Identification (or Recipe ID):

A recipe ID is the part that helps us understand what that recipe is at first glance.
In this part of a recipe

1. name of recipe
2. Recipe identification number
3. The upper group to which the prescription is attached
4. The date the recipe was issued
5. Date the recipe was revised
6. Yield of recipe (quantity produced in 1 batch)
7. The size of one serving
8. Number of servings from the recipe
9. Preparation time
10. Cooking time
11. Shelf life
    takes place.

Tools and Utensils:

This section contains a list of machinery and equipment that will be needed to produce the recipe.
The cooks who will make the production can quickly see what they need by looking at this list. Thus, they can procure the machinery and equipment needed.

Ingredients & Measures:

This section, which includes ingredients and measurements, is the first thing that comes to mind when it comes to recipe.
However, the professional chefs know that there are many different areas that make up a recipe.
Of course, the section that includes information about the foods and beverages to be used in the recipe and the amount of them to be used is an indispensable part in order to produce a recipe.
For this reason, this section includes food and beverages and the amounts associated with them.

Steps of Preparation:

The preparation steps are the necessary part so that even any inexperienced cook can produce a product without anyone’s help.
In this section, it is possible to find out which ingredients are added in which order and how, and which operations are performed.

Preparation Notes:

This section is the section where the person making the prescription conveys the information that he/she needs to know in addition to the person making the production.
It usually includes issues, warnings, or additional information that needs attention during production.