The 5 Parts of a Recipe

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
1. Yield
2. List of Ingredients
3. Step by Step Directions
4. Equipment needed
5. Temperature
6. Time
7. Nutrition Analysis
Recipe Sources
Food Packages
Recipe clubs
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.
2. List of Ingredients &
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
& 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.
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.
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
• Yield is usually at the
end of the directions
Example of Standard Format
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
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.

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