What is standardized recipes with reference?

You look at the ingredients.

If they are expressed in both volume (cups or spoons) and weight (ounces or grams) then you need to express the measurements all in the same system. You should do this by weight because weights are standardised - 16 ounces weighs the same whether you are in Atlanta or Timbuctoo, but the volume of a cup or spoon may vary even within the same household.

If the recipe calls for 1 cup of flour you find a standard cup, fill it with flour and weigh the contents, then change the amount of flour from volume to weight in the ingredients list.

Express any liquid ingredients as mls or fluid ounces. Using a jug that has both calibration son the side is useful for this

You then review the ingredients list. There may be some weird amounts like 6.75 ounces of flour so you say - okay, it would make more sense of that was 8 ounces of flour but then I'd have to increase the other ingredients proportionately - and increase the size of the tin I bake it in, and maybe increase the cooking time too!

When you've come up with a list that has rounded off amounts as far as possible (and no half-eggs) you test-bake the recipe, taking note of the size of the pan, the temperature, and how long it took to bake.

You review the results, note adjustments you think might improve the result and take these into account the next time you make that recipe.