The Standard Recipe Session VII

1. The Standard RecipeSession VII

2. Today’s Agenda The Standard Recipe Title and Description The Ingredient List Instructions Recipe Writing Challenge Brushing Your Teeth Presentations Homework

3. The Standard Recipe • Should be: • Complete • Coherent • Accurate

4. The Standard Recipe - Components • Name of the Dish • Should include Kitchen Jargon • Description of the Dish • Where are you supposed to end up (May be unnecessary depending on how well number one went) • Yield • Quantity and portion size

5. The Standard Recipe - Components • Ingredients • Avoid calling for advanced preparation in the ingredient listing • Parallel Structure • Connected to AP Unit descriptions Should be related to the “shopping list” • Instructions • See Handout

6. The Standard Recipe - Components • See 6-13 on the assignment • Cooling, etc • Photos and diagrams dish and critical steps • Serving suggestions • Safety and sanitation issues • Equipment • Deeper process description • Additional tips, etc

7. What looks good? What’s Missing or Wrong? Sautéed Spinach 6 ounces baby spinach As needed peanut oil 2 tablespoons butter, softened To taste salt and freshly ground pepper 1. Blanch spinach in highly salted boiling water until evenly wilted and deep green. Shock. 2. Drain spinach and dry in a cloth until needed. 3. In a small sauté pan over medium-high heat oil until it shimmers, sauté spinach. 4. Once spinach is heated through, season with salt and mount with butter. 5. Serve immediately.

8. “Recipe” Challenge • Organize into Groups • Determine official author and official presenter • Be prepared to begin writing a recipe • Each group will also present their final recipe to the class • The recipe that each team will write in the next 10 minutes is:

9. Recipe Challenge Brushing Your Teeth

10. Wrap Up One Cool Thing Homework Write a recipe (keep it simple and manageable)

11. Next Sessions Agenda Program Planning