recipe-source-fidelity-and-adaptationTurn a pasted recipe into a card that keeps every ingredient, quantity, temperature and time exactly as written, then log each adaptation (an ingredient swap, a different appliance) as a separate marked change with the original value, the new value, the function the item served and a doneness check,
recipe-yield-and-costingScale a recipe from its base yield to a target number of portions and compute cost per portion, applying trim loss in the right direction, converting units explicitly and costing from the purchase unit price, with the chef or manager confirming loss rates and prices. Use when a kitchen or caterer ne
stock-led-menu-planPlan a multi-day menu starting from the stock on hand and its use-by dates, compute what must still be bought as quantities (needed minus on hand), and check storage and feasibility, with the cook confirming dates, amounts and fit. Use when someone gives a stock list, a number of days and eaters and