1. List the parts of a well-written standardized recipe

2. Explain advantages of using standardized recipes.

3. Design a standardized recipe.

Good recipes are constructed not only to obtain a good product but to be sure of an efficient and orderly procedure that will minimize the time of preparation. Here are certain principles to follow:

1. The recipe should be simple, easy to read and interesting to the reader.

2. The ingredients should be listed in the order they are to be used.

3. Exact measurements should be indicated; if possible abbreviations should be avoided.

4. Descriptive terms should be placed before the ingredients if the process to be carried out before measurements.

5. Whenever possible, it is desirable to use simple measurements.

6. Specify the particular type of ingredients to be used.

7. Use the generic names of the ingredients rather than brand names.

8. Short and clear sentences that give the necessary information help to make directions understandable.

9. Use the precise term to describe a cooking process or a preparation method. Do not say mix when you mean fold or beat.

10. Specify the size of the baking pan or utensils needed. State clearly how preparation should be made.

11. State information regarding temperature and cooking time to insure successful results. A statement to describe the stage is most helpful.

12. Every recipe should indicate its yield in terms of average servings.

• Menu item name – the name of the given recipe that should be consistent with the name on the menu

• Total Yield – number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe

• Portion size – amount or size of the individual portion

• Ingredient list/quantity – exact quantities of each ingredient (with the exception of spices that may be added to taste)

• Preparation procedures – Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, sauté)

• Cooking temperatures and times, including HACCP critical control points and limits to ensure the dish is cooked properly and safely

• Special instructions, according to the standard format used in an operation

• Mise en place – a list of small equipment and individual ingredient preparation

• Service instructions, including hot/cold storage

• Plating/garnishing

In addition to the list above, standardized recipes may also include recipe cost, nutritional analysis, variations, garnishing and presentation tips, work simplification tips, suggested accompaniments or companion recipes, and photos.

Standardized recipes are an important control tool for food service managers and operations. A standardized recipe assures not only that consistent quality and quantity, but also a reliable cost range. In order for an operation to set a menu selling price that allows the operation to make a profit, it’s vital that the cost of each recipe and portion is calculated and relatively consistent.

• A 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

• Incorporating work simplification principles and aids in cross-training

• Assisting in training new employees

• Incorporating HACCP principles

• Reducing waste

• · More easily meeting customer expectations

Standardize recipes can help with work simplification and incorporate HACCP into procedures. Many facilities preparing food in large quantities also batch cook, so the standardized recipes will incorporate those procedures into the instructions. The skill level of employees should also be taken into account when writing recipe procedures or directions. Terminology within the standardized recipes should be at the skill level of employees, for example, instruct an employee to melt butter and whisk with flour instead of saying “make a roux”, if more appropriate for a specific operation. Finally, cooking equipment, temperatures, time, etc. are adjusted for the facility.

A short side note on mise en place – a key component to efficiently producing menu items from recipes is to have “everything in its place.” Many kitchens will have work stations with a standard mise en place set up, which might include a cutting board, salt and pepper, tasting spoons, composting containers, etc. Standardized recipes can help employees produce menu items most efficiently if they also list mise en place for small equipment needed for the recipe, such as measuring tools, preparation tools (knives, peeler), holding pans, cooking utensils, etc. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. Detailing the mise en place for individual ingredients, such as peeling and cutting, with each ingredient can also improve the clarity and efficiency of recipe preparation. Example: Raw white potato, peeled, ½ in. dice.

Some things to remember when writing a standardized recipe:

• If you are starting with a home/internet recipe – make it first!

• Standardized recipes are a training tool for employees

• A good recipe is like a well-crafted formula – it has been tested and works every time

• S.A.M.E. – Standardization Always Meets Expectations

Instruction: Submit your output to the Google Drive Link: File Name of your output must be in this suggested format: Surname_L3A1 (Sayag_Lesson3Activity5 .)

Example: Sayag_L3A5

• MSDE TV.(2018,Noveber 14). What Is A Standardized Recipe?[Video].Youtube.https://www.youtube.com/watch?v=lDVmBR2n3wE

• Nutrition Care Systems. (n. d.).Using Standardized Recipes.[Video].Youtube.https://www.youtube.com/watch?v=jF0f6hHgQpU

• Oregon Child Nutrition Programs. (n.d.). Standardized Recipes Short Series WHO. [Video].Youtube.https://www.youtube.com/watch?v=418Dw-hJpSM

• Sophia Joe. (2020, December 25).Standardized Recipe.[Video].Youtube.https://www.youtube.com/watch? v=j7BvHolCsnE

• Soriano, N.N.(2010). A Guide of Food Selection, Preparation and Preservation. Rex Book Store(2nd Ed.).

• Start Up FIU Food. (2020, December 1). Using Standardized Recipe [Video].Youtube.https://www.youtube.com/watch?v=exGGYQKRxss