1. Recipe Standardization Presented by Jade Miles

2. What is Recipe Standardization? The United States Department of Agriculture (USDA) defines a standardized recipe as one “that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.”

3. “Why should I care?” Consistency Predictable Yield Customer Satisfaction = Employee Confidence

4. Components of a Recipe Recipe title and category Ingredients Weight or volume of each ingredient Directions for preparation Cooking times and temperatures Serving size Expected yield Equipment and utensils needed

5. Components of a Recipe Recipe title – Name descriptive of the product Recipe category – Classification such as entrée or side dish Ingredients – Items used in recipe with understandable descriptions

6. Components of a Recipe Weight/Volume of ingredients – Quantity of each ingredient using their weight and/or volume Directions for preparation – Detailed instructions Cooking times and temperatures

7. Components of a Recipe Serving size – Size of individual serving and/or weight Expected yield – Number of servings per prepared recipe Equipment and utensils needed

8. Standardized Recipe Example

9. Quiz A standardized recipe is: a. A recipe developed by the USDA b. Any published quantity recipe c. A recipe that is tried and adapted to your operation d. All of the above Answer: C - A recipe does not become standardized until it has been tested and adapted to your operation

10. Importance of Recipe Standardization Control at multiple levels – Quality – Portion – Cost Nutrients per serving Customer satisfaction

11. Quality Control Customers will receive a flavorful and properly prepared meal each time

12. Portion Control Accurately predict the number of servings a recipe will yield every time it’s prepared http://www.youtube.com/watch?v=kWp-Rj5o9uA

13. Portion Control Use of measuring cups and utensils aids in accurately portioning a predetermined serving size – Measuring cups (liquid vs. dry) – Ladles – Scoopers – Spoodles

14. Liquid Measuring Cups Liquid measurements generally in cups, quarts, or gallons

15. Ladles Come in different sizes, depending on number of fluid ounces Example: 16 level ladles using a 2 oz. ladle = 1 quart

16. Dry Measuring cups Used for volume measurements Scales can be used as an alternative

17. Scoopers Scoops are numbered to represent how many level scoops you can expect to get from a container with a volume of 1 quart Example: #12 scoop means 12 level scoops = 1 quart

18. Spoodles Can be labeled in ounces or cups Example: - 2 oz. spoodle - 1/4 cup spoodle

19. Cost Control Standardized recipes help to reduce risks of lost money – Too much of an ingredient used Even a fraction can add up over time – Improper portioning – Food waste from preparing too much

20. Nutrients Per Serving Nutrients can be altered greatly if the standardized recipe isn’t followed Affects the consumer – Weight management – Nutrient restrictions Protein Fluid – Malnutrition – Meeting RDAs and DRIs

21. Factor Method Used to adjust a recipe to increase or decrease yield Two parts: –-Determine factor –-Multiply each ingredient amount by factor

22. Determining the Factor The factor is a multiplier used to decrease or increase the quantity of ingredients in a recipe Find factor by dividing the desired yield by the original yield Example: If original recipe has a yield of 50 and you want to make 100 servings: 100  50 = 2

23. Multiplying Each Ingredient Amount Use the determined factor to adjust ingredient amounts to produce the desired yield Example: Using “2” as the factor, if original recipe calls for 5 pounds of broccoli, how much will be needed for adjusted recipe? 5 pounds x 2 = 10 pounds

24. Adjusted Standardized Recipe

25. Your Turn! A basic crepe recipe includes : 1 cup all-purpose flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 teaspoon salt 2 tablespoons butter, melted If this recipe makes 4 servings, use the factor method to determine the factor for 100 servings.

26. Solution 100 servings (desired) / 4 servings (original) = 25 Then multiply each ingredient by the factor, 25, to adjust the recipe for 100 servings. Example: 2 eggs x 25 = 50 eggs needed

27. References http://www.olemiss.edu/depts/nfsmi/Info rmation/measuring-success.html Stephanie Bianco-Simeral’s “Standardized Recipes” lecture, Spring 2008.