As learned through your reading and lectures, standardized recipes are essential to a foodservice establishment. These recipes have been formulated so that anyone who produces them will have the same results. When an establishment does not have standardized recipes, inconstancy with products and costs will occur, and this will lead to poor guest experience, and (most likely) increase in food cost. Part of recipe standardization (as we have learned) includes the conversion of Edible Portion Quantity to As-Purchased Portion Quantity.

Discussion Topic Starter:

What will happen if Management does not take into consideration As-Purchase Quantity (APQ) and Edible Portion Quantity (EPQ) on Standardized Recipes? For this discussion, use the standardized recipe assignment (Tomato Bisque) as a base/example to your discussion, or the practice recipes. The recipes that was given to you for the assignment were in Edible Portion Quantity. If we did not make appropriate adjustments to change necessary ingredients (namely, produce) to APQ items, how would that reflect in the production of the item and the final product?

Please also use information from the lecture slides and the text readings. Feel free to use examples from your own experiences with recipes as well regardless if it has been in a commercial kitchen or in your own home.