CZ:Recipes: Difference between revisions
imported>Todd Coles mNo edit summary |
imported>Hayford Peirce (some fairly minor rewriting, although it does incorporate my own ideas about the recipes in general -- feel free to discuss these changes with me) |
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'''CZ:Recipes''' will contain guidelines for adding recipe pages to the food categories and clusters. | '''CZ:Recipes''' will contain guidelines for adding recipe pages to the food categories and clusters. | ||
==What are Recipe pages?== | ==What are Recipe pages?== | ||
Each Recipe page will have a basic, but comprehensive and representative recipe as a supplement to our culinary articles. | |||
==Purpose== | ==Purpose== | ||
The purpose is to enhance our culinary articles by | The purpose is to enhance our culinary articles by giving concrete examples of how dishes are prepared. The immediate goal is not to become a comprehensive cookbook with numerous recipes but to provide at least a practical guide as to how a specific dish is prepared. | ||
== General guidelines for editing == | == General guidelines for editing == | ||
*The subpage will be limited to distinct, yet representative recipes and variants of dishes. If there are only minor differences between recipes, such as slightly more/less of one ingredient, do not add | *The subpage will be limited to distinct, yet representative recipes and variants of dishes. If there are only minor differences between two recipes, such as slightly more/less of one ingredient, do not add the newer recipe. In the event that this happens, the most recently added recipe will be removed. | ||
*Recipes shall not editable by anyone except the individual who | *Recipes shall not editable by anyone except the individual who originally contributed it. We also strongly discourage unnecessary criticism of recipes within these page. Informed commentary is welcomed, ie, a query suggesting that the amount of a particular ingredient is seriously flawed and is possibly a typo; more subjective comments should be sent by private email to the original contributing author. | ||
* | *Recipes pertaining to different countries, regions, and ethnic culinary groupings may be verified by Citizens belonging to those groups. | ||
*When mentioning a cooking technique in a recipe, be sure to include wikilinks so that readers unfamiliar with | *When mentioning a cooking technique in a recipe, be sure to include wikilinks so that readers unfamiliar with that particular technique can easily find out more information about it. | ||
== Heading and format standards == | == Heading and format standards == | ||
Revision as of 14:15, 21 March 2008
CZ:Recipes will contain guidelines for adding recipe pages to the food categories and clusters.
What are Recipe pages?
Each Recipe page will have a basic, but comprehensive and representative recipe as a supplement to our culinary articles.
Purpose
The purpose is to enhance our culinary articles by giving concrete examples of how dishes are prepared. The immediate goal is not to become a comprehensive cookbook with numerous recipes but to provide at least a practical guide as to how a specific dish is prepared.
General guidelines for editing
- The subpage will be limited to distinct, yet representative recipes and variants of dishes. If there are only minor differences between two recipes, such as slightly more/less of one ingredient, do not add the newer recipe. In the event that this happens, the most recently added recipe will be removed.
- Recipes shall not editable by anyone except the individual who originally contributed it. We also strongly discourage unnecessary criticism of recipes within these page. Informed commentary is welcomed, ie, a query suggesting that the amount of a particular ingredient is seriously flawed and is possibly a typo; more subjective comments should be sent by private email to the original contributing author.
- Recipes pertaining to different countries, regions, and ethnic culinary groupings may be verified by Citizens belonging to those groups.
- When mentioning a cooking technique in a recipe, be sure to include wikilinks so that readers unfamiliar with that particular 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
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.
Example:
- 1 tablespoon mustard
- 1/2 teaspoon sugar
- 6 ounces chicken stock
- 1 cup low fat milk
Preparation
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
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
This section should include any specific instructions or comments that might need to be conveyed but do not fit within any of the other headings. For example, "The meat can be prepared ahead of time and frozen."
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
Related recipes
This section can include links to similar recipes to the current recipe. For example, "Spaghetti with meatballs" could have a related recipe of "Spaghetti with marinara sauce."