Standardised recipes, recipe formats and the recipe file
A standardised recipe has been tried, tested and adapted for one kitchen, so it gives the same quality and yield every time it is followed.
Definition and objectives
A standardised recipe is one that has been tried, adapted and retried several times in a particular kitchen and gives the same good quality and the same yield every time it is followed exactly, with the same equipment and the same quality of ingredients. Its objectives are uniform quality, an exact yield of a known number of portions, accurate costing and pricing, easier purchasing, and easy training of cooks.
Advantages
- Uniform quality: the sambar tastes the same whichever cook makes it.
- Predictable yield and number of portions: no shortage, no excess.
- Accurate cost per portion and a sound selling price.
- Easier purchasing and stores issue, as quantities are known in advance.
- Less supervision; new cooks are trained easily; work goes on when the head cook is absent.
- Less waste and fewer failures.
- Nutritive value per portion can be calculated, which matters in hospitals.
- Guest satisfaction and goodwill.
Steps in standardising a recipe
- 1Select a recipe that suits the menu, clientele and equipment; write it in a standard format.
- 2Prepare it in a small quantity (e.g. 4-6 portions), weighing every ingredient; note method, time, temperature and equipment.
- 3★Evaluate the product: a taste panel scores appearance, colour, texture, flavour and overall acceptability on a score card.
- 4Adjust ingredients or method and retest until the product is acceptable.
- 5Record the yield; fix the portion size, serving utensil and number of portions.
- 6Step up in stages (e.g. 25, then 50, then 100 portions), testing at each stage.
- 7Calculate the cost per portion and the nutritive value per portion.
- 8Write the final recipe card and place it in the recipe file.
★ one-way, controls the pace
Recipe formats (names vary a little between books)
| Format | How it looks | Good for |
|---|---|---|
| Standard (list) | Ingredients listed in order of use with quantities, then numbered method steps | Most recipes; easy to read |
| Block (column) | Ingredients and quantities in columns on the left; the method for each group beside them; extra columns for 25, 50 or 100 portions | Quantity kitchens |
| Action | Each step begins with an action word and lists only the ingredients used in that step | Training new cooks |
| Paragraph (narrative) | Written as running text with ingredients mentioned inside it | Simple dishes; hard to follow while cooking |
| Computerised | Stored in software that scales quantities and works out cost and nutrients | Large chains, hospitals |
The recipe file
A recipe file is the organised collection of all the standardised recipes of an institution. Recipes are written on cards (a card index), kept in a loose-leaf binder, or stored on a computer. They are grouped by menu category (soups, rice, curries, breads, sweets), given a code number and listed in an index, so any recipe can be found quickly. Each card shows the name and code, yield, portion size and serving utensil, ingredients by weight, method, cooking time and temperature, cost per portion and nutritive value. Kitchen copies are covered in plastic; the master copy is kept safely by the manager.
In a hospital diet kitchen, a standardised recipe lets the dietitian state exactly how much energy, protein or sodium each portion of khichdi or dal gives, so therapeutic diets are reliable.
2 marks: “Define a standardised recipe.” A recipe that has been tried, adapted and retried in a particular kitchen and gives the same quality and yield every time it is followed exactly.
5 marks: “What are the advantages of standardised recipes?” Uniform quality, predictable yield, accurate costing, easier purchasing, less supervision and easy training, less waste, known nutritive value, guest satisfaction.
10 marks: “Define a standardised recipe. Explain its objectives, advantages and the steps in standardisation.” Define; list objectives and advantages; draw the standardisation flow; explain each step; mention recipe formats and the recipe file.
Standardise with STEARS: Select, Try small, Evaluate, Adjust, Record yield and cost, Step up and file.