Assignment

(Part 1) - Standard Recipes

In the assignment, students are required to use the menu that they

developed in assignment #1 and standardize the recipe for each menu

item using the template provided in this folder. Generally speaking,

standardizing a recipe entails identifying the amount of each ingredient in

the dish, how each ingredient is prep'd and used in the dish, and

generally, how to make the dish.

Some useful definitions from the template include:

1. Ingredient quantity- the numerical value or quantity of the ingredient

in the recipe.

2. Unit of measure- related to the ingredient quantity in that it is the unit

of measure for the ingredient quantities. For example, 100 grams. 100 is

the quantity, and grams is the unit of measure. For this assignment

please only use units of measure such as grams, kilograms, liters,

milliliters, and counts of things.

3. Ingredient- the name of the ingredient in the recipe.

4. Method- the specific methods used to prep the product but also cook

the dish.

Note 1: recipes included from your menu need not produce 6 portions, I

will leave the number of portions up to your judgments but should be

logical. For example, soup can be batch cooked and thus yield multiple

portions yet, a single 5-ounce sirloin, likely cannot.

(Part 2)- Ingredient Consolidation List

● Watch the videos on how to use the ingredient database. ● Download and search for the ingredients needed to create

your menu.

● Transfer the required information from the database to your ingredient consolidation lists (blue coloured tabs, labeled

seafood, produce, meat and beverages) in the

entrepreneurship worksheet. Ensure each ingredient is listed

under the proper category with costing information as well as

any assumptions that you believe are warranted.

● You must record the price per unit taken from the database in the ingredient consolidation list.

● Next you might need to make some assumptions. If you are purchasing a product in a unit that is not easily converted to

other units of measure (example from bunches to grams) you

have to make an assumption (or guess) as to how many

grams are in that bunch.

● As an example say you need potatoes for your menu. You purchase potatoes for $10 per bag and you need 300 grams

of potatoes to make your menu. You need to make an

assumption about how many grams (or Kg) of potatoes are in

the bag to be able to calculate the cost for 1 gram (or Kg) of

potatoes. Otherwise if you are purchasing a product in Kgs

and are using 300 grams of that product, you do not need to

make an assumption because the two units of measure are

easily convertible from Kg to g.For example. If you have

purchased a bag of onions for $7.50 and you 1.5 Kgs of onion

to make your menu and you assume there are 2.5 Kgs of

onions in each back. You take the price of the bag (7.50) and

divide it by the amount of Kg you assume are in the bag. In

this case, $7.5/2.5= $3 per Kg. Meaning "your price per kg" is

$3 per Kg of onions.

● Once you have completed the above for all of the ingredients in your menu, please submit your standard recipes,

ingredient consolidation list, and a copy of your menu to

dropbox.