Introduction

Recipe standardization is one of the tools for quality and quantity assurance in food
service establishments. As a tool for continuous improvement of the standards of the foods
served, standardization is highly needed especially in large quantity food preparation for a
standardized recipe is already a tested recipe that would give consistent results as to the quality
and quantity (Perdigon, 1989).

Using standardized recipes in food service has the advantages of (1) assuring the
management of a uniform quality product following standards in quantity and quality of
ingredients, as well as the methods and techniques, (2) insuring accurate production of quantities
required (yield) thus preventing under or overproduction that may affect costs, (3) serving as a
good basis for requisitioning and costing in terms of ingredients used, (4) way of saving time,
money and effort, and (5) sparing the management from the dependence on the decisions of the
cook and/or changes in assignments of the kitchen personnel (Perdigon, 1989).

In addition, professional cooking in food service management should be based on

procedures and methods rather than only on recipes or on the cook's judgment; hence, even the
methods and procedures should also be standardized. recipe verification, creating or deciding on
the recipe, preparing it, verifying the yield, and then recording changes are the steps done.
Meanwhile, in product evaluation, the focus is on determining the acceptability of the product
produced from the recipe by asking a panel to rate and evaluate it, and then process the results to
make the necessary adjustments. On the other hand, during quantity adjustment, changes in the
recipe yield and ingredient amounts to produce less or more servings are taken. Either the factor
method that makes use of a formula, or just the mere use of conversion charts are employed in
recipe quantification.

The recipe standardization process can be summarized in three phases: recipe

verification, product evaluation, and quantity adjustment (National Food Service Management
Institute, n.d.). In recipe verification, creating or deciding on the recipe, preparing it, verifying
the yield, and then recording changes are the steps done. Meanwhile, in product evaluation, the
focus is on determining the acceptability of the product produced from the recipe by asking a
panel to rate and evaluate it, and then process the results to make the necessary adjustments. On
the other hand, during quantity adjustment, changes in the recipe yield and ingredient amounts
to produce less or more servings are taken. Either the factor method that makes use of a formula,
or just the mere use of conversion charts are employed in recipe quantification.

In the context of emergency feeding in a disaster-stricken country like the Philippines,

the ideal mass production setting for food service may vary than in production just at
home. There are added points that must be considered. In emergency-situations, there is a need
to immediately produce food that is appropriate to the target group, nutritionally
adequate, and can be prepared consistently with the available resources. Another important factor
is that the dish should be easily transported using the appropriate packaging that is spillproof while simultaneously preserve the foods optimum quality to be able to satisfy not just the
hunger of the disaster or displaced victims, but also to boost their morale as well.

After the standardization process, the correct and final amount, quality and market
form of ingredients, the proportion of the elements in the dish, appropriate cooking
equipment, best cooking techniques to employ, the efficient task distribution and
management and the appropriate packaging material to use should already be determined,
practiced and established. It is of prime importance that these critical points have been answered
satisfactorily in order to successfully quantify the food in 25 and 50 servings.

For the elderly target group, Malunggay Pancit with Puto was the dish decided by the
group to prepare (refer to the methods part for the rationalization on choosing the recipe).
Malunggay Pancit includes food groups of carbohydrates mainly from the noodles, proteins from
the meat sources, and vegetables from the vegetable toppings or components of the dish.

Traditionally, Pancit is cooked by first cooking the meat and vegetable ingredients
together followed by the addition of the noodles with the usage of a broth to consistently keep
the moisture that is just enough to prevent drying and just enough as well to avoid the over
hydration or sogginess of the noodles.

The dry heat and the moist-heat method are both employed in cooking the Malunggay
Pancit. Dry heat method is the cooking method without moisture, where hot air, radiation or hot
fat is used to cook. Dry-heat method was employed in cooking the tofu and braising the meats
where they are fried first to render the fat, before the broth was added to tenderize the meat.

Meanwhile, the moist heat method is employed where heat is conducted to the food
product by water or water-based liquids such as the chicken stock, and the oil and soy sauce

mixture used in cooking. Moist-heat was utilized in tenderizing the meat after they were fried, as
well as in cooking in the vegetables and the noodles.

Factors such as browning the meat, fat rendering for flavors, tenderness of the meats,
crispness of the vegetables and the firmness of the noodles must be considered in cooking, hence
the combination of the two methods were more appropriate to use.

Cooking the Pancit in quantity has to be done by separately cooking the meat
and vegetable ingredients from the
noodles. This
is
necessary in
order to
ensure that the meat was allowed to braise until tender and moist, while the noodles
were cooked until soft yet firm ensuring that the flavor is evenly distributed.

In a large quantity, it will be difficult to control portion size, consistent flavor and the
even distribution of ingredients if the Pancit ingredients will be cooked altogether. Hence, the
meats (chicken, pork and pork liver) were braised first until they are tender and have absorbed
the broth and flavorings before the vegetables were added. Separately, the noodles were cooked
by simmering them in a proportionate amount of broth that will be absorbed by the noodles until
they are soft and moist.

Meanwhile, the Puto should be steamed (moist-heat method) where the batter is exposed
to steam until it has risen, became firm and opaque.
In quantity cooking, steaming is usually done in special steam cookers, which are
designed to accept standard-sized pans. Steaming can also be done on a rack above boiling water,
a method that is more cumbersome and is used only occasionally in food service.
For this activity, the special leveled steam rack was utilized where water was allowed to
boil at 100oC normal pressure, and at the lowest compartment for the source of steam that will
cook the Puto batters placed in the upper levels of the rack.
Of course, in all endeavors concerning food handling, safety practices must be
undertaken. For example, in quantification where there are large quantities of different
ingredients to be handled, cross contamination should be minimized as much as possible by
delegating certain areas for meat, perishables, and dry goods handling. Similarly, the proper
attire for the food preparers should be worn, including hairnets, aprons, gloves, and face masks
or mouth guards, so as to protect the food from physical hazards as well. Proper cooking
temperatures should be monitored to avoid bacterial contamination, as should storage
temperatures. In packaging or plating, minimal contact with the food contact surfaces should be

kept. Lastly, as a general rule, sanitation of the workplace and the utensils and equipment to be
used should be ensured.while simultaneously preserve the foods optimum quality to be able
to satisfy not just the hunger of the disaster or displaced victims, but also to boost their morale as
well.