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KMID : 1011620080240050580
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.580 ~ p.592
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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 -
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한경수:Han Kyung-Soo
표승희:Pyo Seung-Hui/이은정:Lee Eun-Jung/이현아:Lee Hyun-A
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Abstract
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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.
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KEYWORD
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standardized recipe, large-scale production, Bibimbab, bean sprout bab, fried rice
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