Recipe Standardization/Costing Assignment

FSM 120L

The purpose of this assignment is to familiarize you with the process of recipe
enlargement, standardization, and costing/pricing of menu items for foodservice. This
project involves critical thinking so it is important to read the instructions and the text
before asking questions.

Recipe enlargement and standardization are important tasks for a foodservice

manager to understand because they relate to:
Menu development
Procurement
Food costs
Selling prices

STEP 1 Recipe Selection:

Select a recipe for a cooked, mixed dish such as a one-dish entre, stew, casserole, or
soup. The recipe that you choose should be for no more than 12 portions and have a
minimum of 10 ingredients (including water, salt & pepper). You must turn in a copy of
the original recipe from a cookbook, magazine, or website (include the URL). Your own
recipes cannot be submitted.

STEP 2 Recipe Enlargement:

Use the Recipe Enlargement Form that is included on SmartSite.
Enlarge your recipe so that it will yield 250 portions.
The standardized recipe and recipe enlargement process is outlined in the text in
Chapter 8 (beginning on page 203); use the Factor Method.
Once youve enlarged each item, make sure that all amounts are converted to
simple measures that make it easy for the cook to follow. For example, do not
ask the cook to measure 12 Tbsp. of an ingredient; you should convert that
amount to measurements in cups or into weights.
Its important to know the difference between weight and volume. For example
1 cup (8 fluid oz) of water weighs 8 oz. whereas 1 cup of flour does not weigh 8
oz. This applies to all foods except for liquids. This is where students make the
most errors!
FFF chapter 4 has excellent information on conversion factors (Table 4.2). Also
can sizes (Table 4.11) if your recipe includes canned goods.
Round off ingredient amounts for convenience (see Table 8.4 for rounding off
rules).
You may double-check your work using an online calculator such as:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
Attach a copy of your calculations with your assignment.

STEP 3 Recipe Standardization:

You will now standardize your recipe into a format that can be used in an onsite
kitchen.
Use the Recipe Standardizing Form that is included on SmartSite.
Your standardized recipe must be typed using the proper form (add lines as
needed) and must include all required elements on the form.
See recipe examples in FFF for formatting.
 Using the original recipe instructions, convert the instructions for 250 portions to
large volume production. It will be helpful to look at FFF recipes that are similar to
yours.
You must include size of pans and equipment. This can be a bit of a guess, but
FFF Tables 7.16-7.21 provide information on pan and equipment sizes. Stating
saut in pan will not suffice. Utilize a steam jacketed kettle, tilting skillet, or oven
for cooking your recipe.
All items must be included, such as the cooking of pasta or rice (if included) and
garnishes (if any).
Dont forget to include portioning and garnishing instructions.
Additional notes at the bottom can include HACCP items or instructions,
substitutions (ground turkey for beef or vegetarian option, etc.).

STEP 4 Recipe Costing:

For the costing portion of this assignment, you will cost out your recipe.
Use the Recipe Costing Form that is included on SmartSite.
Use Safeway or another online source, as we dont have access to quantity
foods pricing. You dont need to create a Safeway account, but can view their
site as a guest; select browse as a guest.
https://shop.safeway.com/ecom/account/sign-in
There are definitions on the second page of the form; please refer to these.
Calculate the raw food cost for your recipe.
o If your recipe calls for 1 cup of olive oil, you would list 1 cup under the
Recipe Quantity.
o The APC is the As Purchased Cost (from Safeway). For example, 1 quart
of olive oil might cost $5.99. You would list $5.99 in the APC/unit column as
$5.99/qt.
o Under total cost you would list the cost of the 1 cup of olive oil as $1.50.
o 1 cup/4 cups/quart = .25 x $5.99 = $1.50
You are to price only the amount you will be using for the recipe (cost of
ingredients). You can assume that everything left over will be used in other
recipes.
Next determine what the selling price should be. Note that in onsite foodservices,
the raw food cost is often calculated at 30-40% of the selling price. You are
provided with a food cost of 35%.
Attach all calculations.

