Standardized Recipe

It is one in which the amounts and proportions of the ingredients, as well as the methods of
combining the ingredients, will produce a high quality product and yield a given number of portions. It
is a recipe revised to be practical for a particular operation.

Reasons for standardization

1. To assure the quality products by establishing standards in quantity and quality of ingredients used,
as well as in methods and techniques.
2. To ensure accurate production of quantities required for the service.
3. To provide a basis for requisitioning and cost control.
4. To reduce confusion, tension and product failure.
5. To simplify on the whims of and/or changes in production personnel.

Characteristics of a Good Standardized Recipe

1. Consistently produces a quality product, yield at a given number of portions.
2. Contains ingredients which are available and within cost limits.
3. Can be prepared with available equipment and trained personnel.

Information a standardized recipe should provide

1. Title/Name of recipe
2. Yield - the yield is expressed in total weight for the product. The total cooked or prepared yield will
vary from the total weight of ingredients used depending on the handling and/or cooking loss.
3. Total number of portions
4. Size portion and method of portioning - example: cut cake 5 x 7 or use scoop number 10.
5. Pan size, utensils/equipment to be used and quantity of mixture to be placed in each cooking pan.
6. Ingredients listed in order in which they are to be combined, where appropriate, the form of
individual ingredient terms such as shredded or diced would be included.
7. Weight of each ingredient will be specified in kilograms or gram volume measures, in parenthesis,
after descriptive name, is needed for liquids, seasonings, spices, in addition to the kilogram or gram
needed.
8. Clear, complete and concise procedures for combining ingredients.
9. Preparation time which included time required for processing, assembling and combining
ingredients for cooking.
10. Cooking method, temperature and time
11. Total cost and portion cost with date of cost calculation.

Steps in Standardizing a Recipe

1. Prepare the product in the amount of the original recipe, following exactly the quantities and
procedure.
2. Evaluate the product for acceptability, using a small selected panel.
3. If there are changes to be made, run 2 or 3 trials to be sure you can produce a uniform item.
4. Expand the recipe to yield 100 portions. Be sure calculations are correct.
5. Prepare the expanded recipe at least three times or more until the product is perfected. Use the
same personnel for preparation and the same panel for tasting.