The Title First

The title should be the first thing anyone should see in a recipe. This gives you a basic idea of what the product is. It can be something as simple as "Chili" to "Roasted Chicken with Peppers and Sun-dried Tomatoes." No matter what item you have, the title should accurately describe the item, whether you include extra ingredients or terms, is completely optional.

The yield can be considered in two different ways. The first is the total yield of what the recipe can produce. Otherwise it can be considered as how many portions that the recipe gives.

Portions, as well as yields, can be considered in two ways. If you yield the total amount, you would have the portion show how many portions can be brought from that yield. This would be basic math. If your recipe yields 2 qt. of lemonade, then it would produce 8 portions. This would be 1 c. each. But if you have the yield as 8 portions. Then the portion would be listed as how large the portion is. If you have a portion yield, you would keep the portion as 1 cup.

Ingredient List
The ingredient list shows what ingredients are used are used in the recipe. This would include everything from spices to meats and vegetables. It would also include details such as how large of an item is used, such as a can size or color of an item, like green or red tomatoes.

The procedure will show all steps of what happens to the ingredients in a chronological order. This will be where most details are given. If you know how to make the product when constructing the recipe, this will be the easiest part. But if you are making a product without any prior reference to this happening, then this will be probably the most challenging part. Every action that you would take from preparation to serving will be included here.

In a time category, you would need to follow the procedures to develop this. This would be from a trial and error method of creating a product. You would need to follow the recipe to see how long it takes to prepare, cook, and do any specific steps that are necessary.

This item is not usually a priority in developing a recipe, but it is very important in running a restaurant. To be able to stay in business, you need to be able to cost items and see if having a certain item on your menu is feasible and cost effective to run.

Recipe production is greatly used in many of the classes in the Food Systems Management program here at Stout. I've used these in classes like Management of Food Production, Quantity Food Production, and Menu Planning and Design. Almost any class in which you're creating a product.
Behind any good product, you must have a good plan. Food is no exception. Good food usually requires good recipes.

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