Standard Receipe

STANDARD RECIPE

What do you understand by the word "Standard Recipe". It means that a recipe which has been tried out, sampled, written down, photographed; if necessary and made good for a particular situation. A standard recipe of an establishment need not be good for the other since it may differ in the equipment, fuel, ingre¬dients, portions etc. in preparation of the same.
ESSENTIALS OF STANDARD RECIPE
a) The exact amount of each ingredient to be used.
b) Listed in order in which they will be considered and grouped together if necessary.
c) Proper and simple terminology should be used eg. beating, stirring, folding.
d) The cooking time and temperature required for each process must be written down.
e) Portion size and the exact yield of the recipe must be stated.
f) A step by step procedure must be given.
A standard recipe must be written so that new cooks and relievers can cook according to the set standards. Lack of a standard recipe will result in lack of uniformity and depending on one's judgment to engineer the product.
Standard recipes are a tool for sound basis for determining portion costs. This information is a must for internal control system. If an economical way to find desired results if required there has to be a starting point and standard recipe is the one.
Once a recipe has been documented, various ways of food with different ingredients can be tested.
STANDARD PROCEDURE
Certain items like tea or coffee do not require exact recipes but must have concise instructions regard¬ing preparation and quantity to be used should be mentioned.

PORTION CONTROL
Lack in portion control results in loss and dissatisfied customers. The guest expect standard portions each time they come like you would expect standard quality from suppliers.
EQUIPMENT
You should have accurate sales either balance type or bounce type. There should be scoops, ladles, measuring cups, size of plates, glass dishes etc. of specific measurements to maintain uniformity.
KITCHEN TESTS
Testing of recipes may be considered a kitchen test. The purpose of the test is to determine the amount of usable food in relation to quantity purchased.




The result may be used for the following purpose.
a) To determine portions cost. This is initially as well as on a continuous basis.
b) Purchasing data- This will be the basis for quantity to be purchased for the given number of portions.
c) Determining the best methods of preparation-This indicates the cooking time, temperature etc.
d) Basis for specifications for best yield.
e) Testing adherence to established specifications on a continuing basis.
f) Checking how well the employees follow the establishment recipes and procedures. The kitchen employees should be made to perform these tests.
g) Check the skill of the employees.
BUTCHERY TESTS
The butcher test card is used in computing the usable portion for meats, fish and poultry. For example from ribs of several by-products such as short ribs, hamburgers fats and bones are obtained.
In determining portion costs, of the finished rib of beef credit must be given for the value of those usable by product having value.

FOOD COST PERCENTAGE
FOOD COST: Food cost is the expenditure on food and raw materials which the largest single element of cost in any catering estab¬lishment. The maintenance of food cost at predetermined level is therefore important because the food cost percentage determines to a large extent the profit.
Food cost percentage is the percentage found on the total sales i.e. cost of materials, labor , overheads and profit.
ELEMENTS OF FOOD COST: Basically food cost consists of cost of foods consumed less staff meals. Thus in calculating the food cost, the formula used is:-
opening stock + (purchases - staff meals)- closing stock

Food cost control: Cost control when applied to food facility undertaking. The cost control is very important because of as stated earlier , food cost or material cost is the single largest element in cost and what is termed as variable cost, which varies with the proportion of sales/output. Thus by controlling the food cost, one can be successful in a catering establishment.
OBJECTIVES OF FOOD COST CONTROL
a. ANALYSIS OF INCOME AND EXPENDITURE: In food cost control, stress is placed not only in analysis of sales, cost of sales, profit etc. but also on the analysis of total quantities as between various sections of the business.
b. PRICING OF FOOD AND QUOTATIONS: It provides sound basis for menu pricing expenses for banquets.
c. PREVENTION OF WASTAGE AND INEFFICIENCY: The purpose control is to ensure that current results are accordance with predetermined objectives. For this, all wastage must be prevented so that food cost remains as originally fixed.

