Recipe Basics

1. Recipe Basics Whitehall School District FCS Department Mrs. Stendahl

2. Objectives • List the kinds of information in a good recipe • Give guidelines for evaluation and collecting recipes

3. Terminology • Yield-the number of servings or amount a recipe makes

4. Recipes • A recipe is a set if directions on how to make a food or beverage • Your success in using it depends on how well it is written and your ability to understand and follow the directions • Recipes that are written well will provide specific information-list of ingredients and amounts, yield, essential information on temperature, time and equipment,

5. Recipes • Step by step directions • Nutrition information

6. List of Ingredients and Amounts • The ingredients are generally listed in the order in which they are used • This makes it easier for you to follow the recipe and not omit an item • The quantity or measure of the ingredient is given in standard measures

7. Yield • The quantity of the servings or amount you will end up with is important • You need to know if the recipe will be enough to serve all your guests or if it will be more than you can consume • You may want enough for leftovers or you may wish to have nothing left • Wasting food by having to throw it away is costly

8. Temperature, Time and Equipment • This will include pan size and type, oven temperature or power level, and the length of cooking time • The recipe should also indicate whether or not you need to preheat the oven • Preheating an oven should be indicated at the start of the recipe

9. Step-by-Step Directions • The directions should be clear and easy to follow • Steps may be numbered so you do not skip any or lose your place • Some recipes include more than one set of directions as in conventional and microwave methods

10. Nutrition Information • This information is not essential but can help you choose the most nutritious meals for your menu • Typical information gives you the calories, fat and sodium for each serving of the item prepared

11. Nutrition Information • Some recipes also include carbohydrates, protein, cholesterol, saturated and unsaturated fat, fiber, vitamins and minerals.

12. Standard Format • Ingredients are listed first and in order of use • Assembly directions are given next and tell you how to put the ingredients together • This format is the clearest and easiest to use

13. Other Formats • Some recipes may combine the amounts and assembly directions together • Packages of ready to make items commonly use this method as it saves space on the package • This may not be the easiest format to use because one must take more time to read the recipe to determine all the ingredients needed

14. Collecting Recipes • A basic cookbook is your most reliable source for standard recipes of common foods • You can expand your collection from family and friends, magazines, newspapers, labels found on basic foods and the internet • Not all recipes will be accurate or complete

15. Collecting Recipes • You will need to analyze the recipes you collect • Does it appear that all ingredients are listed? • Do the directions have details on every ingredient? • Do you have all the information you need to prepare the product?

16. Collecting Recipes • One should try new recipes and decide whether or not it is worth keeping • You may want to make comments about the recipe in the margins of the book so you remember your thoughts on it • You may want to paste recipes to index cards and file them in a recipe box or shoe box for storage