A: General Information - No. A00100 INFORMATION OF STANDARDIZED RECIPES

Sep 24, 2026

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Standardized recipe information for a food service operation defines yield, edible portion versus as-purchased quantity, ingredient ordering, measurement, and issue calculation. The document explains why standardized recipes support product quality, consistency, and efficient management of requisitioning, inventory, and portion control. It also provides conversion and adjustment methods to change yields by portions, decimals for pound/ounce math, and volume-based scaling with rounding rules.

LanguageEnglish

CategoryForms

FormatPDF

Pages2186

Reading Time12 h 45 min

AccessFree to download

Methods

Standardization purpose

Yield definition

Ingredients column

Measure, weights, and issue columns

Method column

Adjusting recipe yield

Decimal and rounding conversions

Adjusting for volume

Adjusting by available ingredient quantity

Adjusting by desired portion size

Yield Each Portion A: General Information No. A00100 INFORMATION OF STANDARDIZED RECIPES 100 Portions 1 | Calories | Carbs | Protein | Fat | % Cal From Fat | Chol | Sodium | Fiber/Dtry | Calcium | | --- | --- | --- | --- | --- | --- | --- | --- | --- | | 1 kcal | 1 gm | 1 gm | 1 gm | 900 % | 1 mg | 1 mg | | 1 mg | | Ingredients | Weight | Measure | Issue | | --- | --- | --- | --- | METHODS 1 Standardized recipes are a necessity for a well-run food service operation. All of the recipes have been developed, tested and standardized for product quality, consistency and yield. Recipes are the most effective management tool for guiding the requisitioning of supplies and controlling breakouts and inventory. The U. S. Dietary Guidelines were among the many considerations in both the selection and development of the recipes included in the file. Many of the recipes have been modified to reduce fat, salt and calories. For new and experienced cooks, consistent use of standardized recipes is essential for quality and economy. The Armed Forces Recipe Service contains over 1600 tested recipes yielding 100 portions printed on cards. 2 Yield-The quantity of cooked product a recipe produces. The yield for each recipe in the Armed Forces Recipe is generally given as 100 portions and in some recipes in count or volume, e.g. , 2 pans, 8 loaves, 6-1/2 gallons. Portion size is key to determining the quantity of food to be prepared. Many recipes also specify the weight per portion. For example, 3/4 cup (6-1/2 ounces) Beef Stroganoff. 3 Ingredients Column – Ingredients are listed in the order used. The specific form or variety of each ingredient is indicated. For example: Flour, wheat, general purpose; Eggs, whole Sugar, granulated; Flour, wheat, bread; Egg whites; Sugar, brown. 4 Measure, Weights, and Issue Columns – Measures and Weights indicate the Edible Portion (E. P. ) quantity of the ingredient required to prepare the recipe for 100 portions. The issue column represents the As Purchased (A. P. ) quantity required if this amount is different from the E. P. quantity. 5 Method Column-Describes how the ingredients are to be combined and cooked. For example, the method will describe the order in which to sift dry ingredients, to thicken a sauce, or to fold in beaten egg whites. The method contains directions for the most efficient order of work, eliminating unnecessary tools and equipment and unnecessary steps in preparation. 6 Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield the number of portions needed, or to use the amount of ingredients available, or to produce a specific number of smaller portions. When increasing or decreasing a recipe, the division or multiplication of pounds and ounces is simplified when decimals are used. 7 1. To convert the quantities to decimals, use this table: Weight in Ounces Decimal of Pound Weight in Ounces Decimal of Pound 1 ( .06) 2 ( . 13) 3 ( . 19) 4 (1/4 lb) .25 5 ( .31) 6 ( .38) 7 ( .44) 8 (1/2 lb) .50 9 ( .56) 10 ( .63) 11 ( .69) 12 (3/4 lb) .75 13 ( .81) 14 ( .88) 15 ( .94) (1 lb) 1.00 For example: 1 lb 4 oz is converted to 1.25 lb; 2 lb 10 oz is converted to 2.63 lb. 8 2. To adjust the recipe to yield a specific number of portions: First--Obtain a working factor by dividing the number of portions needed by 100. For example: 348 (portions needed) ÷ 100 = 3.48 (Working Factor) Then--Multiply the quantity of each ingredient by the working factor. For example: 1 .25 lb (recipe) X 3.48 (Working Factor) = 4.35 lb (quantity needed) . The part of the pound is converted to ounces by multiplying the decimal by 16. For example: .35 lb X 16 ounces = 5.60 ounces After the part of the pound has been converted to ounces, use the following scale to “round off’: .00 to.12 = 0 .63 to .87 = 3/4 ounce .13 to .37 = 1/4 oun

FAQs

What does “yield” mean in this recipe standard?

Yield is the quantity of cooked product a recipe produces, generally expressed as 100 portions (or sometimes by count or volume). Portion size is critical for determining how much food to prepare.

How are the Ingredients and Issue columns defined?

The Ingredients column lists ingredients in the order used and specifies the form or variety. The Measure/Weights columns indicate the Edible Portion (E.P.) needed for 100 portions, while the Issue column shows the As Purchased (A.P.) amount when it differs from E.P.

How do you adjust a recipe to yield a specific number of portions?

Divide the needed portions by 100 to get a working factor, then multiply each ingredient quantity by that factor. Convert the fractional pound part to ounces using the decimal times 16, then round using the provided scale.

Sep 24, 2026

Upload by hdkawk