Recipe Standardization/Costing Assignment

FSM 120L

The purpose of this assignment is to familiarize you with the process of recipe enlargement, standardization, and costing/
pricing of menu items for foodservice. This project involves critical thinking so it is important to read the instructions and
the text before asking questions.

Recipe enlargement and standardization are important tasks for a foodservice manager to understand because they
relate to:
Menu development
Procurement
Food costs
Selling prices

STEP 1 Recipe Selection:

Select a recipe for a cooked, mixed dish such as a one-dish entre, stew, casserole, or soup. The recipe that you choose
should be for no more than 12 portions and have a minimum of 10 ingredients (including water, salt & pepper). You must
turn in a copy of the original recipe from a cookbook, magazine, or website (include the URL). Your own recipes cannot
be submitted.

STEP 2 Recipe Enlargement:

Use the Recipe Enlargement Form that is included on SmartSite.
Enlarge your recipe so that it will yield 250 portions.
The standardized recipe and recipe enlargement process is outlined in the text in Chapter 8 (beginning on page
203); use the Factor Method.
Once youve enlarged each item, make sure that all amounts are converted to simple measures that make it easy
for the cook to follow. For example, do not ask the cook to measure 12 Tbsp. of an ingredient; you should convert
that amount to measurements in cups or into weights.
Its important to know the difference between weight and volume. For example 1 cup (8 fluid oz) of water weighs
8 oz. whereas 1 cup of flour does not weigh 8 oz. This applies to all foods except for liquids. This is where students
make the most errors!
FFF chapter 4 has excellent information on conversion factors (Table 4.2). Also can sizes (Table 4.11) if your recipe
includes canned goods.
Round off ingredient amounts for convenience (see Table 8.4 for rounding off rules).
You may double-check your work using an online calculator such as:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
Attach a copy of your calculations with your assignment.

STEP 3 Recipe Standardization:

You will now standardize your recipe into a format that can be used in an onsite kitchen.
Use the Recipe Standardizing Form that is included on SmartSite.
Your standardized recipe must be typed using the proper form (add lines as needed) and must include all required
elements on the form.
See recipe examples in FFF for formatting.
Using the original recipe instructions, convert the instructions for 250 portions to large volume production. It will be
helpful to look at FFF recipes that are similar to yours.
You must include size of pans and equipment. This can be a bit of a guess, but FFF Tables 7.16-7.21 provide
information on pan and equipment sizes. Stating saut in pan will not suffice. Utilize a steam jacketed kettle,
tilting skillet, or oven for cooking your recipe.
All items must be included, such as the cooking of pasta or rice (if included) and garnishes (if any).
Dont forget to include portioning and garnishing instructions.
Additional notes at the bottom can include HACCP items or instructions, substitutions (ground turkey for beef or
vegetarian option, etc.).

STEP 4 Recipe Costing:

For the costing portion of this assignment, you will cost out your recipe.
Use the Recipe Costing Form that is included on SmartSite.
Use Safeway or another online source, as we dont have access to quantity foods pricing. You dont need to
create a Safeway account, but can view their site as a guest; select browse as a guest. https://
shop.safeway.com/ecom/account/sign-in
There are definitions on the second page of the form; please refer to these.
Calculate the raw food cost for your recipe.
o If your recipe calls for 1 cup of olive oil, you would list 1 cup under the Recipe Quantity.
o The APC is the As Purchased Cost (from Safeway). For example, 1 quart of olive oil might cost $5.99. You
would list $5.99 in the APC/unit column as $5.99/qt.
o Under total cost you would list the cost of the 1 cup of olive oil as $1.50.
o 1 cup/4 cups/quart = .25 x $5.99 = $1.50
You are to price only the amount you will be using for the recipe (cost of ingredients). You can assume that
everything left over will be used in other recipes.
Next determine what the selling price should be. Note that in onsite food services, the raw food cost is often
calculated at 30-40% of the selling price. You are provided with a food cost of 35%.
Attach all calculations.

