RECIPE STANDARDIZATION

Goals

To focus on: Developing Standardized Recipes Standardized Recipe Formats Weights and Measures Recipe Standardization Procedures Adjusting Recipes

Objectives

After reviewing this information the student will be able to: Define the term standardized recipes. List the parts of a standardized

recipe. Develop standardized recipes. Select a recipe format

Convert measurements to and from the metric system.

Document basic measurement equivalents.

List recipe standardization procedures.

Adjust recipes.

Standardized Recipe

A known quantity of known quality. A specified amount and proportion of

ingredients Methods for combining ingredients Preparation procedures number of portions produced portion size

Advantages

Standardized recipes: Control preparation time Quality Quantity Costs Simplify purchasing

Standardized Recipe Format

A format should be selected that is :•Easy to read from at least 18 inches

away•Large enough so most recipes will fit

on one page

Recipe Name: Corn Velvet Soup with Lobster

Recipe Group: Such as Seafood Soup

Recipe file code number:

Yield (Number of portions): 2 quarts [2 L] 10

Portion Size: 6 fluid ounces

Ingredients and Amount of Ingredients• 3½ ounces [100 g] scallions, split, diced• 3½ ounces [100 g] onion, diced• ¾ ounce [20 g] fresh ginger, minced• ½ ounce [15 g] jalapeno, seeded, minced• ½ ounce [15 g] butter• 11 ounces [315 g] corn kernels• 50 fluid ounces [1.51] Chicken Stock • 1 thyme sprig• 10 fluid ounces [300 ml] evaporated skim milk• 3 tablespoons reduced-sodium soy sauce• 5 ounces [140 g ] lobster meat thinly sliced• 3½ tablespoons Red Pepper Coulis

Procedures• 1. In a soup pot, sweat the scallions, onion, ginger, and

jalapeno in the butter until tender.

• 2. Add the corn kernels and sweat for 2 minutes.

• 3. Add the stock and thyme. Simmer until the

vegetables are very tender.

• 4. Discard the thyme sprig and purée the soup until

smooth.

• 5. Stir in the evaporated skim milk and season with the

soy sauce. If the soup is too thick, adjust the

consistency with additional chicken stock.

• 6. Garnish each serving of soup with 1/2 ounce [15 g]

lobster meat and 1 teaspoon coulis.

Approximate times for preparation steps

Cooking times and temperatures

Mixing and cooking equipment

Portioning instructions and utensils

Serving temperature

STANDARDIZED RECIPE FORMATS

WEIGHTS AND MEASURES

Ingredient quantities should be measured by consistent methods. Weighing ingredients is better than measuring them because it is more accurate and saves time.

1 cup = 8 ounces can be used for liquid ingredients, such as water, liquid milk, fruit juices, and oil.

The volume measurement of other ingredients should be weighed to find out the relationship.

RECIPE CONVERSIONS

Step 1: Divide the desired (new) yield by the recipe (old) yield to obtain the conversion factor.

New Yield = Conversion FactorOld Yield

Step 2: Multiply each ingredient quantity by the conversion factor to obtain

the new quantity.

Old Quantity x Conversion Factor = New Quantity

Example

You need to convert a recipe for cauliflower soup. The present recipe yields 1-1/2gallons. You only need to make 3/4 of a gallon.

First, determine the conversion factor:.75 gallon = .50

1.5 gallons

The conversion factor (CF) is applied to each ingredient in the soup recipe:

Cauliflower SoupOld quantity x CF = New quantity

Cauliflower, chopped 5 lb. x .5 = 2-1/2 lb

Celery stalks 4 x .5 = 2

Onion 1 x .5 = 1/2

Chicken stock 2 qt. x .5 = 1 qt.

Heavy cream 6 cups x .5 = 3 cups