Note: weighing ingredients is faster, easier and more accurate.

Weight and Measures – The weight and measures of each ingredient used in both weight and volume measure.

Ingredients - Listed in order of preparation and specifies the type of the food used, such as fresh apples canned corn macaroni (uncooked) ground beef (raw).

Example: Pizzeria Pizza Crust, B-48, Grains, 2.5 ounce equivalents per portion.

Recipe Name / Recipe Card Number / Section / Meal Pattern Contribution – Include the name of the recipe, the recipe card number, the section that the recipe should be classified under (grains, meat and meat alternate, etc.) and the contribution that one serving makes toward the child nutrition meal pattern.

All changes need to be recorded so they can be repeated the next time the recipe is used. Employees should be encouraged to continuously improve recipes. Creativity - Using standardized recipes supports creativity in cooking.Cost Control - Better management of purchasing and storage due to exact amount of ingredients specified.Eliminates excessive amounts of leftovers or substitutions because too little was prepared. Projected Portions and Yield - Accurately predict the number of portions from each recipe and clearly define serving size or scoop.Product Quality - Provide consistent high-quality food items that have been thoroughly tested and evaluated.The exact procedures, the type of equipment, and the quantity and quality of ingredients are listed. A standardized recipe specifically describes the exact, measurable amount of ingredients and the method of preparation needed to consistently produce a high-quality product. Standardized recipes are an important part of a well-managed food service program. Landlord (Tenant) Recommendation Letter.

Free editable recipe card template