Recipe Card Preparation and Compilation:

The presence of a recipe card in projects where production exceeds 300 to 350 servings of food per meal will yield the following results:

• Standardization of cooking in an industrial manner.
• Continuity and consistency of the taste and flavor of all cooked foods.
• Precise control of warehouses, including raw materials, secondary materials, food output, or sales.
• Precise calculation of the total cost at any moment, depending on market conditions.

After finalizing the menu by the experts and chefs of Persa Company and the customer, the recipe card of all foods must be prepared and compiled. Setting the recipe card is the most important part of any restaurant, fast food, and coffee shop. The recipe card is the identity of taste and flavor in an industrial kitchen, which should not be overlooked.

The way food is presented and the presentation of food, which is a kind of signature for the restaurant and catering complex, is considered. The recipe card is also called the same standardization and design method, the steps of which are as follows:

• Flavoring and Sampling: First, after finalizing the menu, it must be flavored and a sample of food must be prepared. After testing it by expert specialists and making necessary corrections in the composition, details, spices, quantity, etc., the recipe card can be compiled.
• Menu and Ingredient Composition: The menu is fully described, stating what percentage of protein, carbohydrates, etc., is in the menu. (This section is optional)
• Raw Material Yield: This menu is intended for the capacity of how many people, for 4 people or 1000 people, and according to the capacity and number, the raw material yield must be fully stated and specified in the recipe card.
• Raw Material Composition: One of the main parts of the recipe card is this section, in which the weight and quantity of all food materials and other items will be fully mentioned, and the size of all foods in the menu, even spices, will be mentioned in it, and the amount of their use and their cooking time (even roasting or their cooking method) are also written with great care in this section.
• Storage Instructions: For airline catering, trains, etc., their own storage instructions are required, and even in some restaurants, for desserts and some raw materials after being half-cooked, a special and special storage method should be considered, which in the recipe card allows us to have all these conditions completely.
• Sauce Preparation Instructions: Foods and salads that are served with their own special sauces, and the recipe of these sauces is fully stated in the recipe card.
• Garnish Preparation Instructions: In some foods, garnish is served, which is marinated in a special way. Its cooking and preparation instructions are unique to that particular complex, which will be included in the recipe card.
• And finally, plating and design and decorations that are included with pictures in the recipe card, and the chef and assistant chef of the complex, even if changed, will still maintain the recipe and food quality of the complex and continue its activity because the complex has its own special signature with the recipe card. All these services are performed by the experts of the Persa International Group.