Standardization: Establishing standardized recipe files are a necessity to running a food service operation.
Building a foundation: Recipe structures are pretty consistent standardizations in the food service industry.
Purchased & Edible: The actual weight of food products that are bought by a food service operation is called “As Purchased” (AP). The actual weight of food that has ben prepped for recipes is called “Edible Portion” (EP). Here I will explain, and show the actual usable product and how this all fits in writing recipes.
Portions Cost: Portioning correctly and over portioning can cost you several dollars when serving a product. Here we will take several components of a recipe and factoring portions.
Factoring in Waste: Having the ability to mathematically calculate yield factors and determine how much of a food to purchase when provided with all of the pertinent information.