Child Nutrition Program
Reimbursement Claims

Recipe Standardization

Untitled Document Standardized Recipes

A standardized recipe is a recipe that has been tested and results in a consistent product each time.

Advantages of Using Standardized Recipes:

  • Quality Control

Our customers need to know that the products they like will always live up to their expectations each time they are selected.

  • Portion Control

    We want to serve the same size serving to each student. This makes the customers feel they are being treated like everyone else and it ensures each is getting the same nutrients.

  • No Substitutions

When the yield is known, we are less likely to run out of a food item and have to make last-minute substitutions. Customers complain when this happens. We want happy customers.

  • Cost Control

With specified ingredients and quantities and consistent yield, food cost can be predetermined and controlled.

  • Time Savings

When employees are familiar with a recipe because it is followed correctly each time, time is saved. A standardized recipe doesn’t require the cook to take time to make unnecessary decisions about ingredients, etc.

  • Inventory Control

Because a standardized recipe specifies the ingredients and quantities for the required yield, the managers can order exactly what is needed.

  • Consistent Results

Anyone with basic cooking skills can produce consistent results. A recipe is considered standardized only after it has been tried and evaluated for quality, and any necessary adaptations or adjustments have been made.

Each recipe must be standardized for use in each situation. Equipment, types of ingredients available, and the skills of the person preparing the recipe will differ from one food service to another. Before adding a recipe to your file, be sure and take the time to go through the standardization procedure.

Parts of a USDA Standardized Recipe

A standardized recipe contains the following information:

  1. Name of recipe
  2. Ingredients list
  3. Weight and measure
  4. Preparation directions
  5. Serving directions
  6. Yield
  7. Portion size information
  8. Variations
  9. Nutrients per serving
  10. Marketing guide for selected items
  11. Pan size if appropriate

Steps in Using a Recipe

  1. Study the recipe carefully.
  2. Understand all the terms and definitions. Ask questions to clarify them.
  3. Check the yield, temperature, and cooking time.
  4. Assemble, in order of use, all tools, utensils, and equipment needed.
  5. Do the necessary pre-preparation steps, such as greasing pans, washing and cutting vegetables, preheating the oven, etc.
  6. Measure or weigh each ingredient needed.
  7. Follow the steps in the recipe exactly and never leave out a step.
  8. Time the cooking period for all cooked foods accurately.