Standardizing

and Quantifying
of Recipe
 is one that specifies the
exact amount of
Standardize ingredients, equipment,
d Recipe
and preparation method
needed before cooking.
 Use of standardized
recipes simplifies other
functions of a food service
Standardized
recipe
operation, including
planning, purchasing,
forecasting, recipe
costing, and pricing.
 
Costing and pricing, for example, can
easily be calculated because
ingredients and amounts are the
same each time a recipe is used.

Standardized It is essential for computerized food

recipe 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.
 1 Recipe Title – the name of the product
 2 Recipe Category – classification based on
food standard or the foodservice facility (i.e.
fruit, vegetables, salads, main dishes, etc.
Standardized  3 Serving Size – the amount of a single portion
Recipe of the final product
Format  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
Standardized the recipe.
Recipe  8. Preparation Instructions – directions
Format for preparing the recipe
 9. Cooking Temperature and Time – the
appropriate temperature and amount of
time needed for the highest quality product
  1. Provide means to establish
consistency in the quality of all products
being made.

Benefits of  2. An easy way to keep track of dietary

needs of the customers
Standardizing
a Recipe  3. Preparation, cooking, and serving
procedure is done scientifically.
Approximation of weight and size is
avoided.
  1. Provide means to establish consistency in the quality of all products being
made.

 2. An easy way to keep track of dietary needs of the customers

 3. Preparation, cooking, and serving procedure is done scientifically.
Approximation of weight and size is avoided.

Benefits of



Standardizing
 4. Selling price is predetermined; gain per recipe is targeted at no cost.


a Recipe  5. Doubts, conflicts and errors are eliminated, during the entire process of food
preparation.

 6. Less time is consumed in distinguishing out of cooked products because of
standard measurements of food.

 7. Standardization eliminates food wastage . It determines quality and quantity
of proposed products.

 Select and evaluate a basic family-
size recipe as to its adaptability to
To prepare the operation.
a standard
 Prepare the family-size recipe in
recipe, one
its original amount.
should
consider the  Convert measurements.
following:
 Check tools and equipment to be
  Double the recipe and
To prepare evaluate the results with the
a standard original recipe.

recipe, one
 Increase the quantity
should
gradually, following the same
consider the procedure. The doubled recipe
following: must preserve the original
flavor, appearance, and texture
of the product.