A Standard Recipe is a tried and tested formula that consistently meets a restaurant’s standards of quality and yield. This provides:
The best guide in food preparation
A valuable tool for training kitchen staff
A basis for purchasing ingredients
A basis for food costing
Components of a Standard Recipe
When creating the Standard Recipe format, include the following information:
Name of recipe
Yield: includes total yield (weight, volume, count), number of portions and portion size
Equipment needed: measuring equipment, pan sizes, table top etc
Ingredients: exact amount, listed in order of use
Procedure: should be clear, brief and precise
Preparation and cooking time: in minutes
Procedures for portioning, plating and garnishing: organised in order
Directions: cooling, storing and storage time if it will not be served right away
Directions: for reheating (if applicable)
Notes on substitutions: such as ingredient substitutions in case certain ones are unavailable, which should be carefully studied in terms of delivering the same taste and quality as the original ingredients
Food shots (optional): so that the staff will know the dish should look in terms of portion and presentation
Examples of a Well-Written Recipe
Note the ingredients exactly, stating how they are budgeted and outlined in a clear flow, including the presentation and cooking time. This allows kitchen staff to ensure that a dish is always prepared consistently.
Recipe NME: HUMBRA
Download our Sample Standard Recipe Sheet for use in your kitchen.
Weight and Volume Measurements
To compute the cost of a recipe, it’s important to know the cost of each ingredient based on the amount used. The amount of ingredients is usually measured in:
Weight: How heavy an ingredient is, measured in grams or kilograms
Volume: How much physical space is taken up by an ingredient, measured in cups, teaspoons, litres, pints
Count: How many units of the ingredient you require, measured in pieces
There are two methods of measurements, the metric and imperial (US systems). Reference the formula below for converting metric measurements to the US system:
1 litre = 1,000 millilitre = 2.11 pints
1kg = 1,000 grams = 2.2 pounds = 4 cups
This guide is useful for Chinese Kitchens:
Recipe Scaling is also known as Recipe Conversion. It is defined as changing the amount of ingredients used in a standard recipe to produce a different yield based on the number of portions that need to be prepared.
Why are Scaling Recipes Important?
The number of portions of each recipe to be prepared each day varies depending on forecasted needs. Scaling recipes prevents wasteful overproduction or embarrassing underproduction, which is a potential source of lost income.
How to Scale Recipes
Compute the Conversion Factor (CF) by dividing your desired yield by the original yield (number of portions in the Standard Recipe)
CF = Desired Yield divided by Original Yield
To scale up, multiply all ingredients in the Standard Recipe by the CF
To scale down, divide all ingredients in the Standard Recipe by the CF
Use our scaling calculator to decide how much of each ingredient you require.