1. Section 13.1 Standardized Recipe Basics
Recipes provide specific instructions to prepare food items.
A recipe includes details on how to use ingredients, procedures, and cooking instructions.

2. Standardized Recipes
Standardized recipes can be changed, but each change must go through quality control.
quality control
A system that ensures that everything will meet the foodservice establishment’s standards.

3. Standardized Recipes Standardized recipe benefits:
consistent quality and quantity
standard portion size/cost
fewer errors in food orders
less waste
more easily meet customer expectations
quantity
The total amount a recipe makes.

4. Standardized Recipes
The success of any standardized recipe depends on the experience of the person who uses it.
standardized recipe
A set of written instructions used to consistently prepare a known quantity and quality of food.

5. Standardized Recipes
Describe the different parts of a standardized recipe.
Recipe Part
Description
Product Name
The name given to the recipe; should be consistent with the name of the dish on the menu
Yield
The number of servings, or portions, that a recipe produces
Portion Size
The amount or size of an individual serving

6. Standardized Recipes
Describe the different parts of a standardized recipe.
Recipe Part
Description
Ingredient Quantity
Directions on how to measure each ingredient that is listed
Preparation Procedures
Steps that you must take to prepare the dish
Cooking Temperatures and Times
The temperatures and times that must be used for the dish to cook properly; these are usually listed together on a recipe

7. Standardized Recipes
Baking is different from cooking because it involves chemical reactions.
Baked goods require precise formulas to work.
formula
A special type of recipe used in the bakeshop.

8. Standardized Recipes
Three major differences between formulas and recipes are:
order of how ingredients are listed
inclusion of preparation instructions
baker’s percentage
baker’s percentage
In a formula, includes the percentage of each ingredient in relation to the weight of flour in the final baked product.

9. Section 13.2 Recipe Measurement and Conversion
Sometimes, foodservice professionals need to adjust recipes to meet their needs.
Adjusted recipes should be tested before preparation, as many factors can affect conversion.

10. Standardized Recipe Measurements
Sometimes it is necessary to convert recipes to make more or less of a dish.
convert
To adjust ingredient quantities in a standardized recipe.

11. Standardized Recipe Measurements
Standardized recipe ingredients are measured by:
weight
volume
count
count
The number of individual items used in a recipe.

12. Standardized Recipe Measurements
Recipes measured using the metric system are easy to convert from one unit to another by simply moving the decimal place.
metric system
A mathematical system that uses powers of 10 to measure things.

13. Standardized Recipe Measurements

14. Standardized Recipe Measurements

15. Standardized Recipe Measurements
Scales for measuring weight come in different types, sizes, and price ranges.
If you needed to purchase a scale, what factors would you use to decide which one to buy?

16. Standardized Recipe Measurements
Volume measurements are used most often to measure liquids, such as cups and gallons.
volume measurement
A measurement that is expressed in cups, quarts, gallons, and fluid ounces.

17. Recipe Conversion
The conversion factor helps you increase or decrease the yield in a recipe. ÷ =
Desired Yield
Existing Yield
Conversion Factor
conversion factor
The number that comes from dividing the yield you want by the existing yield in a recipe.

18. Recipe Conversion
Multiply the existing quantity of an ingredient by the conversion factor to find the new ingredient quantity.
Existing Quantity
Conversion Factor x =
New Quantity

19. x = Recipe Conversion Convert Portion Size
Multiply the number of existing portions by the existing portion size.
Existing Portions x
Existing Portion Size =
Existing Yield

20. x = Recipe Conversion Convert Portion Size
Multiply the desired portions by the desired portion size to find the new yield.
Desired Portions x
Desired Portion Size =
New Yield

21. ÷ = Recipe Conversion Convert Portion Size
Divide the new yield by the existing yield to get the conversion factor.
Conversion Factor ÷
Existing Yield =
New Yield

22. x = Recipe Conversion Convert Portion Size
Multiply each ingredient by the conversion factor to get the new ingredient yield.
New Ingredient Yield
Old Ingredient x
Conversion Factor =

23. Recipe Conversion
Conversion calculations do not take into account certain factors:
equipment
mixing and cooking time
cooking temperatures
shrinkage
recipe errors
shrinkage
The percentage of food lost during its storage and preparation.