Basic Sample Recipe Template
File No:
RECIPE NAME:
Grade Group: HACCP Process:
#1 No Cook
#2 Cook & Serve Same Day
#3 Includes cooling step
Number of Portions:
Portion Size:
Serving Utensil:
Servings Per Pan:
Ingredients: Weight Measure Procedure:
Total Yield Number of Pans: Equipment (if not specified in procedures above):
Weight: Measure (volume): Pan Size:
Meal Component Contribution Based on Portion Size Nutrient Analysis Based on Portion Size
Meat/Meat Alternate Calories
Vegetable Subgroups
D/G B/P R/O S O
Saturated Fat (g)
Sodium (g)
Fruits
Grains
D/G= Dark Green B/P= Beans/Peas (Legumes) R/0=Red/Orange S=Starchy O=Other
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