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skills/chef-assistant/resources/template.md

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+# Chef Assistant - Templates
+
+## Workflow
+
+```
+Recipe Development Progress:
+- [ ] Define dish goal and flavor profile
+- [ ] Identify core techniques
+- [ ] Build flavor architecture
+- [ ] Plan texture contrasts
+- [ ] Create execution timeline
+- [ ] Design plating approach
+```
+
+---
+
+## Recipe Template
+
+### Recipe Name
+**Cuisine**: [Type] | **Difficulty**: [Level] | **Time**: [Active] / [Total] | **Serves**: [Number]
+
+**Flavor Profile**: [Salt/Acid/Fat/Heat/Sweet/Umami balance]
+**Texture**: [Crispy/Creamy, Hot/Cold contrasts]
+**Aroma**: [Dominant notes—garlic, herbs, spices]
+
+### Ingredients
+
+**Mise en place**:
+- [Ingredient] – [Amount] – [Prep: diced, minced, room temp]
+
+**Cooking**: [Fats, aromatics, main ingredients with purpose]
+**Finishing**: [Fresh herbs, acid, flaky salt, garnish]
+
+**Equipment**: [Skillet, thermometer, etc.]
+
+### Technique Breakdown
+
+1. **[Technique]** (e.g., Searing)
+   - **Why**: Maillard crust, fond
+   - **How**: High heat, dry surface, don't move
+   - **Cues**: Golden brown, nutty aroma, releases easily
+   - **Precision**: 400°F+ pan, 3-4 min/side
+
+### Instructions
+
+**Step 1: Prep ([X] min)**
+- Mise en place, bring proteins to room temp (30-60 min), preheat oven
+
+**Step 2: Build flavor base ([X] min)**
+- Heat fat, add aromatics until [sensory cue], toast spices until fragrant
+- **Science**: Aromatics release in fat, spices bloom
+
+**Step 3: Main cooking ([X] min)**
+- [Instruction with technique tip, sensory checkpoint, precision temp/time]
+
+**Step 4: Sauce/finish ([X] min)**
+- Deglaze, reduce, enrich with fat, balance salt → acid → fat
+
+**Step 5: Rest and plate ([X] min)**
+- Rest protein [time], plate using principles below
+
+### Flavor Troubleshooting
+
+| Problem | Fix |
+|---------|-----|
+| Too salty | Bulk/dilute + acid + fat |
+| Too sour | Fat or sweet + pinch salt |
+| Too spicy | Dairy or sweet + starch |
+| Flat | Salt first, then acid or umami |
+| Too greasy | Acid + salt + crunch |
+
+### Plating
+
+1. **Sauce**: Under / pool / swoosh / dots
+2. **Foundation**: Purée / grains (center or off-center)
+3. **Hero**: Protein (center, leaning, or stacked)
+4. **Accompaniments**: Sides at 3, 7 o'clock (odd numbers)
+5. **Garnish**: Fresh herbs, microgreens (top, restraint)
+6. **Finish**: Flaky salt, oil drizzle, citrus zest
+
+**Principles**: Color contrast, height, negative space (1" rim), odd numbers, clean rim
+
+### Cultural Context & Substitutions
+
+**Origin**: [Where from, traditional approach, significance]
+**Variations**: [Regional differences]
+**Substitutions**: If missing [ingredient] → [replacement at ratio], impact on flavor/texture
+**Scaling**: Up/down notes, shortcuts for weeknight
+
+---
+
+## Technique Breakdown Template
+
+### [Technique Name]
+
+**Category**: [Dry heat / Wet heat / Combination] | **Difficulty**: [Level] | **Equipment**: [Tools]
+
+**Why**: [Purpose—texture, flavor, appearance] | **When**: [Dish types] | **Science**: [Mechanism—Maillard, denaturation, etc.]
