What is a recipe that results in a known quality and quantity at a specified cost called?

A recipe that results in a known quality and quantity at a specified cost is referred to as a standardized recipe. These recipes are essential in the food service industry because they provide a consistent framework for preparing dishes. By using standardized recipes, chefs and kitchen staff can ensure that every plate served meets specific quality standards, maintains uniformity in portion sizes, and adheres to cost management practices.

Standardized recipes typically outline precise measurements, preparation methods, cooking times, and ingredient costs, making them invaluable for inventory management and budgeting. This consistency helps ensure that the final product is reliable in taste and presentation, which is critical for customer satisfaction and operational efficiency. This structured approach enhances the ability to train new staff, control food costs, and maintain nutritional standards.

The other options, while they may involve aspects of recipe management or cost considerations, do not encapsulate the full meaning of having a defined and measurable outcome associated with cost and quality in the same way that a standardized recipe does.