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Standardized Recipe: Standardizing and Quantifying of Recipe

Standardized recipes specify exact ingredient amounts, equipment, and preparation methods to ensure consistency and quality each time. They simplify functions like planning, purchasing, costing, and allow for computerized operations. Standardized recipes help save on food and labor costs. Recipes should include the title, category, serving size, yield, equipment, ingredients and amounts, instructions, cooking time/temperature, and cost sheet. Benefits include consistency, tracking dietary needs, scientific preparation, predetermined prices, eliminating errors and waste.

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LOVELY DELA CERNA
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370 views7 pages

Standardized Recipe: Standardizing and Quantifying of Recipe

Standardized recipes specify exact ingredient amounts, equipment, and preparation methods to ensure consistency and quality each time. They simplify functions like planning, purchasing, costing, and allow for computerized operations. Standardized recipes help save on food and labor costs. Recipes should include the title, category, serving size, yield, equipment, ingredients and amounts, instructions, cooking time/temperature, and cost sheet. Benefits include consistency, tracking dietary needs, scientific preparation, predetermined prices, eliminating errors and waste.

Uploaded by

LOVELY DELA CERNA
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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STANDARDIZED

RECIPE

Standardizing and Quantifying


of Recipe
– Standardized recipe is one that specifies the exact amount of
ingredients, equipment, and preparation method needed before
cooking.
– because of its consistency and it is continuously adapted to
develop the highest quality product in the most efficient manner
every time the recipe is produced.
– Standardized recipes play a vital role in operating a successful
foodservice establishment.
– Use of standardized recipes simplifies other functions of a food service
operation, including planning, purchasing, forecasting, recipe costing, and
pricing.
– It is essential for computerized food service operations because individually
coded recipes trigger other functions, including purchasing and forecasting.
– In general, standardized recipes help to save on food and labor costs.
In preparing standardized recipe follow a
desired format which includes
– Recipe Title – the name of the product
– Recipe Category – classification based on food standard or the foodservice
– facility (i.e. fruit, vegetables, salads, main dishes, etc.)
– Serving Size – the amount of a single portion of the final product
– 4. Recipe Yield – the total number of servings available at the end of production
– 5. Equipment and Utensils needed – the cooking and serving tools needed to
– produce and serve the food item
– 6. Ingredients– food items used in the recipe
– 7. Weight/Volume of each Ingredient – the required amount of each ingredient in
– the recipe.
– 8. Preparation Instructions – directions for preparing the recipe
– 9. Cooking Temperature and Time – the appropriate temperature andamount of
– time needed for the highest quality product
Standardized Recipe Cost Sheet
Event__________________________________________________________________

Date of Event__________________________ Time of Event_____________________

Week Number of Operation ________________________________________________

Adjusted Date of Recipe Costed ___________________________________________

Date Approved _________________________________________________________

Catering Manager _______________________________________________________

Production Manager _____________________________________________________

Ingredients Ingredients Cost

Item Amount Unit Cost Total Cost

Recipe Yield ____________________________________________________________

Portion Size ____________________________________________________________

Total Recipe Cost ________________________________________________________

Recipe: Prepared by ______________________________________________________

HACCP Instructions Reviewed by ____________________________________________

Critical Control Points ______________________________________________________

Suggestions for Improvement ________________________________________________

Production Process Defects _________________________________________________

Recipe Number __________________________________________________________


– Here are some of the Benefits of Standardizing a Recipe
– Provide means to establish consistency in the quality of
all products being made.
– An easy way to keep track of dietary needs of the
customers
– Preparation, cooking, and serving procedure is done
scientifically. Approximation of weight and size is
avoided.
– Selling price is predetermined; gain per recipe is targeted at no cost.

– Doubts, conflicts and errors are eliminated, during the entire process of food preparation.

– Less time is consumed in distinguishing out of cooked products because of standard


measurements of food.

– Standardization eliminates food wastage . It determines quality and quantity of proposed


products.

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