In today’s lecture we’ll consider another scientific process. That is the creation of new recipes. If a chef is aiming to produce a collection of recipes for a cookery book, or devising a recipe that needs to be followed carefully by other chefs, attention to detail is essential. Many chefs have a test kitchen, which is more like a laboratory than a kitchen. During the test procedure, everything is carefully recorded and each ingredient must be precisely measured. The process or method will need to be repeated many times to ensure aspects such as the balance of ingredients, cooking temperature and cooking times are correct. After the recipe has been developed in the test kitchen, it is then likely to be trialled by someone who is a competent cook, but not a chef, in their home kitchen. This person will then give feedback to the chef on issues such as the outcome of the recipe and whether the instructions are easy to follow. Many chefs don’t enjoy the process of developing recipes as they say they are unable to be spontaneous and creative while working in the test kitchen.