This is a documentation subpage for Template:Marinades (see that page for the template itself). It contains usage information, categories, interlanguage links and other content that is not part of the original template page.

Contents 1 Collapsed state 2 Usage 3 Guidelines for inclusion 4 See also

[edit] Collapsed state

Note to editors on how to manage collapsibility:

• Use {{Marinades|state=collapsed}} to show this template in its collapsed (hidden) state.
• Use {{Marinades|state=expanded}} to show this template in its expanded (fully visible) state.
• Use {{Marinades|state=autocollapse}} to show this template in its collapsed (hidden) state only if there is another template of the same type on the page. (This is usually the default.)

[edit] Usage

When placing this template on the article pages, please use the following guidelines:

• Place the template below any regional templates. E.G., the {{Argentinian cuisine}} template would go first on the Chimichurri article.
• If there is a related template, such as those listed below, the template that best reflects the contents of the article should go first.

[edit] Guidelines for inclusion

When adding new ingredients to this template, please follow these guidelines:

• spice rubs should not be included in this list, please use the {{Herbs & spices}} template.
• Flavored oils and butters should not be included in this list, please use the {{Fatsandoils}} template.
• This list should only include generic marinades as opposed to commercial brand marinades.

[edit] See also