Standard Recipe - Benefits And Cons

Standard Recipe - Benefits And Cons

Standard Recipe are set of instructions that gives information about Menu to be prepared. It is generally prepared by Executive Chef Teams. Standard Recipes should be followed strictly for various Reason.

Benefits of having a Standardized Recipe
  • The recipe provides various information like name of dish, number of portion, portion size, Garnish, Time taken to prepare.
  • Standard Recipe also helps to calculate the Food cost easily and efficiently.
  • It is easier to calculate cost of particular ingredients used.
  • It helps to ensure right quality and quantity of ingredients is used each time.
  • It helps to understand Accompaniment served with the dish and how to serve along with the sauce. 
  • Standard Recipe is Tools for fixing Menu in food and beverage Operation
  • It ensures quality in food and standard operating procedures also, uniformity in taste is brought.
  • Creates an absolute standard in kitchen produce and cooking activities.
  • Allows smooth transition between different kitchen staffs.
  • Maintains food quality and food standards during kitchen operational hours.
  • Guiding tool for newcomers to the kitchen.
  • Refresh minds of kitchen staff after some time. (Eliminating guesswork)
  • Be a great guide to implementing a new menu should there be any need.
  • Planning and costing purposes when a particular event needs accounting/kitchen control auditing.
  • Prevents raw food leftovers.

Disadvantages of having a Standardized Recipe

Inconvenient - This can be from the Head Chef keeping the list of standardized recipe in his room and had it locked or having three big books of standardized recipe and need kitchen staff to flip over one by one to get everything done. Inconvenience is the number one factor that led to kitchen staff not using standardized recipes.

Time consuming - This is also one of the reasons why standardized recipe are not followed. During peak hours, a kitchen do not have time to waste, and every second counts.

Better variations - Some Chefs prefer to follow their centric of taste, some are just worship their own believes. This could cause a problem when there is no proper training provided and Kitchen Control.

Rules are meant to be broken - There are always different people/consumers around your restaurant. What's important, the customers. When standardized recipes are not tested regularly on the restaurant, inaccurate information may be provided in the standardized recipe. 

A secret no more - Some restaurateurs or Chefs frown on making a book of standardized recipe because they want to protect their food knowledge. This is a classic perception: Someone comes by, takes all the recipe and leave the restaurant after a month.

When it's gone, it's really gone - At certain times in a restaurant, a piece of recipe sheet can get lost. When it's lost, there will be a slight havoc in understanding as the Head Chef needs to take action immediately. On another situation, it can also be 'stolen' or 'retrieved' as management of the restaurant changes, and/or someone steals the particular information, or the restaurant faces mishaps.

Lack of creativity and innovativeness of cooks - cooks can't be creative and innovative. Simply, they have to follow the recipe. New cooks love challenges thus, this will hamper job satisfaction.


Name of dish:
No of portion:
Portion size:
Garnish :
Accompaniment :, Ingredients,Quantity, unit, unit cost ,total cost,Remarks 

The, ingredients, quantity, unit,unit cost,total cost, Remarks are written in order after writing the details about the dish.
  • Ingredients consists type of ingredients used, ingredient used particular which are different food commodities.
  • Quantity consists amount of ingredients we used. 
  • Unit is of quantity. It is expressed in gram, kg, tablespoon, teaspoon , litre, ml. The most common used unit is teaspoon (5 gram) and tablespoon (15 gram)
  • Unit cost represents how much is the price of quantity we are using, The Standard price expressed in kg or litre.
  • Total cost represents amount, total cost of ingredients we are using. How much cost of ingredients we are using.
example : ingr quantity unit unit cost  total cost  R.
  1.   Oil       4         tbsp   130/kg      8 rupee

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