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Standardized Recipe

Standardized recipes provide consistent results every time by specifying exact procedures, equipment, and ingredient quantities and qualities. This ensures consistent food quality, predictable yields that prevent shortages or leftovers, and customer satisfaction through consistent menu items. Standardized recipes also allow for food cost control, efficient purchasing, inventory control, labor cost control through planned scheduling, increased employee confidence, and reduced record keeping through reference to established recipes.

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caryll wacangan
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69 views

Standardized Recipe

Standardized recipes provide consistent results every time by specifying exact procedures, equipment, and ingredient quantities and qualities. This ensures consistent food quality, predictable yields that prevent shortages or leftovers, and customer satisfaction through consistent menu items. Standardized recipes also allow for food cost control, efficient purchasing, inventory control, labor cost control through planned scheduling, increased employee confidence, and reduced record keeping through reference to established recipes.

Uploaded by

caryll wacangan
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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Measuring tools

Examples of Measuring tools


• 1. dry measuring cup
• 2. liquid measuring cup
• 3. measuring spoons
• 4. instant thermometer
• 5. oven thermometer
• 6. weighing scale
• 7. timer
Standardized Recipe
STANDARDIZED RECIPE

• The United States Department of Agriculture (USDA)


identifies that a standardized recipe “has been found to
produce the same good results and yield every time
when the exact procedures are used with the same type
of equipment and the same quantity and quality of
ingredients”.
BENEFITS OF A STANDARDIZED RECIPE

• Consistent food quality—The use of standardized recipes ensures that


menu items will be consistent in quality each time they are prepared and
served.
• Predictable yield—The planned number of servings will be produced by
using standardized recipes. This can help to reduce the amount of leftover
food if there has been overproduction, and also will help to prevent
shortages of servings on the line. A predictable yield is especially important
when food is transported from a production kitchen to other serving sites.
BENEFITS OF A STANDARDIZED RECIPE

• Customer satisfaction—Well-developed recipes that appeal to students are


an important factor in maintaining and increasing student participation
levels. Schools may take a lesson from national restaurant chains that have
developed popular menu items consistent in every detail of ingredient,
quantity, preparation, and presentation. Standardized recipes provide this
consistency and can result in increased customer satisfaction.
• Consistent nutrient content—Standardized recipes will ensure that
nutritional values per serving are valid and consistent.
BENEFITS OF A STANDARDIZED RECIPE

• Food cost control—Standardized recipes provide consistent and accurate


information for food cost control because the same ingredients and quantities of
ingredients per serving are used each time the recipe is produced.
• Efficient purchasing procedures—Purchasing is more efficient because the quantity
of food needed for production is easily calculated from the information on each
standardized recipe.
• Inventory control—The use of standardized recipes provides predictable information
on the quantity of food inventory that will be used each time the recipe is produced.
BENEFITS OF A STANDARDIZED RECIPE
• Labor cost control—Written standardized procedures in the recipe make
efficient use of labor time and allow for planned scheduling of foodservice
personnel for the work day. Training costs are reduced because new
employees are provided specific instructions for preparation in each recipe.
• Increased employee confidence—Employees feel more satisfied and
confident in their jobs because standardized recipes eliminate guesswork,
decrease the chances of producing poor food products, and prevent
shortages of servings during meal service.
BENEFITS OF A STANDARDIZED RECIPE

• Reduced record keeping—A collection of standardized recipes for menu


items will reduce the amount of information required on a daily food
production record. Standardized recipes will include the ingredients and
amounts of food used for a menu item. The food production record will only
need to reference the recipe and portion/serving sizes along with the
number of planned, offered, and served menu items with leftover amounts

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