Overview
Standardized recipes are required for anything made in-house with two or more ingredients. A standardized recipe that has been tried, tested, evaluated, and adapted for use by your food service. It produces a consistent quality and yield every time when the exact procedures, equipment, and ingredients are used.
Recipe Tools
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
- 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 (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
Recipe Resources
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Child Nutrition Recipe Box - Effective September 16, USDA has released a collection of healthy and delicious recipes designed to fit meal pattern requirements. Recipes will be organized by main entrées, vegetables, fruits, and grains, as well as alphabetically for users looking for a specific recipe. Users will be able to download and print recipes as needed.
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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.
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- On, Wisconsin! Cycle Menu Recipes
- 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