🚀 go-pugleaf

Nikos Tzitzikostas <tzic@compulink.gr> wrote in message
news:3727AB89.75767745@compulink.gr...
>
> Dear group members,
> I represent a group of Food Scientists, we are about to perform a
> professional presentation of a recipe to a Catering company and I would
> like to Know what are the most significant points that we should take
> care of. For example, do we have to
> provide a material list? How do we make one? The materials should be
> presented
> in grams or in percentage
>
> Regards,
>
> Nick Tzitzikostas
> tzic@compulink.gr
>
Two are for me the most significant points: the ingredients and the
preperation.

In the ingedients you usually use grams of each ingredient for a given
quantity of end product. First you mention the quantity of the given product
and below the quantity of each ingedient (Pay attention that the sum of the
ingredients should amound the quantity of end product.

In the preperation you should be as accurate and detailed as possible,
mentioning all the factors that should be taken under account (temperatures,
times etc) and you should also mention the specific equipment these factors
apply. It is very important to take under consideration the equipment the
specific catering company uses and apply all the factors to this equipment.
For example the cooking time and tempereture may vary depending on what
cooking equipment you use and what method of heat tranfer utilises. (There
are different time and temperature to cook in microwave and different to
cook in a conventional oven).

Stelios Koulouris, MSc
Food Technologist