Recipe Standardization Online Learning Course

Welcome to the recipe standardization online learning course.

This course will take you through 10 Steps to create a standardized recipe. You can work at your own pace.

Watch the video tutorial for each step and use the recipe template to create your recipe. You can contact us to provide us with feedback plus get answers to any questions you have.

What you will need to begin:

  •  
    A Pencil or Pen
  •  
    A Calculator
  •  
    A copy of a recipe you would like to standardize. Choose a main course recipe that has multiple ingredients and steps.
  •  
    Access to the ingredients used in your recipe. You will likely need to look at some of your ingredients to standardize your recipe.
  •  
    A printed pdf or electronic word copy of the recipe template to fill in. See course materials in the side bar.

Steps to Standardization

Step 1: Recipe Name

Recipe names should be clear, descriptive and easy to understand. Plus, they should match the names of your menu items.

Step 2: Ingredients

A precise and detailed list of the recipe ingredients will help your staff, and will help with nutrient analysis of your recipe.

Step 3: Measurements

Accurate measurements of the recipe ingredients are important for nutrient analysis, to help avoid waste and to keep food costs down.

Step 4: Preparation Instructions

Detailed instructions should list every step used to prepare the recipe.

Step 5: Cooking Temperature and Time

Cooking temperatures and times should be as precise as possible, and include visual or texture cues if appropriate.

Step 6: Recipe Yield

Recipe yield is the total amount of food your recipe produces. An accurate Recipe yield can help your staff ensure a recipe has been made properly.

Step 7: Serving Size and Number of Servings

Serving size can be measured by weight, volume or number of items provided to guests. The number of servings your recipe provides, multiplied by the serving size, should equal the total recipe yield.

Step 8: Equipment and Utensils

The equipment and utensils used to prepare and portion your recipe can make a big difference in the serving size, number of servings and nutrient analysis.

Step 9: Plating Instructions

Plating instructions can help your staff present your recipe to guests the way you would like it every time.

Step 10: Recipe Testing

Recipe testing is important to make sure you are completely satisfied with your recipe, and to help staff members prepare it efficiently and consistently.

Acknowledgement: The Recipe Standardization Module was developed with technical expertise and advice from the Heart and Stroke Foundation (BC & Yukon) and Dietitian Services at HealthLink BC.

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