Standardized Recipes
School Nutrition Education Program Standardized Recipes USDA Professional Standards Code 2000 / 2300 / 2310 Lesson Objectives • Understand what is a standardized recipe. • Recognize the benefits of standardized recipes. • Understand how to identify quality ingredients. • Utilizing the correct kitchen ware. • Be able to understand “batch cooking” and why we do it. • Identify proper cooking techniques. • Utilizing USDA brown bag items. • Consistency, consistency, consistency! What is the point? • Standardized recipes are extremely important for all food service agencies for many reasons. • The foodservice staff must be trained on how to properly execute recipes. • The USDA has provided food items at a discounted price to help schools create standardized recipes that meet the nutritional standards and are tasty for all to enjoy. What is a standardized recipe? A recipe that has been tried and/or taste tested, and carefully measured and documented to make it is consistent every time it is made. What are the benefits of a standardized recipe? • Accurate nutrient content o When it comes to nutrient analysis, accuracy is a must. • Predictable yield o Knowing how much to make based on student population is key. • Food cost control o Food costs can be unpredictable and high so controlling this always helpful. • Efficient purchasing o Knowing what ingredients to buy to accurately create a recipe leads to accurate purchasing and budgeting. • Consistent food quality o Utilizing standardized recipes allows for predictable recipe outcomes for all schools. School Nutrition Education Program www.SchoolFoodHandler.com
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Inventory control o Knowing what foods/ingredients will be in recipes helps keep control on inventory and food costs. Employee confidence o Taking the stress away from food service staff to produce high quality meals on their own is key. Reduced record keeping/easy record keeping o Standardized recipes make record keeping simple and consistent. Labor cost control o Food service employees don’t have to waste time throughout their day coming up with and implementing recipes.
How to identify quality ingredients . . . Quality ingredients are key to a successful standardized recipe! • Key things to check during receiving: o Check temperatures o Meat, fish, and poultry should be 41 degrees or below o Check dates on milk, eggs, and other perishable foods o Frozen foods should not have large ice crystals and should show no signs of thawing and refreezing o No water pooling o Packaging should be intact o No dents or damage visible • Delivery trucks should be clean and set at the correct temperature for foods being delivered Utilizing the correct kitchen ware What is kitchen ware? • Any kitchen tool needed for a standardized recipe o Examples: liquid measuring cup, dry measuring cup, teaspoons, tablespoons, food scale, etc. Why is it important? • Using the correct tools and practicing proper measuring skills is key to producing consistent standardized recipes • Guessing is a big NO and can lead to possible injury. School Nutrition Education Program www.SchoolFoodHandler.com
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What is batch cooking? Batch Cooking involves smaller quantities to maintain quality through the entire serving time. • Benefits of batch cooking o If there is a problem, a smaller amount of food has been made o Helps keep food fresh and hot o Assists in maintaining the integrity and quality of the food being produced Proper cooking techniques • Following recipe cooking temperatures is a must for safety and quality. • Minimum internal cooking temperatures are below: USDA brown bag foods The USDA provides a variety of foods at very affordable prices for school food service agencies. These foods are best utilized in standardized recipes to provide nutritious and delicious food items for all. Contact your state department of education for further information on lists of foods available and prices. School Nutrition Education Program www.SchoolFoodHandler.com
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Consistency, consistency, consistency • It is extremely imperative that standardized recipes are followed very carefully! • Most all benefits of standardized recipes are negated if recipes are not followed. • They have been proven to be successful if and when there is attention to detail. • Standardized recipes don’t allow for improvisation leading to high quality outcomes. Wrap Up . . . • Standardized recipes are key when it comes to recipe consistency. • Standardized recipes have very many benefits. • Following instructions not only lead to properly cooked food but also help eliminate improvisation and chaos. • Utilizing USDA brown bag foods can help to introduce more food variety and help with food costs. • Proper kitchen tools lead to food consistency and kitchen safety. • Always make sure that foods are high quality upon receiving and that correct food safety procedures have been followed. • Consistency is KEY! Test your knowledge . . . What are the 9 benefits of standardized recipes? (List and describe) 1. ________________________________ 2. ________________________________ 3. ________________________________ 4. ________________________________ 5. ________________________________ 6. ________________________________ 7. ________________________________ 8. ________________________________ 9. ________________________________
Congratulations!! You have completed the Lesson for – Standardized Recipes USDA Professional Standards Code 2000 / 2300 / 2310 Please note all staff in attendance appropriately at SchoolFoodHandler.com School Nutrition Education Program www.SchoolFoodHandler.com
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