Use these tools to develop or revise recipes, determine the crediting of meal pattern components in recipes, and conduct nutrient analysis of recipes.
- Recipe Template for one grade group/portion size
- Recipe Template for multiple grade groups/portion sizes
- Recipe Standardization Steps
- Standardized Recipe Checklist
- Recipe Crediting Checklist
- Recipe Crediting Tool - Spreadsheet tool for calculating ounce equivalents of meat/meat alternate, ounce equivalents of grain, cups of fruit, and cups of vegetable per portion of a recipe.
- Dietary Specifications Tool for Recipes (nutrient analysis) - Use this tool to calculate the calories, grams of saturated fat, and grams of sodium for standardized recipes.
- Milk Recipe Instructions/Template (Printable Version)
- Sample Standardized Recipe with Instructions - assorted
- Sample Standardized Recipe with Instructions - multiple parts
Note: A recipe is not truly standardized until the recipe has been tried, adapted and retried several times for use by a given foodservice operation. You may use these recipes as a basis, but they should then be standardized to your operation.
- On, Wisconsin! Cycle Menu Recipes
- What's Cooking? USDA Mixing Bowl - This resource contains a database of quantity recipes as well as other recipe resources. Click on "Large Quantity Recipes" to search recipes scaled for school food service.
- New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks - Includes 78 kid-tested and approved recipes that meet USDA dietary guidelines and feature local, seasonal foods, Vermont FEED
- Chef Cyndie Story Recipes - Team Nutrition Iowa
- Basics at a Glance - Institute of Child Nutrition
- Chop! Chop! Culinary Skills for Wisconsin-Grown Produce in School Meals
- Healthy Meals Resource System - Recipes for School Food Service; Taste Testing and Evaluating Recipes
- Culinary Techniques for Healthy School Meals - Institute of Child Nutrition
- Why Use Standardized Recipes? - Institute of Child Nutrition