Overview
Standardized recipes are required for anything made in-house with two or more ingredients. A standardized recipe is one that has been tried, tested, evaluated, and adapted for use by your school food service. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used.
Tools
Use these tools to develop a new recipe or revise an existing one. Guidance is also provided for recipe crediting and nutrient analysis.
Standardized Recipes
- Recipe Standardization Steps
- Standardized Recipe Checklist
- Variety Item Recipe (previously "Milk Recipe")
- This recipe template may be used for the same amount of a variety of items that are put out daily, such as milk, juice, fruit, or cereal.
- Sample Standardized Recipe with Instructions - assorted
- Sample Standardized Recipe with Instructions - multiple parts
Crediting and Nutrient Analysis
- Crediting In a Nutshell
- Recipe Crediting Checklist
- Weight vs Volume chart
- The Food Buying Guide - new to this interactive FBG is the Recipe Analysis Workbook (RAW), which is a tool used to determine the meal pattern contribution and crediting of a recipe. In order to access this feature of the FBG, you must create a profile. Once logged in, instructions for entering ingredients into the tool can be found in Appendix A.
- Dietary Specifications Tool for Recipes - Use this tool to calculate the amount of calories, saturated fat, and sodium for standardized recipes.
Standardized Recipe Resources
-
Child Nutrition Recipe Box - USDA resource for Child Nutrition Programs.
- - Multiple recipes and education resources.
- Let's Cook Wisconsin School Meals Rock - A cycle menu resource for school nutrition professionals.
- New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks - Vermont Farm to School Network.
- Chef Cyndie - K-12 culinary team recipes.
- Chop! Chop! Resource Guide - Culinary skills for Wisconsin-grown produce for use in school meals. Includes training videos and recipes.
Please note, any recipe used must be standardized to the kitchen the product is prepared in.