Standard Recipe (Definition, Objectives &#038 Various Tests)

Standard Recipe (Definition, Objectives & various tests)
Table of Contents
What is a standard recipe?

Advantages of using a standard recipe
Standard Recipe Card
Objectives of Standard Recipe
Common Recipe Elements in a Standardized Recipe
Standard Yield
Standard Yield Test
What is a standard recipe?
A standard recipe is a method of standardizing recipes in such a way so that there is tight
control on cost and quantity. Standardization should not be allowed to stifle the individual
chef’s flair.
A hotel can control quantities, quality and cost more easily. It is most useful to use a
standard recipe in a hotel where there are a number of chefs cooking the food. The standard
recipe lays down all the ingredients, method of production and quantities used. It indicates
the number of portions to be served. This will determine the size of the portion of production
control. A section giving variation can be added to reduce the total number of recipes
required.
Advantages of using a standard recipe

Provide consistent high-quality food items that have been thoroughly tested and
evaluated.
It controls portion size which is very important in costing a dish.
It is easy to determine the food cost of a particular dish.
It simplifies the pricing of a particular dish.
It reduces the possibility of error.
Using standardized recipes supports creativity in cooking.
The quantity of ingredients needed for production can be easily calculated based
on the information provided on the recipe.
Standard Recipe Card
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Objectives of Standard Recipe

To determine the quantity and quality of the ingredient be used.
To obtain the yield obtainable from a recipe.
To determine the cost per portion.
To determine the nutritional value.
To facilitate portion control.
It helps in costing of dishes, pricing menus for the banquet.
It helps in uniform quality and taste.
Require less supervision.
Less training is required for a newly appointed employee.
Establishes food cost control.
Common Recipe Elements in a Standardized Recipe
Recipe Name / Recipe Card Number / Section / Meal Pattern Contribution: Include the name of
the
recipe, the recipe card number, the section that the recipe should be classified under (grains,
meat and
meat alternate, etc.) and the contribution that one serving makes toward the child nutrition
meal
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pattern. Example: Pizzeria Pizza Crust, B-48, Grains, 2.5-ounce equivalents per portion.
Ingredients: Listed in order of preparation and specifies the type of food used, such as fresh
apples;
canned corn; macaroni (uncooked); ground beef (raw).
Weight and Measures: The weight and measures of each ingredient used in both weight and
volume
measure. Note: weighing ingredients is faster, easier and more accurate.
Procedure: Directions on how to prepare the recipe. Include directions for mixing, number
and size of
pans, cooking temperature and time, and the directions for serving.
Yield: The yield of a recipe should be recorded as the total weight or volume produced per 50
or 100
servings (or another specified number of servings). Example: 50 servings: 23 pounds four
ounces or 100
servings: 46 pounds eight ounces or 50 servings: one quart 2 1/4 cups.
Serving Size: List the number of servings that the recipe yields and the portion size to be
served.
Example: 50 – 1/2 cup servings. Consider including the suggested portioning tools to use.
Example: 50 –
1/2 cup servings (No. 8 scoops).
Cost per serving (optional): Determine the total cost to prepare the recipe and divide by the
number of
servings prepared to equal the cost of one serving.
Equipment and Utensils to Use: Listing of cooking and serving tools needed to produce and
serve the food item.
Cooking Temperatures and Time: Appropriate temperature and amount of time
needed for the highest quality product.
Standard Yield
The yield of a recipe is the number of portions it will produce. Yields can also be expressed as
a total volume or total weight the recipe produces.
Standard yields for the main, often higher cost, ingredients such as meat, may also take into
consideration portion cost and be determined in part by calculating the cost per cooked
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portion.
Standard Yield Test

Trim Test: The trim test determines the excess fat that has been left over by the butcher.
Trimming Yield Percentage = Fully trimmed meat/ Meat before trimming
Ageing Yield: Certain cuts of meat are required to be aged for varying length of time. Ageing
causes to lose weight due to loss of moisture in the meat. Normally 5% to 10% shrinkage
occurs in the first two weeks of age with lesser shrinkage upon further ageing. There is no
convenient method to determine the ageing yield percentage.
Bonning Yield: This yield gives you the amount of edible meat without bones.
Cooking Test: All meat product will shrink during the cooking process due to loss of moisture.
The amount of shrinkage depends upon the degree of temperature at which it is cooked. The
method of cooking affects shrinkage.
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Standard Recipe (Deﬁnition, Objectives & various tests)

What is a standard recipe?

Advantages of using a standard recipe

Find latest hospitality resources at hmhub

Objectives of Standard Recipe

Find latest hospitality resources at hmhub

Standard Yield Test

Find latest hospitality resources at hmhub

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