How to list ingredients in a recipe

How to list ingredients in a recipe

Very often, in a hospitality business, especially a restaurant, the issue comes up of how to list ingredients in a recipe that go into meals and products. Before we try to clear the issue up, it is important to explain what ingredients and items, i.e. products represent.

An item consists of ingredients

An item is the end product sold to the customer and it often consists of several goods, i.e. ingredients. In cafés, the simplest example is espresso coffee with milk, which consists of coffee, sugar and milk.

Often mentioned in restaurants is a composite item, which consists of several types of ingredients, for example a meal that is made up of meat, eggs, flower, rice and salt.

In simplest terms, ingredients are the goods needed to produce a specific item.

Production process

Hospitality professionals produce food and drinks and also deliver services.

This process includes three main activities:

  • purchasing necessary ingredients,
  • using them to make a final product,
  • preparing and serving the final product to the customer.

What to focus on when listing ingredients

When listing ingredients, pay special attention to:

  •  the type of ingredients used to prepare a meal,
  • amount needed for a meal to be prepared,
  • amount wasted during preparation,
  • quality of ingredients.

Problems with ingredients

One of the biggest problems that occur is how to be precise in calculating the weight of ingredients such as salt. Most cooks are not certain how many grams go into a particular meal.

How to weigh ingredients

In order to overcome the aforementioned problem, the most frequently used method is to prepare ingredients needed for ten portions, weigh them in advance, prepare ten portions, deduct the amounts left after preparing the portions, and divide by ten. This practice has been proven simplest and more importantly highly accurate. 

We are hoping that we help you to menage how to list ingredients in a recipe.