Standardized Recipe Form – Fill Out and Use This PDF

Standardized Recipe Form is a form that states the recipe used to make an item. It can be found on food packages and in cookbooks.

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Standardized Recipe Form PDF Details

When developing recipes, many cooks prefer to use a standardized recipe form. This type of recipe provides a uniform way to measure and document ingredients, preparation instructions, and nutritional information. A standardized recipe also makes it easier to replicate a dish exactly the same each time. While there are no right or wrong ways to format a recipe, using a standardized template can be helpful for both novice and experienced cooks.

You could find it beneficial to understand how much time you will need to fill out this standardized recipe form and just how long the form is.

Question	Answer
Form Name	Standardized Recipe Form
Form Length	2 pages
Fillable?	Yes
Fillable fields	34
Avg. time to fill out	7 min 18 sec
Other names	standard recipe format example, standardized recipe form, blank standardized recipe template, standardized recipe

12

Form Preview Example

Standardized Recipe Form

Recipe Name_____________________________________ Category_______________________________ Recipe #__________________________

	HACCP Process:	_____ 1 – No Cook _____ 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve

	Ingredients		For ___________Servings		Directions: Include step by step instructions, the critical control
					points (specific points at which a hazard can be reduced, eliminated or
					prevented) and critical limit (time and/or temperature to be achieved
			Weight	Measure
			Weight	Measure	to control a hazard).
					to control a hazard).

Notes:

Serving Size___________________ Pan Size_____________________	Oven Temperature & Baking Time:
		Temperature	Minutes
Yield_________________________ Number of Pans ______________	Conventional	___________	__________
	Convection	___________	__________

Meal Component Fulfillment (Based on Serving Size)

	Serving Size: _________________________________			*NSLP Only
__________	Meat/Meat Alt. (oz/eq)	__________	Fruit (c)	__________	Bread/Grain (oz/eq)
__________	Vegetable (c)	__________	Dark Green Veg* (c)	__________	Starchy Veg* (c)
__________	Beans/Peas* (c)	__________	Other Veg* (c)	__________	Red/Orange Veg* (c)

Nutrition Analysis (optional):

Serving Size: _________

_____Calories

_____Trans Fat

_____Saturated Fat (g)

_____Sodium (mg)

Form Instructions

A standardized recipe is a recipe that has been tried, tested, evaluated and adapted for use by a food service. It produces a consistent quality and yields every time when the exact procedures, equipment and ingredients are followed.

Steps:

∙Prepare a recipe to be standardized and test it until a high-quality product is produced.

∙Write the recipe to include the name, category (entrée, side, breakfast, lunch, age/grade group), and recipe identification number.

∙List the exact ingredients and quantities on the standardized recipe form. Weight is a more accurate measurement than volume and should be used when a scale is available.

∙List step-by-step instructions for preparation and cooking, including equipment, oven temperature and cooking time. Include Critical Control Points (CCPs) including critical limits (time and temperature) as appropriate for the Hazard Analysis and Critical Control Points (HACCP) process chosen. Also include final product temperature (if not a CCP) as a part of the recipe.

∙Include the yield and serving size on the recipe. Record the serving utensil to be used. You may find the yield and servings by measuring and counting the actual servings made from the recipe.

∙Provide information on how the product meets the meal pattern requirements. Use Recipe Analysis Worksheet to determine how recipe ingredients contribute to the meal pattern. A complete nutrient analysis is not required, but there is a location available to track calories, saturated fat, sodium, and trans fat if the information is available.

∙Adjust the recipe to correct the yield and number of servings needed for each preparation/service area.

∙Conduct a taste testing with staff and students to judge the appearance, texture, flavor and overall acceptability of the product. Instruct staff on the importance of following the recipe accurately and consistently.

∙Re-adjust the recipe as needed so that it yields a consistent product that students enjoy. Keep a copy of the standardized recipe on file and make corrections and changes if any ingredient, equipment or process changes.

		Child Nutrition Programs
	Standardized Recipe Form courtesy of Montana Office of Public Instruction	Oregon Department of Education
		July 2016
		July 2016

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usda standardized recipe form empty fields to fill in

Within the area Serving, Size, Pan, Size Oven, Temperature, Baking, Time Yield, Number, of, Pans Temperature, Conventional, Convection Minutes, Nutrition, Analysis, optional Serving, Size NS, LP, Only Meat, Meat, Alto, ze, q Fruit, c Bread, Grain, oz, eq Vegetable, c Dark, Green, Ve, gc Starchy, Ve, gc and Beans, Peas, c note the information which the platform requires you to do.

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