Notes - THE COOKING OF THAILAND

THE COOKING OF THAILAND

INTRODUCTION

The people of Thailand like to compare the shape of their country to the head of an elephant,The national emblem. Its trunk is the long narrow isthmus dangling southwards until it terminates at the frontier with Malaysia. Its forehead nudges Burma while Laos and Kampuchea are draped around a fan-shaped ear.

You can also compare the country's outline to the intricate fretwork of a piece in a jigsaw puzzle. This might make a better analogy when it comes to talking about Thai cuisine. For although it is a unique cuisine with its irresistible leitmotif of basil, lemongrass, coriander, coconut milk, chillies and a wealth of spices. It is also a synthesis of native traditions and influences from neighbouring countries and further afield. It was the Portuguese, for example. Who first brought the now essential chillies from Latin America in the sixteenth century, while the equally ubiquitous rice noodles originated in China.

One of the reasons that Thai cuisine was able so splendidly to absorb and blend these influences is probably cultural. On an intellectual level Buddhism is a great absorber and synthesizer of currents of religious though. Another reason may well be that Thailand is the only country in Asia never to have been colonized - the very word Thai means free - so there was no reason to resent or resist the contribution of its neighbours.

Of course, cuisine is basically, denned by the available produce. Southern Thailand with the Gulf to the east and the Indian Ocean to the west offers above all a superb range of fish and shellfish including squid. Prawns, scallops and mussels as well as crabs and lobsters. These are often prepared with milk from the coconuts that grow in profusion on the fringe of the rainforest inland.

The southern region is a melting pot of culinary influences. The Chinese found similar produce. Especially seafood. to that used in their native Canton and prepared it in similar ways: steamed or most often lightly stir-fried with vegetables in a wok. In complete contrast. complex pastes of pounded herbs and spices are the basis of the curries originating in neighbouringMuslim Malaysia. Often prepared with meat. especially lamb, their spiciness is attenuated by coconut milk. From Malaysia. too. comes the universally popular satay. a kind of miniature kebab of marinated lamb. chicken or fish served with a peanut sauce. In general. the cuisine often south is the spiciest to be found in the country.

Just as Hinduism represents a current in Thailand’s native Buddhism. so Indian cuisine exerts an influence. along the way by intervening countries. The north-west of the country, which adjoins Burma. also have its curries. Nowhere in Thailand, however, are curries slowly simmered with a large amount of clarified butter (or indeed any butter) as in India. Instead, they are typically made in the wok with a small amount of vegetable oil and in a surprisingly short space of time.

Both north-west and north-east regions share a preference for glutinous rice. More meat. especially pork. is eaten than in the south. and the city of Chiang Mai is well known for its charcuterie. Recently the cuisine of the north-east. long neglected, has become fashionable. Freshwater fish ranks high among local produce and many dishes are flavoured with lime.

Dishes like Green Papaya Salad and Thai Beef Salad with a spicy dressing illustrate thenorth cast's special predilection for chillies, but the region also features mousse-like preparations of fish or chicken, ground and steamed in pretty banana leaf parcels.

Bangkok, almost needless to say, is a city of dazzling culinary variety. Here the food of the regions vies for attention with the capital's own traditions, based on the produce of the central plains, where the paddy fields produce the best rice, the orchards the best fruit and the gardens a cornucopia of fresh vegetables. It is a supremely gastronomic city, from its myriad - street stalls selling rice noodle stir-fries, though popular restaurants - small or vast and garish - to the most distinguished and sophisticated establishments where Royal Thai cuisine is served.

Royal Thai cuisine originated in the king's palace, a city within a city covering an area of a square mile. Young ladies of good family would go into this private world as ladies-in- waiting. It acted as a kind of finishing school where the arts of flora] decoration, cookery and fruit and vegetable carving were developed to the highest degree. Here each regional fish in the rich spectrum was endowed. with more subtlety and refinement, and its presentation enhanced by delicately sculptured mangoes, watermelons, pumpkins, radishes, tomatoes, chillies and root ginger. In this way, cuisine was established as an integral part of the national`s high culture.

