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 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 it. In the event that this happens, the most recently added recipe will be removed.
- Recipes shall not editable by anyone except the individual who added it. We also strongly discourage unnecessary criticism of recipes.
- Recipe pertaining to different countries and states may be verified by some citizens belonging to that country or state.
- When mentioning a cooking 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.
Example:
- 1 tablespoon mustard
- 1/2 teaspoon sugar
- 6 ounces chicken stock
- 1 cup low fat milk
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..
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."