d. DATA FOR MANAGEMENT REPORTS: It provides data for periodical reports on food operations.
OBSTACLES TO FOOD COST CONTROL: What are the obstacles to food cost control:-
1. Unpredictability of volume of business: Sales instability is inherent in all establishment. Moreover, the sale of food/drinks varies day to day and even during the day.
2. Perishability of food: Food is perishable, hence there should be no over buying and food prepared must be in line with the anticipated demand to keep food cost in check.
3. Daily variations in food production.
4. Short cycle of operations: The cycle of operations in any catering establishment is short, hence control procedures must be frequent and periodic reports are a must.
5. High degree of departmentalization: Each catering establish¬ment has several selling outlets.
FOOD COST COMPUTATION: Thus food cost % is calculated by first calculating the cost of sales less the net profit % less the labor cost and overheads which give the food cost %on sales.
This has to be kept in check or may be even reduced as long as quality of food is not changed. This will be in more profit.
ANALYSIS OF RESULTS WITH THE STUDY OF CAUSES AND REMEDIES
INTRODUCTION : There is no ideal food cost%, but it varies from organization to organization. Normally, the food cost% is between 30-40% or may be even less. If a food cost% is more, it means that the profit will be less.
METHODOLOGY OF FOOD COST CONTROL : T he development of an effective system of food cost control involves 3 phases :
1. BASIC POLICY DECISIONS REGARDING FINANCIAL & CATERING POLICIES OF THE ESTABLISHMENT
The financial policy deals with fixing the food cost% while the catering policy deals with deciding type of customer, type of menu, methods of buying, food quality stand¬ards, type and quality of service, cost and profit targets as determined by the financial consideration.
2. OPERATION CONTROL
The second phase consists of built checks, technological procedures and clerical procedures.

CATERING CYCLE: The catering cycle consists of
a. Buying
b. Receiving
c. Storing and issuing
d. Preparing
e. Selling
a. Buying : The control procedures must be firstly yield testing and on this necessary purchase specifications/modifications.
b. Receiving : First is quality control and quantity inspection and finally clerical procedures.
c. Storing and Issuing : Proper stock records must be obtained. Proper pricing of issues must be ensured. Stock taking must be considered. Proper effective clerical procedures like indents, stock registers must be maintained.
d. Preparing : The cost of food consumed depends on the no. of meals produced and food cost per meal. Thus to control food costs we must
i) control the no. catered for ie. volume forecasting
ii) control the food cost per meal in advance by having standard recipes, portion control.
e. Selling : There should be a proper pricing policy effective restaurant checking system and proper cash control.
3. CONTROL AFTER THE EVENT
1. Food cost reporting : This must be done daily, weekly, covering both short and long periods. Analytical reports must be prepared for each department.
2. Assessment of results : The present Food Cost must be then evaluated and assessed against budgeted food cost %.
3. Corrective action : The corrective action takes depends on the ability and capability of the manager.
PORTION CONTROL IMPLEMENTATION
In order to achieve the profit target we should implement some full proof measures to control the portion size. Hence standard portion sizes are determined by the establishment. Standard portion sizes will ensure that the customer also gets the right portion sizes for the money’s worth. A standard portion is the quantity of a particular food item that will be served to the customer. The portion sizes of the food item is determined by management in conjunction with the heads of both the kitchen and restaurant departments.
Standard portion sizes may be established in several ways :
a) By buying in pre-portioned food items like rump steaks/fish fillets etc
b) By buying in items in bulk and portioning in the production kitchen before service.
c) By portioning the food items as they are being served to the customer.
In establishments operating more than one level of service there may be varying portion sizes for the same food items, for the different catering outlets. Standard portion sizes are an aid to food costing as once the standard portion size has been established the gross profit may be calculated for the dish. Any fluctuations in the sizes for the portion for example serving large portions will therefore be reflected in the restaurant’s gross profit.
It is important to provide kitchen and restaurant staff with the correct portioning equipment so that if the customer is to re¬ceive 3 oz of vegetables, the operative has a 3 oz ladle to serve the dish with. Spot checks should also be regularly made to ensure that the correct portioning equipment is being used. As far as possible try to avoid using wrong portioning equipment, often if a certain sized ladle goes missing the operative will simply use another which could be 1 or 2 oz larger. As with the standard recipes, details of standard portion sizes should be made available to all necessary employees. The food and beverage department should regularly review the portion size of a particu¬lar food item with reference to its current price as it may be necessary either to reduce the standard portion size if the cost of a particular food item has increased substantially ;increase the selling price ; or possibly remove the dish from the menu for a period of time until the cost price is acceptable eg. Shell fish. In the kitchen and restaurant the standard portion sizes of a dish are often combined with the standard recipes and together may be displayed on a wall chart to which all employees may refer.
There are therefore a number of techniques that may be employed by an establishment to assist in the planning of food production requirements one of which is portion control implemen¬tation.
Every type of food has a range of `normal' portions which will vary slightly from establishment to establishment and ever in an establishment the portion sizes may vary for an a la carte, table de hote and buffet services. The portion sizes will be different for different outlets within an establishment. There may be changes in the lunch and dinner portions too. The portion sizes and formulation of menu prices are determined by the food and beverage control together with the Chef in charge and F & B Manager.
Given below is a brief list of portion sizes for the various meats and other dishes:
Dinner portion size
Meat, boneless, lean with traces of fat 120-220 gm
Meat, bone in (steak or chops 220-450 gm
Meat bone less (steak or chops) 180-450 gm
Stews, lashes, meat mixtures (pasta, rice) 180-360 gm
Chicken, poultry , bone 220-450 gm
Poultry boneless 120-220 gm
Fish whole 140-450 gm
Fish fillets 120-280 gm
Shell fish, clams, oysters in shell 85-360 gm
Shell fish shucked(shelled) 85-220 gm
Lobsters in shell 450-900 gm
Vegetables 60-140 gm
Liquids (soups, juices, coffee 85-220 gm
Fruits (net edible) excluding juices 60-220 gm
Rice, pasta (cooked) not as main dish 120-220 gm
N.B. : Lunch portions may be less than the dinner portions. With the wide variety of portion sizes for any given item it is possible for the food cost of any operation to be controlled in such a manner that the operating food cost percentage can be adjusted or changed by adjusting the portion sizes.
Secondly the variance in the quality of the raw produce purchased and the purchase prices for these products will also allow an operator to adjust the food cost for any given menu item. These adjustments, however, are all made within the frame work of the menu structure as originally determined by the management.
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Education Fair

