----- Beslenme ve Diyet Dergisi /JN utr and Diet 36(I-2):47-58/2008 STANDARDIZING THE RECIPES MAINLY USED IN THE MENUS OF COMMERCIALLY OPERATING INSTITUTIONAL FOOD SERVICES: THEIR NUTRITIONAL VALUES AND COST ANALYSIS ----------------------------------------------------------------- D r. A y h an D A Ğ *, P ro f. D r. T ü rk a n K u tlu a y M E R D O L * * — ABSTRACT ram. The cost o f the recipes was calculated as food cost and the total cost. The food cost was This research was carried out at Bilkent calculated by the ingredients* cost indexed to the University cafeterias to standardize the recipes value of American Dollar due to its consistent that are not available for specific dishes which rate compared to Turkish Liras. Total cost was are mainly used by commercially operating mass achieved by the factors affecting the cost o f the feeding institutions. Throughout the study, 75 dish such as the cost of employee and other tech­ fo o d recipes classified under 9 categories (soups, nical costs. Total cost was calculated to determi­ meat, chicken, fish, vegetables cooked with meat, ne the sale price of the dishes. Energy and nutri­ cold vegetable dishes cooked with olive oil, pas­ ent content and the total cost o f the dishes were tries, salads and desserts) were standardized for shown on the standardized recipe forms. It was 100 portions and written to the forms redevelo­ found that the percentages of the food, labour ped by the researchers. All of the dishes were and the operational cost of the total cost were prepared, cooked and served by the cooks wor­ 33.3 %, 29.9 % and 26.4% o f the total cost res­ king at Bilkent University main kitchen. Recipe pectively. base line information was created by combining the data collected both from the well experienced Key Words: Standardized recipes, cost evaluati­ cooks and famous cook books. The organoleptic on, food cost, nutritional values. evaluation o f the recipes to be standardized were made by using a 5 points scale evaluation form ÖZET which was based on 5 criteria (colour-shape, Ticari Kurum Menülerinde Yer Alan general appearance, flavour-taste, texture-con- Yemeklerin Standartlaştırılması Besin Değerleri sistency, portion size) and graded by the pane­ lists composed of dietitians, university students, ve Maliyet Analizi university staff and cooks. Fifty nine of these Bu araştırma Bilkent Üniversitesi kafeteryaların­ recipes were standardized following their initial, da toplu beslenme yapılan kurumlar için gereksi­ 9 after their second, and 7 after their third trial nim duyulan ve standart tarifesi bulunmayan of production. The recipes which were perceived yemek tarifelerinin standartlaştırılması, besin to be average and/or below by the panelists were değerlerinin hesaplanması ve maliyet analizleri­ produced again considering their shortcomings nin yapılması amacıyla yürütülmüştür. Çalışma­ until the desired points were achieved. Energy da 9 grup (çorbalar, et, tavuk, balık, etli sebze and nutrient content of the recipes were calcula­ yemekleri, zeytinyağlı yemekler, börek hamur ted using BEBİS (computerized program giving işleri, salatalar, tatlılar) altında toplanan ve the energy and nutrient values of given food and özellikle ticari işletme mönülerinde yer alan recipes that are specific for Turkish dishes) prog­ yemeklerden seçilen 75 adet yemek tarifesi stan- dartlaştırılmıştır. Yemekler Bilkent Üniversitesi * Director of the Food Service at Bilkent University ** Professor and Former Director of the Department of Nutrition merkez mutfağında deneyimli aşçılar tarafından and Dietetics at Hacettepe University DAĞ A ., M ERDO L T.K.. 4 8 yapılmış ve değerlendirilmeleri diyetisyen, food and the time of preparation. The other fac­ öğrenci, üniversite personeli ve aşçıdan oluşan tors that help to achieve quality, consistency and bir panel grubu tarafından 5 değerlendirme kri­ controlling costs are standardized purchasing terinin (renk-şekil, lezzet, porsiyon yeterliliği, methods, well trained staff and quality control tekstür-kıvam, genel görünüm) esas alındığı procedures (2,9,12-14). puanlama testi kullanılarak yapılmıştır. Tarifeleri denenen yemeklerden 59 tanesi birinci, 9 tanesi Standardized recipes and standard portions are ikinci, 7 tanesi ise üçüncü üretimleri sonunda the main pillars of cost control program, and give standartlaş tırılmış tır. Değerlendirme kriterleri­ constant and valid information for the program. nin herhangi birine göre vasat sınıfına giren By using the information gathered from standar­ yemeklerin tespit edilen eksiklikleri dikkate alı­ dized recipes, exact cost of items and services narak üretimleri tekrarlanmış ve üretim tekrarla­ could be calculated and analyzed. This is very rında yemeklerin puanlarındaki artışlar istenen critical