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• portion yield

In some cases standard recipes will include instructions for portioning, plating and garnishing the
food.
Recipes, therefore, aid in determining:
• how to prepare for the service period

• portion control
• cost control

• minimisation of waste
• standardisation and consistency of food storage, preparation, portioning, cookery and
service
They enable kitchen staff to calculate the amount of food required, the type of preparation required
and the time required for preparation, cookery and service of individual dishes.

They also act to ensure that the foods served or produced constantly meet enterprise standards.
Thus they should be consulted when developing workflow plans. As part of their kitchen mise en
place staff need to ensure that the kitchen is clean and hygienic, stoves, fryers etc. are turned on and
heated to the correct temperature and that the ingredients and equipment required for preparation,
cooking, plating (serving) is readily available and well organised.
The mise en place and work flow processes they need to follow will be related to the menu and
recipes they will use.

Standard recipes are used to organise the amount of food that should be prepared for specific
dishes, prior to service. In some cases it will be necessary to make adjustments to recipes-to increase
or decrease the total amount of food prepared and produced, depending on the portion yield of the
recipe and the restaurant/ food outlet's requirements. They are also used to ensure consistency of
product and to make it easier to calculate stock orders.

When standard recipe cards are available and used in a restaurant, if the chef is ill and unable to
work, or if there are changeovers in kitchen staff, the food quality, style and portion control will
remain consistent. However, a large part of their value comes from the fact that they enable kitchen
staff to prepare and cook foods with minimum waste.
They ensure adherence to enterprise standards for production and presentation of food items. A
standard recipe has been tried out, sampled, written down and sometimes the results will have been
photographed.
Meats
A range of primary, secondary and portioned meat cuts will be used in most restaurants.

Portioning and presentation will be dependent on the restaurant, menu and the recipes used.
Primary cuts are the first cuts after quartering a carcase. These cuts of meat might be cleaned and
trimmed then used for roasting (on or off the bone). Large cuts might be boned, trimmed and
trussed or rolled by kitchen staff so they can be roasted, carved and served.
They could be divided into racks for roasting/ baking or boned out so that the meats can be diced or
minced. Recipes will describe the cuts of meat to be used for diverse purposes and the required
cooking times. They will also indicate the yield in terms of the original (uncooked) weight of the meat
ingredients and the cooked yield of the meats.

Useable trimmings and leftovers would be used for a variety of purposes depending on quantity and