Standardized Recipes
The USDA defines a standardized recipe as one that has been tried, adapted, and retried at least three times and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients. Standardized quantity recipes produce 25 or more servings.
Benefits of Standardized Recipes
- Consistent quality and portion size: Standardized recipes ensure that the quality and portion size of menu items is consistent, regardless of who prepares the food. This consistency improves participants' satisfaction because the taste and portion size are always the same.
- Predictable yield: Standardized recipes ensure a predictable yield each time. This assists menu planners with controlling food costs and implementing more efficient purchasing procedures.
- Meal pattern compliance: Standardized recipes ensure accurate meal component contributions and document that menus meet the meal pattern requirements. For example, a standardized recipe for lasagna might indicate that one serving credits as 2 ounce equivalents of the meats/meat alternates component, ¼ cup of the vegetables component, and 2 oz eq of the grains component. This contributes to successful completion of the CSDE’s Administrative Review of the CNPs.
- Consistent nutrient content: Standardized recipes provide consistent nutrient content. They also indicate the nutrition information per serving, which is essential for addressing participants' special dietary concerns.
- Staff efficiency and reduced labor costs: Standardized recipes can help improve staff efficiency and reduce labor costs because production techniques are always the same.
- Managing inventory: Standardized recipes assist with managing inventory by specifying the exact ingredient quantities, which helps to prevent shortages and overstock.
- Food safety guidance: Standardized recipes provide guidance on food safety through preparation steps that avoid cross-contamination and ensure appropriate time and temperature controls.
Guidance
- Basics at a Glance (Institute of Child Nutrition): Recipe abbreviations, measurement conversions, portioning tools, and steamtable pan capacity
- CSDE Guides
- Guide to Menu Documentation for the CACFP (CSDE): Section 4: Standardized Recipes
- Guide to Menu Documentation for the School Nutrition Programs (CSDE): Section 4: Standardized Recipes
- Manager’s Corner: Standardized Recipes (Institute of Child Nutrition)
- Measuring Success with Standardized Recipes (Institute of Child Nutrition)
- Menu Planner for School Meals (USDA): Chapter 4: Meal Preparation Documentation
- No Time to Train: Identifying the Parts of a USDA Quantity Recipe (Institute of Child Nutrition)
- Recipes for Child Nutrition Programs (CSDE's Menu Planning for Child Nutrition Programs webpage)
- What’s Standard about Standardized Recipes? (School Nutrition Association)
- Why Use Standardized Recipes? Fact Sheet (Institute of Child Nutrition)
Forms
- Standardized Recipe Form for the CACFP (CSDE)
- Standardized Recipe Form for School Nutrition Programs (CSDE)
- Standardized Recipe Form for the SFSP (CSDE)
Guides and Training
- Basic Culinary Math for School Nutrition Professionals (Institute of Child Nutrition)
- CACFP: Recipe Standardization Guide for the CACFP (Institute of Child Nutrition)
- On the Road to Professional Food Preparation eLearning: Recipe Adjustments (Institute of Child Nutrition)
- Recipe Analysis Workbook (USDA's Food Buying Guide): Develops standardized recipes with meal pattern contribution per serving (users must create a free account)
- STAR Strategies for Utilizing Standardized Recipes (Institute of Child Nutrition)
- School Nutrition Programs: USDA Recipe Standardization Guide for School Nutrition Programs (Institute of Child Nutrition)
Related Resources
- Food Buying Guide for Child Nutrition Programs (CSDE's Crediting Documentation for the Child Nutrition Programs webpage)
- Portion Control (CSDE's Menu Planning for Child Nutrition Programs webpage)