Recipe Standardization

  • Standardized recipes are essential when doing nutrient analysis
  • A standardized recipe is more reliable if it has been tested three times to ensure the same results occur with respect to quality and quantity. Standardized recipes ensure that all components of your recipes are followed consistently and help to increase the accuracy and reliability of the nutrient analysis.
  • Standardized recipes also provide restaurant owners with the added benefit of accurately determining and controlling food costs.
  • The U.S. National Food Service Management Institute offers more detailed information about standardizing recipes through their online resource: Measuring Success with Standardized Recipes
  • Measuring Success with Standardized Recipes (PDF)

Steps for Standardizing Recipes

  1. Title the recipe
    • Should accurately describe the dish
  2. Make an ingredient list
    • Include as much detail as possible (e.g. brand names, dried, fresh, canned, etc.)
    • Keep a copy of the label where applicable
    • List ingredients in order of use
  3. Weigh and measure ingredients
    • Use a metric weight for dry ingredients
    • Use metric volume for wet ingredients
    • Be as exact as possible
  4. Provide step by step instructions
    • List steps in order
    • Include measurements for any food that is added at any step of the process (e.g. greasing a pan, salting water for pasta)
  5. Indicate the serving size
    • Indicate the weight of a serving
  6. Indicate the recipe yield
    • Weigh the entire recipe
    • Indicate the number of servings the recipe yields
  7. Verify the recipe
    • Test your recipe at least 3 times to ensure consistent results

Recipe Standardization Tips

  • Nutrient values can change depending on a number of factors, so be specific about what ingredient you are using.
  • To accurately analyze your recipe, you will need weights of meat, both raw and cooked.
  • Record the weight of the marinade before and after the food is marinated to determine how much was absorbed.