Certified Dietary Manager (CDM) Practice Exam

What is the function of a standardized recipe in food service?

1. To facilitate creative cooking styles

2. To determine meal pricing

3. To ensure consistency in quality, portion size, and cost control

4. To provide a historical record of dishes

The correct answer is: To ensure consistency in quality, portion size, and cost control

A standardized recipe serves multiple functions in food service, but its primary role is to ensure consistency in quality, portion size, and cost control. By providing detailed instructions on ingredients, measurements, and cooking methods, standardized recipes help chefs and kitchen staff replicate dishes accurately every time they are prepared. This consistent outcome is crucial for maintaining food quality and customer satisfaction. Additionally, standardized recipes aid in portion control, which is vital for managing food costs and minimizing waste. By following these recipes, staff can ensure that the servings are uniform, thus helping to meet dietary requirements and maintaining portion sizes that align with pricing strategies. Furthermore, consistent cooking procedures reduce variability, which can enhance the overall dining experience by ensuring that guests receive the same product each time they visit. While other aspects of the food service industry—such as creative cooking and historical record keeping—have their place, they do not primarily define the role of standardized recipes as effectively as ensuring consistency and cost control does.