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In some cases recipes can include instructions for portioning, plating and garnishing the food.

Recipes aid in determining how to prepare for the service period, portion control, cost control,
minimisation of waste, standardisation and consistency of food preparation and cooking. They
enable you to calculate the amount of food required, the type of preparation required and the time
required for preparation, cookery and service of the dishes you will be offering. They should be
consulted when preparing and when developing work flow plans.

Standard recipes help ensure consistency of product, make it easier to calculate stock orders and to
organise the amount of food that should be prepared for specific dishes, prior to service.

Not all establishments use standard recipe cards; however, they are an extremely useful tool in that
if the chef is ill and unable to work, or in the case of staff changeovers, the food quality, style and
portion control will remain consistent. Customers expect consistency - it is part of the quality
perception people have-that each time they order a meal at your establishment it will have the same
ingredients, flavour and be of the same size and quality as the last meal they ordered at your
establishment. They will also expect at least the same level of service.

The cookery methods to be used for different foods will make a difference to commodity orders. For
instance, if it is intended that roast meats will be on the menu then you will need to order large joints
of good quality meat. If your enterprise produces a number of different curry dishes you will order
bulk amounts of cheaper meat cuts. The method of cooking and of presenting the food will
determine, to a large degree, what you need to order.

Calculations
Determining the required quantities and ratios of the various commodities will be dependent on the
number of:

• food styles
• service styles
• menu items offered to customers

• portion sizes

• recipes
• customers expected
• intended service periods/ times

Commodity requirements will be dependent on the type of restaurant or commercial establishment-
fast food, restaurant, function centre, hospital kitchen, produce wholesaler, cafe, club, hotel etc.
They will also be dependent on the type of menu offered in a restaurant or food service
establishment:
• self- service, buffet, bistro, fine dining

• a Ia carte, table d'hote, set menu
• wedding, special event/ function menu etc.

Forecasting to calculate commodity amounts
If you work in a restaurant or function centre where bookings predominate it will be relatively easy
to determine how many customers you can expect, therefore to forecast the type and amount of
food commodities that you need to order. Similarly, if you work in a hospital or community service
kitchen with circular menus it will be relatively easy to calculate commodities. However, in many
food service outlets the majority of customers will be walk-ins (customers who come in from the