WORL D UNIVERSITY OF BANGLADES

ASSIGNMENT ON
The Recipe Standardization Process.

Course Name ;
Food & Beverage Service

Submitted by;
Tazrian Nahian
Roll : 311

Submitted to;
Dr. Chhanda Biswas(Lecturer)

Submission date : Saturday, July 8, 2023

 A . Definition of standardized recipe
A recipe is said to be standardized when it has been tried, tested, evaluated and
adapted for use by a food service under controlled conditions. The food service sets
certain criteria for standardization of its recipes including customers demand and
effective use of its resources to meet those demands.

Standardization involves the process of developing standards based on the mutual

decisions of different parties to help in maximizing compatibility, interoperability,
safety and repeatability. Standards should be set in each and every field of life. Set
standards persue the development of any industry. In food service, numerous
production controls are needed to confirm that pre-established standards for quality
are consistently met. Standardization of recipes is the most important control tool for
ensuring that less wastage of food is done. A recipe is said to be standardized when it
has been tried, tested, evaluated and adapted for use by a food service under
controlled conditions. The food service sets certain criteria for standardization of its
recipes including customers demand and effective use of its resources to meet those
demands. Standardized recipes produce a consistent quality and yield every time
when the exact procedures, equipment, and ingredients are used and help ensure that
the best possible food items are produced every timeThe advantages of
standardization to a food service include the same consistency of food prepared
everytime and nutrient content with the food cost and inventory controlled. Moreover,
product taste and appearance will be the same from cook to cook. In addition to these,
efficient purchasing will be done as the cook will know how much quantity is
required for a certain product and guesswork will be eliminated. It will also help in
minimizing the effects of employee turnover on food quality.But there are some
disadvantages too including the difficulty to be creative in the bar or behind the
kitchen. Also, it will take time to train production staff to follow recipes precisely.
Moreover, by standardizing the recipes, market barriers are sometimes created. In turn
these barriers and economic and regulatory dead weight can possibly create costs.To
overcome these issues, the foodservice must ensure computerized operations because
individually coded recipes might trigger other functions like purchasing. So, they
should be printed with clear instructions and kept in an accessible area. Compliance
should be provided to use the recipe by each shift member for continued quality and
consistency, and ultimately repeat customers.
B . Benefits of standardized recipes.
Consistent quality and quantity
· Standard portion size/cost
· Assuring nutritional content and addressing dietary concerns, such as special
diets or food allergies
· Helping ensure compliance with “Truth in Menu” requirements
· Aiding in forecasting and purchasing
· Fewer errors in food orders
· Consistent high-quality food items that have been thoroughly tested and
evaluated
· Control of portion size, which is very important in costing a dish

C . Importance of Standardized Recipes in Food Service Settings

Standardization involves the process of developing standards based on the mutual

decisions of different parties to help in maximizing compatibility, interoperability,
safety and repeatability. Standards should be set in each and every field of life. Set
standards persue the development of any industry. In food service, numerous
production controls are needed to confirm that per-established standards for quality
are consistently met. Standardization of recipes is the most important control tool for
ensuring that less wastage of food is done. A recipe is said to be standardized when it
has been tried, tested, evaluated and adapted for use by a food service under
controlled conditions. The food service sets certain criteria for standardization of its
recipes including customers demand and effective use of its resources to meet those
demands. Standardized recipes produce a consistent quality and yield every time
when the exact procedures, equipment, and ingredients are used and help ensure that
the best possible food items are produced every time The advantages of
standardization to a food service include the same consistency of food prepared every
time and nutrient content with the food cost and inventory controlled. Moreover,
product taste and appearance will be the same from cook to cook. In addition to these,
efficient purchasing will be done as the cook will know how much quantity is
required for a certain product and guesswork will be eliminated. It will also help in
minimizing the effects of employee turnover on food quality.But there are some
disadvantages too including the difficulty to be creative in the bar or behind the
kitchen. Also, it will take time to train production staff to follow recipes precisely.
Moreover, by standardizing the recipes, market barriers are sometimes created. In turn
these barriers and economic and regulatory dead weight can possibly create costs.To
overcome these issues, the food service must ensure computerized operations because
individually coded recipes might trigger other functions like purchasing. So, they
should be printed with clear instructions and kept in an accessible area. Compliance
should be provided to use the recipe by each shift member for continued quality and
consistency, and ultimately repeat customers.
D. Components of a Standardized Recipe

Complete each section with a description of the parts of a standardized recipe.

Recipe name
• The name on the recipe and on the menu should reflect the same product yield
• The number of servings or portions the recipe produces portion size
• The amount or size of an individual serving ingredient quantity
• The measured portion of each ingredient preparation procedures
• The step by step directions to produce recipe cooking temperatures
• Used for range tops and ovens where preheating may be required cooking time
• Important to cook the food the recommended

E . Phases of recipe standardization.

1. Review recipe carefully. Check that:
 All ingredients are listed.
 Amounts of ingredients are correct and clearly stated in weight or measure
(volume).
 Amounts are converted to the largest possible unit and fractions are avoided if
possible.
 Ingredients are listed in the order used.
 Directions are detailed, complete and accurate, and in the order they are to be
done.
 Pan size, time and temperature of baking are clear.
2. Prepare the recipe in a small quantity.
3. Weigh or measure the amount of product to be placed into each pan, if appropriate,
noting this
on the recipe.
4. Determine the recipe yield.
 Measure the total yield: this could be a count, number of specific-sized pans,
volume in gallons, quarts, etc., or weight in pounds. Record this on the recipe.
 Determine serving size: Use the same unit of measure as the total yield (count,
pan cuts, volume, or weight). Example: if the total yield is a liquid measure
(volume) such as 3 gallons, use cups or fractions of a cup for the serving size.
Record the serving size on the recipe.
 Determine serving utensil: Be sure the utensil used measures the amount stated
for serving size. Example: If the serving size is ½ cup, a #8 disher, a 4 fl oz
spoodle or ladle may be appropriate. Record the serving utensil on the recipe.
 Compute the number of servings the recipe makes. Calculate the total yield by the
serving size in one of the following ways. Record this on the recipe.
 When the serving size is a unit of measure (items, cups, ounces) divide the total
yield by the serving size. Example: 1 gallon divided by ½ cup = 32.
 When the serving size is not a standard unit of measure, use the selected serving
utensil to physically transfer product from one container to the other. Example: 1
gal of “frozen fruit fluff” may yield 48 rounded #16 dishers.
 When the serving size is a number of cuts from a pan, multiply the number of
pans times the number of servings per pan.
5. Evaluate the recipe for quality, yield, serving size, flavor, color, etc. Adjust if
needed.
6. Calculate the meal pattern contribution. Record calculations on the back of the
recipe.
7. Re-test the recipe to assure all information in the recipe is complete and correct.
8. For potentially hazardous foods include the cooking temperature and other HACCP
food safety information (optional).
9. Calculate the cost of the recipe and per serving (optional).