Ingredient list/quantity – exact quantities of each ingredient (with the exception of spices that may be added to taste).Portion size – amount or size of the individual portion.Total Yield – number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe.Menu item name – the name of the given recipe that should be consistent with the name on the menu.

A standardized recipe will produce a product that is close to identical in taste and yield every time it is made, no matter who follows the directions. Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested.Ī standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. Convert recipe and ingredient amounts from one yield to another yield (both larger and smaller)Īll recipes are not created equal.

Describe common measurements used on recipes for food production.

Explain advantages of using standardized recipes.

Explain the importance of standardized recipes as a management tool.

List the parts of a well-written standardized recipe.

Chapter 6 seasonings and flavorings