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The guidelines are those requirements and resources you have. Food cost, storage, giving the patrons what they want and nutritional standards standards all played a part when I wrote recipes and menu's in the USAF. Writing recipes and planning menu's for 1500 meals a day in some locations was a challenge but enjoyable. Thanks, the question brought back good memories.

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Q: What are guidelines in quantifying recipe?
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- also called as scaling - recipe is made with different proportion of ingredients for a different number of people


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