for the strategic planning and control of düzeye gelenler standartlaştırılmıştır. the business (4,11). Standartlaştırılan tarifelerin bir porsiyonlarının Today most of the commercially operating insti­ besin değerleri BEBİS programı kullanılarak tutions in Turkey do not use standardized recipes, hesaplanmış ve tarifelere yazılmıştır. Tarifelerin thus nutritional value of foods served are not ayrıca maliyetleri de dolara endeksli olarak known and their cost analysis of the foods is not hesaplanmıştır. Maliyet hesabında yemeğin içine easy to substantiate (15). This study was planned giren besinlerin maliyeti yanında emek ve işletme and carried out to standardize the recipes that are maliyeti de dikkate alınmıştır. Buna göre yiyecek not available for the dishes mostly served in the maliyeti % 33.3, emek maliyeti % 29.9, işletme commercially operating institutions and to define maliyeti ise % 26.4 olarak bulunmuştur. their nutritional values and total cost. Anahtar Sözcükler: Standartlaştırılmış tarifeler, MATERIALS AND METHODS maliyet hesabı, yiyecek maliyeti, besin değeri. The recipes chosen for standardization: INTRODUCTION In this study seventy-five different dishes were Standard recipes are one of the factors influen­ standardized for one hundred portions. The crite­ cing the quality, effectiveness and the cost con­ ria for the selection of the dishes for their recipe trol at food service establishments together with purchasing methods, well trained staff, layout standardization were: and equipments and quality control procedures. 1) to be seen in the menus of com m ercially By using standardized recipes, it is possible to operating institutional food services. serve the food with the same cost, quality, consis­ tency, and taste. They also allow the operators to 2) not having standardized recipes. control the portion size and the total yield to be produced (1-11). The dishes were chosen from 9 different dish groups i.e. soups, meat, chicken, fish, vegetables The first advantage of using standardized recipes cooked with meat, cold vegetables dishes cooked is consistency. Standard recipes are one of the with olive oil, bôrek-pasta, salads and desserts. four factors that help to achieve the quality, con­ All recipes were tried and produced at the sistency and controlling costs at Institutional Bilkent University kitchens by well trained cooks Food Services. By using standardized recipes, under the supervision of the researchers. The dis­ prepared foods will have the same cost, quality, hes that are chosen for standardization are shown portion control, consistency, and taste, regardless in Table 1. of whom they are prepared for, who prepared the Standardizing the Recipes Mainly Used in the Menus of Commercially Operating Institutional Food Services: Their Nutritional Values and Cost Analysis Methods Used in Writing The Recipes to the users, third column is allocated for the ingredi­ Forms: ents average amounts such as pieces, bunches, glass etc. Some foods that were not purchased as Recipes were documented on a form redeveloped kilograms but in pieces, such as lemon, parsley by the researchers. This form contains informati­ etc, were stated in kilograms to be used in calcu­ on about the name of the dish, group number of lating their nutritional values. The order of the the dish, portion size, utensils used to control ingredients were written as the order of their portion size, equipments used in preparation and process in the preparation and the cooking of the cooking, preparation and cooking time, total dish. Each new step to be processed were sepa­ yield, ingredients; their net, gross weights and rated by a horizontal line to make the recipe easy average measurements, the steps to be followed to follow. for preparation and cooking, the cost and energy and nutrient content of one serving size. Organoleptic Evaluation of the Dishes: While calculating the energy and nutritional Each dish was evaluated by ten panelists consis­ value of the dishes, the net quantity of the foods ting of two dietitians, two staff members, two in the dishes were used. Gross quantities of the cooks and four university students from Bilkent foods were shown on a separate column at the University. A form, created by Kurtcan and form to determine the purchasing amount and Gônül (16) based on grading the criteria determi­ transferring amount of the foods from the dry ned for the evaluation, was given to the panelist and cold stores to the kitchen on a given day. Net to be filled after they tasted the given dish. values of the food were calculated by subtracting the waste from the gross values. All net and The criteria stated on this form were colour- gross values of the foods were given in kilo­ shape, general appearance, flavour-taste, texture-