What a recipe card is
A recipe card (technological card) is a document for one dish: ingredients, quantities, yield and method. The kitchen works from it, cost is calculated from it and stock is written off against it.
An extended card additionally lists quality and safety indicators, nutritional value and requirements for raw materials. It is usually prepared for signature dishes.
What goes into a recipe card
- Dish name and card number
- List of ingredients
- Gross and net weight per portion
- Yield of semi-finished and finished product
- Step-by-step method, temperature and time
- Plating and serving requirements, tableware
- Storage conditions and shelf life
- Nutritional value: protein, fat, carbohydrates, calories
Gross, net and yield
Gross is the weight before processing, net is the weight after trimming and cutting, yield is the weight of the finished dish after cooking.
Waste and cooking loss percentages can be taken from reference books, but it is more reliable to run a control test in your own kitchen: weigh the product before and after.
Recipe card example
| Ingredient | Gross, g | Net, g |
|---|---|---|
| Bun | 60 | 60 |
| Beef patty | 150 | 110 after grilling |
| Cheddar | 20 | 20 |
| Lettuce | 18 | 15 |
| Tomato | 35 | 30 |
| Sauce | 25 | 25 |
| Yield | 260 |
The card then lists the assembly steps and serving requirements: order of layers, patty temperature, packaging.
Common mistakes
- The card is written “for the inspector” and does not match how the dish is really cooked
- No reference photo of the plating, so every cook plates it differently
- Processing losses are taken from a handbook and never verified in your kitchen
- The recipe changed but the card and the cost were not recalculated
- In a chain, every location has its own version of the card
How to check that the kitchen really follows the card
Tasting checks and mystery orders test one dish in a hundred. A stock count shows a discrepancy but does not explain which dish caused it.
Questions and answers
What is the difference between a basic and an extended recipe card
A basic card covers ingredients, quantities, yield and method. An extended one adds quality and safety indicators, nutritional value and raw material requirements.
Is a recipe card mandatory in Kazakhstan
Sanitary rules for food service venues require dishes to be prepared according to technological documentation. Check the specific requirements in the current version of the rules.
Who writes recipe cards
Usually the head chef or a food technologist. The cost is calculated by a cost controller or an accounting system such as iiko, R-Keeper or 1C.
How often should recipe cards be updated
Whenever the recipe, the supplier or the portion format changes. Cost is recalculated when purchase prices change.