CZ:Recipes
CZ:Recipes will contain guidelines for adding recipe pages to the food categories and clusters.
What are Recipe pages?
A Recipe page lists basic, representative recipes as a supplement to our culinary articles.
Purpose
The purpose is to enhance our culinary articles by showing examples of how a dish is prepared. The goal is not to become a comprehensive cookbook with numerous recipes, rather to provide a simple illustration as to how a dish is prepared.
General guidelines for editing
- The subpage will be limited to representative, even iconic recipes and variants of dishes. This will not be an "add your own recipe" subpage.
- Recipe subpages shall not editable without prior discussion and agreement of a food editor, or in his or her absence, interested authors.
- Recipe pertaining to different countries and states may be verified by some citizens belonging to that country or state.
- When mentioning a technique in a recipe, be sure to include wikilinks so that readers unfamiliar with the technique can easily find out more information about it.
Heading and format standards
Because recipes vary in complexity, there will be some flexibility in format. Proposed headings:
- Ingredients
- Preparation
- Yield
- Notes
- Category
- Related recipes
Ingredients
Guidelines for standardizing ingredient lists...
Ingredients should be listed with the amount first with the unit of measurement spelled out in full, not abbreviated. Place an asterisk before each ingredient in order to form a bulleted list.
- I hope you mean:
- 1 tablespoon mustard
- 1/2 teaspooon sugar
and not
- one tablespoon mustard
- one-half teaspoon sugar
That would fly in the face of a million cookbooks! Hayford Peirce 23:03, 19 March 2008 (CDT)
- haha, yeah that's what I mean. I figure if we're going to be linking terms like baking so novices understand, we best assume they won't know offhand what a tsp or a tbsp is. Also, please clean up my writing so it is easier to understand if need be. --Todd Coles 23:05, 19 March 2008 (CDT)
Preparation
Guidelines for standardizing preparation instructions..
Each step should be preceded with a pound sign (#), which will develop a numbered list. Directions should be as specific and to the point as possible. Link any specific cooking terminology to our catalog of cooking terms so those unfamiliar with the term can better understand.
Yield
Guidelines for standardizing number of servings..
This is where you list the amount of food the recipe will produce. In general, it will be listed in "servings". When determining the number of servings, estimate the amount that your average person would eat. There is also leeway in this method to state that a recipe will make "2 loaves", "1 gallon", or "A dozen cookies".
Notes
Guidelines for standardizing preparation notes..
Categories
Choose as many appropriate categories that relate to the recipe and place them in the template. It is always better to error on the side of too many categories than too few.
Broad categories
- Appetizers
- Beverages
- cocktails and spirits
- non-alcoholic
- punches
- wine
- Breads
- Breakfast
- Desserts
- Cakes and confections
- Gelati and ice creams
- Pies
- Puddings
- Meats
- Noodles
- Pasta
- Rice
- Roasts
- Salads
- Sandwiches
- Sauces
- Savories
- Seafood
- Side dishes
- Soups
- Stews
- Sushi
- Vegan
- Vegetarian
Ethnic cuisines
- Asian
- Chinese cuisine
- South Asian
- North Indian
- South Indian
- South-East Asian
- African
- European
- British
- French cuisine
- French cuisine/Catalogs
- Lyonnaise potatoes
- Tartiflette—recipe included
- French cuisine/Catalogs
- Italian cuisine
- Italian cuisine/Catalogs
- Bolognese sauce—recipe included
- Vitello tonnato
- Italian cuisine/Catalogs
- Mediterranean
- Middle Eastern
- North American
- African-American
- Asian-American
- "Continental"
- Southern
- Tex-Mex
- South American
- Pacific