The Importance of Following a Cooking Recipe
There are many different tools that chefs are using when cooking but among the most important is the standard recipe template. As for any professional chefs, the importance and purpose of recipe is both practical and theoretical. This is made to include the technical aspects for creating a dish while showing how to properly display the combination of texture and flavor of the food being served. In making their outstanding creations, chefs are referring to food recipes to correlate the dish’s ingredients and procedures. With this tool at their disposal, a chef was able to replicate and train his/her skill to the rest of the team.
A chef who is keeping all his recipes in mind do all the cooking on his own to be able to perfect it. It’ll be hard for him to achieve consistency from the rest of the staff unless he put the recipe in them as well. Say that the chef scribbled the recipe on just a piece of paper, this will still make it hard for him to maintain a positive experience among its guests from the foods served.
Of course, recipes won’t always be perfect and the kitchen crew will have to learn how they can make adjustments on the consistency and seasoning to match the palate of the chef. In relation to this matter, the recipe presented to them acts as a guide for the chefs to ensure that their staff are going on where they need them to. In relation to this, it is important for the cooks to be aware of their chef’s palate and expectations as this is what will be used to recreate the recipe.
Ultimately, recipes are template that chef uses to educate his team in meeting criteria not just for techniques but also, for flavor on a given dish. The primary goal is, the staffs replace the same tastes, texture and presentation without the supervision of the chef. So to put it into context, this is telling the cooks on how they can check whether or not the ingredient’s flavor changes and do the adjustments from the recipes just to meet the head chef’s expectations for the flavor profile and texture of the food.
So to give you a quick example, if a recipe needs a cup of garlic or onions, the actual quantity might change depending on the season and variety of garlic or onion being used. The reason for this is fairly simple, the flavor for garlic and onions have varying intensity that is primarily based on which region it was grown and season. As a result, the recipe must be adjusted accordingly to meet the chef’s standards. On an end note, chefs are using recipes to instill their expectations among their staffs.