Standardized
Recipes
WV Department of Education
Office of Child Nutrition
1
Training Outline
 Module I
– Standardized Recipes
– Local Recipes
 Module II
– Local Recipe Form
– Weights & Measures
2
 Module III
– Meal Pattern
Contribution
 Module IV
– Recipe Modifications
Module I
Standardized Recipes
Local Recipes
Helpful Tools/Handouts
Calculator, Pencil, Paper
Taste-Test Surveys & Evaluation Forms
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Standardized Recipes
 Purpose:
– To ensure the quality of the foods served are the same
every time they are on the menu.
 Definition:
– The USDA defines a standardized recipe as one that “has
been tried, adapted, and retried several times for use by a
given food service operation and has been found to
produce the same good results and yield every time.”
USDA recipes are standardized and are ready
for the school staff to use.
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Standardized Recipes
 Quantity Recipes
– The terms quantity and standardized are not the same.
– Any recipe that yields 25 or more servings is termed a
“quantity recipe”.
– School recipes are quantity recipes that must be
standardized to yield the same, consistent results each
time they are prepared. If for some reason the staff uses a
local recipe, it must be standardized.
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Standardized Recipes
 Benefits:
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–
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Ready to use
Provide the meal pattern contribution
Product is the same all the time
Saves time
Standardized Recipes = Consistent Results!!!!!
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Standardized Recipes
 Why use Standardized Recipes in Child Nutrition
Programs?
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–
–
–
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Consistent food quality
Predictable yield
Consistent nutrient content
Increased food service personnel confidence
Control food costs, labor costs & inventory
Reduce additional record keeping
Local Recipes
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Definition
Requirements
Steps to Standardize
Information on the Local Recipe Form
Local Recipes
 A Local Recipe:
– Has more than 1 ingredient
• Green Beans
• Mashed Potatoes
– Must include information similar to the USDA standardized
recipes (yield, portion size, critical control measures, etc.)
– Must be calculated to ensure it meets the meal pattern
requirements (meal pattern contribution)
– Must be standardized by you or someone else
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Local Recipes
 Requirements:
– Must calculate the meal pattern contribution
– Must retest until it yields the same good results each time
it is prepared
– Must determine the critical control measures
• Time and temperature
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Local Recipes
 Standardizing a Local Recipe:
– Phase 1: Recipe Verification
– Phase 2: Recipe Adjustment
– Phase 3: Product Evaluation
Each phase of standardizing a recipe is important and must be
followed to ensure the recipe has consistent food quality,
predictable yield, and consistent nutrient content.
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Local Recipes
 Standardizing a Local Recipe:
– Phase 1 - Recipe Verification: Consists of reviewing the
recipe in detail, preparing it, verifying its yield, and
recording any changes
1.
2.
3.
4.
5.
Recipe must be written with all ingredients and amounts listed
Prepare recipe for the first time
Determine number of portions and the portion size
Calculate meal pattern contributions
Add critical control measures
–
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Critical control points and critical limits
Local Recipes
 Standardizing a Local Recipe:
– Phase 2 - Recipe Adjustment: Consists of re-testing and
changing the recipe (if necessary)
1.
2.
Re-testing
Changing the recipe
•
•
Re-determine the yield (number of portions/portion size)
Re-calculate meal pattern contribution
It is recommended that recipes be tested at least three times
with the same consistent results for that recipe to be
considered standardized.
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Local Recipes
 Standardizing a Local Recipe:
– Phase 3 - Product Evaluation: Focuses on determining the
acceptability of the product produced from the recipe.
1.
2.
Taste-tests
Surveys
Resources:
Product Evaluation Forms – Food Service Staff
Sample Surveys – Students, School Personnel
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Module II
Local Recipe Form
Weights and Measures
Helpful Tools/Handouts
Local Recipe Form (blank)
Local Recipe Form (completed sample)
NFSMI Weights and Measures
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Local Recipe Form
Chesapeake Middle
Spaghetti and Meat Sauce
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Entrée 5
medium
half- steam
table pans
100
1 cup
100
Raw ground beef
Fresh onions, chopped
Granulated garlic
Ground black or white pepper
Canned tomato puree
Water
Salt
Dried parsley
Dried basil
Dried oregano
Dried marjoram
Dried thyme
Water
Salt
Enriched spaghetti, broken into
thirds
17 lbs
1 lb
10 lbs
9 lbs 8 oz
1.
