Chapter 6 – Standardized Recipes
Chapter Outline:
- Standardized recipes explained
- Components of a standardized recipe
- Benefits of using standardized recipes
- Recipe yield
- Standard portions
- Kitchen Measurements
- Converting and adjusting recipes
Learning Objectives:
- List the parts of a well-written standardized recipe
- Explain the importance of standardized recipes as a management tool
- Explain advantages of using standardized recipes
- Describe common measurements used on recipes for food production
- Convert recipe and ingredient amounts from one yield to another yield (both larger and smaller)
Key Terms:
- Standardized recipe
- Standard yield
- Standard portion
- Mise en place
- Count
- Volume measurement
- Weight measurement
- Conversion factor
- Conversion factor method
Standardized Recipes
All recipes are not created equal. Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested.
A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions.
A good standardized recipe will include:
- Menu item name – the name of the given recipe that should be consistent with the name on the menu
- Total Yield – number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe
- Portion size – amount or size of the individual portion
- Ingredient list/quantity – exact quantities of each ingredient (with the exception of spices that may be added to taste)
- Preparation procedures – Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, sauté)
- Cooking temperatures and times, including HACCP critical control points and limits to ensure the dish is cooked properly and safely
- Special instructions, according to the standard format used in an operation
- Mise en place – a list of small equipment and individual ingredient preparation
- Service instructions, including hot/cold storage
- Plating/garnishing
In addition to the list above, standardized recipes may also include recipe cost, nutritional analysis, variations, garnishing and presentation tips, work simplification tips, suggested accompaniments or companion recipes, and photos.
Standardize recipes can help with work simplification and incorporate HACCP into procedures. Many facilities preparing food in large quantities also batch cook, so the standardized recipes will incorporate those procedures into the instructions. The skill level of employees should also be taken into account when writing recipe procedures or directions. Terminology within the standardized recipes should be at the skill level of employees, for example, instruct an employee to melt butter and whisk with flour instead of sayi