Today, the tradition of Royal Thai cuisine is maintained and renewed in the very best restaurants. Like French haute cuisine, its roots like in the rich variety of provincial home cooking. And its standards demand produce of the highest quality prepared with infinite pains to bring out the subtlest of flavours. Inventiveness, too, is common to both traditions, but in the beauty of its presentations, Royal Thai cuisine is unique

COOKING THAI

A meal in Thailand is not divided into separate courses. All the dishes are brought to the table at the same time and diners help themselves to some of each, picking and mixing!

Equipment

Very little extra equipment is needed to cook Thai food in the average Western kitchen, but one essential is a wok, the shape of which facilitates stir-frying. A wok should be heavy with a firm base, so that both hands are left free for stirring/tossing ingredients with a pair of wooden spatulas, cooking them rapidly over a thin film of vegetable oil. Stir-frying, if you've never tried it, is a quickly and easily acquired knack and you are certain to enjoy it! It is crucial that the oil in the wok reaches and maintains a high temperature - electric hotplates are not ideal for achieving this. Since the wok is by far the most frequently used piece of equipment in Thai cooking, you might consider buying an electric one with its special element containing base and thermostatic control.

If you have not already got one, a conventional steamer is a virtual necessity. Bamboo steaming trays are an attractive way of serving steamed dishes like Dim Sum but are not really necessary.

Deep-frying, another everyday Thai cooking method, does not require special equipment, although we do recommend the use of an electric fryer for safety, convenience and the possibility of controlling the temperature of the oil accurately with a thermostat. Long- handled sieves are necessary for dipping ingredients into deep-trying oil or bouillon. You should also have a large. flat. perforated spoon.

We think a small pestle and mortar is essential. Over and over again recipes will ask you to pound garlic cloves, coriander roots and stems and/or other ingredients together in a mortar. The reason we specify this method is not only that it is the most traditional and the best. but also because usually the quantities involved are too small to make using a mincer, blender or food processor a practical proposition. By all means use these labour saving devices when large enough quantities of ingredients are involved to make it worthwhile!

Thai menus

Generally speaking. a meal in Thailand is not divided into separate courses. All the dishes are brought to the table at the same time and diners help themselves to some of each, picking and mixing! Even the soups are part of the main meal. Indeed, the strong flavours and spiciness of many of them are designed for you to punctuate your meal with the occasional spoonful. Assuming you is working single-handed in an average-size domestic kitchen and wishes to serve a meal in this way. we suggest that your menu include a cold item such as salad that can be prepared in advance. a curry that can be set aside and kept hot for a while after cooking and not more than one stir-fry. one deep-fry, and one steamed dish. Note that dishes like Salmon Soufflé and Thai Chicken Soufflé where the ingredients are wrapped in a pretty banana leaf parcel can be prepared conveniently in advance and simply steamed at the last moment. Plain rice is, of course, an invariable accompaniment to every Thai meal.

Needless to say, you are entirely free to serve your Thai meal in separate courses as in the west

Pounding, chopping and slicing

We've already talked about the advantages of using a pestle and mortar and the need for sharp knives. When our recipes refer to `coriander roots and stems. we mean the whole root (carefully cleaned) plus about 7 cm/3 in green stem. The leaves are retained for use as a universal garnish.

Unless otherwise indicated, vegetables should always be sliced diagonally to expose the maximum area to rapid cooking in the wok.

Do make sure that all your ingredients are pounded, chopped, sliced or otherwise pre-prepared as indicted before you begin to cook. Thai cooking methods are rapid and simple. The pounding. chopping and slicing is more than half the battle!

VERNON COELHO

IHM MUMBAI

2009-2010

Notes - CAKE MIXING AND BAKING

CHAPTER 35: CAKE MIXING AND BAKING

What is a CAKE FORMULA?

It is an accurate record of the quantities of the raw materials necessary to make a particular type of cake. In other words………..it is an accurate recipe. If the recipe is correct, it will produce a good cake. As important as the recipe is the correct temperature, time and packing of the product. A good cake is one showing no faults, either in appearance, texture or while eating. It should be of good flavor and aroma and if it contains fruits, they must be evenly distributed. Bakery being the science that it is, we refer to the recipe as a formula. In the bakery, the range of ingredients that are used and which are essential is limited. There is Flour, Fat, Sweetening and Moistening. Each of these has a specific role to play and must be in Balance with each other.

What is BALANCE?