Submit your work in the following order:

Original recipe with reference (appropriate format)
Recipe Enlargement Form (may be hand-written)
Recipe enlargement calculations (may be hand-written)
Standardized Recipe Form (typed)
Recipe Costing Form (typed)
 Recipe costing calculations (may be hand-written)

The paper will be graded as follows:

Original recipe 5 points
Recipe enlargement 10 points
Standardized recipe 20 points
Recipe costing 10 points
Grammar, spelling organization, neatness, etc 5 points
Total 50 Points
 Last: __Almanza____ First: ____Karina_____
Recipe Enlargement Form
Factor Method:
Enlarge the original recipe to 250 servings by using the factor method. Original serving size: 4 per serving
Calculate to six decimal places and round off to five decimal places. Factor: 62.50000
Your final measures should be in simplified measures and rounded off following rounding rules.
Ingredients Original recipe Convert to weight Multiply by factor Convert to appropriate
(if needed) measure & simplify
(use 1 gallon vs. 128 oz,
etc.)

4 (5-ounce) boneless, 5 oz. per 4 20 oz. 1,250 oz

skinless chicken breasts
78 lb
1 cup blackening spice 1 cup 0.5 lb (8 oz) 31.25 lb
(recommended: Paul
Prudhomme's Chicken)

31.25 lb
2 tablespoons extra- 2 tbsp 1.02 oz 63.75 oz (close to 2
virgin olive oil quarts) 2 qt
3 tablespoons minced 3 tbsp 2 oz 125 oz (7.812 lb or 7 lb and 13
garlic oz) or 1 gallon
1 cup roughly chopped 1 cup 6.0 oz 375 oz or 23.438 lb
marinated sun-dried
tomatoes
3 gallons
1/4 cup white wine 1/4 cup 2.075 oz 129.6875 oz 1 gallon
3 cups heavy cream 3 cups 1.5 lb 93.75 lb
11.5 gallons
3/4 cup grated 3/4 cup 2.625 oz 10.254 lb 10.25 lb or 10 lb and 4.1
Parmesan oz
1 teaspoon sea salt 1 tsp 0.2 oz 12.5 oz 12.5 oz
 Last: __Almanza____ First: ____Karina_____
1 teaspoon freshly 1 tsp 0.08 oz 5 oz
ground black pepper
5 oz
1 pound cooked 1 lb 1 lb 62.5 lb
fettuccine 62 lb and 8 oz
1/2 cup sliced scallions 1/2 cup 1.77 oz 110.625 oz
(6.914 lb or 6 lb and
14.6 oz) rounded to 7 lb
Water 1 gallon per pound of 1 gallon or 8.345 lb 62.5 gallons
pasta 62.5 gallons
 Last: __Almanza____ First: ____Karina_____
UC Davis Dining Services
STANDARDIZED RECIPE FORM

Recipe Name: Cajun Chicken Alfredo Major Equipment: (1) Steam Jacketed Kettle- 76 lb/ 20 gal, (1) Steam
Jacketed Kettle- 180 lb/ 40 gal, (1) ladle, Convection Oven (to fit 5 hotel
pans), (5) 2 deep- Hotel pans

Yield: 250 entrees Cooking Temperature: 350 F oven

Portion Size: I large rimmed plate per serving Cooking Time: 20 minutes

Portion Utensils: Large rimmed plate per serving

Ingredient: Amount: Procedure:

Volume/Weight/Count

Boneless, Skinless Chicken Breasts 78.125 lb 1. Dredge the chicken breasts in the
blackening spice

Blackening Spice 41.7 lb 2. Place blackened chicken into 5 hotel pans

(2 inches deep, fitting ~ 12-15 lb in each
pan). Blacken both sides of the chicken and
place in the oven for 10 minutes, or until
internal temperature of chicken reaches 165
degrees F on an instant-read thermometer.
Slice in strips on the bias and set aside.

