Scribd Logo
Upload

Welcome to Scribd!

  • Standardized Recipes 050162

    Uploaded by

    JACKILYN JURI
    10 views2 pages
    This document discusses the advantages and components of standardized recipes. Standardized recipes provide consistent quality, accurately predict portions and yields, allow for cost control, and encourage continuous improvement. A standardized recipe includes the recipe name, number, meal contribution, ingredients and measures, directions, yield, serving size, and any critical control points. Standardized recipes help ensure consistent, high quality meals that meet portion requirements and food safety standards.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document discusses the advantages and components of standardized recipes. Standardized recipes provide consistent quality, accurately predict portions and yields, allow for cost control, and encourage continuous improvement. A standardized recipe includes the recipe name, number, meal contribution, ingredients and measures, directions, yield, serving size, and any critical control points. Standardized recipes help ensure consistent, high quality meals that meet portion requirements and food safety standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    10 views2 pages

    Standardized Recipes 050162

    Uploaded by

    JACKILYN JURI
    This document discusses the advantages and components of standardized recipes. Standardized recipes provide consistent quality, accurately predict portions and yields, allow for cost control, and encourage continuous improvement. A standardized recipe includes the recipe name, number, meal contribution, ingredients and measures, directions, yield, serving size, and any critical control points. Standardized recipes help ensure consistent, high quality meals that meet portion requirements and food safety standards.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Standardized Recipes

    Advantages of standardized recipes:


     Product quality - Provide consistent high-quality food items that have been thoroughly tested and evaluated.
     Projected portions and yield - Accurately predict the number of portions from each recipe and clearly define serving size or scoop.
    Eliminates excessive amounts of leftovers or substitutions because too little was prepared.
     Cost control - Better management of purchasing and storage due to exact amount of ingredients specified.
     Creativity - Encouraged continuously improve to recipes. Record all changes to ensure repeated the next time the recipe is used.

    A standardized recipe includes the:


     Recipe name / recipe card number / section / meal pattern contribution – Include the name of the recipe, the recipe card number, the
    section that the recipe should be classified under (grains, entrée, etc.) and the contribution that one serving makes toward the child
    nutrition meal pattern. Example: Pizzeria Pizza Crust, B-48, Grains, 2.5 oz. eq. servings of grain per portion.
     Ingredients - listed in order of preparation and specifies the type of the food used, such as fresh apples, canned corn, macaroni
    (uncooked), ground beef (raw).
     Weight and measures - of each ingredient used in both weight and volume measure. Note: weighing ingredients is faster, easier and
    more accurate.
     Directions - directions on how to prepare the recipe. Include directions for mixing, number and size of pans, cooking temperature and
    time and the directions for serving.
     Yield – The yield of a recipe can be recorded as the total weight, volume, number of pans or number of servings produced. Example: 50
    servings: 23 lb. 4 oz. OR 100 servings: 46 lb. 8 oz. OR 50 servings: 1 quart 2 one-fourth cups.
     Serving size – list the number of servings that the recipe yields and the portion size to be served to each specific grade group. Consider
    including the suggested portioning tools to use: one-half cup servings (No. 8 scoop).
     Critical Control Points (*CCP) – Critical Control Points (CCPs) are prep steps where control measures can be put into place to reduce food
    safety hazards. Each CCP includes time and temperature controls.
    Recipe Name: ________________________________________________________________________ Recipe Card Number: ________________

    Yield: ______________________________________________________________

    Serving Size/Meal
    Grades K-5 Grades 6-8 Grades 9-12 Grades K-8
    Component Contribution

    Serving Size

    Meal Component
    Contribution Meat/Meat
    Alternate, Grain,
    Vegetable (subgroup),
    Fruit

    50 Servings: 50 Servings: 100 Servings: 100 Servings: ___# Servings: ___# Servings:
    Ingredients Directions
    Weight Measure Weight Measure Weight Measure

    You might also like