The ingredients that are used in cake making are divided according to their functions:

The Toughners – these are the ingredients that provide structure and form and give shape to the product. These will include flour and egg. The starch in the flour gelatinizes and the protein in the egg coagulates during baking and gives shape to the cake.

The Softeners – these are the ingredients that soften the texture of the cake and include sugar and fat and milk. This softens the texture of cake and makes it different from that of bread, which contains basically the same ingredients but in a different proportion.

The Moisteners – these ingredients like milk, egg and liquid sweeteners like golden syrup provide the moistening effect in the batter and adjust the consistency.

The Driers – are those ingredients which absorb the excess moisture in the batter and include flour, milk powder, cocoa powder.

The problem in Balancing is that certain ingredients perform more than one function. Eggs provide toughening but are also a moistening agent. Milk is a moistening agent, but milk powder is a drier!!!! The aim of formula balancing is to balance the moisteners with the driers and the tougheners with the softeners. A simple sponge recipe may be in perfect balance, but when converted into a chocolate cake, the addition of cocoa powder in the recipe will mean additional driers so the corresponding moistening (addition of milk) will have to be increased as well.

There are three simple rules that govern Formula Balancing:

- the weight of the fat should not exceed the egg

- the weight of the fat should not exceed the sugar

- the weight of the sugar should not exceed the total liquid

The Effect of Sugar

Sugar sweetens. It also has the power to lift and lighten the cake and to give the crust its color. It improves the taste and the flavour of the cake as well as the keeping quality and it adds to its nutritive value. The extra sugar in a recioe will result in the M Fault, when the extra sugar has lifted the batter to such an extent that the protein-starch structure can no longer hold up the cake and collapses. Excess sugar will result in spots on the crust and the crumb will be sticky (excess moisture). On the other hand, if the batter is made with less sugar, it will have a decreased volume with a peaked surface. The crumb will be dry and harsh. The peaked top is the result of the lack of softening action of the sugar on the gluten which in turn will have greater resistance to expansion resulting in a peaked top.

The Effect of Fat

Fat imparts a rich and pleasant eating quality to the cake and increases the food value. Butter adds flavor and improves the quality of the cake. Because of its shortening property, fat/butter also prevents toughness. It holds the air that is incorporated in the initial process of creaming. To much fat in a recipe will result in a cake of poor volume. The top crust will be thick and greasy. An increase in fat must be balanced by an increase in the toughners (structural material) like flour and egg. Less fat will make the cake tough, the volume will be poor and the crumb structure will show tunnel like holes pointing to the centre of the crown of the cake.

The Effect of Baking Powder

Baking Powder is used for aeration, thus increasing the volume of the cake. Some recipes do not use baking powder and the aeration is provided by mechanical means like creaming or beating (of eggs) or by sieving. Excess baking powder will produce the same effect as an excess of sugar will produce. The only difference is that there is a generation of gas beyond that which the flour and egg can take, with the result, the cake collapses. The crust of the cake is darker than normal and the crumb is open and is discolored especially near the base of the cake. Less baking powder will produce a cake of poor volume.

Common Problems/Faults in Cakes

1. Cakes rise and fall during baking: An unbalanced formula is commonly responsible for this condition. Too much liquid or sugar will weaken the structure. Less flour or weak flour will not produce the structure required to support the leavening action. An excess of baking powder will produce excess gas that will weaken the structure and cause collapse. Too much aeration caused by over beating will also stretch the cell structure causing it to weaken. Excess fat may overburden the flour and egg structure causing the cake to rise initially and then collapse. Also, if during baking, the cake in the oven is shifted about before the it is fully set, it will tend to fall back.

2. Cakes sink after baking: Cakes that are rich in sugar and fat but not supported by sufficient flour and egg will tend to sink after baking. Excess moisture in the in the cake may cause shrinkage. Too rapid cooling of freshly baked cakes can also cause shrinkage.

3. Cakes have Peaks: Peaks are often caused by too strong a flour. A high gluten content will ause the batter to become stringy and binding. Lack of liquid results in a firmer batter that does not expand evenly and peaks are formed from the forced breakthrough of the expanding gas and steam.