Star Education Fair
Sunday March 14, 2010
Quality of grade matters
By KAREN CHAPMAN


educate@thestar.com.my

IT is not the number of subjects taken in the Sijil Pelajaran Malaysia (SPM) by a student which matters, but the quality of the grades obtained.

Education director-general Tan Sri Alimuddin Mohd Dom said this was why Gladys Tan Yee Kim of SMK Green Road in Kuching was named the country’s top student in the SPM as it was the quality of the 10A+’s she obtained that mattered rather than the number of subjects taken. In the past, it was the most number of A’s achieved in the examination which mattered.

“Gladys is the best student in Malaysia as she tops our ranking based on merit,” he said when announcing the analysis of the SPM and Sijil Tinggi Agama Malaysia (STAM) 2009 results on Thursday.

Alimuddin said the ministry has produced a ranking of all the 465,853 students who sat for the SPM last year.
Top of the world: Gladys showing her results slip. — ANDRE OLIVEIRO / The Star

“We have implemented a more detailed grading system starting from last year’s SPM and an A+ grade is considered a super distinction,” he said.

Alimuddin explained that obtaining an A+ was the highest possible grade and meant students have scored more than 90% in their subjects. (see chart)

Students are now graded according to A+, A, A-, B+, B, C+, C, D, E and G as previously the grades were from 1A to 9G.

The change in the grading system, he added when announcing this last year, would provide a detailed breakdown of excellent candidates who obtained grade A’s in the examination.

“Taking 10 subjects is still manageable and students have the time to focus on the subjects,” he said addding that most who sat for the exam last year opted to take between nine and 11 subjects.

He said this was in line with the announcement made last year by Deputy Prime Minister Tan Sri Muhyiddin Yassin who said students sitting for the SPM from this year could take two additional subjects, but the results would only be based on 10 subjects.

He had said last June that students would be allowed to take a maximum of 10 subjects (the six core subjects in the SPM are Bahasa Melayu, English, Islamic Education or Moral Studies, History, Mathematics and Science and electives making it 10 in total) in the SPM from 2010.

Muhyiddin, who is Education Minister, said the about-turn was decided by the Cabinet following requests by certain quarters that the ministry allow students to sign up for 12 subjects.

Chinese Language, Chinese Literature, Tamil Language, Tamil Literature and Arabic will count towards the Sijil Pelajaran Malaysia (SPM) final grade if they fall within the maximum 10 subjects that can be taken by students in the examination.

Alimuddin said female students did better than their male counterparts in the examination.

“Girls scored a National Average Grade (GPN) of 4.94 while boys scored 5.79,” he said. An excellent GPN would start at 0 while the GPN of those who failed in all their subjects is 9.

Of the 7,987 students who obtained a combination of A+, A and A- in all the subjects taken in the SPM last year, he said 4,683 (58.63%) were girls.

Alimuddin said 214 students from government schools and another 41 students who are either from private schools or private candidates, obtained A+ in all subjects taken.

He said Ng Jin Lui from SMK Gajah Berang in Malacca, who is visually impaired was the top special needs student in the country with four A+’s, three A’s and four A-’s.