Submit your work in the following order:

Original recipe with reference (appropriate format)
Recipe Enlargement Form (may be hand-written)
Recipe enlargement calculations (may be hand-written)
Standardized Recipe Form (typed)
Recipe Costing Form (typed)
Recipe costing calculations (may be hand-written)

The paper will be graded as follows:

Original recipe 5 points
Recipe enlargement 10 points
Standardized recipe 20 points
Recipe costing 10 points
Grammar, spelling organization, neatness, etc 5 points
Total 50 Points
 Last: Hayashi_____ First: Erina_______________
Recipe Enlargement Form
Factor Method:
Enlarge the original recipe to 250 servings by using the factor method. Original serving size: __4________
Calculate to six decimal places and round off to five decimal places. Factor: _62.5_______
Your final measures should be in simplified measures and rounded off following rounding rules.
Ingredients Original Convert to Multiply by Convert to appropriate measure & simplify
recipe weight factor (use 1 gallon vs. 128 oz, etc.)
(if needed)
1 Olive oil 1tbsp 0.5 fl oz 31.25 fl. oz. 1 quart

2 Onion
3 1 Medium 8oz 500oz

6 gallons
3 Garlic 2 cloves 0.18oz 11.25oz

2 cups
Diced tomatoes, canned
3 2 14.5oz cans 14.5oz* 2 = 29oz 1812.5 oz
14 gallons
Fresh parsley, minced
4 cup 0.5291oz 33.06875oz

2 lbs
5
Fresh dill, minced 1tbsp fresh 0.0196oz fresh 1.225 oz fresh
(Dried dill) (1tsp dried) (62.5 tsp dried) 1 1/5 oz Fresh
1 cups Dried
6
Medium raw shrimp, peeled 1 to 1 lb 1 lb 62.5 lbs
& deveined
12 gallons + 3 quarts
Salt
7 A pinch, or 1/8 tsp 7.8125 tsp
more to taste
2 Tbsp
Black pepper
8 A pinch, or 1/8 tsp 7.8125 tsp
more to taste
2 Tbsp
Feta cheese
9 2/3 cups 3.5274oz 220.4625oz
crumbled
3 gallons
 Last: Hayashi_____ First: Erina_______________
Standardized Recipe Worksheet For Practice ONLY do not turn in How to modify for a 250 serving standardized recipe?
Procedures: for original recipe Underline the place to modify and rewrite the underlined part. Use
quantity foodservice equipment.
1. Preheat oven to 425 degrees F. Oven

2. Saut onions and garlic: Heat oil in a large, oven- Tilting skillet, add onions and cook until soft, add garlic until fragrant
proof skillet on medium high heat. Add the onions
and cook until softened, 3-5 minutes. Add the garlic
and cook until fragrant, about 30 seconds more.
3. Add tomatoes, simmer: Add the tomatoes and bring Add tomatoes and bring to a simmer. Then reduce heat and simmer
to a simmer, reduce heat and let simmer for 5-10 for until juices thicken.
minutes, until the juices thicken a bit.
4. Add feta, shrimp, herbs, put in oven and bake: Remove from Stir in herbs, shrimp, feta cheese, salt and pepper. Pour contents into
heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to baking pans. Do not cover. Cook until shrimp is cooked through.
taste. Place pan in oven and bake, uncovered, until shrimp are
cooked through, about 10-12 minutes.
5. Serve immediately. Serve with crusty French or Serve. Garnish with bread, pasta or rice.
Italian loaf bread, pasta, or rice.
6.

7.

8.

9.