4. Fruits sink to the Bottom of the Cake: A moderately strong flour must be used to make fruit cakes. There should be sufficient amount of gluten developed to hold the fruits in suspension. Some amount of extra gluten can be developed by mixing the batter well, after the addition of the flour. This will provide a structure that is strong enough to hold the fruits and the nuts. A weak flour will allow the fruits to sink to the bottom as the fat melts and liquifies and sugars are in a syrup form. Also, large pieces of fruits will settle as they are too large to be supported. Fruits which come in a sugar syrup must be drained properly. Excess liquid will act like a lubricant and allow the fruits to move rapidly through the batter during the baking process.

5. Cakes crumble when sliced: An open grain and a weak structure are the primary cause for cakes getting crumbly. It may be due to over creaming, excess shortening or sugar or even improper mixing. A weak structure is caused because of a weak flour or lack of the flour – egg combination. An excess of sugar creates a very open grain that will not hold the fruits. Fruits that are not soaked and are dry will absorb the moisture and make the cake crumble.

VERNON COELHO

IHM MUMBAI

2009-10

Notes - FROZEN DESSERTS

CHAPTER 34: FROZEN DESSERTS

In present times, frozen desserts have become so popular that they are now a major profit - making item on the menu in many commercial outlets such as fast foods and coffee shops. It also has an advantage that they can be prepared in advance and can be stored for long periods of time. Ice creams are purchased ready- made and require no preparation time, space or manpower.

- Frozen Yoghurts contains yoghurt in addition to the normal ingredients for ice cream

- Sherbets and Ices made from fruit juices, water and sugar. American sherbets usually contain cream or milk and sometimes egg whites. The egg whites increase smoothness and volume. Ices, which are also called water ices, contain only fruit juices, purees and sugar. The do not contain milk products and are often referred to as sorbets or granite. Ice creams and sorbets are churn frozen and are constantly mixed while they are freezing. If they are not churned, they would freeze into a solid block of ice. The churning keeps the ice crystals small and also incorporates air into the ice cream.

- Frozen souffle, bavarois and mousses are referred to as still-frozen desserts. There is no churning involved. Egg whites or fresh cream is incorporated to give lightness.

- Specialty ice creams are commonly found ways in which ice creams are served. These include :

1. Bombes

2. Parfaits

3. Coupes/sundaes

4. Meringues glace

5. Baked alaska

6. Frozen eclairs and profiteroles

What is Ice cream?

Technically, ice cream may be defined as the partly frozen foam with an air content of 40-50% air by volume. The continuous phase of the foam contains dissolved and colloidal solids such as sugars, proteins and stabilizers. The fatty phase is in the emulsified form. Some of the milk proteins are structurally related to the fat globules of the emulsion.

Imitation ice cream is known as Mellorine and is made now in many parts of the world.. Mellorine is cheaper than ice cream because in expensive vegetable fats and oils are substituted for the more expensive dairy fats. Other than this, mellorine has almost the same composition as ice cream. There is still no cheap substitute for milk protein, although some vegetable proteins, particularly from soy bean, with improved flavors are used to prepare lactose free ice creams.

Prevention of food adulteration Act (PFA) Rule A 11.02.08, defines ice cream and kulfi as under:

The frozen food obtained from cow or buffalo milk, or a combination thereof, or from cream and /or milk product with or without the addition of cane sugar (dextrose, liquid glucose and dried liquid glucose), eggs, fruit and fruit juices, preserved fruits, nuts, chocolate, edible flavors and permitted food colors. It may contain permitted stabilizers and emulsifiers not exceeding.5% by weight. The mixture should be suitably heated before freezing. The product must contain not less than 10% milk fat, not less than 36% total solids, except when the aforesaid preparation contains fruits, nuts or both, the content of the milk fat shall not be less than 8% by weight. Starch may be added to a maximum extent of 5% under the declaration on the label. The standards of ice cream shall also be applied to softee.

Ice cream is a complex system in which the stable mixed emulsion of four phase system of fat-water-ice-air, must be balanced and protected from breaking and separating.

The blend of milk fat and non fat solids with sugar must result in a product of pleasing taste and one which is smooth and creamy. Composition of the mix is important, but the most critical stage of ice cream manufacture is the mechanical blending, freezing and hardening of the ice cream.

