# Formulation Recipe Instruction Style Guide

This style guide establishes procedural writing standards for culinary formulas and kitchen preparation methods in Formulation, adapting the [Microsoft Style Guide for Step-by-Step Instructions](https://learn.microsoft.com/en-us/style-guide/procedures-instructions/writing-step-by-step-instructions) and related procedural principles to commercial culinary workflows.

---

## 1. Core Principles

### A. Use Imperative Verb Forms
In technical and culinary procedures, readers scan instructions to execute immediate actions. Begin each step with a direct, active verb.

- **Do**: "In a large bowl, whisk the flour, sugar, and baking powder."
- **Do**: "Preheat the deck oven to 450 °F (232 °C)."
- **Don't**: "Dry ingredients should be mixed." *(Passive voice)*
- **Don't**: "Mixing the dry ingredients." *(Gerund fragment)*
- **Don't**: "Next, you will want to whisk the flour..." *(Conversational filler)*

### B. Place Conditions and Locations First
State prerequisites, equipment, or locations before the action so the cook prepares the workstation before executing the step.

- **Do**: "In the bowl of a stand mixer fitted with the dough hook, combine the water and yeast."
- **Do**: "On a lightly floured surface, divide the dough into 8 equal portions."
- **Do**: "If the sauce begins to separate, whisk in 1 tablespoon of warm water."
- **Don't**: "Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook."
- **Don't**: "Divide the dough into 8 equal portions on a lightly floured surface."

### C. Maintain Parallel Grammatical Structure
All steps in a numbered sequence must follow a consistent grammatical pattern.

- **Do**:
  1. Combine the dry ingredients in a large bowl.
  2. Whisk the eggs and milk in a separate pitcher.
  3. Pour the liquid mixture into the dry ingredients.
- **Don't**:
  1. Combine the dry ingredients.
  2. Eggs and milk are whisked together.
  3. Pouring the liquid into dry ingredients.

### D. Single Action Units
Limit each numbered entry to one cohesive operational step. Combine only closely coupled micro-actions occurring at the same station.

- **Do**:
  1. Heat the oil in a heavy-bottomed pot over medium-high heat.
  2. Add the diced onions and cook for 5 minutes, or until translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
- **Don't**:
  1. Heat the oil, chop and cook the onions until translucent, then add garlic and cook for 1 minute before pouring in the stock.

### E. Include Sensory Criteria and Measurable Targets
Pair time and temperature measurements with visual, tactile, or olfactory checkpoints.

- **Do**: "Bake at 375 °F for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean."
- **Do**: "Simmer over low heat for 20 minutes, or until the liquid has reduced by half."
- **Don't**: "Bake for a while until done."
- **Don't**: "Cook for 20 minutes." *(Lacks target consistency cue)*

---

## 2. Formatting, Capitalization, and Punctuation

| Element | Format Rule | Example |
|---|---|---|
| **Step Sentence** | Capitalize first word; end with a period. | `Transfer the dough to a clean, oiled bowl.` |
| **Section Headings** | Sentence case or Title case; must end with a colon `:`. | `For the dough:` / `To bake and finish:` |
| **Inline Prep Notes** | Wrapped in parentheses `(...)`; italicized in UI. | `(Note: Dough can be refrigerated for up to 48 hours before baking.)` |
| **Temperatures** | Number followed by degree symbol and scale (`°F`, `°C`). | `375 °F (190 °C)` |
| **Dimensions & Times** | Standard units with spaces; hyphenated when modifying nouns. | `1/2-inch dice` / `2 to 3 minutes` |
| **Critical Control Points (CCP)** | Prefix with `[CCP]` followed by regulatory threshold. | `[CCP] Hold hot at 135 °F (57 °C) or above.` |

---

## 3. Sectioning Complex Multi-Stage Recipes

When a recipe consists of more than 5 to 7 steps, organize the procedure into logical stages using section headers ending with a colon:

```yaml
steps:
  - id: step_01
    order: 1
    instruction: "For the dough:"
  - id: step_02
    order: 2
    instruction: "In a stand mixer bowl, combine the flour, yeast, and salt."
  - id: step_03
    order: 3
    instruction: "Add the warm water and mix on low speed for 6 minutes."
  - id: step_04
    order: 4
    instruction: "To proof and shape:"
  - id: step_05
    order: 5
    instruction: "Cover the bowl with plastic wrap and let rise for 1 hour at room temperature."
  - id: step_06
    order: 6
    instruction: "Divide the dough into 12 equal rounds and place on a parchment-lined sheet pan."
  - id: step_07
    order: 7
    instruction: "To bake:"
  - id: step_08
    order: 8
    instruction: "Bake at 425 °F for 18 to 20 minutes, or until deep golden brown."
```

---

## 4. UI Reference Conventions (Help Docs & Application Copy)

When writing help articles or in-app instructions describing user interactions with Formulation:

- **Bold UI Names**: Always bold buttons, fields, tabs, and menu items (e.g. **Save**, **Prep Method**, **Total Yield**).
- **Use "Select"**: Use **Select** rather than *Click*, *Click on*, or *Tap*.
- **Use "Enter"**: Use **Enter** rather than *Type in* or *Input*.
- **Use "Go to"**: Use **Go to** for tab or page navigation (e.g. "Go to **Recipes** > **New Recipe**").
- **Avoid UI Jargon**: Avoid referring to *dialog boxes*, *blades*, or *dropdown menus* unless essential for clarity.