In Science, English and Moral Education, Alimuddin said rural students did better than their urban counterparts.

London Chamber of Commerce and Industry (LCCI) Asia chief operating officer Mark Disney said successful students who took Principles of Accounting would be eligible to apply for the LCCI Level Two Book keeping and Accounts (Bahasa Melayu) Certificate or its English alternative if they meet the requirements for the GCE ‘O’ Level English 1119.

“This innovative double certification is a bonus for Malaysian students because it provides employers with proof of competence,” he said.

For the overall results, Alimuddin said 364,046 students obtained the SPM certificate this year compared to 347,443 in 2008.

Of the total who obtained the SPM certificate, he said 199,155 passed all their subjects compared to 181,419 in 2008.

He said 3,138 students obtained the STAM certificate with the minimum grade of ‘Maqbul’ (Pass).

“Their achievements mean they will be able to obtain a place at the Al-Azhar University in Egypt and other institutions,” he said.

He said the STAM was recognised as equivalent to the Sijil Tinggi Persekolahan Malaysia by the Public Services Department last year.

Education

Star Education Fair
Sunday March 14, 2010
From rempit to graduate
By RICHARD LIM


educate@thestar.com.my

ALTHOUGH it may be hard to imagine it now, Hairul Azwan Zakaria, 21, was on course for a painful lesson in life.

The fact that he was involved in 13 traffic accidents – often self-induced – doesn’t quite capture the full effect.

An outgoing person thanks to a childhood which saw him working on Federal Land Development Authority (Felda) fields since he was seven, Hairul Azwan developed an interest in motorsports and began repairing motorcycles in Form Three.

However, his passion for the fast lane was not confined to the workshop and he joined the ranks of mat rempit, hanging out with his fellow riders, entering races and attempting death - and logic defying - stunts.
Proud moment: A tearful Hairul Azwan receiving his diploma and special award from Tan Sri Lim Kok Wing during the convocation ceremony.

Throw in countless acts of skipping classes, vicious arguments with his parents, as well as many hard falls, and you have the script of a disaster movie.

“I even stole petrol,” he admitted.

“I was so desperate that I would do anything to take my motorbike for a spin.

“I can’t really explain why I did all that, but riding my bike released me from my worries.”

To top it off, his lackadaisical attitude to formal education continued when he turned down an opportunity to further his studies at Limkokwing University of Creative Technology under Felda’s Generasi Baru programme.

“The door was open for me but I wilfully let it go,” he said.

“Teachers rarely gave me attention in primary and secondary school and I could not be bothered to study.”

However, everything changed when he saw his mother cutting grass one day.

“My parents are school gardeners and although I knew that their salary wasn’t great, I never realised how much they suffered to raise us,” said Hairul Azwan, the youngest of four siblings, as he held back tears.

“My attitude towards education changed and I saw it as a pathway to help myself and my family.”

With newfound resolve, Hairul decided to join the second intake of the Generasi Baru programme in 2006.

After much adaptation and hard work, his efforts paid off when he obtained a freshly minted diploma in Broadcasting in the third Generasi Baru convocation last Sunday.

He even received an award for his perseverance – the President’s Award for Determination and Tenacity.

“Graduating from Limkokwing is special to me but the most memorable moment was seeing how my mother cried when I decided to join the second intake of the programme,” he added.

“She was overjoyed that I was willing to give education another shot, and I know she’s very happy for me today.”

Hairul Azwan was one of the programme’s 358 students to graduate last Sunday.

Launched in 2005 by then Deputy Prime Minister Datuk Seri Najib Tun Abdul Razak, the programme is designed to provide the next generation of Felda settlers with tertiary education at Limkokwing.

At the convocation ceremony, students received their diplomas in various disciplines such as animation, broadcasting, digital photography, interior design, fashion design, graphic design, advertising, information technology, business management and tourism management.

Internet Users

• published: Thursday March 18, 2010 MYT 3:19:00 PM
  

Updated: Thursday March 18, 2010 MYT 4:04:32 PM

Internet users rose by 365.8% in 9 years

PETALING JAYA: Internet users in Malaysia rose by 365.8% in nine years, in line with the government target of 50% broadband penetration by the year end, Domestic Trade, Cooperative and Consumerism Deputy Minister Datuk Tan Lian Hoe said.

She said strategies to upgrade broadband services and information communication technology (ICT) facilities were aimed at creating an economy based on knowledge to close the digital divide.