COMPOSITION OF ICE CREAM

The ingredients used in ice cream manufacture are milk, skim milk powder, cream, butterfat, sugar, stabilizers, emulsifiers, food grade flavors and permitted colors. Chocolate, dried fruits and nuts, honey, fruit pulps and other such ingredients are also added to give variety.

Normal ice creams will have a milk fat content of 10-14% but richer ice cream will have a dairy fat content of up to 20-24%. Proteins are usually between 3.5-4%, sugar 14-15%, stabilizers .3-.5% and emulsifiers .1-.2%

MANUFACTURE OF ICE CREAM

The following are the steps involved in the processing of ice cream:

- Pasteurization

- Homogenization

- Cooling

- Ageing

- Freezing

- Hardening

- Storage

- Transportation and delivery

After weighing or metering by volume, the ingredients are heated together in a jacketed tank with strong agitation so as to form a core emulsion with large fat globules up to 15 gms in size. Pasteurization treatment may be carried out in the mixing tanks. During Homogenization, the mix is converted into a true emulsion with a fat globule size of less than 2 gms. For efficient homogenization, the fat phase should be completely liquid and hence a temperature near pasteurization temperature is preferred. Homogenization of the ice cream mix is normally carried out at a pressure of 140-210 kg/cm2. At the end of this treatment, it is often found that individual small fat globules cohere in clumps, resulting in a viscous mix with poor processing properties in subsequent stages. A second homogenization at lower pressure of 35kg/cm2 is used to break up the clumps.

The emulsion is now cooled immediately to 4°C sometimes using a supercool.

The next step is ageing. The cooled emiulsion is usually styored in a thermostatically controlled vessel for 2-8 hours because ageing improves freezer performance and produces better ice cream structure. During ageing, the stabilizer hydrates fully and increases the viscosity of the mix. The importance of ageing will vary with different stabilizers. Significant improvement in texture is noted at this stage.

FREEZING

Ice cream is available in two forms:

1. As hard ice cream which has been frozen in a continuous freezer and is either extruded, shaped or packed in small individual portions or in the larger family packs. The final processing step now is hardening at a low temperature cold store at –30 to -40°C before it is distributed in refrigerated transport.

2. As soft ice cream which is frozen in a small batch freezer situated at the retail outlet. Ice cream mix for this type of operation is provided as a pasteurized mix which must be stored at 4°C after manufacture. This is often referred to as the softee ice cream.

STORAGE OF ICE CREAM

Ice cream can be stored at 0°F (-18°C) to prevent large ice crystal formation.

For service, temper frozen ice cream till it is soft enough to serve. If scooping, the ice cream scoop must be rolled over the surface so that the ice cream forms into a round ball.

FUNCTIONS OF SOME OF THE INGREDIENTS:

- Sugar: Sugar represents half the total amount of solids in the ice cream mix. It includes lactose, which is the natural milk sugar. Sugars act as a sweetening agent, depress the freezing point, influence the consistency and to some extent the size of the ice crystals and the lactose crystallization of the frozen ice cream.

- Stabilizers: Gelatin was the first stablilzer used in the manufacture of ice cream. Since then a number of poly saccharide stabilizers have become available. These include sodium carboxy methyl micro crystalline cellulose, sodium alginate, cerragaenan, agar pectin, xanthin gums, carobbean and guar gum. Often a combination of these are used. Stabilizers perform several functions in the manufacture of ice cream. They increase the viscosity, thereby improving the body and creaminess of the ice cream. They also regulate the development of the ice crystals and thereby give a smooth texture to the ice cream. During inevitable temperature fluctuations, they minimise the development of large crystals and the undesirable coarse texture. They thicken the aqueous phase and modify the crystallization of ice

ICE CREAM QUALITY

Quality implies a clearly produced ice cream of acceptable flavor, taste, body and texture. The composition of the product and the ingredients used should be within the parameters and the limits set by the food laws. The desirable physical properties of ice cream should be defined mainly in terms of the texture as it is eaten. The consistency should be smooth and creamy and the air content should be finely distributed. There should be a quick melting effect on the palette, without greasiness or gumminess and with no gritty icy sensation. As the ice cream warms up, it should have a tendency to retain its shape, and as it melts, a creamy and not a watery serum should be formed. Flavor acceptability is governed by the quality of the ingredients that are used as well. Fruits, nuts, chocolate as well as the added flavors should be of a good quality. However, the basic flavor must come from high quality of milk and cream.

