Standardized Recipes

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

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

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

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

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

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

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

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= 21.25 x 8= $170 200-170= $30 x 180 days in a year= $5400

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

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

Let’s Practice Make a standardized recipe for grilled cheese

How did you do?

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

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. http://www.fns.usda.gov/sites/default/files/blocks6.pdf

Kentucky Department of Education Division of School and Community Nutrition