Taste of the World - Stuffed Mushrooms
![Picture](/uploads/5/2/8/6/52862939/editor/garlic-parmesan-stuffed-mushrooms-scalable-recipe.jpeg?1487635822)
I participated in Cal Poly's Taste of the World Event this Winter Quarter; our foodservice class was in charge of deciding the recipes that would be served for the event. We submitted recipes over winter break and during the first few weeks in lab, we tested out possible options for the event. We voted and evaluated each recipe to determine which ones would move onto the next round. We first made the recipe in its original home-sized recipe, which is extremely important to do before doubling the recipe; then once this was completed we were able to double the recipe and weigh the mise en place ingredients. Ingredients are converted to weights; weights are used instead of volumes since it is the commercial way of institutional foodservice instead of the at home way. Since each recipe was getting scaled up to 800 servings, it was important to determine the weight of each ingredient in order to make conversions.
According to Gregoire, a recipe standardization is "a recipe that is a formula by which weighed, measured ingredients are combined in a specific procedure to meet predetermined standards". This is important to ensure customer and managerial satisfaction, promote uniform quality & quantity of menu items, increased productivity of cooks, increase managerial productivity, saves money by controlling overproduction & inventory, and simplifies menu item costing & training of cooks. I believe we were asked to standardize a recipe for this event because it allowed us to make large portions of each recipe in a shorter amount of time. Additionally, it helped me understand the challenges of working on new products in larger quantities. I realized the importance of generating recipes with clear & specific ingredients & procedures in order for other students to make the recipe who may be making it for the first time. We were asked to prepare each recipe to ensure it has quality taste, easy preparation, and wasn't too time-consuming. Lastly, we were asked to evaluate each recipe to give feedback to other groups about what they prepared; this is essential especially since we were serving hundreds of Cal Poly students (actual test market) these recipes.
According to Gregoire, a recipe standardization is "a recipe that is a formula by which weighed, measured ingredients are combined in a specific procedure to meet predetermined standards". This is important to ensure customer and managerial satisfaction, promote uniform quality & quantity of menu items, increased productivity of cooks, increase managerial productivity, saves money by controlling overproduction & inventory, and simplifies menu item costing & training of cooks. I believe we were asked to standardize a recipe for this event because it allowed us to make large portions of each recipe in a shorter amount of time. Additionally, it helped me understand the challenges of working on new products in larger quantities. I realized the importance of generating recipes with clear & specific ingredients & procedures in order for other students to make the recipe who may be making it for the first time. We were asked to prepare each recipe to ensure it has quality taste, easy preparation, and wasn't too time-consuming. Lastly, we were asked to evaluate each recipe to give feedback to other groups about what they prepared; this is essential especially since we were serving hundreds of Cal Poly students (actual test market) these recipes.
The Stuffed Mushrooms are a nice savory dish filled with Italian breadcrumbs, Parmesan cheese, parsley, garlic, salt, pepper, and cream cheese! Almost all of the students loved the recipe when we were doing taste tests the first few weeks in lab. It was decided this recipe would be taken to the next level. The original recipe made 15 mushrooms so the next step was to double the recipe and make 30. We concluded the recipe was easy to make and would be appropriate for the event. It was a dish we thought all students would enjoy and it's a simple finger-food as well!
Day 1 of Prep: Mise en place most mushroom ingredients - weighed out appropriate weights, divided up portions into 4 batches that would make 200 mushrooms each
Day 2 of Prep: Nothing - all ingredients were prepped & nothing further needed to be done until the day of the event
Day of the Event: Made the filling for the mushrooms, finished popping off stems & cutting, stuffed the mushrooms & baked in the combi-oven
Modifications: The preliminary recipe included a larger amount of salt & pepper, but after receiving feedback from multiple students & staff members, it was decided to reduce the amounts by half. We also determined that fresh parsley tastes better then dried parsley and that softened cream cheese works best compared to spreadable cream cheese.
Day 1 of Prep: Mise en place most mushroom ingredients - weighed out appropriate weights, divided up portions into 4 batches that would make 200 mushrooms each
Day 2 of Prep: Nothing - all ingredients were prepped & nothing further needed to be done until the day of the event
Day of the Event: Made the filling for the mushrooms, finished popping off stems & cutting, stuffed the mushrooms & baked in the combi-oven
Modifications: The preliminary recipe included a larger amount of salt & pepper, but after receiving feedback from multiple students & staff members, it was decided to reduce the amounts by half. We also determined that fresh parsley tastes better then dried parsley and that softened cream cheese works best compared to spreadable cream cheese.
Final Version of Italian Garlic Parmesan Stuffed Mushrooms
![Picture](/uploads/5/2/8/6/52862939/published/img-0472.jpg?250)
Reflections
This recipe standardization assignment taught me many things, such as: learning to work in a group with students I was unfamiliar with, learning to take criticism from my peers & be willing to make adjustments on my recipe, how crucial a detailed & specific recipe is, and how beneficial a standardized recipe truly is.
The Taste of the World was a spectacular event where many students came to sample the delicious appetizers we prepared and learn about the Study Abroad Programs. I am hopeful that this event will return next year and that there will be better weather conditions!
This recipe received positive feedback from the students at the event sampling the food and from my friends as well!
This recipe standardization assignment taught me many things, such as: learning to work in a group with students I was unfamiliar with, learning to take criticism from my peers & be willing to make adjustments on my recipe, how crucial a detailed & specific recipe is, and how beneficial a standardized recipe truly is.
The Taste of the World was a spectacular event where many students came to sample the delicious appetizers we prepared and learn about the Study Abroad Programs. I am hopeful that this event will return next year and that there will be better weather conditions!
This recipe received positive feedback from the students at the event sampling the food and from my friends as well!