ICE CREAM – THE CHILLING TRUTH

Ice cream, Sumptuous…….., Luscious………………., Creamy…………. Ice cream!!!

Now that summer is almost here, it is time for scoops of it. But, have you ever considered what gives that delightful taste to a snowy vanilla ice cream? The real extract of orchids???? Forget it!!! The genuine vanilla that is obtained from the variety of orchids, almost never reaches the ice cream manufacturer. Instead, a synthetic substance called vanillin makes its way into the creamy stuff. Vanallin comes much much cheaper than vanilla. If a small amount of vanilla can flavor two cups of ice cream, then the same amount of vanillin can flavor 500 cups. So why should’nt the manufacturer use the cheaper stuff…the customer would never know!!!! The substitute tastes like the real thing, but it is far from harmless! This is largely because there is very little accountability for the manufacturers. Even in the US, the food and drug administration (FDA) has not forced icecream manufacturers to name all the ingredients on the labels of their products. All you get is the brand name, the Company’s name and the flavour. The small print merely says, ‘only permitted colours and flavours used. But what flavours and what colours? Icecream companies here and abroad are given carte blanche to use additives. Not surprisingly, neutralisers, stabilisers, emulsifiers, buffers, anti-oxidants, surfactants, bactericidals, synthetic colours and artificial flavours – all find their way into the gooey stuff. In 1942 the FDA had banned the use of many additives because their safety had not been verified. But oddly enough, again in 1960, it sanctioned the use of these chemicals – although there was still no proof of their safety. The fact is that surfactants, which reduce the surface tension and are wetting agents are chemicals similar to detergents. And most emulsifiers are polyoxyethylene based and have caused cancer in experimental animals. Most germicidals, anti-freeze agents and pain removers contain propylene glycol alginate – so does icecream. Why then are these products used? Animals given even minute quantities of propylene glycol alginate developed diarrhoea and some of them even died.

Artificial flavours are harmful too, besides vanillin another substitute for vanilla is piperonal, which is a lice killer. Chocolate icecream contains aldehyde C 18, amylphenyl acetate, n-butyl, phenyl, veratraldehyde, and other such tongue twisters... All, strong chemicals you wouldn’t like to touch, leave alone eat. Rare are the manufacturers who use real fruit like strawberries. More usually, artificial flavours are employed. Pineapple icecream is often flavoured with ethylacetate, which is a cleaning agent for leather and textiles and whose vapours cause damage to the heart, liver and lungs. Banana icecream scarcely contains banana, but an artificial flavour – amyl acetate – which is actually a solvent for oil paint. Now you wouldn’t let your kids come anywhere near that.

In the west, there are thousands of synthetic colourings which are usually coal tar dyes proven to be carcinogenic. Worse, most Indian icecreams are violently coloured to suit our flashy tastes, which just means a whole lot of colour. It’s time the government stopped being complacent about a food product that is downed by tons every day. On the positive front, Indian icecreams are believed to be more wholesome and natural and not so thoroughly soaked in synthetic additives as in the West. Even then icecream companies should be made to mention all ingredients by name on their labels, plus the date of manufacture and expected shelf life.

Accountability is the only solution when it concerns the health of millions.

VERNON COELHO

ihm mumbai

2008-09

Notes - FOOD AND BEVERAGE STANDARDS

CHAPTER 30: FOOD AND BEVERAGE STANDARDS

Developing standards (levels of expected performance) is part of the process of controlling food and beverage costs. The usefulness of control information can be increased by establishing standards for each revenue center within the Food and Beverage operation. For example, instead of computing a standard food cost that covers all outlets, a hotel might establish separate standards cost levels for its coffee shop, fine dining restaurant and banquet facility. The advantage of this alternative is that each outlet may be evaluated separately and problem areas easily identified, based on its own set of anticipated costs.

As a standard becomes more specific, more time is required to develop and monitor it. The longer the time needed to collect information on which to base the standard (and measure the actual results), the less likelihood that practical managers will take the time to do it. In addition, the more complex the development of standard costs becomes, the more likely the task will be met with resistance by those who must collect the information.

