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Standardization of the Recipe for the Large-Scale Production of Korean Cooked Rice Varieties- Bibimbab, Bean Sprout Bab, and Fried Rice -  

Han, Kyung-Soo (Department of Foodservice & Culinary Management, Kyonggi University)
Pyo, Seung-Hui (Department of Foodservice & Culinary Management, Kyonggi University)
Lee, Eun-Jung (Department of Hotel & Restaurant Management, Shinheung College)
Lee, Hyun-A (Department of Foodservice & Culinary Management, Kyonggi University)
Publication Information
Korean journal of food and cookery science / v.24, no.5, 2008 , pp. 580-592 More about this Journal
Abstract
The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.
Keywords
standardized recipe; large-scale production; Bibimbab; bean sprout bab; fried rice;
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