A standardized recipe is a set of instructions for preparing a particular dish in a consistent and reproducible manner. These recipes are designed to ensure that a dish is prepared the same way each time it is made, regardless of who is preparing it or where it is being made. Standardized recipes are commonly used in professional kitchens, restaurants, catering businesses, and other food service establishments.

1. Part 1: Recipe
Conversions
Key Terms:
• Standardized Recipe
• Yield
• Portion Size
• Conversion Factor
Adapted from a ProStart ppt

2. Standardized Recipe:
A recipe or formula that can be
easily duplicated by a
number of individuals and still
achieve the same result

3. Standard Recipes
and Consistency
 Benefits the guest
 Benefits the restaurant.
OH – 9.1

4. Standard Recipes Indicate:
 Necessary ingredients
 Large equipment
 Procedures for pre-preparation,
preparation, cooking, holding and
portioning
 Yield (number of portions and portion
size)
OH – 9.2

5. To Enlarge a Small-Quantity Recipe:
 The original recipe should be created exactly.
 Evaluate recipe to see if it is acceptable.
 The recipe’s yield should be doubled or should be
expanded to the appropriate amount for the pan size
to be used.
 Prepare recipe again, observe product and make
adjustments.
 If results are satisfactory, the recipe yield can be
doubled once again for further evaluation and
revision.
 If the product is still satisfactory, the recipe can then
be increased by increments of 25 portions (or
complete serving pans) until approximately 100
portions are prepared.
OH – 9.11

6. Steps in Recipe Development: Current Menu Items
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Observe Preparation Process
Consider Preparation Details
Write Recipe Draft
Review/Revise Recipe Draft
Use Recipe for Preparation
Evaluate Recipe
Consider Further Revisions (If Necessary)
Implement (Consistently Use) the Recipe
OH – 9.3

7. UTENSILS NEEDED: Stock pot, cutting YIELD: 96 portions
board, French knife, wire whip, mixing bowl, OVEN TEMP: 350oF (176.6oC)
gallon/quart/cup measures, measuring spoons, BAKING TIME: 30 minutes
plastic gloves, clean foodservice cloths, PORTION SIZE: 1/24 pan
4 – 12”x 20”x 2” steam table pans PORTION TOOL: Spatula/Spoon
Ingredients Quantity/Volume Procedure
Spaghetti
Margarine
Celery, cut fine
Onions, cut fine
Flour, pastry
Salt
Pepper, black
Chicken (turkey) stock
Chicken (turkey) cooked & cubed
Mushrooms, fresh/chopped
Green Pepper, chopped
Total Weight
Topping
Bread Crumbs, fine
Sharp Cheddar Cheese, grated
6 lb.
2 lb.
2 qt.
2 qt.
1 lb. 4 oz.
¼ c
1 tsp
2 gal. 2 c
12 lb. 8 oz
2 c
3 c
48 lb.
2 qt.
2 qt.
1. Cook spaghetti in salted water. Rinse and drain. Do
not overcook.
2. Cook onions and celery in margarine until
transparent.
3. Make roux by adding flour, salt and pepper to above.
Cook 5 minutes.
4. Add chicken (turkey) stock and cook until thick,
stirring as necessary.
5. Add cubed chicken (or turkey) and mushrooms; mix.
6. Add spaghetti; mix well.
7. Add green peppers just before panning.
8. Scale 12 lb. into each of 4 (12" x 20" x 2") pans.
9. Mix topping. Top pan with 1 qt. topping.
10. Bake at 350oF (176.6 oC) for 30 minutes.
11. Portion: Divide into portions by cutting pan contents
6 (length) x 4 (width).
Example:
Holding: Hold prepared product at 135o F (57oC) until
service.
SPECIAL INSTRUCTIONS:
OH – 9.4
Sample Standard Recipe: Chicken (Turkey) Tetrazzini

8. Standard Recipe Name: Recipe Category:
Evaluation Date(s): Recipe No.:
Instructions: Check the box that best represents your analysis of each factor.
Evaluation Factor
Your Analysis
Poor Excellent
Comments
Portion Size     
Color     
Texture     
Taste     
Aroma     
General Appearance     
Ingredients     
Compatibility     
Garnish     
Other:     
Other:     
Should we use this recipe?  Yes  No
Comments:
Name of Evaluator:
OH – 9.6
Standard Recipe Evaluation Form

9. Recipe Conversions
Yield:
The total amount that a recipe
produces

10. Recipe Conversions
Portion Size:
The exact amount of food that
a guest is given

11. Conversion Factor:
“Changing the Yield”
The number we multiply
ingredients by to arrive at a
new yield.

12. Step # 1:
Determine the yield:
24 (# of portions) x 6 oz.
(portion size)
144 oz. needed for Original
Recipe

13. Step # 2:
Determine original yield
Determine desired yield
Desired Yield = Conv. Factor
Original Yield (Scaling Factor)

14. AVOID MATH ANXIETY!
Tips and Tricks
Desired Yield over Original
Yield
or
“Just Do It!”

15. Step #3
 Multiply all recipe ingredients by
conversion factor
 See examples on next slide.

16. Adjusting the Number of Portions
OH – 9.7
The original recipe yields 40 portions (3 ounces each); the restaurant manager desires 70 portions (3
ounces each).
Step 1: Calculate adjustment factor: Number of Desired Portions
Number of Original Portions
= 70
40
= 1.75
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: ½ pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 1.75 = 14 ounces
(original recipe) (adjustment) (new recipe)

17. Adjusting the Portion Size
OH – 9.8
The original recipe yields 70 portions (1/4 cup each); the restaurant manager desires 70 portions ( 3/4
cup each).
Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size
Original Portions (x) Portion Size
= 70 (x) 3/4 cup or .75
70 (x) 1/4 cup or .25
= 52.50 cups
17.50 cups
= 3.0
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: 1/2 pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 3.0 = 24 ounces
(original amount) (adjustment factor) (new recipe)

18. Adjusting the Number of Portions and Portion Sizes
OH- 9.9
The original recipe yields 50 portions (1/4 cup each); the restaurant manager desires 75 portions (3/4
cup each).
Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size
Original Portions (x) Portion Size
= 75 (x) 3/4 cup or .75
50 (x) 1/4 cup or .25
= 56.25 cups
12.50 cups
= 4.5 (rounded)
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: 1/2 pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 4.5 = 36 ounces (rounded; 2 lb, 4 oz.)
(original amount) (adjustment factor) (new recipe)

19. Plugging in the Numbers:
Original Yield: 24 Servings x 6 oz each =
Desired Yield: 56 Servings x 8 oz each =
is our conversion factor, or
the number we multiply our ingredients by
to arrive at our new recipe amount or yield
148 oz
448 oz
D
O
448
148
3.1111
3.1
= =

20. Calculate the
Conversion Factor
Original Recipe: 24 (12 oz.)
servings
New Recipes (Desired): CF: ?
125 8 oz. servings
12 12oz. servings
48 10 oz. servings
64 6 oz. servings
EXAMPLE:
Original Yield: 24 x 6 = 144
Desired Yield: 56 x 8 = 448
Desired over Original (“DO”):
448 = 3.111111 or 3.1
144
3.5
0.5
1.7
1.3
288
Figure out original yield information first—24 x 12=

21. In Review
1. Calculate Original Yield
2. Calculate Desired Yield
3. “DO”—Desired / Original
4. Multiply ingredients by conversion factor