How does quality control ensure that standardized recipes meet a foodservice establishment's standards?
How does quality control ensure that standardized recipes meet a foodservice establishments standards?
How would you describe a standardized recipe?
What is "standardized recipe?"
What is a specific situation in which a foodservice operation would need to retest a standardized recipe?
What is a standardized recipe?
Why are standardized recipes important to a foodservice operation?
cooking recipes
Question by nelsonmichaelr (203)
Answer by mayanmartha (84)
The name or recipe title, category or type or recipe, ingredients, equipment needed to make the recipe, quantities(amount of ingredients needed), method (how to make and prepare) and yield(how many servings it makes).
Answer by Himanshupant (49)
They are: 1. Recipe title 2. Recipe category 3. Ingredients 4. Weight 5. Preparations Instructions 6. Cooking Temperature and Time 7. Serving Size 7
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