The Anatomy of a Professional Recipe

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Professional recipes have five main elements:
  1. Title
  2. Yield
  3. Ingredients/components list

  4. Procedure

    • Preparation
    • Holding
    • Final assembly

  5. Variations, if any

Fig. 1: Foreign recipe titles include phonetic pronunciation guides and English translations.

Fig. 2: When the title of a finished dish is similar to that of its main component recipe, the finished dish is identified by including the names of its sauce or accompaniments in the title. Here, mustard and cornichons.

Fig. 3: Yields are expressed in a variety of ways.