1. RECIPE STANDARDIZATION

2. Goals To focus on: Developing Standardized Recipes
Standardized Recipe Formats
Weights and Measures
Recipe Standardization Procedures
Adjusting Recipes

3. Objectives After reviewing this information
the student will be able to:
Define the term standardized recipes.
List the parts of a standardized recipe.
Develop standardized recipes.
Select a recipe format

4. Convert measurements to and from the metric system.
Document basic measurement equivalents.
List recipe standardization procedures.
Adjust recipes.

5. Standardized Recipe A known quantity of known quality.
A specified amount and proportion of ingredients
Methods for combining ingredients
Preparation procedures
number of portions produced
portion size

6. Advantages Standardized recipes: Control preparation time Quality
Quantity
Costs
Simplify purchasing

7. Standardized Recipe Format
A format should be selected that is :
Easy to read from at least 18 inches away
Large enough so most recipes will fit on one page

8. Recipe Name: Corn Velvet Soup with Lobster
Recipe Group: Such as Seafood Soup
Recipe file code number:
Yield (Number of portions): 2 quarts [2 L] 10
Portion Size: 6 fluid ounces

9. Ingredients and Amount of Ingredients
3½ ounces [100 g] scallions, split, diced
3½ ounces [100 g] onion, diced
¾ ounce [20 g] fresh ginger, minced
½ ounce [15 g] jalapeno, seeded, minced
½ ounce [15 g] butter
11 ounces [315 g] corn kernels
50 fluid ounces [1.51] Chicken Stock
1 thyme sprig
10 fluid ounces [300 ml] evaporated skim milk
3 tablespoons reduced-sodium soy sauce
5 ounces [140 g ] lobster meat thinly sliced
3½ tablespoons Red Pepper Coulis

10. Procedures 1. In a soup pot, sweat the scallions, onion, ginger, and
jalapeno in the butter until tender.
2. Add the corn kernels and sweat for 2 minutes.
3. Add the stock and thyme. Simmer until the
vegetables are very tender.
4. Discard the thyme sprig and purée the soup until
smooth.
5. Stir in the evaporated skim milk and season with the
soy sauce. If the soup is too thick, adjust the
consistency with additional chicken stock.
6. Garnish each serving of soup with 1/2 ounce [15 g]
lobster meat and 1 teaspoon coulis.

11. Approximate times for preparation steps
Cooking times and temperatures
Mixing and cooking equipment
Portioning instructions and utensils
Serving temperature

12. STANDARDIZED RECIPE FORMATS

15. WEIGHTS AND MEASURES Ingredient quantities should be measured by
consistent methods. Weighing ingredients is better
than measuring them because it is more accurate
and saves time.
1 cup = 8 ounces can be used for liquid
ingredients, such as water, liquid milk, fruit
juices, and oil.
The volume measurement of other ingredients
should be weighed to find out the relationship.

16. RECIPE CONVERSIONS
Step 1: Divide the desired (new) yield by the recipe (old) yield to obtain the conversion factor.
New Yield = Conversion Factor
Old Yield

17. Step 2:. Multiply each ingredient quantity
Step 2: Multiply each ingredient quantity by the conversion factor to obtain the new quantity.
Old Quantity x Conversion Factor = New Quantity

18. Example You need to convert a recipe for cauliflower
soup. The present recipe yields 1-1/2
gallons. You only need to make 3/4 of a
gallon.
First, determine the conversion factor:
.75 gallon = .50
1.5 gallons

19. Old quantity x CF = New quantity
The conversion factor (CF) is applied to each ingredient in the soup recipe:
Cauliflower Soup
Old quantity x CF = New quantity
Cauliflower, chopped 5 lb. x .5 = 2-1/2 lb
Celery stalks x .5 = 2
Onion x .5 = 1/2
Chicken stock 2 qt. x .5 = 1 qt.
Heavy cream 6 cups x .5 = 3 cups