+
+**Temp range**: [Optimal] | **Time**: [How time affects outcome] | **Variables**: [Moisture, heat, agitation]
+
+### Execution
+
+**Prep**: [Ingredient prep, equipment setup, temp management]
+
+**Steps**:
+1. [Step with sensory cues: look, listen, smell, feel, precision temp]
+2. [Next step with checkpoints]
+
+**Finish**: [Completion indicators, resting/carryover]
+
+### Common Mistakes
+
+1. **[Error]**: Why happens → How to avoid → How to fix if occurs
+2. **[Error]**: Cause → Prevention → Correction
+
+**Practice**: Beginner ([simple ingredient]) → Intermediate ([challenging]) → Advanced ([complex])
+
+**Related techniques**: [Similar technique] (how differs, when to use)
+
+---
+
+## Flavor Troubleshooting Template
+
+### [Dish Name/Type]
+**Current**: [What's wrong—too salty, flat, bitter, greasy]
+**Target**: [What should it taste like]
+
+### Diagnosis
+
+**Primary imbalance**: [Salt/Acid/Fat/Heat/Sweet/Bitter/Umami/Aroma/Texture]
+**Cause**: [What likely caused this]
+
+**Balance assessment** (1-10):
+- Salt: [Level] | Acid: [Level] | Fat: [Level] | Heat: [Level]
+- Sweet: [Level] | Bitter: [Level] | Umami: [Level] | Aroma: [Level]
+
+**Target for dish**: [Ideal balance]
+
+### Corrections
+
+**Priority 1**: [Most important fix]
+- **Action**: [Ingredient + amount]
+- **Why**: [How this rebalances]
+- **Check**: Taste after
+
+**Priority 2-3**: [Additional adjustments if needed]
+
+### Prevention
+
+**Root cause**: [What caused imbalance]
+**Strategy**: [How to avoid—salt in stages, taste as you go, measurement]
+
+**Salvage** (if beyond fixing): Repurpose, dilute and rebalance, or pair with counterbalance
+
+---
+
+## Menu Planning Template
+
+### Event Details
+**Occasion**: [Type] | **Guests**: [Number, restrictions] | **Season**: [Season] | **Skill**: [Level] | **Kitchen**: [Setup]
+
+### Menu Structure
+
+**Course 1: Appetizer** ([Time])
+- **Dish**: [Name] | **Flavor**: Light, acidic, fresh | **Texture**: Crispy, refreshing | **Temp**: Cold/room
+- **Prep ahead**: [What can be prepped] | **Method**: [Avoid oven if needed later]
+
+**Course 2: Light main** ([Time])
+- **Dish**: [Name] | **Flavor**: Delicate, wine-friendly | **Texture**: Contrast with C1 | **Temp**: Hot
+- **Method**: Quick sauté or roast
+
+**Course 3: Entrée** ([Time])
+- **Dish**: [Name] | **Flavor**: Rich, savory, umami peak | **Texture**: Tender, substantial | **Temp**: Hot
+- **Method**: Slow roast/braise (frees attention)
+
+**Course 4: Dessert** ([Time])
+- **Dish**: [Name] | **Flavor**: Sweet with acid/mint | **Texture**: Contrast | **Temp**: Cold/room
+- **Prep**: 100% before guests
+
+### Progression Applied
+
+**Flavor**: Light → Heavy (acid early → rich middle → sweet light)
+**Texture**: Alternate (crispy → soft → tender → creamy)
+**Temp**: Cold → Hot → Hot → Cold
+**Method**: Raw → Roasted → Braised → Baked
+
+### Timing Plan
+
+**Day before**: [Braises, doughs, sauces]
+**Morning of**: [Chop, marinate, garnishes]
+**2h before**: [Long-cooking items]
+**30 min**: [Final cooking]
+**Service**: 6:00 aperitifs → 6:30 C1 → 7:00 C2 → 7:30 C3 → 8:15 C4
+
+**Kitchen flow**: [Oven/stove coordination, holding strategies, last-minute tasks]
+
+### Pairings & Contingencies
+
+**Wine**: C1 [sparkling/light white] → C2 [white/rosé] → C3 [red/full white] → C4 [dessert wine]
+**Backup**: [Strategies if dish fails, running late, new dietary restriction]
+
+---
+
+## Plating Guide Template
+
+### Style & Components
+
+**Style**: [Classic centered / Contemporary asymmetric / Rustic / Deconstructed]
+**Plate**: [Type, size]
+
+**Components**: 1) Hero, 2) Starch/base, 3) Vegetable, 4) Sauce, 5) Garnish
