2.3 Food Production & Standardized Recipes
Key Takeaways
- A standardized recipe is a tested recipe that produces consistent quality, yield, and portion size every time it is followed exactly, which controls cost and supports accurate purchasing and nutrient analysis.
- Yield percentage links AP and EP weight: Yield % = EP weight divided by AP weight, times 100; a 50-pound case of carrots that yields 40 pounds usable has an 80% yield.
- To buy enough usable product, divide the needed EP amount by the yield percentage: AP needed = EP needed divided by yield %.
- EP cost is the true cost of the usable food: EP cost per unit = AP cost per unit divided by yield % (a $4.50/lb item at 85% yield costs $5.29/lb edible).
- Batch cooking, accurate forecasting from census and production history, and posted production schedules reduce overproduction, control waste, and limit time in the temperature danger zone.
Standardized Recipes
A standardized recipe is a recipe that has been tested in your kitchen to produce the same quality, yield, and portion size every time it is followed exactly. It is the cornerstone of production control because it:
- Controls food cost by fixing ingredient quantities and portions
- Supports accurate purchasing and nutrient analysis
- Delivers consistency no matter which cook prepares it
Every standardized recipe states the yield (number and size of portions). To rescale it, multiply each ingredient by a conversion factor = desired yield / original yield.
AP vs EP and Yield Percentage
This is the single most tested production concept. AP (as purchased) weight is what you receive, including trim and waste. EP (edible portion) weight is what remains after preparation.
The two are linked by yield percentage:
Yield % = (EP weight / AP weight) x 100
Example: a 50 lb case of carrots that yields 40 lb of usable carrots after peeling has a yield of 40 / 50 = 80%.
Use yield % two ways:
- How much to buy: AP needed = EP needed / yield %. To serve 40 lb of cleaned carrots at 80% yield, buy 40 / 0.80 = 50 lb AP.
- True (EP) cost: EP cost per unit = AP cost per unit / yield %. Chicken breast at $4.50/lb AP that yields 85% costs $4.50 / 0.85 = $5.29/lb EP.
Ignoring yield understates both the quantity to order and the real cost per serving.
Portion Control
Portion control means serving a consistent, predetermined amount - using scoops, ladles, scales, and standardized serving utensils. It protects food cost, ensures each resident gets the planned nutrients (critical on therapeutic diets), and keeps service fair.
Forecasting and Production Schedules
Forecasting estimates how much to prepare using census/headcount, production history, menu popularity, and known events. A production schedule (worksheet) then tells each cook what to make, how much, when, and to what temperature.
Batch Cooking and Waste Reduction
- Batch cooking prepares food in smaller loads across the service period instead of all at once - food stays fresher, retains nutrients, and spends less time in the danger zone
- Use accurate forecasts and standardized recipes to avoid overproduction, the biggest driver of plate and production waste
- Track leftovers and adjust forecasts; never re-serve TCS food that has exceeded safe time/temperature limits
A 25-pound case of romaine lettuce yields 20 pounds of usable, trimmed leaves. What is the yield percentage?
A recipe requires 30 pounds of edible-portion (EP) green beans, and fresh green beans have a 90% yield. About how many pounds should be purchased (AP)?
Ground beef costs $5.00 per pound as purchased and has a 75% yield after cooking. What is the approximate edible-portion (EP) cost per pound?