Brown ground beef. Drain. Add onions. Cook
for 5 minutes.
2.
Add garlic, pepper, tomato puree, water, salt
and herbs. Simmer 1 hour. CCP: Heat to
155°F+ for at least 15 seconds.
3.
Heat water to rolling boil. Add salt.
4.
Slowly add spaghetti. Stir constantly, until
water boils again. Cook 10-12 minutes or
until tender; stir occasionally. DO NOT
OVERCOOK. Drain well. Run cold water over
spaghetti to cool slightly.
5.
Stir into meat sauce.
6.
Divide mixture equally into 6 medium halfsteam table pans, lightly coated with pan
release spray.
7.
CCP: Hold for hot service at 135°F+ .
2 2/3 cups
3 Tbsp
1 Tbsp
1 gal 2 cups
1 gal
2 Tbsp
½ cup
¼ cup
¼ cup
2 Tbsp
1 Tbsp
12 gal
¼ cup
1 gal 3 ¾ qt
2
1
Use whole grain spaghetti; cook 12 – 14 minutes or until tender.
E. Smith
8/11
B. Doe
9/23
3/8
Weights and Measures
Weight vs. Measure (Volume)
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Weights and Measures
 Standard Measuring Equipment
– Weight
• Ounce (oz) and pound (lb)
• Scales are used to measure ingredients by weight
– Types of Scales
• Dietary Scale: Measures individual portions
• Kitchen Scale: Used in food preparation (5 to 50 lbs)
• Portion Scale: Rotatable dial, but similar to kitchen scale
Resource: NFSMI Weights and Measures handouts
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Weights and Measures
 Standard Measuring Equipment
– Measure = Volume
• Measure is used to indicate volume
• Liquid ingredients, ingredients less than 2 ounces
– Types of Equipment Used
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•
•
•
•
•
•
•
Teaspoon
Tablespoon
Fluid ounce
Cup
Pint
Quart
Gallon
Module III
Meal Pattern Contribution
Helpful Tools/Handouts
USDA Food Buying Guide:
http://www.fns.usda.gov/tn/resources/foodbuyingguide.html
Recipe Calculation Worksheet (blanks)
USDA Recipe D-35
FBG (pages): 1-16, 2-50, 2-83, & 3-28
Table 7: Converting Decimal Equivalent for F/V
Grains/Breads Chart
Recipe Calculation Worksheet (completed sample)
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Meal Pattern Contribution
Meat/Meat
Alternate
Fruits/
Vegetables
Grains/
Breads
Recipe Name: Spaghetti and Meat Sauce
Ingredients
(1)
Quantity of
Ingredient as
Purchased
(2)
Purchase Unit
Servings per
Purchase Unit
(3)
(4)
Portion Size: 1 cup
Portions per Recipe: 100
Meat/Meat
Alternate (oz)
Fruit/Vegetable
( ¼ cup)
Grain/Bread
(½ cup)
(2) x (4) = (5)
(2) x (4) = (6)
(2) x (4) = (7)
Total divided by
number of portions
Total divided by 4
(to get units in cups),
then divided by
number of portions
Total divided by number
of portions
Meat/Meat Alternate
Ground Beef
17 lbs
pound
1 lb
pound
10 lbs
pound
9 lbs 8 oz
pound
Fruit/Vegetable
Onions
Tomato puree
Grains/Breads
Spaghetti
Notes:
Totals:
Portions/
Recipe:
Calculations:
Each Portion
Contributes:
Recipe Name: Spaghetti and Meat Sauce
Ingredients
(1)
Quantity of
Ingredient as
Purchased