+
+### Plating Steps
+
+1. **Sauce**: [Under / pool / drizzle / swoosh / dots] with [tool]
+2. **Foundation**: [Purée / grains] at [center / off-center] as [quenelle / smear / mound]
+3. **Hero**: [Protein/main] at [position] with [angle/height]
+4. **Accompaniments**: [Sides] at [odd positions—3, 7 o'clock] in [odd numbers]
+5. **Garnish**: [Herbs / microgreens] at [top / scattered] with restraint
+6. **Finish**: Flaky salt, oil drizzle, citrus zest
+
+### Checklist
+
+- [ ] Color contrast (2+ colors)
+- [ ] Height (vertical element)
+- [ ] Negative space (1" rim border)
+- [ ] Odd numbers (3, 5, 7 not even)
+- [ ] Clean rim (wipe drips)
+- [ ] Balance (visual weight distributed)
+- [ ] Restraint (hero showcased, not crowded)
+
+**Sensory**: Visual impact, aroma at table (fresh herbs last), textural cues (visible crispy elements)
+
+**Avoid**: Overcrowding, flat presentation, dirty rim, even numbers, over-garnishing, center blob
+
+---
+
+## Quick Reference
+
+### Cooking Temps (Pull Temps for Carryover)
+
+| Protein | Doneness | Pull | Final (after rest) |
+|---------|----------|------|-------------------|
+| Beef/Lamb | Rare | 120°F | 125°F |
+| Beef/Lamb | Med-rare | 125-130°F | 130-135°F |
+| Beef/Lamb | Medium | 135-140°F | 140-145°F |
+| Pork | Medium | 135-140°F | 140-145°F |
+| Chicken breast | Juicy | 150-155°F | 155-160°F |
+| Chicken thigh | Tender | 175°F | 180°F |
+| Duck breast | Med-rare | 130-135°F | 135-140°F |
+| Fish (firm) | Moist | 125°F | 130°F |
+| Fish (delicate) | Moist | 120°F | 125°F |
+
+### Essential Ratios
+
+| Preparation | Ratio | Notes |
+|-------------|-------|-------|
+| Vinaigrette | 3:1 oil:acid | + mustard + salt, thin with water |
+| Pan sauce | ¼-½ cup liquid | Deglaze, reduce, swirl 1-2 Tbsp butter |
+| Quick pickle | 1:1:1 water:vinegar:sugar | + 2-3% salt |
+| Dry brine | 0.8-1.2% salt by weight | Fish 30-90min, chicken 6-24h, roast 24-48h |
+| Pasta water | 1% salt | 10g per liter (sea-salty) |
+| Roux | 1:1 by weight | Fat:flour, cook 2-10min for color |
+
+### Flavor Fixes
+
+| Problem | Primary | Secondary | Last Resort |
+|---------|---------|-----------|-------------|
+| Too salty | Bulk/dilute + acid | Fat | Sweet (tiny) |
+| Too sour | Fat or sweet | Reduce | Pinch salt |
+| Too spicy | Dairy | Sweet + starch | Dilute |
+| Too bitter | Salt + fat | Sweet or acid | Char something else |
+| Too sweet | Acid | Salt | Bitter element |
+| Greasy | Acid + salt | Crunch | Reduce further |
+| Flat | Salt first | Then acid or umami | Fat for body |
+
+### Texture Pairings
+
+| Primary | Contrast | Example |
+|---------|----------|---------|
+| Creamy | Crunchy | Soup + croutons, mash + fried onions |
+| Soft | Chewy | Fish + crusty bread, polenta + braised meat |
+| Tender | Crispy | Short rib + chip, chicken + crispy skin |
+| Smooth | Chunky | Purée + coarse nuts, hummus + falafel |
+| Hot | Cold | Warm pie + ice cream, grilled peach + burrata |
+
+### Substitutions
+
+**Fats**: Butter → Olive oil (75% amount, fruitier) | Butter → Ghee (nuttier, high heat) | Cream → Coconut cream (coconut note) | Cream → Greek yogurt (tangy, add off heat)
+
+**Acids**: Lemon ↔ Lime (1:1) | Lemon → White wine vinegar (sharper, less aroma) | Red wine vin → Balsamic (sweeter, use 50% then taste)
+
+**Umami**: Parmesan → Pecorino (saltier, use 75%) | Soy → Fish sauce (funkier, use 50-75%) | Soy → Miso paste (1 Tbsp miso ≈ 1-2 tsp soy) | Anchovies → Fish sauce (1 anchovy ≈ ½ tsp)
+
+**Alliums**: Onion ↔ Shallots (sweeter) | Garlic fresh → powder (1 clove ≈ ⅛ tsp) | Ginger fresh → ground (1 Tbsp ≈ ¼ tsp) | Scallions ↔ Chives