
Submission Instructions:
Submit both your finished recipe and reflection in Canvas by the due date.
Some reminders for the recipe project:
In commercial kitchens we dont use wooden spoons, wooden cutting boards, etc. OR glass bowls, measuring cups, etc. Materials tend to be plastic and stainless steel.
Mise en place for equipment is just the small equipment you would gather and bring to your work station…not large kitchen equipment that you would use in place.
If you put mise en place (cut sizes, slicing, etc.) with the ingredient (as you should as much as makes sense given the space on the recipe), then dont repeat that instruction again in procedures.
EVERY ingredient on a recipe needs a measurable amount and unit! Weight is much more accurate than volume, especially for larger quantities. Count (each) should be used rarely.
A “value add” or “extra” on a recipe is something that gives the recipe itself additional value/information. Some examples of this would be a variation, a sauce or side recipe to accompany, a market guide, nutritional analysis, amounts for a different yield, etc. These are listed separate from the recipe…at the bottom or on a separate page…not incorporated into the standardized recipes regular procedures.
Think…if you gave your recipe to three different people, could they all make it the exactly the same way? Are your ingredients well detailed and your procedures sufficient that this would be the case?
Additional Resources for recipe project:
Food Safety Temperature ChartPreview the document – to find CCP limits, from Food Safety class
Cafe Laura Layout and Equipment MapPreview the document – use this for further information on where to store or place items during recipe preparation and holding.
Recipe Assignment Instructions (1) Scenarios for Recipe re-write project (1) Creamy Dijon Chicken Thighs with Bacon (1) Standardized_Recipe_Template-no Macros (1) Recipe Format for Cafe Laura (1) Recipe Rewrite Reflection (1)
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