A slide presentation on Recipe Development and Standardization that restaurants and other food business enterprises can use for a more consistent and reliable products. Thus, more productive and profitable.

23. Advantages
of a
Standardized
Recipe
Eliminates
Guesswork
Consistency
and high
quality
products
Eases
costing
Eases
Training of
staff
Minimizes
left-over and
waste
Prevents
dependence
on one staff
saves time
Facilitates
control

32. 2.
Develop
Recipe
3. Test
Recipe
4. Adjust
Recipe
5. Retest
Recipe
6. Adjust
Yield
7. Fix in a
Standardized
Recipe Format
1. New
Recipe
Idea / Old
Recipe

39. Recipe Yield : 8 servings (current yield)
Production Requirement : 20 servings per batch (desired yield)
Recipe Conversion =
Desired Yield
Current Yield
=
𝟐𝟎
𝟖
= 2.5
Standardized Recipe Yield : 20 servings
Ingredients Original
Quantity
Factor Standardized
Recipe Quantity
A 1.28 kg 2.5 3.2 kg (1.28 x 2.5)
B 540 ml 2.5 1.35 l (540 x 2.5)
C 135 g 2.5 337.5 g (135 x 2.5)

41. Format and Use Characteristics
1. Standard
Form
(traditional)
Useful for
recipe with
many
ingredients
a. The title and
important
information are
on top.
b. Ingredients and
amounts are
listed from major
to minor
ingredients.
c. The procedure
comes at the
bottom either in
paragraph form
or as an
enumeration.
Recipe name: Fish Stock (Fond)
Product Classification: Stock
Recipe Yield: 5 items
Portion Size:
Portion Cost:
Cooking Time: 30 mins.
Cooking Temp.: boiling (100°C)
Ingredients:
White fish bones and trimmings
Sliced onion
Sliced mushroom
Parsley
Water
Dry white wine
Salt
2 kg
100 g
100 g
30 g
2 ½ l
½ l
10 g
Preparation:
1. Add fish bones and vegetables to wine and water.
2. Bring to boil, skim, and season. Cook gently for 30 minutes.
3. Strain through a fine sieve or cloth.

42. Format and Use Characteristics
2. Action Form
Used by highly
organized
kitchen (i.e.
aircraft and
military
service)
a. Comes in the form
of a table.
b. The title and
important
information are on
top.
c. Ingredients and
amounts are listed
according to their
use in the recipe.
d. The procedures
are written across
the ingredient’s
name and
amount.
Recipe name: Fish Stock (Fond)
Product Classification: Stock
Recipe Yield: 5 items
Portion Size:
Portion Cost:
Cooking Time: 30 mins.
Cooking Temp.: boiling (100°C)
Ingredients: Quantity Methods
Water 2 ½ l
1. Combine all ingredients.
2. Bring to a boil, skim, and
simmer for 30 minutes.
Dry white wine ½ l
White fish bones
and trimmings
2 kg
Sliced mushroom
100 g
Sliced onion
100 g
Parsley 30 g
Salt
10 g
3. Season
4. Strain through fine sieve or
cloth.

43. Format and Use Characteristics
3. Narrative
Form
Good for short
Recipes
a. The title and
important
information are
on top.
b. Ingredients,
amounts, and
procedures are
combined and
written as one
complete set of
instructions in
paragraph form.
Recipe name: Fish Stock (Fond)
Product Classification: Stock
Recipe Yield: 5 items
Portion Size:
Portion Cost:
Cooking Time: 30 mins.
Cooking Temp.: boiling (100°C)
Method:
Combine the 2 ½ l water with ½ l of dry white wine and 2 kg
fish bones and trimmings. Add 100 g sliced mushroom, 100
g sliced onions and 30 g of parsley stalk. Bring combined
ingredients to a boil. Skim and simmer for 30 minutes.
Season with 10 g of salt. Strain using a fine sieve or a cloth.

45. 1. Recipe
name.
Descriptive and even
creative name for a
recipe.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

46. Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.
2. Product
classification.
Describes under
which category the
recipe belongs to
— i.e. soup, stock,
poultry, beef, etc.

47. 3. Recipe file
number.
A filing number
assigned to each
recipe card for
easier organization,
storage, and
retrieval.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

48. 4. Yield.
The total amount of
the end product or
number of portions
produced by the
recipe.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

49. 5. Portion
size.
Description of the
amount of product
found in one serving.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

50. 6. Cooking
time and
temperature.
Describes how long
and at what
temperature the
product is to be
prepared.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.
— Specially important
in baked & roasted
products.

51. 7. Ingredients.
A list of the required
raw materials for the
recipe.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

52. 8. Measure.
An accurate
description of how
much ingredient is to
be used and its
measuring unit.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

53. 9. Procedures
and methods.
Describes the steps
to be undertaken to
produce a
satisfactory product.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.

54. 10. Date
retrieved.
Indicates the date
that the recipe was
last reviewed and
changed.
Standardized Recipe Card
Recipe file no. : 0012
Recipe : French Onion Soup
Product classification : Bouillon Soup
Date Revised : January 1, 2000
Recipe Yield : 1.25 lites
Portion Size : 5 servings (250 ml each)
Cooking Time : 40 minutes
Cooking Temp. : Simmering
Ingredients Quantity Methods
Oil 10 g Heat in pan.
Butter 30 g Add and melt.
White onions, peeled and
sliced thinly
400 g Add and cook until golden brown.
Dry white wine 150 ml Add and reduce.
Beef Broth (prepared) 1 L Fill in and simmer for 30 minutes
Salt and pepper 20 g Season
Croutons 125 g Float on onion soup in cup.
Cheese 100 g
Grate and float on onion soup in
cup and place in salamander or
oven and brown slightly.