Consistency is the key benefit of using standardized recipes. Consistent taste, texture, appearance, nutrient content, yield and cost lead to an efficient and successful kitchen operation.
The assurance of consistency can also lead to increased employee confidence. The likelihood of mistakes and poor food quality is decreased if the preparation guesswork is eliminated. Some feel that standardized recipes will take away creativity in your kitchen.
Actually, recipes can ensure the creativity of the recipe developer, and not allow individual cooks to change the recipes according to their personal tastes. This means that each recipe needs to be tried and retried by each operation. Ingredients vary: the tomato sauce that one school uses may be spicier that the tomato sauce that another purchases. Other ingredients will change slightly during storage. For example, pasta and beans may lose moisture over time during storage and therefore require a little more cooking time.
Kitchen equipment will vary too. It seems like each oven in every kitchen has its own quirks and cool or hot spots! The recipes on this website have been standardized by the school or organization or company that has provided the recipe. It still needs to be standardized by individual schools.
Get Inspired Benefits of the Standardized Recipe. Benefits of the Standardized Recipe. Recipes are used for training back of the house staff. Recipes provide consistency in the production of menu items.
Recipes provide food cost control. Recipes provide knowledge for front of the house staff as a sales tool and to help consumers with dietary concerns and allergies.
Recipes should be handed out to each back of the house line cook in a booklet specific to their station. The measured ingredients in a recipe not only produce consistent food but control your food cost and profit. Recipes reduce waste because a cook is prepping exactly what is needed to produce the menu items.
Many recipes are written to produce large quantities of food. Any recipe that produces 25 servings or more is termed a quantity recipe.
Quantity recipes are not standardized, however, until they have been adapted to an individual school food service operation. Skip to content Standardized Recipes. Home » Standardized Recipes. These advantages include: Consistent food quality : The use of standardized recipes ensures that menu items will be consistent in quality each time they are prepared and served. Predictable yield: The planned number of servings will be produced by using standardized recipes.
This can help to reduce the amount of leftover food if there has been overproduction, and also will help to prevent shortages of servings on the line. A predictable yield is especially important when food is transported from a production kitchen to other serving sites. Customer satisfaction : Well-developed recipes that appeal to students are an important factor in maintaining and increasing student participation levels.
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