Standardized Recipes

Objectives• Understand the importance of using standardized

recipes• Recognize the components in a standardized

recipe• Realize the advantages of using standardized

recipes• Learn how to make a standardized recipes

How can correctly using standardized recipes save my schools money and time?

Defined by USDA• A standardized recipe has been tried, adapted,

and retried several times for use by a given foodservice operation and has been found to produce the same good result and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients

When do I use a standardized recipe?

• For any menu item containing more than one ingredient or require any preparation

What to Include1) Title2) Category (main dish, veggie, fruit)3) Yield4) HACCP5) All ingredients-be specific!6) Correct measures, weights, pack size, etc.7) Preparation directions8) Cook temp and times9) Serving size10)Equipment and utensils to use-be specific

HACCP• Cooking process

1. No cook2. Same day3. Complex

• End state cooking temperature• Holding/serving temperature• Corrective action if that temperature is not met

Next Steps• Verify recipe

o Check for all components

• Evaluate recipeo Taste test

• Informal-employees• Formal-students, teachers

o Have evaluation formo Summarize resultso Make adjustments

Advantages • Helps to ensure product quality• Makes for consistent menu planning• Control cost• Consistent quality=happy customers

Cost Saving ExampleSpaghetti and Meat Sauce

• Recipe for 50 servings calls for 8.5 pounds of ground beef-4.25 rolls

• Cook uses 5 rolls-10 pounds• Ground beef costs $5 per 2 pound roll• If serving 400 students- $30 difference in extra

beef• This amounts to $5400 a year

Let’s Practice• Make a standardized recipe for grilled cheese

How did you do?

Cooking the right way!

Now let’s go serve great, consistent food to our kids by using standardized

recipes!

References• U.S. Department of Agriculture, Food and

Nutrition Service, with the National Food Service Management Institute. (2002). Measuring Success with Standardized Recipes. University, MS: National Food Service Management Institute.

• U.S. Department of Agriculture, food and Nutrition Service. Menu Planning Records. http://www.fns.usda.gov/sites/default/files/blocks6.pdf

Kentucky Department of Education

Division of School and Community Nutrition“The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or if all or part of an individual's income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at http://www.ascr.usda.gov/complaint_filing_cust.html, or at any USDA offi ce, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at program.intake@usda.gov. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (in Spanish). USDA is an equal opportunity provider and employer.”