Recipe

A recipe is:

●a set of instructions

●guide an individual as they
prepare a dish of food whether
that be an appetizer, main dish, or
dessert

Five Parts of a Recipe

The yield tell 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.

-2 dozen cookies

-12-24 muffins

-3-6 Servings

1.

Five Parts of a Recipe

Ingredients are listed in the exact amount as needed.

The specific form of ingredients is also stated. Ingredients should
be listed in the order they are used in the recipe in order to prevent
leaving out any ingredients.

2.

Five Parts of a Recipe

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 and help to prevent steps from being skipped.

However, some recipes are written in paragraph form, should be read and
followed very carefully.

3.

Five Parts of a Recipe

Most recipes do not state ALL the necessary equipment; however,
specific equipment such as an 8x8 square pan is sometimes listed.

It is important to use the stated specific equipment so the food will now
overflow or overcook.

4.

Five Parts of a Recipe

Some recipes give you exact cooking temperatures and times (375 degrees Fahrenheit
for 15 minutes).

Others will tell you how to cook the food (heat until liquid simmers). Oven
temperatures may vary and times are for conventional ovens unless otherwise stated.

5.

Next topic:
HOW to read a recipe.

How to Read a Recipe

1) Sit Down & read

Sit down and simply read the

recipe all the way through.

Tip: have a pen, pencil,

highlighter with you

2) Read it Again

As you re-read, make note of any special

procedures: for example, butter needs to be at

room temperature or soaking dry beans.

Be careful to notice punctuation.

For instance, “1 cup chopped nuts” is not the

same as “1 cup nuts, chopped.”

3) Gather Equipment

Before preparing your

ingredients, you need to make

sure you have all necessary
equipment to successfully

prepare your dish.

4) Gather Ingredients & Prep Food

Pantry ingredients and dry goods should be

collected and placed in a common area.

Consider ingredients that may need to be
thawed or brought to room temperature.

Prepare ingredients according to the recipe.

5) Note the Order of Steps

Always heat the oven and prep

the pans (soak the beans)

before preparing and

measuring other ingredients.

6) Note Times & Recipe Indicators

Make sure to set a timer as
necessary and note clues to
determine doneness such as

golden brown biscuits.

Review the Essential Parts

Cookbook Examples

1963
The French Chef Cookbook
This was developed to curate all
the recipes from Julia Child’s show.

Examples of Cookbooks

Started in 1993 in
Massachusetts

Cook’s Illustrated Magazine

Examples of Cookbooks

Examples of Cookbooks

Examples of Cookbooks

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Next lesson: Kitchen Math
See you then! :)

CLASS RESOURCES

●Guided & Completed Notes for every lesson

●Study Guide & Review Games for the Unit Quizzes

Questions? Send me a webmail or an Edio Chat!
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Email: mcronce@ccaeducate.me

Office Phone: 717-710-3300, ext. 11535