1

RecipeFormatforCafeLaura.docx

Recipe Format for Café Laura (and HM courses)

Header Information:

Name of Recipe and Author – recipe name should have enough detail to clearly describe the item in simple terms.

Yield Information - # of Portions (how many people this will serve), Recipe Yield (total volume or weight of the recipe), Portion Size (how much each person will be served), any special notes in “yield description” box. Portion size needs to be specifically detailed so employee would know the exact portion size of all parts of the recipe that will be served. Eg. Turkey = 4 oz, Gravy = ¼ cup NOTE: “1 ea.” typically does not work.

Mise En Place:

Small Equipment: Small equipment and tools for preparation and serving, measuring tools, all holding pans or containers, serving utensils, and dishes, etc. This is listed in the Mise en Place section (Excel) or “author notes” after the Plate and Garnish stage in CulinarE Companion - CEC)

Ingredients: Ingredient mise en place: EP amounts of ingredients, clearly described, listed in order of use in Ingredient Section (Excel) or under Preparation Stage (CEC), with specific preparation instructions for each ingredient. Eg. Red Bell Pepper, fresh, medium dice or Black Pepper, course grind

List all with EP amounts – this is a measure that would be exactly the same every time you make the recipe! Don’t forget the garnish! CEC - you must choose ingredients from the pop-up menus…you can’t just type the ingredient name in the box. Additional detailed ingredient information and simple or minor ingredient preparation can be given in the “preparation” space to the right of each ingredient. Eg. Fresh, Canned, Frozen, Peeled and ½” dice, lightly beaten, brunoise, julienne, or other information specific to just the ingredient.

Procedures:

Preparation (Title of First Stage):

Procedures are consecutively numbered steps to be implemented in the preparation of the recipe up until service time. Think: Anything that you can do ahead of time that doesn’t negatively affect the quality of the end product!

These steps typically should NOT include ingredient amounts, except for batch amounts, if needed. Remember steps include – doing something to ingredient(s), putting in a specific pan or container that will be stored or go to the line, and instructions for taking to a specific location in the kitchen (Café Laura in this case.) Don’t forget CCPs and limits. Also remember any pre-heating of equipment or heating/chilling plates, etc. needs to go in this section if it hasn’t already been detailed under mise en place.

If you find a specific procedure is too complicated to explain in words you can use something like “see kitchen manager for demonstration”, but then be prepared to demonstrate! You can also use sub-stages if necessary for more complicated preps.

Line Prep/Service (Title of a Stage):

This is what is happening during the hours Café Laura is open for service! This section has instructions for batch amounts/instructions for replenishing the serving line during lunch OR any preparation that needs to occur on the line or in the kitchen upon receipt of a customer order, Eg. Specific instructions for making one sandwich, preparing one batch of stir fry, sautéing one entrée portion. Think: This is the “cooking” stage for any dinner entrée or action station item.

Remember to continue consecutively numbering the steps in the procedures.

Plating/Garnish (Title of a Stage):

This section details directions for the employee plating and serving the item. What type and size of plate, bowl, etc. Portion sizes and control tools need to be specified. How will the food be arranged on the plate? How (and with what amount) will it be garnished?