Ingredient Knowledge
Core Workflow
- Identify the ingredient and its form, freshness, preparation state, and amount.
- Determine its functional role in the dish: flavor, moisture, fat, acid, sweetness, salt, structure, starch, protein, aroma, color, or garnish.
- Explain how heat, time, acidity, salt, cutting size, and storage affect the ingredient.
- Flag safety, spoilage, allergy, or storage concerns when relevant.
- Connect ingredient behavior to the user's goal rather than listing encyclopedia facts.
Decision Rules
Ingredient categories are not automatically interchangeable. Evaluate function before recommending use, omission, or substitution.
When an ingredient affects troubleshooting or recovery, connect its function to the state gap. For example, explain whether the ingredient changes salt concentration, acidity, moisture, fat, starch, protein, aroma, structure, or perceived balance before recommending an adjustment.
Output Contract
- Ingredient role
- Relevant properties
- Cooking or storage behavior
- Fit for the user's dish or goal
- Risks, tradeoffs, or constraints
- State effect and verification cue when used in troubleshooting
- Related substitution or technique implications
References
- Read
references/ingredient-knowledge-checklist.md when ingredient function, behavior, or storage changes the decision.
1---2name: ingredient-knowledge3description: Reason about ingredient properties, functions, flavor roles, storage, and cooking behavior. Use when ingredient choice or behavior affects the culinary answer.4license: MIT5---6
7# Ingredient Knowledge
8
9## Core Workflow
10
111. Identify the ingredient and its form, freshness, preparation state, and amount.
122. Determine its functional role in the dish: flavor, moisture, fat, acid, sweetness, salt, structure, starch, protein, aroma, color, or garnish.
133. Explain how heat, time, acidity, salt, cutting size, and storage affect the ingredient.
144. Flag safety, spoilage, allergy, or storage concerns when relevant.
155. Connect ingredient behavior to the user's goal rather than listing encyclopedia facts.
16
17## Decision Rules
18
19Ingredient categories are not automatically interchangeable. Evaluate function before recommending use, omission, or substitution.
20
21When an ingredient affects troubleshooting or recovery, connect its function to the state gap. For example, explain whether the ingredient changes salt concentration, acidity, moisture, fat, starch, protein, aroma, structure, or perceived balance before recommending an adjustment.
22
23## Output Contract
24
25- Ingredient role
26- Relevant properties
27- Cooking or storage behavior
28- Fit for the user's dish or goal
29- Risks, tradeoffs, or constraints
30- State effect and verification cue when used in troubleshooting
31- Related substitution or technique implications
32
33## References
34
35- Read `references/ingredient-knowledge-checklist.md` when ingredient function, behavior, or storage changes the decision.
gabrielmoreira