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