Measuring Success with Standardized Recipes

Training package addresses the benefits of using and developing standardized recipes. Designed to assist school food service and child care managers and employees with development and use of standardized recipes in their operations. Materials include manual, video, and revised Basics at a Glance poster. Published 2002. WWW only.

Manual and poster files are PDF and require Acrobat® Reader software. Video files require Windows Media® Player.

Complete manual (PDF) - 576K

Basics at a Glance poster

Download Video

Preliminary pages (PDF)

• Title Page
• Acknowledgments
• Table of Contents
• Overview of Training Materials

Recipe Standardization Process

• Benefits of Standardized Recipes
• Importance of Standardized Recipes
• Standardization Recipe Components
• Phases of Recipe Standardization
• Recipe Verification Phase
• Product Evaluation Phase
• Quantity Adjustment Phase
• Computerized Recipe Adjustment

Recipe Standardization Video

• Recipe Standardization Test
• Answer Key

Recipe Standardization CD-ROM

Glossary

References

Resources

Appendix A

• Checklist for Reviewing Recipes During Recipe Verification Phase of Recipe Standardization Process
• Decision Guide for Checklist for Reviewing Recipes During Recipe Verification Phase of Recipe Standardization Process
• Practice Exercise for Recipe Verification

Appendix B

• Weight and Volume Conversions
• Abbreviations Used in Standardization Recipes

Appendix C

• Informal Evaluation Checklist
• Food Product Evaluation Form (For Foodservice Staff, Students, and Teachers)
• Food Product Evaluation Form (For Elementary Students)
• Product Evaluation Summary
• Example of Completed Product Evaluation Summary for Vegetable Lasagna

Appendix D

• Converting Fractions to Decimals
• Chart for Converting Ounces to Decimal Part of a Pound

CD-ROM Instructions