Restaurant DNA
Portion control and recipe standardisation
Restaurants weigh everything and write standard recipes so every plate tastes the same and costs the same.
Standard recipes
A standard recipe (recipe card or spec) lists ingredients by weight, the method, yield, portion size, plating and photos. Any cook on any shift can produce the same dish. Changes are tested and written down.
- Weigh ingredients, including spices and salt for large batches
- State the yield (e.g. 5 litres, 20 portions)
- Specify portion sizes for each component
- Note cooking times and the cues for doneness
Portioning tools
Scales, portion ladles of known volume, scoops and pre-portioned proteins keep each plate consistent. Consistent portions also cook in the same time.
Scaling up
Doubling or tripling a recipe does not always scale linearly. Salt, strong spices and chilli are usually scaled less than the main ingredients at first and adjusted by tasting; wider pots reduce faster, and evaporation does not double with volume.
Bring it home
- Weigh ingredients for baking and for dishes you want to repeat exactly.
- Write down what you changed when a dish turns out well.
- When scaling a recipe up, add about three-quarters of the salt and chilli first and adjust by taste.
- Use the same ladle or cup to serve so you know how much a portion is.
Related techniques
These lessons describe widely used professional practice. They are not any restaurant’s proprietary recipes or methods.