List all ingredients in order of use, as described in step-by-step instructions.
List the most important ingredients first, if it can be consistent with order of use.
Spell out everything: tablespoons, ounces, etc.
If the recipe has different elements (a pie, for example has a crust, a filling), break up the ingredient list with headings such as "Crust" and "Filling”. The Ingredient Block feature can be used to
When several ingredients are used at the same time (in the case of baking, often all the dry ingredients are sifted or mixed together at once), list them in descending order according to volume.
If there is an issue over preparation, list in order, so for example if you need the zest and juice of a lemon, list the zest first and then the juice since that is the order you will do the preparation.
Do not use two numbers together. This comes up with sizes of packages. For example, "1 8 ounce package cream cheese."
Instead write the ingredient as 8 oz cream cheese
Use Process Pointers to prepare ingredients ahead of production
If an ingredient is used more than once in a recipe, list the total amount at the place in the ingredient list.
In the method part of the recipe, indicated the amount used at each step. For example: "Sift 3/4 cup of the flour with the..." and later "Sprinkle the remaining 1/4 cup of flour on top of..."
Use generic names of ingredients (semi-sweet chocolate chips, not "Brand Z chocolate chips"
Where helpful, indicate the cookware used when yielded\tested. For example, "In tilt skillet...."
You do not have to write complete sentences. Be as short and concise as possible.
With instructions for the stove-top, indicate level of heat. For example, "Simmer over low heat." Use a temperature reading when appropriate (200F)
State exact or approximate cooking times, with descriptive hints for doneness, if appropriate. For example, "Sear 1 minute on each side," and "Bake 18-22 minutes, or until crust is light golden brown."
As in the ingredient list, if there are different elements to the recipe, as with the crust and filling of a pie, separate out each element in the method. Begin with the crust and write a header "For the Crust" and give the method. Then, "For the Filling" and give filling instructions.
Separate each step into a different paragraph. If you are mixing dry ingredients in a bowl, for example, use one paragraph for all the instructions for that step.
Finish with serving instructions including how to plate, what temperature to serve, how to garnish.
The last instructions should list HAACP Instructions, if applicable. For example, "Store at room temperature in an airtight container for 3-4 days."
A number of resources are available to assist in recipe writing (common measurements and conversions) in the Setup Step 1 Help Appendix