Why is it important to read through and understand all parts of the recipe? What is a recipe? • A recipe is a set of instructions for cooking. Properly written recipes allow for easy completion of the desired dish. What would a well written recipe include? • • • • • • • 1. Yield 2. List of Ingredients 3. Step by Step Directions 4. Equipment needed 5. Temperature 6. Time 7. Nutrition Analysis Recipe Sources • • • • • • • • • Newspaper Magazine Food Packages Recipe clubs Cookbooks Internet Library Family Friends The 7 Parts of a Recipe 1. Yield The yield is the amount or number of servings that a recipe makes. Some recipes will tell the size of each serving, such as “Yield: 4 (½-cup) servings”. Knowing the yield in advance helps one to know if more or less food is needed. Yield 2. List of Ingredients & Amounts Ingredients are listed in the exact amount as needed. The specific form of ingredient is also stated. Ingredients should be listed in the order they are used in the recipe in order to prevent leaving out any ingredients. List of Ingredients & Amounts 3. Step By Step Directions The recipe should have directions for how to prepare it. The steps need to be listed in the order they should be done. Numbered steps are easy to follow & help to prevent steps from being skipped. However, some recipes are written in paragraph form, and should be read & followed VERY carefully. 4. Equipment (Container Size & Type) Most recipes do not state ALL the necessary equipment; however, specific equipment such as a 8 x 8 square pan is sometimes listed. It is important to use the stated specific equipment so the food will not overflow or overcook. Container Size 5/6. Cooking Method, Temperature & Time Some recipes give you exact cooking temperatures and times – ie. 375°F for 15 minutes. Others will tell you how to cook the food – ie. Heat liquid until it simmers. Oven temperatures may vary and times are for conventional ovens unless otherwise stated. 7. Nutrition Analysis Nutrition information is not necessary for preparing a recipe, but it is very useful information when planning foods to fit into a particular eating plan. Some recipes include number of calories and/or grams per serving of various nutrients. RECIPE FORMATS: •Standard •Narrative Standard Format • Title of recipe at the top • Ingredients listed in their order of use below the title • Directions are in a paragraph or numbered steps below the ingredients • Yield is usually at the end of the directions Example of Standard Format Muffins 2 cups flour 1 cup milk 3 T. baking powder 1 egg, well-beaten 2-4 T. sugar 2-4 T. oil 1 tsp. salt Sift dry ingredients together. Add milk to egg and oil. Combine dry and liquid mixtures together. Stir only enough to mix ingredients slightly. Batter will still be lumpy. Drop batter into greased muffin pans filling 2/3 full. Bake at 425 for 15 to 20 minutes. Remove from pans at once. For richer more cake-like muffins, use larger amounts of sugar and fat. Yield: 9 large or 18 small muffins. Narrative Format • Ingredients and directions are written in paragraph form • Example of narrative format: Turkey A La King Over Biscuits Combine 1 cup diced cooked turkey; 1 can cream of chicken soup or 1 1/4 cup turkey gravy; 1/3 cup milk; 1 Tbsp. instant minced onion; 4 slices American cheese, cut in strips; 2 Tbsp. chopped pimento and 2 Tbsp. chopped green pepper. Heat thoroughly. Serve over piping hot biscuits. Serves 4.