UFG+User's+Guide+-+Recipe

User’s Guide – Recipe

A recipe is a very structured genre. Recipes can be written many different ways, but they for the most part follow the same format that frequent users become acquainted with. A recipe has a specific purpose and it is meant to be especially functional and easy to follow. Another important aspect of a recipe is that it needs to be written with the understanding that the reader will certainly be //doing something else// while reading it—it is not a solitary reading experience. Because of this, it must be easy to read, understand, and follow, usually within a set time frame.

Recipes are normally written in two distinct parts—the ingredients list and the directions. The ingredients list is exactly what the title implies, and would seem a very simple piece to write. However, there are standards for including ingredients in a recipe and there are certain implications made by including ingredients in a certain order, for instance. Firstly, the ingredients should be listed in order of use, following the directions. Most cooks will gather ingredients before beginning the food production, so this helps them to organize the ingredients according to when they can expect to use them. Frequently in baking, ingredients lists will be separated into dry and wet ingredients, because they are used separately before combining. Similarly, if the recipe necessitates different elements (a prepared meat with a mixed topping, for example), the different elements should have separate ingredients lists, with subheadings distinguishing them. If the ingredients are prepared in a certain way or a certain kind of a particular ingredient is necessary, these details should be immediately included next to the ingredient (ex. ½ cup butter, melted; 1 can chopped tomatoes). The ingredients list should be a quick read and organized in such a way that the reader can easily determine what is needed for the recipe—think shopping list. It is also helpful, if there are any specific directions for ingredients (i.e. bring ___ to room temperature before starting), that they be noted as early as possible in the text, so that the cook does not miss that detail.

The second part of every recipe is the how-to, or the directions. This can be written with the assumption that the reader has read and understands the ingredients list, and the directions will refer to the ingredients list with the same language. The directions should be as concise as possible, yet helpful and explanatory. Complete sentences are not necessary; again, the directions will be read for a purpose and that purpose will most likely be performed while the cook is reading the directions, so each statement should serve the purpose with no distractions. Directions for preparation and cooking should be as specific as possible, noting heating temperatures, times, specific preparation techniques, etc. If there is specific terminology that will be used (i.e. knead, fold, sift), the writer might include a “cook’s note” to explain the technique more thoroughly (of course, the necessity of this annotation will depend on the publication and expected audience). The directions should follow a clear pattern, preferably using numbered steps, or at least separated into separate paragraphs. If there are separate portions being prepared (much like in the ingredients list), they should be separated with headings (i.e. //For the dough//; //For the sauce//). If desired, the directions can end with a suggestion on how to serve and/or store the food.

While most recipes do not reflect much of an authorial mood, it is worth mentioning that a new genre of recipe has developed recently in the form of a //food blog//. Writers of these recipes will often follow the same basic format of a traditional recipe (ingredients and directions), but the blogs will tend to be much more embellished and have much more authorial commentary and voice. My writing followed this design and I wrote the recipe as more of a reflective piece than an informative list or how-to. This genre depends on reflection and voice from the author, because readers are not simply relying on the text for quick directions and information; they are reading for pleasure and entertainment. Thus, it is natural for the author to include sidenotes, tips, and remarks (often humorous or relatable) that engage the reader. This sort of a recipe is not one that will be read and used during or immediately after reading; more likely, the reader will find enjoyment from reading about the author's experience with the recipe and later try it themselves.