Prep Recipes are combinations of ingredients which don't get sold, but become ingredients in Service Recipes, such as sauces and garnishes. Prep Recipes can include other prep recipes as ingredients, and this can continue for several levels. For example, the prep recipe “Brown Veal Stock” is an ingredient in the prep recipe “Short Rib Braising Liquid” which is an ingredient in the service recipe “Braised Short Ribs”.
Entering a prep recipe is very similar to entering a service recipe. The 2 differences are:
1. there is no “Pricing” section for prep recipes but there is a Conversion section.
2. Prep recipes ask for a number and either a weight or volume so they can be used and priced correctly in a Serving recipe.
Conversions here are similar to the equivalents you used when entering ingredients. You'll use equivalents for recipes on if:
This recipe is produced by the WEIGHT of ingredients but you'll use the recipe by VOLUME (like for certain sauces), or vice versa. See this article about Conversions and Prep Recipes
OR you want to account for shrinkage of this recipe AND that shrinkage is not already accounted for in the preps of the individual ingredients. See this article about Manual Conversions and shrinkage.Scroll down to the INGREDIENTS tab.