Recipe Basics by pbb16738


									Recipe Basics

    Whitehall School District
    FCS Department
    Mrs. Stendahl

   List the kinds of information in a good recipe
   Give guidelines for evaluation and collecting

   Yield-the number of servings or amount a
    recipe makes

   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,

   Step by step directions
   Nutrition information
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

   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
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
Step-by-Step Directions

   The directions should be clear and easy to
   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
Nutrition Information

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

   Some recipes also include carbohydrates,
    protein, cholesterol, saturated and
    unsaturated fat, fiber, vitamins and minerals.
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
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
   This may not be the easiest format to use
    because one must take more time to read the
    recipe to determine all the ingredients
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
Collecting Recipes

   You will need to analyze the recipes you
   Does it appear that all ingredients are listed?
   Do the directions have details on every
   Do you have all the information you need to
    prepare the product?
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

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