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 |
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| Form Name | Standardized Recipe Form |
| Form Length | 1 pages |
| Fillable? | No |
| Fillable fields | 0 |
| Avg. time to fill out | 15 sec |
| Other names | blank standardized recipe template, standardized recipe template word, standardized reciepe template, standard recipe format example |
Standardized Recipe Form
Recipe Name_____________________________________ Category_______________________________ Recipe #__________________________
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HACCP Process: |
_____ 1 – No Cook _____ 2 – Cook & Same Day Serve _____ 3 – Cook, Cool, Reheat, Serve |
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Ingredients |
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For ___________Servings |
Directions: Include step by step instructions, the critical control |
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points (specific points at which a hazard can be reduced, eliminated or |
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prevented) and critical limit (time and/or temperature to be achieved |
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Weight |
Measure |
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to control a hazard). |
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Notes:
Serving Size___________________ Pan Size_____________________ |
Oven Temperature & Baking Time: |
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Temperature |
Minutes |
Yield_________________________ Number of Pans ______________ |
Conventional |
___________ |
__________ |
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Convection |
___________ |
__________ |
Meal Component Fulfillment (Based on Serving Size)
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Serving Size: _________________________________ |
*NSLP Only |
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Meat/Meat Alt. (oz/eq) |
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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
∙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
∙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.
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Child Nutrition Programs |
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Standardized Recipe Form courtesy of Montana Office of Public Instruction |
Oregon Department of Education |
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July 2016 |
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