1. Understanding Standardized Recipes
CA-ICA-8: Students will examine and identify standardized recipes and their role in a commercial kitchen.

2. What is a Recipe?
A written record of the ingredients and preparation steps needed to make a particular dish.
Found in magazines, cookbooks, internet, or created on your own

3. What is a Standardized Recipe?
These recipes suit the needs of a individual kitchen
Using and writing standardized recipes is a big part of a chef’s job

4. The Purpose of Standardized Recipes
Help food-service businesses because…
Support Consistent Quality and Quantity
Encourage efficient purchasing and preparation
Reduce costs by eliminating waste
Enable the wait staff the answer guests’ questions accurately and honestly

5. Sections of a Standardized Recipe
Title of Recipe
Yield—the recipe’s measured output
Ingredients List
Method

6. Sections of a Standardized Recipe
Some may also include:
Recipe Category
Equipment
Service—portioning information
HACCP—list the critical control points

7. Reading Recipes
YOU MUST READ THE RECIPE BEFORE YOU BEGIN PREPARATION!!!
To understand and apply standardized recipes, use the “PRN” method for reading recipes.

8. PRN Method Preview: to get the big picture
Read: to focus carefully on the specifics of the recipe
Note: write any adjustments and plans for preparation

9. Things to Consider Yield: Does the recipe make enough or too much?
Ingredients: Are you familiar with all the ingredients? Do you have all the ingredients? Can you use substitutions?
Method: Are you familiar with the techniques listed? Do you have all necessary equipment?

10. Things to Consider
Timing: Do you have to adjust the recipe’s timing? Do you need to preheat equipment?
Serving and Holding: What do you do with the finished product? Do you have an appropriate accompaniment or garnish?