Mastering Recipe Formats: Easy Steps and Tips for Future Chefs

1. Following A Recipe

2. Recipes A recipe is a list of ingredients and directions for preparing a specific food. Not all recipes are written in the same way. Some are easier to follow than others. A recipe in the standard format is a list of all the ingredients in order of use and step-by-step directions for preparing the food. A recipe in narrative format is a paragraph description of the steps and ingredients order of use. This format is sometimes used in newspapers and magazines because it takes up less space.

3. Things to look for: Does the recipe… • List the necessary ingredients. • State the amount of each ingredient. • Provide step-by-step instructions on how to combine the ingredients. • Mention the sizes of pans that will be needed. • Specify the cooking time and temperature. • Estimate the yield, or the number of servings.

4. When following a recipe: You should… • Read through the entire recipe. • Make sure that you understand all the terms and abbreviations. • Assemble all the ingredients and equipment before you start. • Do any necessary preparation, such as turning on the oven or greasing the pan.

5. 1. Yield The yield tells the number and size of servings the recipe will make. Knowing the yield in advance helps one to know if more or less food is needed – whether or not to make more or less of the food. Yield

6. 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

7. 3. Step By Step Directions for Mixing & Handling 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.

8. 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

9. 5. 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.

10. Optional: 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.

11. Understanding Abbreviations Teaspoon…tsp (or t.) Degrees Fahrenheit… F Tablespoon…tbsp. (or T.) Degrees Celsius …. C Cup…c. (or C.) Pint…pt. Quart…qt. Gallon…gal. Ounce…oz. Pound…lb.

12. Identifying Healthful Ingredients Grains – look for • Whole grain or whole wheat • Less processed (rolled oats rather than instant oatmeal) Vegetable – look for • Vegetables in season or frozen • Canned labeled low sodium Fruit – look for • Fruits in season or frozen • Canned without added sugar Diary – look for • Low fat, fat free milk products or soy, rice, almond milks • Cheeses lower in fat (parmesan or feta)

13. Protein – look for • Cuts of meats that include round or loin • Ground beef, turkey or chicken that is labeled 90% (or greater) lean • Skinless poultry cuts • Seafood such as salmon, cod, trout, herring • Beans, peas, lentils or tofu as a replacement for meat/poultry • Nuts and seeds as a replacement for poultry

14. Oils – look for • Olive or grape seed oils Sugars – look for naturally occurring sugars • honey • maple syrups

15. Identifying the Parts of a Recipes 1. Use the Apple Muffin recipe handout. 2. You will need 2 colors: ie. a red & blue pen/colored pencils, or a pencil and a pen, etc. & a highlighter to do this activity.

16. Apple Muffins1 dozen 2 c. flour ¼ tsp. nutmeg ¾ tsp. salt 1 egg, beaten 4 tsp. baking powder 1 c. milk ¼ c. sugar 1/3 c. shortening, melted ¾ tsp. cinnamon ¾ c. apples, chopped • Preheat oven to 400F. • Grease muffin pans. • In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients. • In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened. • Fold apples into batter. • Fill muffin pans 2/3 full. • Bake for 25 minutes, or until golden brown.

17. Recipe Sleuth???????? • Put brackets around the ingredients. • Circle the ingredient amounts. • Place a star beside the yield. • Put a box around the cooking temperature. • Underline the cooking time. • Put an asterisk * * on either side of the cooking container. • Highlight nutritional analysis (if given).

18. Next Slide – Answer Key After you have tried to label the parts, check it using the next slide!!!

19. Apple Muffins1 dozen 2 c. flour ¼ tsp. nutmeg ¾ tsp. salt 1 egg, beaten 4 tsp. baking powder 1 c. milk ¼ c. sugar 1/3 c. shortening, melted ¾ tsp. cinnamon ¾ c. apples, chopped • Preheat oven to 400°F. • Grease muffin pans. • In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients. • In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened. • Fold apples into batter. • Fill *muffin* pans 2/3 full. • Bake for 25 minutes, or until golden brown. No Nutritional analysis given…….

20. 5 Parts of a Recipe • Yield: number of servings the recipe will make • List & Amount each of Ingredient: foods used in the recipe and the amount/measurement of each ingredient used in the recipe. • Directions for Mixing & Handling: usually listed or numbered in order. Tells you how and when to use the ingredients and assemble the dish • Equipment (Container Size): • Temperature and Cooking Time: how long to cook the food, should be specific • OPTIONAL – Nutritional Analysis