Standardized Recipes: Standardized Recipes What is a standardized recipe?: What is a standardized recipe? One that has been tried, adapted, and retried several times for use.
Produces consistent results and yield every time when exact procedures are used. Parts of a Standardized Recipe: Parts of a Standardized Recipe Recipe Title
Weight/Volume of each ingredient
Cooking Temperatures & Time
Equipment & Utensils to be used
HACCP Parts of a Standardized Recipe: Parts of a Standardized Recipe Recipe Title – Name that adequately describes the recipes.
Recipe Category – Recipe classification based on USDA or operation-defined categories, i.e., main dishes, grains/breads.
Ingredients – Products used in recipe. Parts of a Standardized Recipe: Parts of a Standardized Recipe Weight/Volume of each ingredient – The quantity of each ingredient listed in weight and/or volume.
Preparation Instructions – Directions for preparing the recipe.
Cooking Temperatures & Time – The cooking temperature and time, if appropriate.
Serving Size – The amount of a single portion in volume and/or weight. Parts of a Standardized Recipe: Parts of a Standardized Recipe Recipe Yield – The amount (weight or volume and number of servings) of product at the completion of production that is available for service.
Equipment & Utensils to be used – The cooking and serving equipment to be used in preparing and serving the recipe.
HACCP – CCP information Recipe Verification Phase: Recipe Verification Phase Review the Recipe
Prepare the Recipe
Record Changes Product Evaluation Phase: Product Evaluation Phase Informal Evaluation
Involves the CNP managers and employees assessing whether the efforts to standardize the recipe should continue
When CNP staff believes a recipe has potential for service Product Evaluation Phase: Product Evaluation Phase Formal Evaluation
Select a group of people to taste the recipe
Choose an evaluation form
Prepare the recipe
Set up the sampling area
Have participants taste and evaluate the food
Summarize the results
Determine future plans for the recipe based on evaluation results Quantity Adjustment Phase: Quantity Adjustment Phase Adjust the recipe to the desired number of servings. Different methods:
Direct reading tables method
Computerized recipe adjustment Factor Method (most common): Factor Method (most common) Determine the “factor” to be used
Desired yield / Current yield = Factor
Multiply each ingredient quantity by the “factor”
Original amount X Factor = Amount needed
Change amounts into more common measurements
1.25 cups = 1 ¼ cup Computerized Recipe Adjustment: Computerized Recipe Adjustment Advantages to using:
Recipe adjustment is done much faster
Menu planning is more flexible because menus can be analyzed and modified easily
Food information is specific to school foodservice programs
Menus can be analyzed and evaluated for specific nutrients Types of Recipes: Types of Recipes USDA recipe
Site recipes www.NFSMI.org USDA Recipes: USDA Recipes Taco Salad (pg 20)
1 Salad provides 2oz equivalent meat/meat alternate, ¾ cup of vegetable, and 1 serving of grains/breads
Nutrients Per Serving Changes to USDA Recipes: Changes to USDA Recipes Make note of any changes on the recipe
This information is used in SMI
Substitute commodity Turkey Taco Meat?
NSLP Fact Sheets (pg 23)
Weights & Measures: Weights & Measures Types of Measuring Devices: Types of Measuring Devices Measuring Dry Ingredients: Measuring Dry Ingredients Measuring Liquid Ingredients: Measuring Liquid Ingredients Practice, Practice, Practice: Practice, Practice, Practice 6 tsp (3 tsp.=1T)
4 pts (2 pts=1 qt) & (2qts=1/2 gallon)
16 fl oz (8oz = 1c) & (2 c= ½ qt)
8 qts (4qts = 1gal)
34 oz (16oz = 1lb)
2lbs 2oz Slide21: Poster by NFSMI
Use of Scales: Use of Scales Capacity of scale 32 oz
Increment ¼ oz
Reading 3 ½ oz
Capacity of scale 50 lb
Increment 4 oz
Reading 6 lb 8 oz Capacity of scale 25 lbs
Increment 2 oz
Reading 1 lb 4 oz
Capacity of scale 25 lb
Increment 2 oz
Reading 23 lb 8 oz
What is the quickest way to measure dry ingredients for a cake?: What is the quickest way to measure dry ingredients for a cake?
Bowl on scale
Zero the scale
Add flour Tips to Remember: Tips to Remember Calibrate scale before measuring
Weigh when possible
Use the largest measure Just a little…Can make a BIG difference: Just a little… Can make a BIG difference For the day? 300 x .08 = $24.00
For the week? 300 x .08 x 5 days = $120.00
For the month? 300 x .08 x 20 days = $480.00
For the year? 300 x .08 x 180 days = $4200.00 If the serving of one item costs 8 cents more than planned, what would be the total cost increase?