A. GENERAL INFORMATION No. 1 (1)
INFORMATION FOR STANDARDIZED RECIPES
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.
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.
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 |