Extra-virgin Olive Oil 2 qt 3. In a steam jacketed kettle (76 lb/ 20 gal

SJK) on high heat, add 2 tablespoons of
extra-virgin olive oil

Minced Garlic 1 gallon 4. Add garlic

Marinated sun-dried tomatoes 3 gallons 5. Then add the sun-dried tomatoes.

White Wine 7.8 lb 6. Deglaze with the white wine.

 Last: __Almanza____ First: ____Karina_____
Heavy Cream 97.8 lb 7. Add the heavy cream, increase the heat
to a simmer, and reduce the cream sauce by
half.

Grated, Parmesan cheese 13.38 lb 8. When the cream sauce is to desired

consistency, add 3/4 of parmesan cheese.

Water 62.5 gallons 9. In another steam jacketed kettle (180 lb/

40 gal SJK), boil water. Once boiling, add
fettuccine.

Sea Salt 12.5 oz 10. After fettuccine is cooked (~9 minutes),

drain, leaving some remaining water at the
bottom to prevent pasta sticking together
and season with sea salt and black pepper.
Mix well with tongs.

Freshly ground Black Pepper
12.5 oz 11. In large rimmed plates, portion fettuccine
pasta with tongs onto large plate (0.25 lb)
and with a ladle, pour sauce on top (0.5 lb).
Top with chicken slices (about 0.3 lb per
plate).

Fettuccine 62.5 lb

Sliced Scallions, Substituted with Chives 16.3 lb 12. Optional: garnish with scallions and the
remaining 1/4 Parmesan.
Notes: Because it is difficult to find sliced scallions in bulk, I substituted the scallions with finely chopped chives. The original recipe pours the
sauced into the pasta while still cooking but for this presentation of 250 entrees, it is better to portion out the sauce and chicken, separately
and lastly on the plate, to make ensure that there is an even distribution of the ingredients.
 Last: __Almanza____ First: ____Karina_____
Recipe Costing Form

Recipe Name: Cajun Chicken Alfredo Food Cost %: 35%

Yield: 250 entrees Cost Per Portion: $ 8.45

Portion Size: 0.3 lb of chicken per plate, 0.5 lb of Alfredo sauce per Selling Price: $ 24.14
plate, 0.25 lb of fettuccine per plate

Ingredient: Recipe Quantity (AP) Cost Total Cost

(Volume/ Weight/ Count) APC/unit (AP Cost)

Boneless, Skinless Chicken Breasts 78.125 lb $5.28/lb $171.47

Blackening Spice 41.7 lb $ 1.11/ oz $742.98

Extra-virgin Olive Oil 4 lb $ 0.39/ oz $26.38

Minced Garlic 7.812 lb or 7 lb and 13 oz $0.69/ oz $26.36

Marinated sun-dried tomatoes 23.438 lb or 23 lb and 7 oz $ 0.92/ oz $345.01

White Wine 8.1055 lb or 8 lb and 2 oz $ 0.20/ fl oz $29.97

Heavy Cream 93 lb and 12 oz $ 0.18/ fl oz $274.5

Grated, Parmesan cheese 10.254 lb or 10 lb and 4.1 oz $ 0.50/ oz $328.13

Water 62.5 gallons $ 1.49/ gallon $93.125

Sea Salt 12.5 oz $ 0.19/ oz $3.29

Freshly ground Black Pepper 5 oz $ 1.12/oz $8.69

Fettuccine 62 lb and 8 oz $ 2.19/ lb $136.88

 Last: __Almanza____ First: ____Karina_____
Sliced Scallions (optional)/ 6.914 lb or 6 lb and 14.6 oz $ 2.80/ each $19.6
Substituted with chives

Total $2,206.39

Costing Definitions:

Cost per Portion: The cost of each serving. Total recipe cost divided by the number of portions.
Selling Price: Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
Food Cost %: An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
Recipe Quantity: List all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
APC/unit: As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
Total cost: The total cost of each ingredient used.
Recipe cost: The total of all items in the total cost column. This represents the total estimated cost of the recipe.