Recipe Standardization

Presented by Jade Miles

What is Recipe Standardization?

The United States Department of Agriculture (USDA) defines a standardized recipe as one “that has been tried, adapted, and retried several times for use by a given foodservice operation and 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.”

“Why should I care?”

Consistency

Predictable Yield

Customer Satisfaction

= Employee Confidence

Components of a Recipe

Recipe title and category

Ingredients

Weight or volume of each ingredient

Directions for preparation

Cooking times and temperatures

Serving size

Expected yield

Equipment and utensils needed

Components of a Recipe

Recipe title– Name descriptive of the product

Recipe category– Classification such as entrée or side dish

Ingredients– Items used in recipe with understandable

descriptions

Components of a Recipe

Weight/Volume of ingredients– Quantity of each ingredient using their weight

and/or volume

Directions for preparation– Detailed instructions

Cooking times and temperatures

Components of a Recipe

Serving size– Size of individual serving and/or weight

Expected yield– Number of servings per prepared recipe

Equipment and utensils needed

Standardized Recipe Example

Quiz

A standardized recipe is:

a. A recipe developed by the USDA

b. Any published quantity recipe

c. A recipe that is tried and adapted to your operation

d. All of the above

Answer: C - A recipe does not become standardized until it has been tested and adapted to your operation

Importance of Recipe Standardization

Control at multiple levels– Quality– Portion– Cost

Nutrients per serving

Customer satisfaction

Quality Control

Customers will receive a flavorful and properly prepared meal each time

Portion Control

Accurately predict the number of servings a recipe will yield every time it’s preparedhttp://www.youtube.com/watch?v=kWp-Rj5o9uA

Portion Control

Use of measuring cups and utensils aids in accurately portioning a predetermined serving size– Measuring cups (liquid vs. dry)– Ladles– Scoopers– Spoodles

Liquid Measuring Cups

Liquid measurements generally in cups,quarts, or gallons

Ladles

Come in different sizes, depending on number of fluid ounces

Example: 16 level ladles using a 2 oz. ladle = 1 quart

Dry Measuring cups

Used for volume measurements

Scales can be used as an alternative

Scoopers

Scoops are numbered to represent how many level scoops you can expect to get from a container with a volume of 1 quart

Example: #12 scoop means 12 level scoops = 1 quart

Spoodles

Can be labeled inounces or cups

Example: - 2 oz. spoodle- 1/4 cup spoodle

Cost Control

Standardized recipes help to reduce risks of lost money– Too much of an ingredient used

• Even a fraction can add up over time

– Improper portioning– Food waste from preparing

too much

Nutrients Per Serving

Nutrients can be altered greatly if the standardized recipe isn’t followed Affects the consumer– Weight management– Nutrient restrictions

• Protein• Fluid

– Malnutrition– Meeting RDAs and DRIs

Factor Method

Used to adjust a recipe to increase or decrease yield

Two parts:– -Determine factor– -Multiply each ingredient

amount by factor

Determining the Factor

The factor is a multiplier used to decrease or increase the quantity of ingredients in a recipeFind factor by dividing the desired yield by the original yieldExample: If original recipe has a yield of 50 and you want to make 100 servings:100 50 = 2

Multiplying Each Ingredient Amount

Use the determined factor to adjust ingredient amounts to produce the desired yield

Example: Using “2” as the factor, if original recipe calls for 5 pounds of broccoli, how much will be needed for adjusted recipe?

5 pounds x 2 = 10 pounds

Adjusted Standardized Recipe

Your Turn!

A basic crepe recipe includes:1 cup all-purpose flour

2 eggs1/2 cup milk1/2 cup water1/4 teaspoon salt2 tablespoons butter, melted

If this recipe makes 4 servings, use the factor method to determine the factor for 100 servings.

Solution

100 servings (desired) / 4 servings (original) = 25

Then multiply each ingredient by the factor, 25, to adjust the recipe for 100 servings.

Example: 2 eggs x 25 = 50 eggs needed

References

http://www.olemiss.edu/depts/nfsmi/Information/measuring-success.html

Stephanie Bianco-Simeral’s “Standardized Recipes” lecture, Spring 2008.