115 lines
5.4 KiB
Markdown
115 lines
5.4 KiB
Markdown
# Formulation Recipe Instruction Style Guide
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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.
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---
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## 1. Core Principles
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### A. Use Imperative Verb Forms
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In technical and culinary procedures, readers scan instructions to execute immediate actions. Begin each step with a direct, active verb.
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- **Do**: "In a large bowl, whisk the flour, sugar, and baking powder."
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- **Do**: "Preheat the deck oven to 450 °F (232 °C)."
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- **Don't**: "Dry ingredients should be mixed." *(Passive voice)*
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- **Don't**: "Mixing the dry ingredients." *(Gerund fragment)*
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- **Don't**: "Next, you will want to whisk the flour..." *(Conversational filler)*
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### B. Place Conditions and Locations First
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State prerequisites, equipment, or locations before the action so the cook prepares the workstation before executing the step.
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- **Do**: "In the bowl of a stand mixer fitted with the dough hook, combine the water and yeast."
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- **Do**: "On a lightly floured surface, divide the dough into 8 equal portions."
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- **Do**: "If the sauce begins to separate, whisk in 1 tablespoon of warm water."
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- **Don't**: "Combine the water and yeast in the bowl of a stand mixer fitted with the dough hook."
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- **Don't**: "Divide the dough into 8 equal portions on a lightly floured surface."
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### C. Maintain Parallel Grammatical Structure
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All steps in a numbered sequence must follow a consistent grammatical pattern.
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- **Do**:
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1. Combine the dry ingredients in a large bowl.
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2. Whisk the eggs and milk in a separate pitcher.
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3. Pour the liquid mixture into the dry ingredients.
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- **Don't**:
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1. Combine the dry ingredients.
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2. Eggs and milk are whisked together.
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3. Pouring the liquid into dry ingredients.
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### D. Single Action Units
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Limit each numbered entry to one cohesive operational step. Combine only closely coupled micro-actions occurring at the same station.
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- **Do**:
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1. Heat the oil in a heavy-bottomed pot over medium-high heat.
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2. Add the diced onions and cook for 5 minutes, or until translucent.
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3. Stir in the minced garlic and cook for 1 minute until fragrant.
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- **Don't**:
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1. Heat the oil, chop and cook the onions until translucent, then add garlic and cook for 1 minute before pouring in the stock.
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### E. Include Sensory Criteria and Measurable Targets
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Pair time and temperature measurements with visual, tactile, or olfactory checkpoints.
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- **Do**: "Bake at 375 °F for 45 to 50 minutes, or until a cake tester inserted into the center comes out clean."
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- **Do**: "Simmer over low heat for 20 minutes, or until the liquid has reduced by half."
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- **Don't**: "Bake for a while until done."
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- **Don't**: "Cook for 20 minutes." *(Lacks target consistency cue)*
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---
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## 2. Formatting, Capitalization, and Punctuation
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| Element | Format Rule | Example |
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| **Step Sentence** | Capitalize first word; end with a period. | `Transfer the dough to a clean, oiled bowl.` |
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| **Section Headings** | Sentence case or Title case; must end with a colon `:`. | `For the dough:` / `To bake and finish:` |
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| **Inline Prep Notes** | Wrapped in parentheses `(...)`; italicized in UI. | `(Note: Dough can be refrigerated for up to 48 hours before baking.)` |
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| **Temperatures** | Number followed by degree symbol and scale (`°F`, `°C`). | `375 °F (190 °C)` |
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| **Dimensions & Times** | Standard units with spaces; hyphenated when modifying nouns. | `1/2-inch dice` / `2 to 3 minutes` |
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| **Critical Control Points (CCP)** | Prefix with `[CCP]` followed by regulatory threshold. | `[CCP] Hold hot at 135 °F (57 °C) or above.` |
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---
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## 3. Sectioning Complex Multi-Stage Recipes
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When a recipe consists of more than 5 to 7 steps, organize the procedure into logical stages using section headers ending with a colon:
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```yaml
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steps:
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- id: step_01
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order: 1
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instruction: "For the dough:"
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- id: step_02
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order: 2
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instruction: "In a stand mixer bowl, combine the flour, yeast, and salt."
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- id: step_03
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order: 3
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instruction: "Add the warm water and mix on low speed for 6 minutes."
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- id: step_04
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order: 4
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instruction: "To proof and shape:"
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- id: step_05
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order: 5
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instruction: "Cover the bowl with plastic wrap and let rise for 1 hour at room temperature."
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- id: step_06
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order: 6
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instruction: "Divide the dough into 12 equal rounds and place on a parchment-lined sheet pan."
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- id: step_07
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order: 7
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instruction: "To bake:"
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- id: step_08
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order: 8
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instruction: "Bake at 425 °F for 18 to 20 minutes, or until deep golden brown."
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```
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---
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## 4. UI Reference Conventions (Help Docs & Application Copy)
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When writing help articles or in-app instructions describing user interactions with Formulation:
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- **Bold UI Names**: Always bold buttons, fields, tabs, and menu items (e.g. **Save**, **Prep Method**, **Total Yield**).
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- **Use "Select"**: Use **Select** rather than *Click*, *Click on*, or *Tap*.
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- **Use "Enter"**: Use **Enter** rather than *Type in* or *Input*.
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- **Use "Go to"**: Use **Go to** for tab or page navigation (e.g. "Go to **Recipes** > **New Recipe**").
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- **Avoid UI Jargon**: Avoid referring to *dialog boxes*, *blades*, or *dropdown menus* unless essential for clarity.
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