A standardized recipe is one that has been tried, tested, evaluated and adapted for use by a particular food service operation. It produces a consistent quality and yield each time when the exact procedures, equipment, and ingredients are used.

x Efficient purchasing procedures—Purchasing is more efficient because the quantity of food needed for production is easily calculated from the information on each standardized recipe. Standardized recipes will include the ingredients and amounts of food used for a menu item.

Protein Rating Scales Numerous methods exist to determine protein quality. These methods have been identified as protein efficiency ratio, biological value, net protein utilization, and protein digestibility corrected amino acid score.

Some recipes have missing ingredients, faulty seasonings, insufficient or poor instructions causing more work, and some are simply not tested. A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location.

Steps to Standardization

1. Step 1: Recipe Name. Recipe names should be clear, descriptive and easy to understand.
2. Step 2: Ingredients.
3. Step 3: Measurements.
4. Step 4: Preparation Instructions.
5. Step 5: Cooking Temperature and Time.
6. Step 6: Recipe Yield.
7. Step 7: Serving Size and Number of Servings.
8. Step 8: Equipment and Utensils.

Benefits of the Standardized Recipe

• Recipes are used for training back of the house staff.
• Recipes provide consistency in the production of menu items.
• Recipes provide food cost control.
• Recipes provide knowledge for front of the house staff as a sales tool and to help consumers with dietary concerns and allergies.

Protein quantification is necessary to understand the total protein content in a sample or in a formulated product. Accurate protein quantification is important as a range of other critical assays require precise total protein content results in order to generate data.

1) It is recommended that protein in foods be measured as the sum of individual amino acid residues (the molecular weight of each amino acid less the molecular weight of water) plus free amino acids, whenever possible.

Grains and legumes are called complementary proteins because when you combine them, you get all of the essential amino acids. Nuts and seeds are also complementary to legumes because they contain tryptophan, methionine and cysteine.

The PDCAAS of a dietary protein is calculated by comparing its amino acid composition against a reference pattern that roughly represents human nutritional needs. Each amino acid contained in the protein is scored in relation to this pattern, then this preliminary score is corrected for digestion availability.

The process is called emulsification. It’s what happens when you combine an oil and a water-based liquid like balsamic and can be a great cooking technique in creating creamy dressings and thick sauces.

A standardized recipe is a set of written instructions used to consistently prepare a known quantity and quality of food for a specific location. 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. A good standardized recipe will include:

Measurement can be by volume, by weight, or by count. Recipes may have all three types of measurement. A recipe may call for 3 eggs (measurement by count), 8 ounces of milk (measurement by volume), and 1 pound of cheese (measurement by weight).

Standard portions are assured if the food operation provides and requires staff to use such tools as scales, measured ladles or spoodles, and standard size scoops. Many operations use a management portion control record for menu items.

Weight is the most accurate way to measure ingredients or portions. When proportions of ingredients are critical, their measurements are always given in weights.