Follow these 10 steps to standardize your recipes.

You can work at your own pace.

Watch the video tutorial for each step and use the recipe template to create your recipe.

What you will need to begin:

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  A Pencil or Pen

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  A Calculator

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  A copy of a recipe you would like to standardize. Choose a main course recipe that has multiple ingredients and steps.

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  Access to the ingredients used in your recipe. You will likely need to look at some of your ingredients to standardize your recipe.

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  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.

• Recipe Name

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.

• Ingredients

Step 3: Measurements

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

• Measurements

Step 4: Preparation Instructions

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

• Preparation Instructions

Step 5: Cooking Temperature and Time

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

• Cooking Temperature and Time

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.

• Recipe Yield

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.

• Serving Size and Number of Servings

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.

• Equipment and Utensils

Step 9: Plating Instructions

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

• Plating Instructions

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.

• Recipe Testing

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