Recipes

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Recipes

• Theyre
• more
• than directions!

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Why have recipes?

• Cut up some Strawberries
• Put in crust
• Heat sugar and water with cornstarch
• Pour over berries
• ????????
• What are we making?
• How much do we use?
• Do we cook it?
• How long?
• How many does it serve?

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Strawberry Pie

• 2 quarts ripe strawberries
• 1 pre-baked pie shell
• 1 ½ cup water
• 2 cups sugar
• 4heaping tablespoons cornstarch
• Wash 2 quarts of strawberries
• Cut large ones in half
• Arrange in pre-baked pie shell
• Set aside
• Over medium heat cook until thickened 1 cup
  water, 2 cups of sugar, and 4 heaping tablespoons
  of cornstarch mixed with ½ cup of water.
• When cool pour over strawberries
• Refrigerate and serve when set
• Serves 8

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History of Recipes

• It was probably during the 6th century BC when
  men and women first felt the need make a
  permanent record of their recipes and there is a
  good chance that that the practice was begun by a
  group of generals in the Persian army. The logic
  of the generals was simple enough. Cyrus the
  Great, who had founded the empire, insisted that
  all soldiers, no matter what their other work
  might be, would also be fighting men. Not even
  the cooks of generals were exempt, and this meant
  that from day to day even the best of cooks might
  die in battle and his recipes, all of which were
  stored in his head, would be lost. The generals
  were not so concerned about the death of their
  cooks as they were about the fact that their
  favorite dishes could no longer be served. The
  practice thus began of using captured soldiers
  and other hostages to formally record the recipes
  of whatever cook happened to be alive on any
  given day.
• http//www.stratsplace.com/rogov/art_writing_reci
  pes.html

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Early Rome 1600s

• Later, during the days of Imperial Rome, wealthy
  Senators and merchants continued this practice
  and at least one slave was always
  assigned to the kitchen in order to watch and
  carefully record the methods and ingredients used
  in preparing various dishes. The job was not as
  comfortable as it might seem, for if a dish did
  not come out as it should it was always the
  scribe and never the cook who was punished.
  Punishment, depending on the character and
  momentary mood of the person who owned the
  scribe, varied from a few lashes with a bamboo
  stick to crucifixion.
• Collections of recipes meant for the every day
  use of chefs and housewives only began to appear
  in the 15th century, and then primarily in Italy.
  The only problem with all of this was that it
  took another five hundred years until any two
  people cooking from the same recipe could
  actually succeed in preparing the same dish.
  Instructions were either so poetic or otherwise
  ambiguous that whatever came out of the pot was
  more a question of luck than a reflection of the
  talents of a cook and lists of ingredients were
  described in such vague or confusing terminology
  that that very few people would wind up using the
  same amounts of any raw materials even though
  they were working from the same recipe.
• At this point in history most recipes were passed
  through families.

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1800s

• Measurement systems developed
• In U.S. middle/upper class didnt cook.
• Cooking schools opened in New York and Boston

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Steps Towards Standardization

• The first major steps to standardize recipes were
  made by Eliza Acton and Isabella Beeton. Acton
  would rather have been a poet but her publisher
  advised her that a good sensible cookbook was
  what she ought to write. Her book, "Modern
  Cookery for Private Families" was published in
  1845 and even though most of her recipes were
  terribly dull, she contributed greatly by making
  a serious effort to standardize quantities. Mrs.
  Beeton was a journalist, and even though she had
  no special talent in the kitchen, her "Book of
  Household Management", which appeared in 1861
  went even further by including
  estimates of cost, quantities and
  preparation times for each of her recipes.

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First Cookbooks

• The process was completed less than a century ago
  when Mrs. D. A. Lincoln (a niece of President
  Abraham Lincoln), who had founded the Boston
  Cooking School, was offended by the inaccuracy of
  lists of ingredients that still included such
  traditional descriptions as "pinches of salt",
  "nuts of butter" and "spoon of honey" - lists
  that produced inconsistent results. Mrs. Lincoln
  approached one of the graduates of her school,
  Fannie Meritt Farmer, and suggested that she find
  a way to standardize measurements. The book that
  resulted, was originally known as "The Boston
  Cooking School Cookbook". Several years later,
  when Mrs. Farmer became director of the school,
  she changed the name of the book and it became
  "The Fannie Farmer Cookbook", which remained the
  basic text of the American kitchen until the "Joy
  of Cooking" took over from it in the 1960s. By
  whichever of its two names, the book marked the
  beginning of American cooks' obsession with
  accurate measurements.

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Purpose

• Chefs and cooks everywhere agree on only one
  thing - that the purpose of a recipe is to allow
  anyone who reads it to prepare the dish described
  with a minimum of confusion.