"Technology can create new opportunities in facing competition in a borderless world," she said at "Bicara Eksekutif: Teknologi Jalur Lebar - Ruang dan Peluang Bagi Koperasi" at Maktab Kerjasama Malaysia here Thursday.

Tan said broadband technology made communication faster, challenging and more sophisticated and had big impact on how people interact.

She urged cooperatives to tap information technology by using sophisticated technologies to lighten their workload.

Prime Minister Datuk Seri Najib Tun Razak will launch the National Broadband Initiative and High Speed Broadband (HSBB) on March 24 at Dataran Merdeka. - Bernama

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Bernama News

Published: Thursday March 18, 2010 MYT 5:12:00 PM

Possible water rationing for Penang if dry spell continues

By MANJIT KAUR

GEORGE TOWN: Water rationing and enforcing water restrictions are among the strategies that may be implemented by the Penang Water Supply Corporation (PBA) Sdn Bhd if the dry spell continues.

Its corporate affairs manager K. Jeyabalan said if there was no rain by the end of April then such drastic measures would be put into place.

He said PBA was serious about the matter, as people were not heeding the advice to save water. Instead, water usage was increasing.

Jeyabalan said the details on how and when such measures would be taken would be announced at the appropriate time if the measures were enforced.

“In such times there is no need to wash your car too many times, water the garden or the lawn.

“If the law is enforced then those using water unnecessary may be even fined.

“This is just like in Sydney, Australia where the government enforces heavy water restriction,” he said when contacted at the Kuala Lumpur International Airport before he boarded a flight to Indonesia Thursday.

Jeyabalan was commenting on the current weather that had caused rivers and canals in the northern part of Peninsular Malaysia and Sabah to dry up, and is expected to continue until May.

According to the weatherman, this is because the El Nino phenomenon, which brings about drier than normal weather, is expected to last until then.

The Malaysian Meteorological Department said rain was not expected to fall in Perlis, Penang, Kelantan and Terengganu as well as Sabah over the next week.

Jeyabalan added currently the water level at the Air Itam, Teluk Bahang and Mengkuang dams were 75%, 82% and 94% respectively.

“The water at the three dams can last between 75 days and 240 days

“But if there is no rain beyond end April then the strategies will be put into place,” he said.

He added if the need arises cloud seeding would also be carried out during that period.

Bernama news

Published: Thursday March 18, 2010 MYT 5:57:00 PM

42% of consumers unaware of their rights

SHAH ALAM: Some 42% of consumers in the country are unaware of their rights, including the right to claim damages through the consumer claims tribunal, Domestic Trade, Cooperatives and Consumerism Minister Datuk Seri Ismail Sabri Yaakob said.

He said the percentage was obtained during a study involving 5,000 respondents last year.

"Based on the study, they had no idea about their rights nor the avenue for redress should their rights be infringed," he told a news conference after handing over a grant of RM500 each to 117 Selangor school consumer clubs here Thursday.

On the consumer claims tribunal, he said, many respondents were not aware that they only needed to pay RM5 to open a case with the tribunal and that they did not need to appoint a lawyer to handle the case.

There are 23 consumer claims tribunals nationwide with seven new ones in the pipeline including one each in Selangor, Sabah and Pahang. He said consumers should utilise the facility provided by the tribunal.

"Last year, 6,491 cases were brought up nationwide, with 97.17 settled," he said.

Of the total, 44% were solved when both sides agreed to settle their cases outside the tribunal. Complainants who won the cases and had awards in their favour constituted 32.83% and 16.82% settled through negotiations. Only 3.07% had their cases rejected.

He said each case brought to the tribunal would need about 45 days to dispose of.

All consumer claims tribunal at the moment are located at the ministry's offices nationwide.

"The ministry is prepared to increase the number of tribunals if necessary," he said. - Bernama

Bua Loi Phuak

Bua Loi Phuak
(Taro Balls in Coconut Cream)

Put the gluttinous-rice and flour and the corn flour in a bowl. Add the mashed taro and knead to a soft dough. Add the mashed taro and knead well. Roll into tiny balls and set aside. Dissolve the palm sugar and salt in the coconut milk over a low heat, stirring constantly. Bring to the boil and add the taro balls. When they are cooked, remove from the heat. Serve hot. Make 4-6 servings. A simple Thai recipe to enjoy at home

1 cup	cooked taro, masked
2 cups	glutinous-rice flour
1 cup	corn flour
4 cups	coconut milk
1 cup	palm sugar
1/8 teaspoon	salt
6-8 teaspoon	water