(2)
Purchase Unit
Portion Size: 1 cup
Servings per
Purchase Unit
(3)
Portions per Recipe: 100
Meat/Meat
Alternate (oz)
(4)
(2) x (4) = (5)
Meat/Meat Alternate
Ground Beef
17 lbs
pound
11.8 (1 oz)
17 X 11.8 =
200.6 (1 oz)
Totals:
200.6 (1 oz)
Portions/
Recipe:
100 portions
Total divided by
number of portions
Calculations:
200.6 ÷ 100 =
2.006 oz/portion
Each Portion
Contributes:
2.0 oz/portion
Recipe Name: Spaghetti and Meat Sauce
Ingredients
(1)
Quantity of
Ingredient as
Purchased
(2)
Purchase Unit
Portion Size: 1 cup
Servings per
Purchase Unit
(3)
Portions per Recipe: 100
Fruit/Vegetable
( ¼ cup)
(4)
(2) x (4) = (6)
Fruit/Vegetable
Onions
Tomato puree
1 lb
10 lbs
pound
pound
9.3 (¼ cup)
14.4 (¼ cup)
Totals:
Portions/
Recipe:
Calculations:
1 x 9.3 =
10 x 14.4 =
9.3 (¼ cup)
+ 144.00 (¼ cup)
153.3 (¼ cups)
100 portions
Total divided by 4
(to get units in cups),
then divided by
number of portions
153.3 ÷ 4= 38.3 cups
38.3 ÷ 100 = .383
Each Portion
Contributes:
*3/8 cup
Recipe Name: Spaghetti and Meat Sauce
Ingredients
(1)
Quantity of
Ingredient as
Purchased
(2)
Purchase Unit
9 lbs 8 oz
pound
Portion Size: 1 cup
Grain/Bread Servings
(½ cup)
Servings per
Purchase Unit
(3)
Portions per Recipe: 100
(4)
(2) x (4) = (7)
Grains/Breads
Spaghetti
10.6 (½ cup)
9.5 x 10.6 =
100.7 (½ cup)
Totals:
100.7 (½ cup)
Portions/
Recipe:
100 portions
Total divided by
number of portions
Calculations:
100.7 ÷ 100 =
1.007 servings
Each Portion
Contributes:
1 serving
Recipe Name: Spaghetti and Meat Sauce
Ingredients
(1)
Quantity of
Ingredient as
Purchased
(2)
Purchase Unit
Servings per
Purchase Unit
(3)
(4)
Portion Size: 1 cup
Portions per Recipe: 100
Meat/Meat
Alternate (oz)
Fruit/Vegetable
( ¼ cup)
Grain/Bread
(½ cup)
(2) x (4) = (5)
(2) x (4) = (6)
(2) x (4) = (7)
Meat/Meat Alternate
Ground Beef
17 lbs
pound
11.8 (1 oz)
200.6 (1 oz)
1 lb
pound
9.3 (¼ cup)
9.3 (¼ cup)
10 lbs
pound
14.4 (¼ cup)
144.0 (¼ cup)
9 lbs 8 oz
pound
10.6 (½ cup)
Fruit/Vegetable
Onions
Tomato puree
Grains/Breads
Spaghetti
Notes:
Totals:
Portions/
Recipe:
100.7 (½ cup)
200.6
153.3
100.7
100
100
100
Total divided by
number of portions
Total divided by 4
(to get units in cups),
then divided by
number of portions
Total divided by number
of portions
Calculations:
Each Portion
Contributes:
200.6 ÷ 100 = 2.006
153.3 ÷ 4 = 38.3 cups
38.3 ÷ 100 = .383
2 oz
Meat/Meat
Alternate
3/8 cup
Fruit/Vegetable
100.7 ÷ 100 = 1.007
1 Grains/Bread
Module IV
Recipe Modifications
Helpful Tools/Handouts
Factor Method Worksheet (blanks)
Table 5: Decimal Weight Equivalents
Table 6: Decimal Equivalents of Commonly Used Fractions
Recipe Adjustment Document:
http://www.fns.usda.gov/tn/Resources/rec_adjust.pdf
Recipe Adjustment Worksheets
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Recipe Modifications
What are some examples of modifications you could
make to a USDA standardized recipe?
