When writing out a recipe, spell out the measurement after the numeric amount: teaspoon, tablespoon, cup, etc. Use numerals in all recipes.
Unless the recipe is for a large quantity of food, whenever possible convert ounces and pounds to teaspoons, tablespoons and cups to make recipes more user-friendly.
Do not use the term “each” when listing measurements.For a recipe serving four people, 1 each steak, 6 oz., should be listed as 4 6-ounce steaks.
Temperature should be recorded in degrees Fahrenheit:300°F
When explaining method of preparation, make each step a separate line.
The following recipe is an example of proper format.Duck a L’Orange Ingredients 1 duckling (4 pound average) salt and pepper, to taste 1 cup stock (Duck is preferable but chicken stock may be substituted.) 1 tablespoon sugar 1 tablespoon champagne vinegar ⅛ cup brandy juice of ½ lemon 2 tablespoons butter 3 oranges peeled and segmented, membrane removed ½ cup orange zest, finely julienned
Method Season the duck well with salt and pepper inside and out. Roast the duck at 400°F for 15 minutes until browned. Reduce the heat to 300°F and cook until done, approximately 1 ½ hours. The meat should be tender and the leg joint should separate easily at the thigh. Remove the duck. Keep it in a warm place, and allow to rest while you prepare the sauce.Degrease the roasting pan. Place the pan on the stove and deglaze with the stock. Melt the sugar and the vinegar together in a saucepan until lightly caramelized. Remove the sugar from the stove and add brandy. Add stock and drippings to the saucepan, and reduce for approximately 10 minutes. Skim, and degrease the sauce, and stir in the butter. Blanch the orange zest, and add to the sauce at the time of service along with the orange segments.