In my Institutional Foodservice II class I worked with a partner to create a standardized recipe for Italian Turkey and Zucchini Boats. Our recipe choice was based on cost, prep time, cooking time, equipment needed, skill required, and taste.
This recipe standardization project required that we scale the recipe to 50 portions. During the first test of our recipe, we made four zucchini boats. For two of the boats, we followed the online recipe exactly, but for the other two we tried a different cheese combination. Our classmates then completed a hedonistic survey and we discovered that the majority of our class preferred the boats with more mozzarella. We decided to modify our recipe for 50 servings to include more mozzarella cheese.
The next test of our recipe was to make eight servings. The slight change of adding a little bit more mozzarella was implemented and our eight serving test turned out great. We weighed the items for our standardized recipe during our eight recipe test. We then standardized the recipe that we used for our eight serving test due to its successful results.
To standardize our recipe we listed the ingredients, with their quantities and as purchased weight if applicable. The measurements of the ingredients are listed in pounds, ounces, and tablespoons. In addition, we grouped the ingredients that would be used together and listed them in order in which they would be used. The procedures were listed next to the ingredients. Since our recipe made eight servings and we wanted to make 50, we multiplied the weight of the ingredients of the original recipe by a factor of 6.25. This provided us with the weight of each ingredient for a recipe that serves 50.
On the day that we cooked 50 servings of our recipe, we followed the same directions that we used for the smaller batch of zucchini boats. Everything ran smoothly.With prep and cooking time, the recipe took about two hours to complete. My church group was overall pleased with our Italian Turkey and Zucchini Boats. Some people loved them so much they even came back for fourths!
This project was useful because it provided us hands on experience with creating a recipe that would be able to be used in a larger foodservice environment with staff of all skill levels. This is a useful skill as a dietitian or foodservice director, since almost all food service facilities and restaurants use standardized recipes for their food. Standardized recipes are important because they produce consistent, quality results and help with portion control. In addition standardizing a recipe ensures that the cost to produce a meal is consistent and the nutritional information is not altered with each meal produced. Most importantly, standardized recipes help keep the customer happy and satisfied.
Click the link below to view our standardized recipe for Italian Turkey and Zucchini Boats: