What is the purpose of a standardized recipe and how does it impact yield and food cost?

• A. It mainly helps speed up service by skipping portion control.
• B. A standardized recipe defines precise ingredients, weights, steps, and serving size to ensure consistency, predictable yield, and accurate costing; it enables precise portion control and reliable food cost calculations.
• C. Allows chefs to improvise portions to fit demand.
• D. It is only about presentation and garnishes.

Answer: (B)

Standardized recipes lock in exact ingredients, weights, steps, and serving sizes so every batch is the same. That precision makes the yield predictable, so you know how many servings you’ll get and can calculate food cost reliably. Because quantities and serving sizes are defined, portions can be controlled precisely and cost per serving stays accurate, aiding inventory planning and menu pricing. It also minimizes variation when staff or equipment changes. Approaches that skip portion control or rely on improvisation introduce variability in both yield and cost, and focusing only on presentation ignores the actual ingredient costs.