The 5 Parts of a Recipe

1. The 5 Parts of a Recipe

2. 1. Yield The yield tells the number and size of servings the recipe will make. Why is this important? 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

3. 2. List of Ingredients & Amounts -List ingredients in the order of their use. -Listed in the exact measurement of amount as needed. -Specific form of ingredient is also stated, drained, chopped, diced, etc. List of Ingredients & Amounts

4. 3. Step By Step Directions for Mixing & Handling -Directions for how to prepare it, listed in the order they should be done. Numbered steps are easy to follow & help to prevent steps from being skipped. Some recipes are written in paragraph form, and should be read & followed VERY carefully.

6. 4. Equipment (Container Size & Type) -Specific equipment, size, such as a 8 x 8 square pan is sometimes listed. Most recipes do not state ALL the necessary equipment. It is important to use the stated specific equipment so the food will not overflow or overcook. Container Size

7. 5. Temperature & Time Some recipes give you exact cooking temperatures and times. Others will tell you how to cook the food. Oven temperatures may vary and times are for conventional ovens unless otherwise stated.

8. 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.

9. -Should be a tested recipe. -If you are looking up recipes online then there usually is comments from people who have already used it. -If you are looking up recipes in a cook book, check the front or back cover for any information that will tell you whether or not the recipe has been tested.

10. 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.

11. 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.

12. 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).

13. Next Slide – Answer Key After labeling the parts of a recipe, check it using the next slide!!!

14. 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…….