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

4. 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

5. When do I use a standardized recipe? For any menu item containing more than one ingredient or require any preparation

6. What to Include 1)Title 2)Category (main dish, veggie, fruit) 3)Yield 4)HACCP 5)All ingredients-be specific! 6)Correct measures, weights, pack size, etc. 7)Preparation directions 8)Cook temp and times 9)Serving size 10)Equipment and utensils to use-be specific

7. HACCP Cooking process 1.No cook 2.Same day 3.Complex End state cooking temperature Holding/serving temperature Corrective action if that temperature is not met

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

9. Advantages Helps to ensure product quality Makes for consistent menu planning Control cost Consistent quality=happy customers

10. 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

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

12. How did you do?How did you do?

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

14. 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

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