Minimum standard
A recipe cannot be labelled tested until it has been cooked from the written method and reviewed for ingredient accuracy, sequence, timing, yield, texture, and clarity.
What a recipe record includes
- Cut, weight, thickness, and relevant starting condition.
- Equipment and cooking method.
- Preparation, cooking, resting, storage, and reheating notes.
- Observed yield and the reason for any revision.
- The official source for any food-safety statement.
Temperatures and estimates
Times and temperatures will be presented with the limits of the test conditions. Nutrition figures will be omitted unless they are calculated through a reliable, documented method.