Guide to making a Standardized Recipe

Many of us have heard of a standardized recipe before. In reality, there are certain metrics to a standardized recipe for example standard amount, temperature, time, and sizes… that we must follow globally.

A standardized recipe plays an important part in standardizing elements, ingredients, and dishes. There are advantages as well as disadvantages of using standardized recipes. Therefore, some restaurants decide to benchmark standardized recipes while some don’t.

Pros of having a standardized recipe

standardized recipe

  1. Achieve an absolute standard in the dishes.
  2. The transition between different chefs is smooth.
  3. Food standards and quality are maintained through kitchen operational hours.
  4. New comers to the kitchen will receive a guiding tool.
  5. Eliminates guesswork and helps refresh minds of the staff in the kitchen after some time.
  6. In case there is any dispute, a standardized recipe will be a referral material.
  7. A standardized recipe is a foundation to calculate costs in the kitchen.
  8. If needed, a standardized recipe will be a great base when it comes to implementing a new menu.
  9. When a certain event requires kitchen control auditing or accounting, a standardized recipe will contribute a lot to costing purposes and planning purposes.
  10. Since a standardized recipe offers good kitchen control, there will be a lot less raw food leftovers.

Disadvantages of using a standardized recipe

Disadvantages of using a standardized recipe

Besides all the advantages of using a standardized recipe listed above, standardized recipes also come with a list of cons.

  1. Time-consuming – Following a standardized recipe can be time consuming which will interfere with all the activities in the kitchen, especially during peak hours when every second counts.
  2. Inconvenient – One of the main reasons why standardized recipes are not followed. Generally, the list of standardized contains a lot of different standardized recipes. It will be very inconvenient and time consuming for kitchen staff to flip over all the recipes one by one to get the job done in an absolute manner.
  3. Better variations – This can be a good thing or a bad thing, depending on the skills of the staff, how much kitchen control and training he has. Based on personal preferences, some chefs worship their own beliefs while the others would like to follow their taste centric.
  4. Rules are meant to be broken – If the head chef is not trained well or organized properly for his position, then standardize recipes aren’t tested on a regular basis on the restaurant. That will l
    ead to inaccurate information being included in the standardized recipe.
  5. The standardized recipe might be a problem if the chef wants to protect his food knowledge. Someone might take it away.
  6. Some chefs hesitate when thinking about creating a standardized recipe. The reason to that is should the standardized recipe get lost, it might cause some kind of havoc in the kitchen.

Actually, there is no need to follow certain standards closely; you can just personalize your standardized recipe. After the standardized recipe is finished, you can choose to keep it in your computer or notebook.

There are 3 ways to write recipes

  1. Paragraph style recipes – This is like the classic way of writing a recipe. It comes with pros and cons as it can work at a certain extent.
  2. List-style recipes – This is the most common, practical, and easiest way of writing a recipe. It consists of the header with time, yield, temperature, and the recipe title as well as the footer which shows methods to use the ingredients.
  3. Action-style recipes – This type of writing a recipe allows you to give extra information as you want to, hence, it can be really directive. All the information in the action style recipe is included in a well-organized manner, from ingredients, methods, amount, and recipes.

Other than thinking of yourself, think of your end users when customizing your own standardized recipe. There are 6 basic metrics or elements contributing to a standardized recipe. If the information is too long, include a section to it.

  • Media in the form of a video or a picture.
  • The method used.
  • The amount of each ingredient.
  • The kitchen equipment and utensils needed.
  • The right temperature.
  • The ingredients needed.

Good standardized recipes are those that explain in detail what you should do and shouldn’t do, what to avoid, how the outcome should turn out to be. A standardized recipe should be straight to the point, clear, and concise as well as showing simplest steps that can be followed easily.

Writing recipe in a notepad

  • Precautions and warnings – Is there any warning or precaution to keep in mind when mixing or cooking the food?
  • Taste – How is the dish supposed to taste like and at what degree? How to stretch the seasoning properties?
  • Tips and advice – How to make preparation and cooking better without having to do practical training?
  • Alternatives – What is the alternating cooking method that’s feasible? What to do when certain ingredients aren’t available in particular areas? If there are alternatives, point it own to make the standardized recipe informative and flexible.
  • Garnishing recommendations – This information should be shown after recipe methods.
  • What to do while waiting – Is there any method or step to take while preparing food ingredient mixes or while waiting for the cooking to be done.
  • Miscellaneous information – This part shows how to prepare the meat, how to cut it, and how to measure the meat cooking intensity. This should be placed at the very bottom of the recipe.