{"id":14862,"date":"2020-11-24T09:10:24","date_gmt":"2020-11-24T09:10:24","guid":{"rendered":"http:\/\/onlineclassesguru.com\/index.php\/2020\/11\/24\/standardized-recipes\/"},"modified":"2020-11-24T09:10:24","modified_gmt":"2020-11-24T09:10:24","slug":"standardized-recipes","status":"publish","type":"post","link":"https:\/\/onlineclassesguru.com\/index.php\/2020\/11\/24\/standardized-recipes\/","title":{"rendered":"Standardized Recipes"},"content":{"rendered":"<style type=\"text\/css\"><\/style><p>Standardized Recipes\u2014Scale and Cost \u2013 Sustainable Purchasing and Controlling Costs<br \/>\nWeek 2-Assignment 1: Standardized Recipes\u2014Scale and Cost<br \/>\nAssignment Overview<br \/>\nFor this assignment, you will build on what you have learned for the week and on work you did in W1 Assignment 2. We begin this assignment by standardizing, then scaling, and then costing out one recipe. You will repeat this process in Weeks 3 and 4, with a total of 5 recipes done by the end of the course.<br \/>\nAssignment Description<br \/>\nThere are several steps and templates for this assignment. The videos will help you to complete this task.<br \/>\nStep 1: Choose One Recipe<br \/>\nUsing the menu from your W1 Assignment 2, pick one entr\u00e9e recipe. The recipe should include at least three ingredients and not be a ready-made product that just needs to be heated and served. You can use a recipe from any source; however, you will need to provide a copy of it. If the recipe is missing information such as the yield, you should pick another one. If you want some inspiration for recipes, explore the Foundations of Professional Cooking: A Global Approach textbook for inspiration.<br \/>\nStep 2: Complete Standardized Recipe Form<br \/>\nUsing the template AI New Standardized Recipe Card, find the tab labeled \u201cFirst Original Recipe.\u201d Take your recipe from Step 1 and fill in the standardized form. Make sure you include all of the information, especially the measurements. If the original recipe lacks a measurement such as \u201cto taste,\u201d try to estimate it.<br \/>\nPlease watch this video for assistance\u2014you have just standardized your first recipe.<br \/>\nhttp:\/\/67.59.189.102\/LIVEcourse\/aio\/HRM135\/recipe_demo\/index.html<br \/>\nStep 3: Scale the Recipe for Hundred Servings<br \/>\nNext, we need to scale the recipe, that is, we need to increase the amounts so that the recipe serves one hundred people. For this step, open up the tab labeled \u201cFirst Expanded Recipe Card.\u201d Copy the ingredients and method section to this new tab. Then, figure out the new quantities needed for each ingredient to serve one hundred people. Save the file using the following naming convention: W2_A1_LastName_FirstInitial_Recipes.xls.<br \/>\nStep 4: Cost Out the Recipe<br \/>\nIn this step, you need to cost out the recipe. Open up the template \u201cRecipe Cost Sheet.\u201d Using the expanded version of the standardized sheet, copy all of the ingredients to the cost sheet. Then, using Food Purchasing Order Guide, calculate the cost of the recipe. You can use worksheet, if needed, for interim calculations. If you have an ingredient that is not in the Food Purchasing Order Guide, you will need to find the information. Include a source for all of the ingredients\u2019 pricing information. Finally, assign this dish a menu price\u2014it can be anything to complete the calculations. Save this file as W2_A1_LastName_FirstInitial_Costs.xls.<br \/>\nStep 5: Submit Required Items<br \/>\n\u2022 A copy of the original recipe along with its source.<br \/>\n\u2022 The template with the original recipe standardized and scaled to serve a hundred people.<br \/>\n\u2022 The template with the one hundred\u2013serving recipe costed out.<br \/>\nFor this week, submit the assignment to the Discussion Area by Thursday, July 2, 2015. Return and help two of your fellow students with words of inspiration, critique, or other advice by the end of the week.<br \/>\nAssignment 1 Grading Criteria Maximum Points<br \/>\nSelected an entr\u00e9e recipe and transferred it into a standardized recipe template. 4<br \/>\nProperly converted the recipe to yield one hundred portions. 4<br \/>\nIncluded costs for each recipe ingredient. 4<br \/>\nUsed AP and correct weight measure information in the recipe. 2<br \/>\nUsed correct math and included formulas within the recipe. 2<br \/>\nIncluded recipe cost and portion cost for the recipe. 2<br \/>\nFollowed MLA guidelines for writing style, spelling, grammar, and citation of sources. 4<br \/>\nReturned and answered questions from instructor or other students; posted comments and critiques; or helped another student. 6<br \/>\nTotal: 28<\/p>\n<p><center><a href=\"http:\/\/onlineclassesguru.com\/orders\/ordernow\"><img decoding=\"async\" src=\"https:\/\/encrypted-tbn0.gstatic.com\/images?q=tbn:ANd9GcTyj99p60XCLyLk1htB7-1neRt8-2QdnenNlQ&usqp=CAU\"target=\"_http:\/\/onlineclassesguru.com\/orders\/ordernow\"\/><\/center><p>","protected":false},"excerpt":{"rendered":"<p>Standardized Recipes\u2014Scale and Cost \u2013 Sustainable Purchasing and Controlling Costs Week 2-Assignment 1: Standardized Recipes\u2014Scale and Cost Assignment Overview For this assignment, you will build on what you have learned for the week and on work you did in W1 Assignment 2. We begin this assignment by standardizing, then scaling, and then costing out one&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-14862","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Standardized Recipes - onlineclassesguru<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/onlineclassesguru.com\/index.php\/2020\/11\/24\/standardized-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Standardized Recipes - onlineclassesguru\" \/>\n<meta property=\"og:description\" content=\"Standardized Recipes\u2014Scale and Cost \u2013 Sustainable Purchasing and Controlling Costs Week 2-Assignment 1: Standardized Recipes\u2014Scale and Cost Assignment Overview For this assignment, you will build on what you have learned for the week and on work you did in W1 Assignment 2. 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