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|  |\n|  | |  |\n|  | USDA Foods in USDA Standardized Breakfast Recipes |  |\n|  | |  |\n|  |  |  |\n|  |  |  |\n\nStandardized  \nResources  \n2  \nStandardized  \nRecipes  \n3  \nStandardized Recipes  \n• A recipe with specific ingredients, quantities, and instructions to ensure a consistent product each time the recipe is used  \n4  \nStandardized Recipes  \n• “A standardized recipe is one that has been tried, adapted, and retried at least three times and has been found to produce the same good results and yield every time when the exact procedures are used with the same type  \nequipment and the same quantity and quality of ingredients.”  \n6  \nUSDA Recipe Standardization Process  \nRecipe Verification Phase  \nIdentifying the recipe, sourcing ingredients, writing and reviewing the recipe in detail, preparing it in a small-batch quantity, verifying its yield, and recording changes  \nProduct Evaluation Phase  \nDetermining the acceptability of the product  \nQuantity Adjustment Phase  \nUsed to change the recipe yield, and ingredient amounts to the desired number of servings  \n7  \nUSDA Recipe Standardization Process  \n1  \nRecipe Verification Phase  \nIdentifying the recipe, sourcing ingredients, writing and reviewing the recipe in detail, preparing it in a small-batch quantity, verifying its yield, and recording changes  \n1. Soliciting recipes from the school community—taste tests, recipe contests, surveys, advisory groups, etc.  \n2. Identifying ingredient sources—local producers, vendors, USDA Foods  \n3. Writing and reviewing the recipe—  \n1. Writing: formatting, including all standardization components (e.g., title, description, ingredients, measure, directions, etc. ), RAW, nutrient analysis  \n2. Reviewing: feasibility, menu mix, etc.  \n4. Small batch testing—taste, texture, etc., noting any variations made  \n5. Recipe yield verification—considering AP & EP, guidelines for portioning, serving utensils  \n6. Verify nutrient analysis and crediting statement  \n8  \nUSDA Recipe Standardization Process  \n9  \nUSDA Recipe Standardization Process  \n1  \n2  \nRecipe Verification Phase  \nIdentifying the recipe, sourcing ingredients, writing and reviewing the recipe in detail, preparing it in a small-batch quantity, verifying its yield, and recording changes  \nProduct Evaluation Phase  \nDetermining the acceptability of the product  \n1. Informal—taste testing with the recipe development team  \n1. Three outcomes: rejected, changed, or accepted  \n2. Formal—taste testing with a sample group(s)  \n1. Three outcomes: rejected, changed, or accepted  \n10","cbCaigBL0Vkwrm09","https://ap.wps.com/l/cbCaigBL0Vkwrm09","pdf",6367368,36,"English","# Standardized Resources\n## Standardized Recipes\n## USDA Recipe Standardization Process\n### Recipe Verification Phase\n### Product Evaluation Phase\n### Quantity Adjustment Phase","[{\"question\":\"What makes a recipe “standardized” in the USDA context?\",\"answer\":\"A standardized recipe uses specific ingredients, quantities, and instructions designed to produce consistent results and yield each time the exact procedures are followed with the same type of equipment and ingredient quality.\"},{\"question\":\"What activities are included in the USDA Recipe Verification Phase?\",\"answer\":\"It includes identifying the recipe, sourcing ingredients, writing and reviewing the recipe in detail, small-batch testing, verifying recipe yield, and verifying nutrient analysis and the crediting statement.\"},{\"question\":\"How does USDA handle changes to match desired servings?\",\"answer\":\"The Quantity Adjustment Phase changes recipe yield and ingredient amounts to reach the desired number of servings.\"}]","USDA Foods - Standardized Breakfast Recipes - Recipe Standardization Process | PDF",1791604617,91]