Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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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 -

한식 밥류의 대량생산 표준레시피 개발 - 비빔밥, 콩나물밥, 볶음밥 -

  • 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)
  • 한경수 (경기대학교 외식조리학과) ;
  • 표승희 (경기대학교 외식조리학과) ;
  • 이은정 (신흥대학 호텔외식경영과) ;
  • 이현아 (경기대학교 외식조리학과)
  • Published : 2008.10.31
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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

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