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Importance of The Recipe

• Insures good results each time
• Good results for all people

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Sources for recipes

• Computer CDs, internet
• TV and Radio
• Cookbooks old and new domestic and foreign
• Friends and relatives
• Magazines, newspapers
• Labels

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Basic Rules

• In order to make recipes both enjoyable easy to
  use and enjoyable to read, they should never be
  so long or so full of technical details that they
  are threatening.
• Nor should they threaten the reader or potential
  cook by using terminology that is understood only
  by a few top level professionals.

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Parts of a good recipe

• Measurement and ingredients
• Size and type of cookware or special tools
• Temperature at which food should be cooked
• Length of time for cooking
• Length of time for chilling or marinating
• Step by step instructions
• Yield- number of servings

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Styles of Recipes

• Standard
• Action
• Narrative

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Standard

• Most commonly used and easiest to follow
• List of ingredients in order
• Directions for preparation follows list of
  ingredients

• Stuffed Celery
• INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1/4 cup chopped walnuts
• 20 green olives with pimento, chopped
• 1 bunch celery, cut into bite-size pieces
• DIRECTIONS
• In a medium bowl, mix together the cream cheese
  and sour cream. Stir in the walnuts and chopped
  olives. Spread filling onto the celery pieces.
  It's also good on crackers

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Action

• Ingredients listed as they are used in directions
• Easy to follow
• Uses a lot of space

Stuffed Celery DIRECTIONS In a medium bowl, mix
together 1 8 oz. pkg. of softened cream cheese
and 2 tbsp. of sour cream. Stir in ¼ C. chopped
walnuts and 20 chopped green olives. Spread
filling onto bite-size celery pieces. It's also
good on crackers.
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Narrative

• Best for short simple recipes with few
  ingredients
• Combines ingredients and direction in narrative
  or story form
• Takes the least amount of space

Stuffed Celery DIRECTIONS In a medium bowl, mix
together 1 8 oz. pkg. of softened cream cheese
and 2 tbsp. of sour cream. Stir in ¼ C. chopped
walnuts and 20 chopped green olives. Spread
filling onto bite-size celery pieces. It's also
good on crackers.
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Questions

• Which recipe takes up the most space?
• Action
• Which recipe is the most commonly used?
• Standard
• Which is the best for short simple recipes?
• Narrative

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Selecting Recipes

• Fits into menu you have planned.
• Gives complete directions and ingredients.
• Using ingredients and equipment you have.
• Does not call for skills you do not have.
• Can be made in the time that you have available.
• Within your food budget.

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Adjusting a recipe

• Use your math skills to multiply or divide
  amounts.
• 1 Tbsp.
• 3 tsp.
• ¼ Cup
• 4 Tbsp.
• If you know these you can adjust most recipes.

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Listing Ingredients

• With only one exception, ingredients should
  always listed in the order in which they will be
  used. It makes cooking and planning easier and
  more logical when the reader of the recipe can
  scan the list of ingredients in order to know
  what they will need at what stage of the
  preparation.
• The exception to this rule is that the major
  ingredient may be listed first even though it
  will not enter into the instructions until midway
  in the instructions.

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Order of ingredients

• Most steps of most recipes will require the use
  of more than one ingredient. Here too the rule is
  that ingredients should be listed in the order
  they are to be used. If they are to be used at
  the same time, however, the ingredients should be
  listed in order of their amounts, greater amounts
  always appearing first in the list.
• If some of the ingredients to be used at the same
  time are to be used in the same amounts, they may
  sometimes be listed on the same line of the text.
  
• e.g. 1/2 tsp. each dried thyme and dried marjoram

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Equipment

• Although it is not required, some recipe writers
  supply their readers with a list of the cooking
  utensils that will be required in the preparation
  of each recipe. If such lists are supplied, they
  should appear in a separate box, generally
  located alongside the list of ingredients. This
  is especially
  helpful if the
  recipe requires
  specialty equipment.

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Instructions for Preparation

• The purpose of the instructions is entirely to
  help readers in the preparation of the dish being
  described. The instructions themselves should
  always be clear and easily readable.
• Terminology that is not widely known should be
  explained
• e.g. Blanch the vegetables by plunging them into
  a large quantity of rapidly boiling water for 30
  - 45 seconds and then draining them rapidly and
  running them under cold running water.

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Numbering Steps

• Numbering each step of the cooking instructions
  is a question of personal choice. Some find that
  numbered steps allow readers to refer easily to
  other parts of recipes.

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Temperature

• Recipes should clearly state that oven
  temperatures always refer to ovens that have been
  preheated (that is to say, have attained their
  temperature before the ingredients are placed in
  the oven).

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Outline for a Recipe

• Title your recipe
• List ingredients in order of use
• Include amounts of each ingredient
• Include step by step instructions
• Cooking time and temperature
• Serving suggestions and amounts

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Evaluation

• On your reflection card include the following
• Name and section
• Two things you learned today
• Question or comment you have for me
• PLEASE USE COMPLETE SENTENCES