Dana Kent

 Recipe Standardization

NFSC 431: Foodservice Equipment and Production Systems

Skill Area: Foodservice Management

Assignment Title: Recipe Standarization

What I learned: In this assignment I learned how to develop a nice looking recipe where the ingredients where in chronological order. It has served as a great template to make other recipes and has made it easy to make recipes for larger groups by standardizing a recipe for a certain serving size and then changing the recipe accordingly.

Reflection to assignment: This recipe template has worked great for my LINKS internship.  I like how the excel sheet looks for recipe development.  For my LINKS internship I did cooking classes and used the exact template but implemented other recipes. I think the template is very user friendly and worked very well in my cooking classes. This assignment also encourage me to realize that recipes can be multiplied and used according to the amount that needs to be made.

Relevance to the profession: Recipe development is a very important thing for nutrition professionals.  If we expect people to want to change their diets we need to make it as easy as possible by giving them recipes. By giving them recipes it will make new food items easier to implement into their diets.