3. Recipes Rules

  • -          oven temperature, cooking time, quantity served (i.e. the yield) and skills required should all be clearly stated
  • -          ingredients should be displayed one after another, in the order that they will be used
  • -          a measurement must be shown in units of volume (ml or l) or mass (g or kg) alongside the correct ingredient
  • -          the method should be described step-by-step, using concise statements
  • -          if the recipe involves different stages (e.g. cupcake and icing), the method and ingredients must be structured in 2 parts
  • -          additional information – like serving suggestions and possible substitutions for ingredients – can be included