Over 5000+ Copycat and Restaurant Recipes! (2024)

FAQs

What are the 5 things every good recipe has? ›

My new favorite subreddit is r/ididnthaveeggs, where people share recipe reviews from clueless amateur chefs who make bad substitutions and generally don't follow instructions, and who then complain about their failures as if it's the recipe's fault.

Yield in culinary terms refers to how much you will have of a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins.

Spices and herbs are the most essential ingredients. Spices like cardamom, cumin, paprika powder ginger, muscat, and cinnamon give a great taste depending on what's you're cooking.

Corn/corn meal

A staple native to America, it's thought that the American Indians taught early settlers how to grow it and eat it (thereby saving their lives).

Static menu: Separated into categories like appetizers, pastas, sandwiches, sides, etc. The dishes are served all year-round and are mostly prevalent in fast casual and fast food restaurants.

A formula is your recipe, but converted to exact weights. These weights are then converted into percentages, to make sure you have the exact amount of each ingredient every time you (or your co-packer, or your employees) manufacture your product. It is often based on pounds, grams or other weight measurements.

Similar to ideas, facts and history, there isn't copyright protection in recipes as mere lists of ingredients. This is clearly stated by the U.S. Copyright Office. Most recipes, however, include content beyond the ingredient list.

Whether or not you own exclusive intellectual property on the recipe depends on whether you qualify for one of the four legal areas of intellectual property protection: copyright, trademark, patent, or trade secret. While some limited protections may apply, food recipes are actually rather difficult to protect.

Can you get sued for stealing a recipe? ›

Ultimately, it is a complex issue that a judge or jury will decide if you ever sue someone for stealing the recipes (“misappropriation of trade secrets” in legal speak).

recipe conversion factor (RCF) To determine the recipe conversion factor, the desired yield is divided by the original yield. For instance, if you want to convert a recipe that yields six servings to one that yields nine servings, you would divide 9 by 6 to get the RCF.

To calculate the food cost, you need to know the cost of your ingredients, along with how much of each ingredient is used in your dish. You take the cost of your ingredients and then you break it down into units, such as per ounce or per egg. You then multiply these per-unit prices by the number of units you use.

AP (As Purchased)

This is the condition of a food item or ingredient when it was purchased or delivered. AP may refer to the form, cost, weight, or volume. Hence the terms: AP form, AP cost: AP weight, or AP volume. For example, the vegetable you bought with stalk, roots, and leaves are in AP form.

5 Ingredient Fix is a television series starring Claire Robinson, the premise of which is that she creates entrées solely from five main ingredients.