A Standard Recipe is a tried and tested formula that consistently meets a restaurant’s standards of quality and yield. This provides:
- The best guide in food preparation
- A valuable tool for training kitchen staff
- A basis for purchasing ingredients
- A basis for food costing
Components of a Standard Recipe
When creating the Standard Recipe format, include the following information:
- Name of recipe
- Yield: includes total yield (weight, volume, count), number of portions and portion size
- Equipment needed: measuring equipment, pan sizes, table top etc
- Ingredients: exact amount, listed in order of use
- Procedure: should be clear, brief and precise
- Preparation and cooking time: in minutes
- Procedures for portioning, plating and garnishing: organised in order
- Directions: cooling, storing and storage time if it will not be served right away
- Directions: for reheating (if applicable)
- Notes on substitutions: such as ingredient substitutions in case certain ones are unavailable, which should be carefully studied in terms of delivering the same taste and quality as the original ingredients
- Food shots (optional): so that the staff will know the dish should look in terms of portion and presentation
Examples of a Well-Written Recipe
Note the ingredients exactly, stating how they are budgeted and outlined in a clear flow, including the presentation and cooking time. This allows kitchen staff to ensure that a dish is always prepared consistently.
Recipe NME: HUMBRA