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Recipe Standardization
Presented by Jade Miles
What is Recipe Standardization?
The United States Department of Agriculture (USDA) defines a standardized recipe as one “that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.”
“Why should I care?”
Consistency
Predictable Yield
Customer Satisfaction
= Employee Confidence
Components of a Recipe
Recipe title and category
Ingredients
Weight or volume of each ingredient
Directions for preparation
Cooking times and temperatures
Serving size
Expected yield
Equipment and utensils needed
Components of a Recipe
Recipe title– Name descriptive of the product
Recipe category– Classification such as entrée or side dish
Ingredients– Items used in recipe with understandable
descriptions
Components of a Recipe
Weight/Volume of ingredients– Quantity of each ingredient using their weight
and/or volume
Directions for preparation– Detailed instructions
Cooking times and temperatures
Components of a Recipe
Serving size– Size of individual serving and/or weight
Expected yield– Number of servings per prepared recipe
Equipment and utensils needed
Standardized Recipe Example
Quiz
A standardized recipe is:
a. A recipe developed by the USDA
b. Any published quantity recipe
c. A recipe that is tried and adapted to your operation
d. All of the above
Answer: C - A recipe does not become standardized until it has been tested and adapted to your operation
Importance of Recipe Standardization
Control at multiple levels– Quality– Portion– Cost
Nutrients per serving
Customer satisfaction
Quality Control
Customers will receive a flavorful and properly prepared meal each time
Portion Control
Accurately predict the number of servings a recipe will yield every time it’s preparedhttp://www.youtube.com/watch?v=kWp-Rj5o9uA
Portion Control
Use of measuring cups and utensils aids in accurately portioning a predetermined serving size– Measuring cups (liquid vs. dry)– Ladles– Scoopers– Spoodles
Liquid Measuring Cups
Liquid measurements generally in cups,quarts, or gallons
Ladles
Come in different sizes, depending on number of fluid ounces
Example: 16 level ladles using a 2 oz. ladle = 1 quart
Dry Measuring cups
Used for volume measurements
Scales can be used as an alternative
Scoopers
Scoops are numbered to represent how many level scoops you can expect to get from a container with a volume of 1 quart
Example: #12 scoop means 12 level scoops = 1 quart
Spoodles
Can be labeled inounces or cups
Example: - 2 oz. spoodle- 1/4 cup spoodle
Cost Control
Standardized recipes help to reduce risks of lost money– Too much of an ingredient used
• Even a fraction can add up over time
– Improper portioning– Food waste from preparing
too much
Nutrients Per Serving
Nutrients can be altered greatly if the standardized recipe isn’t followed Affects the consumer– Weight management– Nutrient restrictions
• Protein• Fluid
– Malnutrition– Meeting RDAs and DRIs
Factor Method
Used to adjust a recipe to increase or decrease yield
Two parts:– -Determine factor– -Multiply each ingredient
amount by factor
Determining the Factor
The factor is a multiplier used to decrease or increase the quantity of ingredients in a recipeFind factor by dividing the desired yield by the original yieldExample: If original recipe has a yield of 50 and you want to make 100 servings:100 50 = 2
Multiplying Each Ingredient Amount
Use the determined factor to adjust ingredient amounts to produce the desired yield
Example: Using “2” as the factor, if original recipe calls for 5 pounds of broccoli, how much will be needed for adjusted recipe?
5 pounds x 2 = 10 pounds
Adjusted Standardized Recipe
Your Turn!
A basic crepe recipe includes:1 cup all-purpose flour
2 eggs1/2 cup milk1/2 cup water1/4 teaspoon salt2 tablespoons butter, melted
If this recipe makes 4 servings, use the factor method to determine the factor for 100 servings.
Solution
100 servings (desired) / 4 servings (original) = 25
Then multiply each ingredient by the factor, 25, to adjust the recipe for 100 servings.
Example: 2 eggs x 25 = 50 eggs needed
References
http://www.olemiss.edu/depts/nfsmi/Information/measuring-success.html
Stephanie Bianco-Simeral’s “Standardized Recipes” lecture, Spring 2008.
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