Ingredients and yields

The Recipe Owner maintains each ingredient’s code, name, base unit and allergen declaration. An active ingredient can be selected for a recipe yield. The team should agree how its base unit compares with the unit used on the yield line before a recipe becomes the kitchen’s preparation basis. A code identifies the ingredient even when its display name changes.

A practical first case is a menu item whose preparation uses an ingredient with an allergen declaration. The Recipe Owner confirms the declaration and the unit in the ingredient record, then checks the quantity and waste allowance on the recipe’s yield line. The Recipe Reviewer can trace the same declaration from the ingredient through the approved recipe and into the order review. A label alone is not a substitute for the ingredient record.

• Ingredient identity. Use the ingredient code and active state to decide which materials can be used for new recipe work.
• Yield quantities. Link an ingredient to the correct recipe card, with a quantity per yield, unit and waste allowance.
• Review context. Compare the recipe’s portion yield and ingredient requirements before approving the revision used in production.

Decide who maintains ingredient codes, when an ingredient is retired and who reviews changes to allergen declarations. Agree on units for each ingredient and how the team checks a yield line that uses a different unit. Keep historical recipe context when an ingredient changes; a new declaration should not silently rewrite the basis for earlier prepared work. Define the preparation and review responsibilities before granting access.

Use one real menu item to rehearse. Enter its ingredient lines, including a line with a waste allowance. Have the Recipe Owner and Recipe Reviewer independently inspect the resulting recipe card. Confirm that the yield quantity means the same thing to both the person costing the item and the person preparing it. If it does not, settle the unit or yield basis before approval.

Start from Active Ingredient Master and choose an ingredient that appears on more than one recipe. Open the related yield lines and compare the stated unit and quantity with each recipe’s portion yield. Then review a production order using one of those menu items. The Order Coordinator needs the current allergen context before accepting its portions. If an ingredient is marked inactive, agree how existing approved work remains explainable while new recipe preparation uses an active replacement.

The signed consumption record answers a later question: what quantity was actually used or wasted? It is separate from the intended yield quantity. The Kitchen Operator records performed consumption against the ingredient and the source production line. The Reconciliation Analyst can compare that movement with the prepared scope without treating a planned quantity as evidence of actual use.

• Active Ingredient Master — Find ingredients available for current recipe work, with their units and allergen declarations.
• Recipe Revisions for Review — Compare the ingredient basis of a revision waiting for the Recipe Reviewer.

Follow recipe approval before order preparation. Use the data model to trace ingredient and recipe references.