Therefore, an ideal control system must strike a balance between the time and effort spent developing it and the usefulness of the results the system provides. The principles for establishing standards are the same regardless of whether the property is commercial or institutional, small or large, fast food or fine dining, hotel or restaurant. Systems for developing food and beverage standards must begin with the menu. It establishes which food and beverage items it will serve. The menu is the most basic and important control tool. Once the menu is created, five standard cost tools can be developed:

1. Standard Purchase Specifications
2. Standard Recipes
3. Standard Yields
4. Standard Portion Sizes
5. Standard Portion Costs

STANDARD PURCHASE SPECIFICATIONS

A purchase specification is a concise description of the quality, size, weight, count and other factors needed to describe a desired item. The specified factors should be described in sufficient detail to properly guide the company’s supplier and receiving personnel in the delivery and receipt of the products. Management should establish standard purchase specification based on menu requirements and operations merchandising and pricing policies. Once developed, standard specifications should be given to those responsible for purchasing, as well as to the suppliers and this way all those involved in the purchase cycle are made aware of the required standard of quality desired. Besides making clear what is required to all concerned, SPS also has other advantages.

1. Fewer products may be required. Two different sizes of shrimp could eliminated and one standard size used for a shrimp salad and a shrimp curry.
2. Reduced purchase costs may be possible. Purchase specification based on the needs of the menu will keep the company from purchasing higher quality products than it needs for its purposes. Firm, Red, Ripe tomatoes are good for a salad but a cheaper variety of probably slightly texture would be good enough for a soup or a tomato based Indian gravy.
3. If purchase specifications are clearly mentioned, more than one supplier will quote for the order making the business more competitive.

The development and use of standard purchase specifications involves time and effort. However, considering the many advantages that purchase specifications offer relative to the few disadvantages, they are clearly a critical standard cost control tool. Carefully developed and rigidly enforced specifications help the operation ensure that the right quality product is consistently available for production and service. Remember, however, that standard purchase specifications call for effective receiving and control procedures to be effective.

STANDARD RECIPES

A standard recipe is a formula for producing a food or beverage item. It provides a summary of the ingredients, the required quantity of each, specific preparations, procedures, portion sizes (and portioning equipment – like teaspoon/ladle/scoop) and any other information required to prepare the item. The advantage of standard recipes is that regardless of who prepares the item, or when it is prepared, the product will always look, cost and taste the same. The consistency in operations provided by the standard recipe is at the heart of all control systems.

There are several other reasons to use standard recipes in addition to the advantages of consistency in appearance, cost and taste.

1. When you know that the standard recipe will yield and certain number of portions, it is less likely that too few or too many portions will be produced. You can estimate the number of portions required and adjust the standard recipe to yield the number of portions required.
2. Since standard recipes indicate needed equipment and required production times, managers/chefs can more effectively schedule food production employees and necessary equipment.
3. Less supervision is required since the standard recipe will tell the employee the quantity and procedure for each item. Guess work is eliminated. Of course, the chef /manager should routinely and randomly evaluate the quality of the item produced and take corrective action if necessary.
4. If a particular chef/cook is ill or has not reported to work for whatever reason, a product of appropriate quality can be produced if a standard recipe is available. Granted, inexperienced employees will be slow and may commit mistakes, but if the recipe resides only in the head of the absent employee, instead of on a standard recipe chart, the chef will be in an even more awkward position.

Using a standard recipe does not require that the recipe be physically in the work area during production time. A standard recipe must always be followed and must always be available, but it does not always need to be read before preparation. Sometime, a picture or photograph on display will do.

STANDARD YIELDS

The term yield means the net weight or volume of a food item after it has been processed and made ready for sale to the guest. The difference between the raw or As purchased (AP) weight and the prepared or edible portion (EP) weight is termed a production loss. For example, if a 2.5kg fillet of beef is purchased and, after trimming and braising, 2 kg remain, there is a production loss of 500 gm.

In general, there are three steps in the production process. The first is pre preparation, which includes processes like trimming of meat, filleting of fish, peeling of vegetables. The second step is preparation (or cooking). The third step is holding and could include portioning (including carving a large joint of meat). A loss can occur in any one of these steps.

A standard yield results when an item is produced according to established standard production procedures outlined in the standard recipe. It serves as the base against which to compare actual yields. For example, if the standard purchase specifications are adhered to, and a meat item is properly trimmed, cooked and portioned, the actual yield should be closely approximate to the standard yield.

