Quantity

Food
Production
Recipe Development
and Standardization
 
 Objectives:

At the end of this unit the student should be able to:

Identify and appreciate the rules of recipe development and standardization in
quantity and institutional food production
Develop new recipe ideas.
Standardized recipes.
Differentiate a recipe from standardized recipe.
Enumerate and appreciate the advantages brought about the recipe standardization.
Compute for recipe conversion factor.
Use and fill up standardized recipe card.
Organize work and follow standardized recipe.
Recipe Development
No single food service operation would deny the
importance of a standardized recipe. Yet only a handful
actually take the time to develop or even use standardized
recipes. Usually are cared in the memory of chefs and cooks.
This practice could actually work on the condition that there
is only one person that prepares the menu items and that
there are no hiring, something very close if not improbable.
In reality, food production operations are characterized by a
number of chefs and cooks preparing different menu items
and employees constantly turning over. It is thus important
to use and develop standardized recipe
The Rational Behind Recipe Development
Recipe
Developmen
t
Response to Response to changes
market trends and in food ingredients
changes and equipment

Operational Cost
efficiency efficiency
Illustrations 10.1. Reasons behind the need for constant
recipe development

The development of new recipes and the improvement of existing ones is

not an easy task. It is however worthwhile to keep file of a new recipe ideas
that seem practical and desirable for Development and testing. A program of
developing new recipes and revising old recipes in sure progress and
efficiency for the food service establishment.
Food production establishment are faced by numerous challenges that
justifies the need for constant recipe development. One of this is the fact that
the market is very dynamic and changes and consumer preferences in food is
a normal occurrence. People are often looking for new gastronomical
experiences and more often than not patronize places were innovative menu
ideas are present. It is here that the primary value of recipe development is
realized. This is as important as the development of a new car model is to the
car manufacturing industry.
 McDonalds’ for example, would not be as successful as it is
today if it did not invest huge amount, of money in the research
and development of its product like the big mac or fillet o’ fish.
Another challenge for the food production establishment is
the changes in technology which brings about new food stuff
such as convenience and pre-mixes, as well as changes in
equipment, Today’s market is saturated with convenience
products that have complimented if not replaced the use of
certain ingredients. The consequence of this, is that recipes have
to be constantly reviewed to see if there are ways to integrate
this new developments. This should then bring about
simplification and improvements in both the procedure in
making the product and the quality of food and service.
 Food production establishment sell food and service for a
price. This implies that they have to make a profit to
continually operate. In order to do this, they must achieve
operational efficiency. And cost efficiency. Through recipe
development, procedures and their sequence can be set,
improved, or corrected. Work can be simplified resulting in
a more productive flow of operations.
Cost requirements may also necessitate the need for
recipe changes. Most of the time, it is desirable to review
recipes frequently for update and possible savings.
Substitutes can be found or revisions in portion size or
ingredients may eventually lead to lower cost and therefore
higher profits for the food production establishment
The Recipe Development Process
How is recipe development done?
Recipe development is a highly specialized task, careful study of different aspects of
the recipe is needed before actual testing can be done. These aspects include the
following:

1. Develop the recipe ingredients, Certain well defined ratios must be

maintained among ingredients to ensure a successful product.
Overpowering taste should be avoided in the recipe. One should consider
the likes and dislikes of customers rather than just that of the chef, manager
or someone in authority. This implies a good working knowledge of patrons
and their preferences. Availability and seasonableness of ingredients must
be considered. Besides this, combination of the texture and color of the
different must be considered to achieve an optimal product. The ingredient
measurement much as possible expressed in the metric system
2. Development methods and procedures.
The ingredients must be visualized as they go through the
production process. All procedures and sequence must be
correct. They must be simple to follow and require minimal
effort from those who will use it. It must also take into
account the use and availability of equipment and tools.
3. Development packaging and serving presentation.
It is often said that the best tasting dishes are incomplete
without mouthwatering presentation. Therefore, in
developing a recipe, one must also visualize how the
product is eventually to be plated or packaged for
presentation to guest. This visual display not only increases
the palatability of the products but also its salability. 
4. Develop a market name.
It should be stressed that a matching name that is
both descriptive and catching should be developed to
complement the recipe.
 
5. Standardize the recipe.
The recipe has to be tested, adjusted, and then
written in a standard recipe’s yield must also be
adjusted to the most frequent production need of the
establishment.
Recipe Standardization
What is a standardized recipe?
Standardized recipe are recipes that have been
tested and revised to repeatedly produce good
results. They ensure that the productions of
products are consistent and successful.
Differentiated from a recipe, a standardized recipe
is characterized by the following qualities
1. Tried and test.
Standardized recipes undergo a standardization process which
consists of development, testing and retesting before they can
used. The recipe is tested and adjusted several times until the
trials produce a product of the desired quality and quantity.
 
