1. Standardized Recipes

2. What is it? Must follow a format that is clear to anyone who uses it. – Control of costs – Quality – Consistency of product

3. What’s included? Name of recipe Ingredients Yield Portion Size Temperature, time and equipment Step by step directions Nutrition information

4. AP and EP Amounts Most vegetables have to be trimmed before they can be used in a recipe. To save money and other resources, chefs must determine what the correct edible portions (EP) and amounts purchased (AP) to determine the correct amount of ingredients.

5. EP/AP Amounts EP=Edible Portion – To determine edible portion amount, take amount of trimmed food product and multiply by yield percentage. 10 pounds untrimmed cauliflower × 0.55= 5.5 lbs trimmed AP= As Purchased – To determine as purchase amount, divide edible portion by yield percentage. 4 pounds trimmed cauliflower ÷ 0.55= 7.27 lbs untrimmed.

6. Costing Recipes To determine total cost of recipe follow the following steps: – Determine unit cost of product – Multiply unit cost by amount needed – Add up ingredient cost to determine total of recipe. – To determine per serving, divide by yield.