Tutorial #2: Combining recipes for easy costing, nutritional analysis and shopping list

http://www.youtube.com/watch?v=soOWqn...

This video shows how to combine recipes in Shop'NCook software.

Combining recipe allows you to easily reuse your base preparations like doughs or dressings in other recipes.

To link successfully recipes, you have to make sure that:
- the main recipe and linked recipe are in the same cookbook
- the title of the linked recipe is the same as the name of the ingredient linking to it
- the ingredient name is not the same of the name of a grocery item, as linking to grocery items have priority over linking to other recipes
- the software knows how to scale the linked recipe to yield the quantity specified in the main recipe

Three example are shown:

Example 1: Linking the recipe "red beef chili" to "toasted cumin crema".
The quantity of toasted cumin crema i not specified in the red beef chili recipe. The recipes are automatically combined by the software. The ingredients of toasted cumin crema are included in the list of shopping items, nutritional analysis and costing analysis of the red beef chili recipe.

Example 2: Linking the recipe "spaghetti with tomato sauce" to "tomato sauce" recipe

Tomato sauce is the name of a grocery item. The recipe "spaghetti with tomato sauce" links to the grocery item "tomato sauce" instead of the recipe "tomato sauce".

Three solutions are proposed to fix the recipe link:

1. Rename the recipe to "Homemade tomato sauce" for example, so that its name is different from the grocery item.

2. Remove the synonym "tomato sauce" from the grocery item "tomato sauce canned".

3. The solution chosen in the tutorial: specify a quantity of "1 recipe" for tomato sauce in the "spaghetti with tomato sauce" recipe, to indicate to the software that it has to be linked to another recipe, and not to a grocery item.

Example 3: Linking "brussel sprouts with hollandaise sauce" to "hollandaise sauce" recipe

The recipe for Brussel sprouts with hollandaise sauce cannot link to the recipe for Hollandaise sauce, because it requires a quantity of 1 cup of hollandaise sauce, but the yield of the hollandaise sauce recipe is not specified. Therefore, the software does not know how to scale the "hollandaise sauce" recipe to yield one cup.

To fix the link, you have to edit the "hollandaise sauce" recipe and input its yield.

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Closed Caption:

Hi, I am Mathilde Rufenacht, the author of
Shop'NCook. In this video, I want to show
you how to combine recipes.
Combining recipe allows you to easily reuse
your base preparations like doughs or dressings
in other recipes.
In the previous tutorial, I had shown you
how to add this recipe for red beef chili
that includes the ingredient Toasted Cumin
Crema. Here, I am going to show you how to
link this ingredient to the recipe for Toasted
Cumin Crema.
I have copied the recipe toasted cumin crema
to the clipboard. I’m going to add it to
the software by using the clip button.
This is the recipe. I click on import. Shop’NCook
now analyses the recipe to recognizes the
ingredients.
You have the possibility here to select the
cookbook in which to add the recipe and an
eventual category. We’ll just add it to
the current cookbook – My recipes.
I click on import to finalize the import.
And this is the recipe Toasted Cumin Crema.
Now lets display the recipe red beef chili
to see what happened in it. The ingredient
toasted cumin crema is now underlined, meaning
it is linked to the recipe Toasted Cumin Crema.
If you click on the link, the recipe toasted
cumin crema opens in a separate window.
Also, by linking the recipes, the ingredients
of toasted cumin crema have been automatically
included in the list of ingredients of red
beef chili, as you can see in the Shopping
Item tab. They will be also included in the
cost and nutritional analysis.
Don’t pay attention for now to the color
of the ingredients. You will see in another
tutorial the meaning of the different colors
and what to do about it.
Recipe linking takes place automatically when
the software recognizes that the name of an
ingredient is the same as the name of another
recipe.
You need however to know a few basic rules
to link recipes successfully.
First, the recipes must be in the same cookbook,
like it was the case for the red beef chili
and toasted cumin crema recipes.
Second, you need to know that the software
links preferably to an article of the database
rather than to another recipe. It means that
the title of the linked recipe should not
be the same as the name of a grocery item.
Let me show you an example.
Here I have prepared a recipe of spaghetti
with tomato sauce. It contains the ingredient
tomato sauce. You can see that it is not underlined,
meaning it is not linked to the recipe for
tomato sauce that is in the same cookbook.
You can see the reason it is not linked by
displaying the Shopping item tab: the software
has linked “tomato sauce” with the article
“canned tomato sauce” instead of linking
it to the recipe tomato sauce.
You have several ways of fixing the link to
the tomato sauce recipe.
An easy one would be to rename the ingredient
and the recipe to “Homemade tomato sauce”
for example, so that it is different from
the article name.
A more advanced way would be to remove “tomato
sauce” from the synonyms of “canned tomato
sauce”.
But I want to show you here a neat trick to
force the linking to a recipe.
First click on the edit button to edit the
spaghetti recipe, then type "1 recipe" for
the quantity of tomato sauce. Now the ingredient
reads "1 recipe tomato sauce". It indicates
to the software that tomato sauce is a recipe.
Click OK to save the spaghetti recipe.
As you can see, the ingredient tomato sauce
is now underlined, meaning it is linked to
the recipe for tomato sauce.
Also, you can see in the Shopping Items tab
that the ingredients of the tomato sauce recipe
are included in the spaghetti with tomato
sauce recipe. Note that you could also have
specified 2 recipes or 3 recipes of tomato
sauce and the ingredients of the tomato sauce
recipe would have been accordingly scaled.
The third rule for recipe linking is somewhat
more complicated: the software must be able
to scale the linked recipe to produce the
specified quantity.
If you have problems linking your recipes,
chances are that this rule is not fulfilled.
Let me illustrate it with an example.
This recipe for Brussel sprouts with hollandaise
sauce is not linked with the recipe for Hollandaise
sauce that is in the same cookbooks.
If you display the Shopping item tab, you
can see that hollandaise sauce is in red,
meaning this itme it is not linked with an
article of the database, like it was the case
for tomato sauce in the previous example.
Instead, the problem is that the recipe for
Brussel sprouts requires 1 cup of hollandaise
sauce, but the software doesn’t know the
yield of the recipe hollandaise sauce and
therefore doesn’t know how to scale the
recipe for hollandaise sauce.
You can fix this problem by telling to the
software the yield of the hollandaise sauce
recipe.
To do that, edit the hollandaise sauce recipe
by clicking on the edit button and inputting
the yield of the recipe, which is approximately
2 cups.
Click OK to save the recipe.
Now the software knows that to create 1 cup
of hollandaise sauce, it needs to take half
of the recipe for hollandaise sauce.
You can see that hollandaise sauce is underlined
in the brussel sprouts recipe, meaning that
it is linked to the corresponding recipe.
When you click on the link, the hollandaise
sauce recipe opens, correctly scaled to yield
1 cup.
This is all for recipe linking.