# Prepared recipes
[Task map](tasks.txt) | [Cost interpretation](costs.txt)

A preparation is a batch made before a menu is served. Create it only when useful, such as sauce, cooked rice or a shared mixture.
Inputs must exist with usable units. Finished output is the actual usable quantity after preparation, not an automatic sum of input numbers.

## Create
1. Open [สูตรเตรียม](https://tangraka.com/recipes). Search existing recipes; select “เพิ่มสูตรเตรียม” when needed.
2. Enter “ชื่อสูตรเตรียม”, a known positive “ปริมาณที่ได้จริง / หลังปรุง”, and the output “หน่วยพื้นฐาน”.
3. In “รายการในสูตร” → “เพิ่มรายการ”, use “วัตถุดิบ” for purchased ingredients or “สูตรย่อย” for an existing preparation.
4. Set every quantity and unit. Subrecipes use their output unit. Resolve missing input units at the ingredient first.
5. Enter the actual method in “สูตรอาหาร / SOP / บันทึก” when supplied. Check “ต้นทุนรวม” and the cost per output unit.
6. “บันทึก”, wait, reopen and verify output, unit, rows, quantities and costs. Check a dependent menu when relevant.

Avoid circular references. If a recipe is absent from the subrecipe picker, review the reference relationship as well as search/loading.
Shared ingredient/subrecipe changes can affect other recipes and menus. Check the intended scope before editing them.

## Allocation
Batch cost is divided across actual usable output. For menu usage, use batch cost × used quantity ÷ finished output.
Example only:20บาท produces1500g;200g costs about2.67บาท. Do not multiply a rounded per-gram display to reconstruct the total.
Changing only output from60ml to120ml keeps the same input cost and halves the cost perml. It does not double inputs or update SOP automatically.
Ask for missing/zero output before finalizing. If the member has not measured it, help them plan the measurement; keep any approved estimate explicit.

## Packaging consumed during preparation
Bags or containers used up while preparing the batch are already incurred costs. Include them in the preparation.
Example only:ingredients20บาท plus10bags at1บาท =30บาท for1000ml output. A menu using100ml receives3บาท cost, including1บาท of allocated preparation bags. Do not assign all10bags to every serving.
These incurred preparation costs remain when a finished menu is sold on a plate. Customer-facing boxes/cups that vary by channel belong as direct menu packaging rows; see [Menus](menus.txt).
Classify by where and how the item is consumed, not by whether its name says bag or box.
For variants, see [Duplication](quick-actions.txt).