CHAPTER 5

THE
STANDARDIZATION
OF RECIPE
GROUP 5 REPORTERS:

AMASAN, JOANNA RICA

BISCAY, ROSEBELL JOY
DE LOS REYES, MA. CHRISTELLA
FUENTES, CHRISTINE
TOLENTINO, PEARL ANN
 Standardization of recipe is necessary for
many reasons. Product will be consistent in
quality each time they are prepared using the
standard recipes.

 For the food cost – control, standardized

recipes provide consistent information
because of the same ingredients and
quantities of ingredients used each time the
recipe is made.

 Standardized recipes eliminate guesswork,

reduces the chances of producing poor food
products which increases chefs confidence
and feel more satisfied in their jobs.
 A Recipe is a set of instructions that describes how
to prepare a certain dishes including list of
ingredients required.

THE STANDARDIZED RECIPE

-is a written formula for producing a food item of a
specified quality and quantity for use in a particular
establishment.

The objective of a standard recipe is to pre-

determine the following:
-The quantities and qualities of ingredients to be
used, stating the purchase specification
-The amount (number of portions) a recipe should
make
ACCURATE WEIGHING AND MEASURING
-It is important that, when designing
standardized recipes, the correct weights and
measures are recorded, to achieve consistency,
so no matter who prepares the dish the same
standard portion size and quality is achieved.

Each recipe should tell you the following:

- the ingredients to be used
- the exact amounts of ingredients
required
- how the dish is prepared
- how the dish is cooked
- the number of portions it will produce
(yield)
 Always read through the recipe
carefully and check that you have:

1. the right ingredients and equipment

2. the correct weighs
3. enough time to prepare the dish

To facilitate menu planning, purchasing

and internal requisitioning, food preparation,
and portion control:

1. know the food cost per portion

2. know the nutritional value of a
particular dish
 COST CONTROL
-Is the process or activity on controlling costs
associated with an activity, process, or
company.
Cost control typically includes:
1. Investigative procedures to
detect variance of actual costs
from budgeted cost.
2. Diagnostic procedures to
ascertain the cause(s) of
variance.
3. Corrective procedures to effect
reallignment between actual and
budgeted cost.
Three Main Elements of a cost:

1.Food and material costs

2. Labour costs and overheads
3. Cleaning materials

NET PROFIT
- Is the difference between the selling
price of the food and total cost of
the product.
HOW TO CALCULATE FOOD COST IN A RESTAURANT
-Know your food costs before adding a new dish to
your menu.

Step 1
List the ingredients of the dish you are
appraising, include even small amounts of food,
including a squirt of ketchup or spoonful of
mayonnaise.
Step 2
Calculate the cost of each ingredient in each
dish.
Step 3
Add the total cost of the ingredients to
calculate your food costs for that dish. Do not
include the labor costs to prepare or serve the
dish.
Step 4
Divide the menu price by the food cost to
determine the percentage of the price that comes
from food to begin determining if you have priced
the meal correctly.
Step 5
Calculate your overhead cost per meal served.
This includes all of the non-food costs to run
your restaurant, such as labor, rent, marketing,
taxes, and other expenses. Determine a daily
overhead cost to run the restaurant and divide
that by the number of customers you estimate
you will serve each day.
Step 6
Determine the target food-cost percentage you
want for your menu items. Use your overhead
cost to guide you.
Step 7
Examine your current menu prices to determine
whether they cover your overhead and food
costs, and return a profit. Use your target food-
cost percentage to do this.
Step 8
Determine whether you need to calculate
different food cost percentages for different services
or items.
Step 9
Analyze your sales by item to see if your food-
cost percentages can support your business . Look at
total food costs per service and divide by total sales
to get a more complete picture of your food
costs without having to calculate the actual cost of
each menu item.