Standardization (40 points)

Recipes used in large-scale food service operations must be standardized for ease of use by food handlers to ensure consistent quality and predictable quantities. For this part of the RECS project, you will standardize the Vegetable Stew recipe on page 2 using the template provided on page 3. Check for completion using the guidelines described in the lecture/slides, the examples posted on iLearn, and the standardization checklist below. Remember Label HACCP guidelines clearly. Make sure the directions are straightforward to follow. Submit ONLY the completed template do not include instructions or original recipe.

Nutrient Analysis (10 points)

Conduct two separate nutrient analyses for one serving of the recipe using two different tools:

1. SELF Nutrition Data
2. Very Well Fit Recipe Nutrition Analyzer

Enter each ingredient as accurately as possible. If the database does not have your exact ingredient, choose a similar one. When you have entered your recipe into both websites, copy and paste the nutritional info into a document. Note any discrepancies between the nutrient values of the two analyses.

References

Remember to include references for HAACP guidelines and cooking temperatures.

Standardization Checklist
X	Recipe name		Preparation time
X	Yield		Cooking time (reasonably estimated time frame)
X	Portion size		Sequential listing of ingredients (in order of use)
	Serving utensils		Ingredient quantities in weight and measure
	Serving equipment needed		Minimum internal temperatures
	Cooking equipment needed		Serving/garnishing suggestions
	Cooking temperature		Storage requirements before and after serving
	Cooking procedures		HACCP instructions included within cooking procedures

Vegetable Stew

Preparation Time: 20 minutes

Cook Time: 40 minutes

Ingredients	The amount for 12 Servings
Onion, diced	3 cups
Swiss chard	3 bunches
Garbanzo beans, canned	4.5 cups
Raisins	1.5 cups
Rice, raw	1.5 cups
Sweet potatoes	6 potatoes
Tomatoes, fresh, diced	6 cups
Garlic, minced	3 cloves

1. In a large cooking pot over medium heat warm oil and saut onion, garlic, and white stems of chard until wilted, about 5-minutes.
2. Add chopped greens and continue to saut.
3. Add beans, raisins, sweet potatoes, tomatoes, salt, and pepper.
4. Continue to saut for 3 to 5-minutes.
5. Make a well in the center of the mixture and add rice to the well. Pat rice down with a wooden spoon until moist. Cover and cook until rice is complete, about 25-minutes.
6. Check mixture occasionally and add water 2 tablespoons at a time if rice is dry and starting to stick during cooking.
7. Add salt, pepper, and/or Tabasco sauce to taste and serve.

Name:

Date:

RECS Project: Recipe Standardization
Recipe Name:		Total Yield: 75 Servings	Portion Size: 12 oz.
		Prep Time:	Cook Time:
Ingredients	Weight	Measure	Directions
Notes:

References:

Name:

Date:

RECS Project: Recipe Standardization
Recipe Name:		Total Yield: 75 Servings	Portion Size: 12 oz.
		Prep Time:	Cook Time:
Ingredients	Weight	Measure	Directions
Notes:

References: