• Never mix metric and non-metric measures in the same recipe.
  • Keep to standard terms, not interchanging words within the same recipe such as muffin pans and muffin tins.
  • Fractions should be written in numbers in the list of ingredients, e.g. 1⁄2 cup. However, in the recipe text fractions should be written in words, e.g. half fill the tin.
  • List ingredients in the order they are used.
  • Where the same ingredient is listed more thanonce make it clear which measure is to be used by

    repeating the amount in the recipe text.

  • If the recipe has sections, list the ingredients foreach under its own subheading, e.g. for the filling, for the pastry, for the icing. Ensure these headings are then used in the recipe text, e.g. to make the filling, to make the pastry, to make the icing.
  • If using cup or teaspoon measurements, indicate whether the ingredients should be lightly or
    firmly packed.
  • Ingredients that must be measured after preparation should be written 1 Tbsp chopped parsley and not 1 Tbsp parsley, chopped.
  • Be clear in measurements of prepared ingredients, e.g. 1 cup cream, whipped is not the same as 1 cup whipped cream.
  • In baking, the terms such as press, spread and pour should closely relate to the consistency of the mixture.
  • If you have the space, always start a new action within a recipe on a new line.
  • Preheat, flameproof, reheat are not hyphenated words.
  • Ensure illustrations and photography that accompanya recipe match exactly. Always check the recipe against the photo or drawing before it is finally issued, right down to the smallest detail of garnish that may have crept in during the photography session.
  • All photos and illustrations should be clearly labelled as they can often appear on a different page from the recipe in a book, pamphlet or magazine.