Recipe control

Recipe Master Sheet and Yield Test

Keep the current recipe version, ingredient specifications, batch cost, method, safety controls, allergen notes, and repeated finished-yield tests in one printable master record.

Entries stay in this browser tab. Default content is an example, not an approved recipe. Verify local food safety requirements and every current supplier label before use.

Document control and approved target

Business

Recipe or sub-recipe name

Recipe code

Version

Category or station

Document owner

Effective date

Approved by

Target finished yield

Finished yield unit

Target portions

Portion specification

Version or change reason

Ingredient master and batch cost

Enter the amount of each purchase unit allocated to one recipe batch. Cost per unit must use that same unit. Usable amount is a preparation-yield reference and is not a unit conversion.

Ingredient 1

Boneless chicken example

Ingredient

Supplier or source

Item code or sub-recipe

Purchase amount used

Purchase unit

Cost per purchase unit

Usable prep yield (%)

Usable amount reference

9.2 lb

Extended batch cost

$32.00

Specification, label reference, and control notes

Ingredient 2

Marinade example

Ingredient

Supplier or source

Item code or sub-recipe

Purchase amount used

Purchase unit

Cost per purchase unit

Usable prep yield (%)

Usable amount reference

2 qt

Extended batch cost

$9.00

Specification, label reference, and control notes

Ingredient 3

Cooking oil example

Ingredient

Supplier or source

Item code or sub-recipe

Purchase amount used

Purchase unit

Cost per purchase unit

Usable prep yield (%)

Usable amount reference

0.5 qt

Extended batch cost

$1.90

Specification, label reference, and control notes

Method and operating controls

Numbered preparation and cooking method

Tested equipment and batch capacity

Storage, label, shelf life, cooling, and reheating

Approved food safety controls

Contains allergens and evidence reviewed

Cross-contact assessment and controls

Finished yield test log

Run the full tested process at the intended batch size. Weigh or count finished output at the same point each time and record portions separately.

Yield test 1

Test batch 1

Test date

Batch or test ID

Planned finished yield

Actual finished yield

Actual compliant portions

Measured process waste (lb)

Test reviewed by

Yield variance

-0.6 lb (-6%)

Equipment, time, temperature, method, and variance notes

Yield test 2

Test batch 2

Test date

Batch or test ID

Planned finished yield

Actual finished yield

Actual compliant portions

Measured process waste (lb)

Test reviewed by

Yield variance

-0.4 lb (-4%)

Equipment, time, temperature, method, and variance notes

Why one yield test is not enough

A single test can be distorted by scale error, operator technique, equipment load, trim, cook loss, cooling, or portioning. Repeat the same approved method until the result is stable enough for production planning and costing.

When the average tested yield differs from the target, either correct the method or approve a new target. Do not keep a target that the normal process does not produce.

Version control protects more than food cost

A supplier, formulation, portion, pan, cooking process, holding method, or garnish change can affect cost, yield, allergens, quality, and safety at the same time.

Issue a new version only after the impacted records are reviewed and the team receives the current method.

Recipe Master Sheet and Yield Test

Business: Your Food Business

Recipe: Chicken taco filling example

Code / version: REC-001 / 1.0

Category / owner: Hot prep / Kitchen lead

Effective date: Not recorded

Approved by: Not approved

Target: 10 lb / 40 portions

Portion: 4 oz

Version reason: Initial working master. Replace examples and document why each future version changes.

Ingredient	Supplier / code	Purchase amount	Prep yield	Usable reference	Batch cost	Specification
Boneless chicken example	Current approved supplier Record current SKU	10 lb $3.20 / lb	92%	9.2 lb	$32.00	Use the approved cut and current supplier label
Marinade example	House recipe SUB-004	2 qt $4.50 / qt	100%	2 qt	$9.00	Use current sub-recipe version and allergen controls
Cooking oil example	Current approved supplier Record current SKU	0.5 qt $3.80 / qt	100%	0.5 qt	$1.90	Record actual oil allocation method

Method

Verify the current ingredient labels and recipe version.
Prepare ingredients using the approved trim and measurement method.
Cook in the tested equipment and batch size.
Record finished yield before portioning.
Portion consistently and record actual portions.

Equipment: Record tested pan, mixer, cooking equipment, utensils, scale, and holding container

Storage and shelf life: Define approved container, label, storage temperature, use-by rule, cooling, reheating, and discard process

Food safety controls: Insert the approved time, temperature, cooling, reheating, and holding limits for this operation and jurisdiction

Contains allergens: Record allergens from every current ingredient, sub-recipe, garnish, and processing aid

Cross-contact controls: Record shared storage, utensils, equipment, fryer, prep, transport, and service controls

Finished Yield Test Log

Date / batch	Planned	Actual	Variance	Portions	Waste	Notes / reviewer
No date Test batch 1	10 lb	9.4 lb	-0.6 (-6%)	37	0.2 lb	Example only. Replace with a weighed test using the approved process. Reviewed: Missing
No date Test batch 2	10 lb	9.6 lb	-0.4 (-4%)	38	0.1 lb	Example only. Record time, temperature, equipment, and process differences. Reviewed: Missing

Current result: Batch ingredients $42.90 | Average yield 9.5 lb | Average portions 37.5 | Ingredient cost per tested portion $1.14

Verify units, conversions, supplier prices, labels, preparation yield, batch size, equipment, safety controls, allergens, finished yield, portions, version approval, and local requirements before operational use.