There must be standards for the dishes produced, without which there can be no measurement, no goals, and no quality control. Therefore, the kitchen staff must first develop quality standards for producing various dishes. Then by the catering manager, head chef and experienced teachers often monitor and check to ensure that the dishes meet both quality and cost requirements. If there are no standards, there will be no stability in the quantity, shape and flavor of the dishes, leading to great differences in the same dish.

Because the kitchen production system is hand-operated its more empirical, and the chef's individual cooking skills are different, and the kitchen is to divide the work in a cooperative way to produce. Therefore, the development of standards, not only can unify the specifications of the dishes, so that their standardization and specification, but also to eliminate the problem of chefs working in their own way. Setting standards is a requirement for chefs in the production of dishes, but also a basis for managers to check and control the quality of dishes. These standards are often the following:

Standard recipes

Standard recipes are the standardization of various types of dishes, it is the number of dishes processed, the quality of the basis for the quality of the dishes to make the basic stability of the quality of the dishes. The use of it can save production time and energy, to avoid food waste, and is conducive to cost accounting and control. Standard recipes are basically in the form of entries, listing the main and auxiliary material formulas, the provisions of the production process, a clear form of plate and container specifications, specify the quality standards of dishes, costs, gross margins and selling prices.

The requirements for the development of standardized recipes are: the form and description of the recipe should be simple and easy to do, the name of the raw materials should be accurate and in order to use the order of writing. Ingredients with seasonal reasons for substitution should be explained. The description should be precise and use terms familiar to local cooks, while unfamiliar or not commonly used terms should be explained in detail. As the cooking temperature and time has a direct impact on the quality of the dishes, should list the operation of the heating temperature and time range, as well as the degree of preparation in the dishes to achieve. Should also list the variety and specifications of the cooking utensils used, because it is a factor affecting the quality of good cooking dishes. The description of product quality standards and serving methods should be brief and concise. The formulation of the standard recipe form can be flexible, but there must be practical guidance, it is a means of quality control of dishes and chef's workbook.　　

Cooking point feeding list

Cooking point feeding is the kitchen for the restaurant (hotel) guests of the store set up by the cooking point feeding list, which is based on the basic characteristics of the dishes from the simple and easy to understand way to list the main, ingredients and a variety of seasoning names and quantities. The way the text form of the bill of ingredients is placed in the obvious position between the dishes.　　　　

Scalarized menu

Scalarized menu is a menu of dishes below, respectively, listed in each dish with the recipe, as a kitchen preparation, with the portion and the basis of cooking. As the menu is also sent to the guests, so that guests know clearly the ingredients and specifications of the dishes, as the basis for the kitchen selection of materials, but also played a role in allowing guests to monitor.