ABSTRACT
Recipes are written documents that describe the creation of a particular food item. Most important, it clearly lines up the ingredients and the steps, making it easily understood by the cook. This format also forces the writer to think clearly about the entire recipe. Ingredients may be measured by weight, by volume, or by count. Solid food items, such as meats or vegetables, are normally measured by weight, usually on a portion scale. Although most food-service organizations and home cooks happily measure dry ingredients like flour and sugar by volume, professional bakers require greater accuracy to ensure consistent results. To design a balanced menu, the food-service professional should be knowledgeable about the various elements that comprise a healthy diet, and should offer a sensible variety of foods to customers. Kosher diets are those that follow the strict rules of Jewish food preparation.
