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It also requires serving size and yield calculations, cooking time and temperature, meal-pattern crediting, nutrient information, and identification of Critical Control Points (CCPs).",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/forms/","Forms",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/standardized-recipe-template-2/163415/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/standardized-recipe-template-2/163415.png","ImageObject",442,249,{"name":42,"@type":43},"Aditya","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-09-22","2026-08-31",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What information must be included in the recipe information section?","Question",{"text":63,"@type":64},"Include the recipe name, the category (e.g., entrées, vegetables, fruits, grains), and the number.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How should ingredients be described in the ingredient list?",{"text":68,"@type":64},"List ingredients in the order of preparation and specify the specific food type and form, such as “rice, long-grained, cooked” or “cheese, cheddar, grated.”",{"name":70,"@type":61,"acceptedAnswer":71},"What safety details are required in the directions?",{"text":72,"@type":64},"Provide step-by-step preparation, cooking, and serving instructions plus food safety guidelines for thawing, internal cooking, holding, serving, and storage temperatures, and indicate Critical Control Points (CCPs) when appropriate.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},163415,1788143405,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,113,118,122],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":111,"slug":112},17,40,"forms",{"id":114,"doc_module":22,"doc_module_name":25,"category_name":115,"show_sort_weight":116,"slug":117},18,"Letters",30,"letters",{"id":119,"doc_module":22,"doc_module_name":25,"category_name":120,"show_sort_weight":55,"slug":121},21,"Paper Templates","papers-templates",{"id":123,"doc_module":22,"doc_module_name":25,"category_name":124,"show_sort_weight":4,"slug":125},158,"General","general-158",{"code":4,"msg":82,"data":127},{"doc_id":79,"user_id":128,"nickname":42,"user_avatar":129,"doc_module":22,"category_id":110,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":33,"language":135,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":12,"update_tm":80,"read_time":26},962085564549,"https://ap-avatar.wpscdn.com/davatar_085a072bc5b1113ac321206ff7593b45","Instructions\nThe U.S. Department of Agriculture (USDA) defines a standardized recipe as a recipe that “has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients.”\nRecipe information: List the recipe name, category (e.g., entrées, vegetables, fruits, grains), and number.\nIngredients: List the ingredients in the order of preparation. For each ingredient, indicate the specific type and form of food, e.g., “rice, long-grained, cooked,” “corn, canned,” “macaroni, uncooked,” “cheese, cheddar, grated,” and “ground beef, raw.” For guidance on ingredient descriptions, see the USDA’s \u0013 HYPERLINK \"https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs\" \u0014Food Buying Guide for Child Nutrition Programs\u0015.\nWeight and measure: List the weight and volume measure of each ingredient. Use standard abbreviations for units of measure, e.g., teaspoon (tsp), tablespoon (Tbsp), cup (c), quart (qt), gallon (gal), ounce (oz), pound (lb), and fluid ounces (fl oz). List quantities in common units, e.g., 1 lb 4 oz instead of 20 oz, 2 gal 3 cups instead of 35 cups, and ½ cup instead of 8 Tbsp. For more information, see the Institute of Child Nutrition’s (ICN) handout, \u0013 HYPERLINK \"https://theicn.org/icn-resources-a-z/basics-at-a-glance/\" \u0014Basics at a Glance\u0015, and the “\u0013 HYPERLINK \"https://portal.ct.gov/SDE/Nutrition/Crediting-Foods-in-CACFP-Child-Care-Programs/Documents\" \\l \"WeightsMeasures\" \u0014Weights and Measures\u0015” section of the CSDE’s Crediting Foods in School Nutrition Programs webpage.\nDirections: List detailed step-by-step instructions for preparation, cooking, and serving, including equipment (e.g., number and size of pans), oven temperature and cooking time, and serving directions and utensils. Include food safety guidelines for proper thawing, internal cooking, holding, serving, and storage temperatures. Indicate Critical Control Points (CCPs) as appropriate for the recipe, e.g., “CCP: Cool to 41 °F or lower within \u000b4 hours,” “CCP: Heat to 165° F or higher for at least 15 seconds,” and “CCP: Hold for hot service at 135° F or higher.” For more information, visit the “\u0013 HYPERLINK \"https://portal.ct.gov/SDE/Nutrition/Food-Safety-for-Child-Nutrition-Programs/Documents\" \\l \"HACCP\" \u0014Hazard Analysis Critical Control Point (HACCP)\u0015” section of the CSDE’s \u0013 HYPERLINK \"https://portal.ct.gov/SDE/Nutrition/Food-Safety-for-Child-Nutrition-Programs\" \u0014Food Safety for Child Nutrition Programs\u0015 webpage.\nServing size and yield: Indicate serving size, i.e., the amount of a single portion in volume or weight, such as ½ cup or 2 ounces. Indicate yield, i.e., the total weight or volume and number of servings available for service after production is complete, such as “50 servings: 23 pounds 4 ounces” and “50 servings: 1 quart 2 ¼ cups.” Determine the yield and servings by measuring and counting the actual servings made from the recipe.\nCooking time and temperature: Indicate the oven temperature and cooking time for conventional and convection ovens, if applicable,\nMeal pattern contribution (based on serving size): Indicate how one serving of the recipe credits toward the CACFP meal patterns. Use the USDA’s \u0013 HYPERLINK \"https://www.fns.usda.gov/tn/food-buying-guide-for-child-nutrition-programs\" \u0014Food Buying Guide for Child Nutrition Programs\u0015 to determine crediting information for recipe ingredients. For information on the crediting requirements, visit the CSDE’s \u0013 HYPERLINK \"https://portal.ct.gov/SDE/Nutrition/Crediting-Foods-in-School-Nutrition-Programs\" \u0014Crediting Foods in School Nutrition Programs\u0015 webpage.\nNutrient information: Indicate the nutrients per serving. Additional nutrients can be included.\nFor resources on developing and using standardized recipes, visit the “\u0013 HYPERLINK \"https://portal.ct.gov/SDE/Nutrition/Crediting-F","cbCaisc58OgN9fHz","https://ap.wps.com/l/cbCaisc58OgN9fHz","docx",102407,"English","# Recipe Information\n## Ingredients and Preparation Order\n## Weight and Measure\n## Directions and Food Safety\n## Serving Size, Yield, Cooking Time and Temperature\n## Meal Pattern Contribution and Nutrient Information","[{\"question\":\"What information must be included in the recipe information section?\",\"answer\":\"Include the recipe name, the category (e.g., entrées, vegetables, fruits, grains), and the number.\"},{\"question\":\"How should ingredients be described in the ingredient list?\",\"answer\":\"List ingredients in the order of preparation and specify the specific food type and form, such as “rice, long-grained, cooked” or “cheese, cheddar, grated.”\"},{\"question\":\"What safety details are required in the directions?\",\"answer\":\"Provide step-by-step preparation, cooking, and serving instructions plus food safety guidelines for thawing, internal cooking, holding, serving, and storage temperatures, and indicate Critical Control Points (CCPs) when appropriate.\"}]","Standardized Recipe Template 2 | DOCX"]