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    Standardized Recipes

    Uploaded by

    joseph
    Help others see the importants in standardizing their Recipes

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Standardized Recipes

    Uploaded by

    joseph
    35 views2 pages
    Help others see the importants in standardizing their Recipes

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    Help others see the importants in standardizing their Recipes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    35 views2 pages

    Standardized Recipes

    Uploaded by

    joseph
    Help others see the importants in standardizing their Recipes

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Fact Sheet

    Why Use Standardized Recipes?

    Standardized recipes are used every day in • I nventory Control: If a standardized


    child nutrition operations as a guide to recipe is followed, the quantity of food
    preparing the foods served to customers. inventory used each time the recipe is
    A standardized recipe is a recipe that has produced can be estimated.
    been carefully adapted and tested to ensure
    •L
     abor Cost Control: Written proce-
    that it will produce a consistent product
    dures allow workers to make good use of
    every time it is used.
    their time and move through their work
    day more efficiently.
    Why is it important to use standardized •E
     mployee Confidence: Workers can
    recipes in child nutrition operations? feel more satisfied and confident because
    •C
     onsistent Food Quality: Standard- eliminating guesswork decreases the
    ized recipes help ensure that the best likelihood of mistakes and poor food
    possible food items are produced every quality.
    time. • R
     educed Record Keeping:
    •P
     redictable Yield: Knowing how Information from standardized recipes
    much of an item the recipe will can be easily transferred to daily food
    produce helps prevent food waste and production records.
    shortages on the serving line.
    • A
     ccurate Nutrient Content: Quick Tip: What are some of the main
    Standardized recipes help ensure components of a standardized recipe?
    that the best possible food items are
    produced every time. Answer: Recipe title, recipe category,
    ingredients, weight and volume, preparation
    •F
     ood Cost Control: When the same instructions, cooking temperature, serving
    ingredients and quantities are used size, recipe yield, and cooking and serving
    each time the recipe is prepared, the equipment.
    cost per serving remains the same.
    •E
     fficient Purchasing: The quantity
    Source: National Food Service Management
    of ingredients needed for production Institute. (2008). Growing your professional skills:
    can be easily calculated based on the Competencies, knowledge, and skills for successful school
    information provided on the recipe. nutrition assistants. University, MS: Author.

    i
    Fact Sheet

    This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the Institute of
    Child Nutrition at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does
    mention of trade names, commercial products, or organizations imply endorsement by the U.S. government.

    The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer.

    In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age,
    or disability.

    To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-
    9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

    © 2017, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences

    Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the train-
    ing providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold.

    The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot,
    therefore, grant permission to use these images.

    For more information, please contact helpdesk@theicn.org. 01/2017

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