2. Uniform product results.
The end product of a standardized recipe is consistent in
quality, flavor appearance. They have been standardized such
that this uniformity would be achieved independent of the
skills level of the production staff using the standardized recipe.
 
3. Standard yield/portion size product.
The standardized recipe has been adjusted to
produce a yield based on the production needs of
operations. This Yield must be consistent.
 
4. Written in a standard format.
The standardized recipe must be recorded in a form that
best suit the production activities. This can be done through
the use of recipe cards organized in a recipe file or we can
use present day technology by using a computer recipe data
base.
 
Benefits of a standardized recipe
 
What are the advantages of a standardized recipe?
 
The standardized recipe is one of the most important
tools in assuring high and consistent quality. Reliability
and controlling cost in institutional food production.
Standardizing recipe result to several advantages that
are listed below
 Advantages of a
Standardized Recipe

Eliminates Guesswork Eases costing

Consistency and high Prevents dependence

quality products on one staff
Minimizes left-over Facilities control
and waste
Eases training of staff Saves time

Illustration 10.2. Advantages of using the standardized recipe

1. Guesswork is replaced by accuracy.
Many chefs would argue that cooking is an art. Therefore, many cooks
would prepare recipes based on personal taste and preference. This does not
necessarily represent the likes and dislikes of patrons. As such, this
guesswork should be eliminated by developing a standardized recipe that
would be used by production
2. Customers are assured of consistency high quality products.
Customers are sure that the quality, quantity, and taste of a product they
buy today would also taste and provide them with the same satisfaction the
next time they visit. “Doctoring” is avoided. This builds patrons that regularly
frequent establishment because of this reliability
3. Easier to cost. The standardized recipe is a pre-requisite to recipe costing
because it contains an exact list and measurement of ingredients, the
standardized recipe can easily be cost, the cost per portion determined, and
the serving portion priced.
4. Easier to train workers.
Staff can quickly be trained in the proper procedures and techniques to
produces products that are up to a standard. The worker is also provided a
constant reference guide that them whenever they encounter difficulties.
5. Minimized left-over and waste.
Through the standardized recipe actual production need can be accurately
determined. This guides the amount of purchases and requisitions as well as
the amount of ingredients used, minimizing losses due to spoilage or over
production.
6. Avoids dependence on any one personnel.
Because the ingredients and methods of preparation are moved from the
chefs memory to a recipe card or data base, the information can be accessed by
other food production staff that may need it. This safeguards operation from
being dependent on any one worker as well as ensure the continuity of the
product quality even if workers move on to other jobs or challenges.
7. Requires less time for mice-en-place and preparation.
The testing of the recipe leads to simplified and organized work procedures.
This saves productivity time by simplifying what needs to be done for mise-
en place preparation and production.
8. Facilities control.
The cost controller’s job is facilitated when production uses and follows the
standardized recipe. This testing of the recipe leads to simplified and
organized recipe. This is because the ingredients quantities have been
standardized making it possible to compare “what has been used” (actual
consumption by operations) with “what should have been used” (projected
consumption based on standardized recipes) Dietary requirement can also be
controlled through the recipe. Customers with special dietary requirements
can easily be informed of the actual measurements of the ingredients in a
recipe. The recipe can be adjusted to meet the special diet needed by the
patron.
Which information should be found in a standardized recipe?

Generally, a Standardized recipe should include the following

important information.
1. Recipe name : Descriptive and even creative name for the
recipe. 
2. Product classification : Describes under which category the
recipe belongs to (i.e. soup, stock, poultry, beef, etc.)
3. Recipe file number : A filling number assigned to each
recipe card for easier organization, storage, and retrieval.
4. Yield : The total amount of the end product found or
number of portion produced by the recipe.
5. Portion size : Description of the amount of product found in
one serving.
6. Cooking time and temperature : Describes how long and at
what temperature the product is to be prepared. This is very
important especially in baked and roasted products.
7. Ingredients : A list of the required raw materials for the
recipe.
8. Measure : An accurate description of how much ingredient is
to be used and its measuring unit.
9. Procedures and Methods : Describes the steps to be
undertaken to produced a satisfactory product.
10.Date revised : Indicates the date that the recipe was last
reviewed and changed.
 Standardized Recipe Card

Recipe file no. : 0012

Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 liters
Portion Size : 5 servings (250 ml each)
Cooking time : 40 minutes
Cooking temp : simmering

Ingredients Quantity Methods

Oil 10 g Heat in Pan.
Butter 30 g Add and melt.
White onions, Peeled,
400 g Add and cook until golden brown.
and sliced thinly
Dry white wine 150 g Add and reduce.
Beef Broth (prepared) 1L Fiil in and simmer for 30 minutes.
Salt and Pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Grate and float on onion soup in cup and
Cheese 100 g place in salamander or oven and brown
slightly.

Illustration 10.6. Sample Standardized Recipe Card