Policy/Recipe template

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This is a template page. Please do not add recipes here .

This is a recommended template for recipes that are submitted to this wiki. Please note that this is only a guideline. In some situations it may be appropriate to add more sections, or omit some.

Template for recipe submissions[edit]

Each recipe requires a title, followed by at least two notable references and then a sentence or two describing the recipe. If no references are present, the article will be marked for deletion. Recipe pages should not contain the history of a recipe or any other editorials. After the description, the list of ingredients must be shown followed by the instructions. Links to ingredients should be links to the page on Wikipedia not a local version. Next should be links to the recipes of notable variations with a quick summary of each variation. This is then followed by the references, a link to the relevant Wikipedia pages and then External Links.

A photo of the completed dish would be helpful, and should be in the lead section if available.

Localisation[edit]

Generally speaking, for a given food, there should be only one recipe per cuisine per language and the recipe needs to be self-contained. Exceptions include variations where an ingredient is optional or substituted but the instructions and other portions remain exactly the same as the original recipes.

Description[edit]

Name of the recipe with a brief description. Prep Time: X Total Time: Y Servings: Z


Ingredients[edit]

  • 1 cup (240 mL) item one
  • 1 tablespoon (15 mL) item 2
  • etc.
  • (but not on this template page -- make a new page with a new name)
*/ The ingredients should be listed in the order they
are called for in the procedure below. The ingredients 
should be linked to using the "pipe trick", ie
[[carrot|]], which produces carrot.
If optional ingredients and substitutions would make 
this list less readable, place them in the notes, tips, 
or variations section instead (if they are specific to
some different cooking  procedure) or place them in a 
second list after the first one. Otherwise, simply 
mark them "(optional)". Consider using separate lists 
for filling and shell, meat and sauce, and so on. /*
*/ Quantities should be listed in whichever system (imperial
or metric) the recipe was created in, with the other system's
equivalent values listed immediately after, in "()".  This
lets users know which units are "original" and which are
estimated conversions. Always provide volume measurements.
In some countries, kitchens are simply not equipped to measure
by mass or weight. (yes, they lack a balance or scale)
Do not specify the size of normal chicken eggs; "Large" in
the USA is similar to "size M" (not size L) in the EU, and
other countries will surely have their own ideas as well. /*

Procedure[edit]

  1. Step one
  2. Step two
  3. etc.
  4. (but not on this template page -- make a new page with a new name)
*/ Photos of the procedures as they are completed should
be in |thumb| format, so a caption identifying what step
is being performed can be included in the pic. /*


External links[edit]

  • Wikipedia link
What to type What it makes Where it goes
{{Wikipedia}}
Talk
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  • Other relevant link
What to type What it makes Where it goes
{{1881}}
Talk

This page incorporates text from the public domain 1881 Household Cyclopedia.

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{{Oscookbook}}
Talk
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{{Decameron}}
Talk

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes.

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*/ Categories and interlanguage links can be placed
here. To see the category scheme for recipes, go to:
Category:Recipes. /*

This is a template page. Please do not add recipes here.

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