1. Standardized Recipes

2. Objectives Understand the importance of using standardized recipes
Recognize the components in a standardized recipe
Realize the advantages of using standardized recipes
Learn how to make a standardized recipes

3. Defined by USDA
A standardized recipe has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good result and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients
Break it down

4. How can correctly using standardized recipes save my schools money and time?

5. Advantages Consistent Quality Predictable Yield Satisfied Customers
Consistent Nutrient Content
Cost Control
Employee Confidence

6. When do I use a standardized recipe?
For any menu item containing more than one ingredient
For any menu item requiring any preparation
Poptarts? If warmed, yes
Corn in can? Yes, heating and portioning
Fruit cocktail in can? Yes, portioning
Graham crackers? No
Banana? no

7. What to Include Title Category (main dish, veggie, fruit) Yield HAACP
All ingredients - be specific
Correct measures, weights, pack size, etc.
Preparation directions
Cook temp and times, Holding temp
Serving size
Equipment and utensils to use - be specific
Meal pattern crediting
Additionally: Crediting, nutrition label, HAACP steps- protects staff and students

8. HAACP Cooking process No cook Same day Complex
End state cooking temperature
Holding/serving temperature
Corrective action if that temperature is not met
No cook- fruit, salads
Same day- cooked and served in same day ex: veggies, hamburgers, pizza
Complex- cooked one day, served another ex: lasagna, spaghetti, turkey roast

9. Spaghetti and Meat Sauce
Cost Saving Example
Spaghetti and Meat Sauce
Recipe for 50 servings calls for 8.5 pounds of ground beef-4.25 rolls
Cook uses 5 rolls-10 pounds
Ground beef costs $5 per 2 pound roll
If serving 400 students- $30 difference in extra beef
This amounts to $5400 a year
400/50=8
5 rolls x $5= $25 x 8= $200
4.25 rolls x $5= x 8= $170
= $30 x 180 days in a year= $5400

10. Nutrients Per Serving Example
USDA Fiesta Beef Casserole Recipe
Nutrient Facts
25 servings per pan
20 servings per pan
Serving Size
6.5 oz.
8.1 oz.
Calories
255
318
Saturated Fat
5.0 g
6.2 g
Sodium
404 mg
506 mg

11. Next Steps Verify recipe Evaluate recipe Check for all components
Taste test
Informal-employees
Formal-students, teachers
Have evaluation form
Summarize results
Make adjustments

12. Let’s Practice
Make a standardized recipe for grilled cheese

13. How did you do?

14. Cooking the right way!
Now let’s go serve great, consistent food to our kids by using standardized recipes!

15. References
U.S. Department of Agriculture, Food and Nutrition Service, with the National Food Service Management Institute. (2002). Measuring Success with Standardized Recipes. University, MS: National Food Service Management Institute.
U.S. Department of Agriculture, food and Nutrition Service. Menu Planning Records.

17. Kentucky Department of Education Division of School and Community Nutrition