How do you change or modify a USDA recipe?
Increase/decrease number of portions
Increase/decrease portion sizes
Eliminate, add or substitute ingredients
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Recipe Modifications
 What happens when a recipe is changed or
modified?
–
–
–
–
–
–
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It is no longer the same standardized recipe
Meal pattern contribution may change
Nutrients change
Appearance may change
Costs change
Customer satisfaction may change
Recipe may have to be standardized again!
Recipe Modifications
“Factor Method”
Step 1: Determine the “multiplying factor”
total new yield ÷ original yield = multiplying factor
Step 2: Determine the new quantity of each ingredient
original quantity X multiplying factor = new quantity
(of each ingredient)
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Recipe Modifications
Reducing a Recipe: Baked Beans (I-06)
Reduce 100 portions to 80 portions.
100 portions = Original Yield
80 portions = Desired Yield
Step 1: Desired Yield ÷ Original Yield = Multiplying Factor (MF)
( 80 ÷ 100 = .80)
Reducing a recipe: MF < 1
Step 2: Apply the MF to all the ingredients in the recipe.
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Recipe Modifications
Reducing a Recipe: Baked Beans (I-06)
Original Quantity (100)
Multiplying
Factor
Desired Quantity (80)
Baked beans 29 lbs 4 oz (29.25 lbs)
X .80 =
23.4 lbs or 23 lbs 6 3/8 oz
Onions, chopped
3 lbs (48 oz)
X .80 =
2.4 lbs or 2 lbs 6 3/8 oz
1 lb 6 oz (22 oz)
X .80 =
17.6 oz (1.1 lbs) or 1 lb 1 5/8 oz
Dry mustard
¼ cup (4 Tbsp)
X .80 =
3.2 Tbsp or 3 Tbsp ¼ tsp
Brown sugar
7 ½ oz (7.5 oz)
X .80 =
6 oz
1 qt (4 cups)
X .80 =
3.2 cups or 3 1/8 cups 1 Tbsp
1 lb 3 oz (19 oz)
X .80 =
15.2 oz or 15 ¼ oz
Molasses
Water
Tomato paste
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Recipe Modifications
Increasing a Recipe: Potato Salad (E-09)
Increase 100 portions to 250 portions.
100 portions = Original Yield
250 portions = Desired Yield
Step 1: Desired Yield ÷ Original Yield = Multiplying Factor (MF)
( 250 ÷ 100 = 2.5)
Increasing a recipe: MF > 1
Step 2: Apply the MF to all the ingredients in the recipe.
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Recipe Modifications
Increasing a Recipe: Potato Salad (E-09)
Multiplying
Factor
Desired Quantity (80)
18 lbs 10 oz (298 oz)
X 2.5 =
745 oz or 46 lbs 9 oz
2 lb 4 oz (36 oz)
X 2.5 =
90 oz or 5 lbs 10 oz
15 oz
X 2.5 =
37.5 oz or 2 lbs 5 ½ oz
1 1/3 cups (4/3 cups)
X 2.5 =
3 1/3 cups
3 lb 4 oz (3.25 lbs)
X 2.5 =
8 lbs 2 oz
2 Tbsp
X 2.5 =
5 Tbsp or ¼ cup 1 Tbsp
2 tsp
X 2.5 =
5 tsp or 1 Tbsp 2 tsp
2 Tbsp
X 2.5 =
5 Tbsp or ¼ cup 1 Tbsp
Original Quantity (100)
Potatoes
Celery, chopped
Onions, finely chopped
Pickle relish
Low-fat mayo
Salt
Black pepper
Dry mustard
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QUESTIONS?
West Virginia Department of Education
Office of Child Nutrition
1900 Kanawha Blvd, East
Building 6, Room 248
Charleston, WV 25305
(304) 558-2708
http://wvde.state.wv.us/nutrition/
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