Determining Standard Yield

Standard yields are determined by conducting a yield test. Ideally, everything that does not have a 100% yield should be tested. Yield testing could also be carried out to find out trimming losses especially for vegetables. Normally, yield tests are carried out on high cost products and low cost products that are used in large volumes (potatoes)

The yield from a product depends on several factors, including the grade, original weight and pre preparation and cooking methods. Therefore it is advisable to compare products and yields from different suppliers. The yield test is often referred to a Butchers Test as this was originally applied to meat produce.

Cost per Servable KG

After trimming and cooking loss is calculated and the edible (servable) portion weight is determined., a cost per servable KG (or gm or pound) can be determined. To find the cost per servable KG, first establish the yield percentage. The yield percentage is also called the yield factor. This is the ratio of servable to original weight.

Servable weight

-------------------- x 100 = ratio of servable weight to original weight

Original weight

The cost per servable KG is found by dividing the AP price by the yield %

AP Price

------------------ = cost per servable KG

Yield %

The cost per servable Kg is the information needed to calculate standard portion costs.

One can make a similar calculation to determine the total AP quantity needed once the yield % is known.

Quantity needed x edible portion

--------------------------------------- -= quantity to purchase/prepare

Yield %

The Cost Factor

The cost factor is a constant value that may be used to convert new AP price into a revised cost when purchase prices change. The cost factor assumes that purchase specifications, recipes and yield remain the same.

Cost per servable KG

------------------------ = cost factor

AP Price

Adjusting Standard Recipe Yields

The yield from a standard recipe can easily be increased or decreased by using an adjustment factor. This is found by dividing the desired yoeld by the original yield. For example, if a recipe yields 100 portions and you want 225 portions of the same size the adjustment factor would be

Desired yield 225 portions

--------------- = adjustment factor --------------- = 2.25

Original yield 100 portions

Using the adjustment factor can provide very accurate ingredient quantities when the total volume of a recipe’s yield does not change significantly. However, the use of the adjustment factor for a recipe in which the yield changes substantially must be done carefully. It is unlikely that a recipe yielding 10 portions od a specific size can be merely multiplied by the adjustment factor of 100 to yield 1000 portions of the same size. In such cases, it is best to start with the adjustment factor and then modify it carefully until the recipe yields the desired volume..

STANDARD PORTION SIZES

Every recipe must indicate a standard portion size. This is the fourth standard cost control tool for ensuring standard in consistency in operations. Because a menu item will be the same size each time it is portioned, no guest will get a larger or smaller portion when he orders the item. The benefit is two fold: portion cost for the same food or beverage item will remain consistent, and the guest will always receive the same value for the money they spend.

Value is the relationship between price and quality. Basing the selling price of the food or beverage item, at least in part, on its product cost will help to establish a fair selling price or value from the guests perspective. Of course, other factors will also be involved ( overheads, labor). On one occasion, a guest may receive a large portion – which he considers great value. When he returns a second time later, he receives a smaller portion for the same price. – a lesser value and a greater disappointment. Consistency, in terms of value perceived by guests, is a primary advantage of standard portion sizes.

Portion Control Tools must be available and used every time a recipe is prepared. These include getting ingredients weighed and measured. Use ladles/ scoops/spoons to get the correct quantity. For beverages, there are shot glasses, jiggers and automated beverage-dispensing equipment. Employees must know about portion sizes if they are expected to follow them. Required portions sizes required from a food item must be posted in the production area of the kitchen. In addition, some operations use pictures of each item. The employee can see how the item should look and how it is to be placed on the plate.

STANDARD PORTION COSTS

After standard recipes and standard portion sizes have been developed, a standard portion cost can be calculated. A standard portion cost is the cost of preparing and serving one portion of food according to the standard recipe. Today, many food service operators use computerized pre costing equipment to keep the per-portion costs of the standard recipe current.. For example, if the cost of the Beef Fillet increases, the new cost is entered into the system and all dishes using Beef Fillet will automatically be updated with the new cost. A change in the portion size will also affect the standard portion cost.

Anytime the portion size is changed, a new standard portion cot must be calculated.

VERNON COELHO

IHM MUMBAI

2009-2010