10. How to garnish? Crusty Italian loaf bread slices, pasta, or rice

11. How to portion? Ladle 8oz portions

12. Holding/storing/re-heating? Holding: 170-180 F for 30-45 min.

Storing: Pour into clean, chilled, shallow stainless steel pans to no
more than 2 inches deep. Cool to required temperatures quickly.
Reheating: Reheat to 165 F.
13. Substitutions? None
 Last: Hayashi_____ First: Erina_______________

UC Davis Dining Services

STANDARDIZED RECIPE FORM

Recipe Name: Baked Shrimp in Tomato Feta Sauce Major Equipment: Oven, tilting skillet
Yield: 250 Cooking Temperature: 425 degrees Fahrenheit
Portion Size: approx. 8 oz portions Cooking Time: 20 30 minutes
Portion Utensils: 8 oz ladle

Ingredient: Amount: Procedure

Volume/Weight/Count

Olive oil 1 quart 1. Heat olive oil in a tilting skillet designated for 250 servings on medium high heat.
Onions 6 gallons Stir in the onions, cook for 5 minutes or until softened. Stir in the garlic and cook
Garlic 2 cups until fragrant, about 30 seconds more.
Canned diced tomatoes 14 gallons 2. Add the tomatoes. Bring to a boil, reduce heat and simmer for 5-10 minutes or
until the juices thicken.
Feta cheese 3 gallons 3. Remove from heat. Stir in the herbs, shrimp, feta cheese, salt and pepper. Pour the
Shrimp 12 gallons + 3 quarts contents of the skillet into 10 full-sized (20*12 inch) baking pans 4 inches deep.
Parsley, Fresh, chopped 2 lbs Place pans in oven and bake at 425 degrees Fahrenheit, uncovered, until shrimp is
Dill Weed, dried 1 cups cooked through about (around 12 minutes).
Salt 2 tbsp
Black pepper 2 tbsp
4. Ensure that the shrimp has reached internal temperature of 155 degrees
Fahrenheit for at least 15 seconds. Serve immediately in 8oz portions.
Notes: Serve with choice of crusty Italian/French bread slices, pasta, or rice, if desired.
Holding: 170-180 F for 30-45 min.
Storing: Pour into clean, chilled, shallow stainless steel pans to no more than 2 inches deep. Cool to required temperatures quickly. Store at or
below 32 degrees F and use within the next day.
Reheating: Reheat to at least 165 F.
 Last: Hayashi_____ First: Erina_______________
Recipe Costing Form

Recipe Name: Baked Shrimp in Tomato Feta Sauce Food Cost %: 35%
Yield: 250 Cost Per Portion: $3.95
Portion Size: 16 oz Selling Price:$11.29

Ingredient: Recipe Quantity (AP) Cost Total Cost

(Volume/ Weight/ Count) APC/unit

(AP Cost)
1. Olive
1 oil 1 quart $21.99 $7.00

2. Onion $52.68 $51.96

6 gallons
3. Garlic $4.49 $1.05
2 cups
4. Diced Tomatoes, canned $101.41 $103.84
14 gallons
5. Fresh Parsley, minced $ 34.88 $34.88
2 lbs
6. Dried Dill $3.69 $1.54
1 cups Dried
7. Medium Shrimp, raw, peeled & deveined $671.68 $658.76
12 gallons + 3 quarts
8. Salt $1.49 $0.04
2 Tbsp
9. Black
` Pepper $88.35 $0.58
2 Tbsp
10 Feta Cheese $147.40 $126.34
3 gallons
Total Recipe $985.99
Cost:
 Last: Hayashi_____ First: Erina_______________
Costing Definitions:

Cost per Portion: The cost of each serving. Total recipe cost divided by the number of portions.
Selling Price: Based on the food cost percentage allowed by the budget. Its the cost per portion divided by the food cost
percentage. Selling price = cost per portion/food cost % (in decimal form)
Food Cost %: An expression of food cost in relation to the selling price. Food cost % = cost per portion/selling price
Recipe Quantity: List all ingredients in one of the following: by weight, volume or count (each, bunch, case, etc.)
APC/unit: As purchased cost per unit is the current market price of an ingredient. Can use Safeway.com, Bi-rite, etc.
Total cost: The total cost of each ingredient used.
Recipe cost: The total of all items in the total cost column. This represents the total estimated cost of the recipe.