ABSTRACT
A standardized recipe is tested and adapted for use in a given food service operation. It is adjusted according to resident/employee census and contains the name of the food item and file number or code if applicable, total quantity and number of portions of a specific size, ingredients by weight and measure, procedures and times for combining ingredients, cooking or baking temperatures and times, panning information, cost information, standard of quality expected, and total time for producing the recipe. A food substitution guide that measures weight and volume equivalents is a handy reference tool, for example the number of cups of chopped carrots in one pound. Divide the desired yield by the known yield of the recipe to obtain the basic factor. Multiply the amount of each ingredient in the original recipe by the factor.
