Which statement best describes a drawback of standard recipes?

• A. They help ensure consistency in quality, cost control, portion control, and ease of training.
• B. They make it harder to train new staff.
• C. They help monitor ingredient usage and prevent waste.
• D. They support standardization across the kitchen.

Answer: (B)

Standard recipes are designed to deliver consistent quality, control costs, ensure portion accuracy, and simplify training and onboarding by giving new staff clear, repeatable steps. A real drawback, though, is their potential rigidity: fixed quantities and methods can make it harder to adapt dishes for substitutions, dietary requests, or changes in ingredient availability or seasonality. The notion that standard recipes inherently make training new staff harder isn’t accurate—in fact, they usually make training easier by providing a clear, shared method. The main limitation to watch for is inflexibility rather than training difficulty.