What is the expert use of a recipe card in an Indian food business?

Correct answer: Standardising ingredients, quantity, process, cost and serving

The direct answer is option A: standardising ingredients, quantities, process, cost and serving. A recipe card is a written production guide. It records exactly what ingredients are needed, how much of each is used, the preparation steps, expected servings and often the cost. This makes the same dish more consistent each time and helps control purchasing, wastage and pricing. Option A is correct because it includes the main professional uses. Option B, giving wrong information to customers, is dishonest and defeats the purpose of a recipe card. Option C, selling food without checking, ignores quality and safety control. Option D, hiding raw material, is unrelated to recipe standardisation and can reduce transparency. A weak student can remember that a recipe card controls three important things: taste, quantity and cost. It also supports training because another worker can follow the written method. Memory cue: recipe card means same recipe, same portion, same quality and predictable cost.