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: _______________ First: _______________
Recipe Enlargement Form
Factor Method:
Enlarge the original recipe to 250 servings by using the factor method. Original serving size: __________
Calculate to six decimal places and round off to five decimal places. Factor: __________
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

10
 Last: _______________ First: _______________
Standardized Recipe Worksheet For Practice ONLY do not turn in
Procedures: for original recipe How to modify for a 250 serving standardized recipe?
Underline the place to modify and rewrite the underlined
part. Use quantity foodservice equipment.
1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13. How to garnish?

14. How to portion?

15. Holding/storing/re-heating?

16. Substitutions?

UC Davis Dining Services

 Last: _______________ First: _______________
STANDARDIZED RECIPE FORM

Recipe Name: Layered Chile-Chicken Enchilada Major Equipment: Deck Oven, 80 Qt Mixer, 5 Full (12x20x6) Hotel
Casserole Pans
Yield: 250 servings Cooking Temperature: 350 F
Portion Size: 3 x 1 slice Cooking Time: 45 55 mins
Portion Utensils: Ruler, Knife, Spatula

Ingredient: Amount: Procedure:

Volume/Weight/Count
Cooked Diced Chicken 61 lbs. 1. In 80 Qt mixer, combine ingredients and mix well.
Shredded Colby Jack Cheese 11.75 lbs.
Green Chiles (fluid retained) 1 #10 can, 1#2
can, 1 #1 can (17.75
C total)
Sour Cream 1 gal, 7 C
8-inch Tortillas 250 each 2. In prepared hotel pans, layer 84 tortillas (17 in each pan).
Refried Beans 5 #10 can 3. Layer refried beans (2 cans).
4. Layer chicken mixture.
Enchilada Sauce 1.5 #10 can 5. Layer enchilada sauce ( can).
Shredded Colby Jack Cheese 11.75 lbs 6. Layer 84 tortillas (17 tortillas in each pan).
7. Layer remaining refried beans (2 cans).
8. Layer remaining chicken mixture.
9. Layer remaining tortillas (16 in each pan).
10. Pour over remaining enchilada sauce.
11. Sprinkle with remaining cheese.
11. Cover Hotel Pans with aluminum foil, bake in Deck Oven at 350 F for
45 55 mins, until casserole is bubbling.
12. Remove and let stand 10 before cutting.
Sliced Green Onions 1lb 12 oz 13. Garnish casseroles with green onions, shredded lettuce, and diced
Shredded Iceberg Lettuce 5 lbs tomato.
Diced Tomato 11 lbs
14 Cut casserole into 50 portions per Full Hotel pan (3x1 inch slice)

Notes:
For Gluten-Free, substitute Flour Tortillas for Corn Tortillas.
 Last: _______________ First: _______________

Recipe Costing Form

Recipe Name: Layered Chile-Chicken Enchilada Casserole Food Cost %: 35%

Yield: 250 portions Cost Per Portion: $2.98
Portion Size: 3 x 1 slice Selling Price: $8.52

Ingredient: Recipe Quantity (AP) Cost Total Cost

(Volume/ Weight/ Count) APC/unit

(AP Cost)
1. Cooked Chicken 61 lbs $5.28/lb $322.08
1
2. Shredded Colby Jack Cheese 23 lb $0.31/oz $116.56

3. Chopped Green Chiles #10 can, #2 can, #1 $0.31/fl oz $44.02

can
(17.75 fl oz total)
4. Sour Cream 1 gal, 7 C $0.12/fl oz $22.08

5. 8-inch flour tortillas 250 each $4.99/8 $155.94

tortillas
6. Refried Beans 5 #10 cans (12.75 fl oz $4.19/#10 $20.95
per can) can
7. Enchilada Sauce 1.5 #10 can $0.10/fl oz $1.91

8. Diced Green Onions 1 lb $0.73/oz $20.44

9. Shredded Iceberg Lettuce 5 lbs $0.35/oz $28.00

1 Diced Tomatoes 10 lbs $0.08/oz $13.12

0
Total Recipe $745.10
Cost:
Cost Per $2.98
Person:
 Last: _______________ First: _______________
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.