You look at the ingredients.
If they are expressed in both volume (cups or spoons) and weight (ounces or grams) then you need to express the measurements all in the same system. You should do this by weight because weights are standardised - 16 ounces weighs the same whether you are in Atlanta or Timbuctoo, but the volume of a cup or spoon may vary even within the same household.
If the recipe calls for 1 cup of flour you find a standard cup, fill it with flour and weigh the contents, then change the amount of flour from volume to weight in the ingredients list.
Express any liquid ingredients as mls or fluid ounces. Using a jug that has both calibration son the side is useful for this
You then review the ingredients list. There may be some weird amounts like 6.75 ounces of flour so you say - okay, it would make more sense of that was 8 ounces of flour but then I'd have to increase the other ingredients proportionately - and increase the size of the tin I bake it in, and maybe increase the cooking time too!
When you've come up with a list that has rounded off amounts as far as possible (and no half-eggs) you test-bake the recipe, taking note of the size of the pan, the temperature, and how long it took to bake.
You review the results, note adjustments you think might improve the result and take these into account the next time you make that recipe.
A standardized recipe is a recipes that has been tested for its consistency of product and yield. For example a standardized recipe is used every day in child nutrition operations.
ingredients:iodized salt,msg,vinegar powder(citric acid,sodium diacetate),sugar natural and natureidentical flavors,garlic,cornstarch,spices,palm oil,naturals colors
Fannie Farmer
You can get ideas about breakfast and brunch recipes online at Allrecipes and Simply Recipes. Other good websites to reference are Better Homes and Gardens and Country Living.
Diagnostic and Statistical Manual of Mental Disorders
Crack eggs into the skillet and put them with spacing, so they will don't touch. Then sprinkle with salt and pepper over it. The most standard egg recipe it is!
There are a lot of recipes for high fiber foods, ranging from quick 5 minute recipes to more involved recipes that take a longer time. A good reference site for high-fiber recipes is http://allrecipes.com/Recipes/healthy-recipes/high-fiber/main.aspx . If you follow the recipes in the provided link I would not worry about the fiber content breaking down in any substantial fashion.
standardized menu
Try Simply Recipes online. Includes an ingredient list, step by step instructions and reference photos. Feedback comments are more than welcome! Many other recipes can be found on this site as well.
comparing the weight gained in lab animals consuming a test protein with the weight in lab animals consuming a standardized (reference) protein
From information management through production and presentation, the Electronic Discovery Reference Model (EDRM) provides a standardized process for managing electronic discovery
The word standardized is an adjective.
It is ensuring that all single portion sizes are standardized in reference to a pre-determined quantity with the use of a specific portioning utensil to ensure the proper division of portions.
they are standardized medical terms commonly used to reference numerous body situations from symptoms such as pain to disease to injury, etc.