Title: Identify the components of a standardized recipe.
Course: Nutrition and Wellness (19253-18) > Section: Planning Menus and Preparing Food

Identification should include

- food dish name or recipe title
- category or type of recipe
- equipment needed
- preparation time
- list of ingredients and quantity of each
- step-by-step preparation instructions
- cooking time and temperature(s)
- yield and portion size
- nutritional facts per serving (e.g., calories, fat grams, sodium, sugar, fiber).

Process/Skill Questions:

Thinking

- What criteria should be used to determine whether a recipe is standardized?
- How do baking and cooking differ? When is a standardized recipe needed?
- How would the lack of knowledge of food preparation terms affect a cook’s ability to prepare a standard recipe?

Communication

- What strategies are used to share favorite recipes?
- What communication skills are needed to provide detailed directions in a standardized recipe?

Leadership

- What strategies can be used to persuade your family to try new foods?
- What factors should be considered when adapting a recipe for special diets?
- What environmental factors might cause a recipe to fail?

Management

- How are recipes like formulas?
- How can using standardized recipes increase efficiency in the commercial kitchen?
- What might happen if the cook does not follow the recipe’s instructions exactly?
- What management skills are needed to select and prepare a recipe for an event?

Teacher Resources:

- Child Nutrition Recipe Box, Institute of Child Nutrition
- Eat Right Video Resources, Academy of Nutrition and Dietetics
- Recipes for Healthy Kids, USDA
- Team Nutrition Recipes, USDA