Standard Recipe (Definition, Objectives and various tests): Production

Control
Standard recipe is the method of standardizing recipes in such a way so that there is tight control
on cost and quantity. Standardization should not be allowed to stifle the individual chef’s flair.

A hotel can control quantities, quality and cost more easily. It is most useful to use standard recipe
in a hotel where there are a number of chefs cooking the food. The standard recipe lays down all
the ingredients, method of production and quantities used. It indicates the number of portions to
be served. This will determine the size of portion or production control. A section giving variation
can be added to reduce the total number of recipes required.

Table of Contents
The main advantages of using a standard recipe are:—
Standard Recipe Card
Objectives of Standard Recipe
Standard Yield Test

The main advantages of using a standard recipe are:—

A well tried recipe ensures a consistently good finished product.

It controls portion size which is very important in costing a dish.
It is easy to determine the food cost of a particular dish.
It simplifies the pricing of a particular dish.
It reduces the possibility of error.

Standard Recipe Card

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 Standard Recipe (Definition, Objectives and various tests): Production
Control

Objectives of Standard Recipe

To determine the quantity and quality of ingredient to be used.
To obtain the yield obtainable from a recipe.
To determine the cost per portion.
To determine the nutritional value.
To facilitate portion control.
It helps in costing of dishes, pricing menus for the banquet.
It helps in uniform quality and taste.
Require less supervision.
Less training is required for a newly appointed employee.
Establishes food cost control.

Standard Yield Test

TRIM TEST- The trim test determines the excess fat that has been left over by the butcher.

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 Standard Recipe (Definition, Objectives and various tests): Production
Control
Trimming Yield Percentage = Fully trimmed meat/ Meat before trimming
AGING YIELD– Certain cuts of meat are required to be aged for varying length of time. Aging
causes to lose weight due to loss of moisture in the meat. Normally 5% to 10% shrinkage occurs in
the first two weeks of aging with lesser shrinkage upon further ageing. There is no convenient
method to determine the ageing yield percentage.
BONNING YIELD– This yield gives you the amount of edible meat without bones.
COOKING TEST – All meat product will shrink during the cooking process due loss of moisture.
The amount of shrinkage depends upon the degree of temperature at which it is cooked. The
method of cooking affect the shrinkage.

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