HOW TO READ A RECIPE OBJECTIVES You will

HOW TO READ A RECIPE

OBJECTIVES: Ø You will know what goes into a well-written recipe. Ø You will be able to identify all the ways a recipes can go wrong. ØYou will be able to describe the 3 different styles of recipes

WHAT WENT WRONG? This apple pie didn’t turn out like we were hoping. With your table groups discuss and be ready to share: 1) What do you think went wrong? 2) What do you think makes for a “good recipe”?

WHAT IS A GOOD RECIPE? Ø It gives clear, simple directions. Ø It gives the time and temperature for baking or cooking. Ø It has been tested. Ø It describes the dish clearly. Ø It uses exact measurements. Ø It gives the number it will serve (YIELD)

HOW DO YOU USE A RECIPE? • Read recipe carefully and plan each step before starting to work. • If you don’t understand a term/technique…use your resources to figure it out! • Gather your ingredients and collect all utensils needed. • Measure accurately • Leveling off • Spoon vs. Scoop vs. Pack • Liquids at eye level

HOW DO YOU USE A RECIPE? (CONTINUED) • Measure efficiently • Dry ingredients first, then liquids, then fats • That way you will need only one cup or spoon! • Keep your work space clean and wash dishes as you go. • Form good work habits in order to save time, energy, and materials. • Have the recipe in a place where it can be read easily, but will not be soiled or damaged.

RECIPES GO WRONG WHEN… • You fail to read the whole recipe first. • You measure inaccurately. • You misread terms, temperature, or ingredients. • You guess at something in a recipe. • You use the wrong method for mixing, or don’t mix completely. • You forget one ingredient.

RECIPES GO WRONG WHEN… (CONTINUED) You use the wrong substitution for another ingredient. You divide the recipe wrong. You fail to blend ingredients at the correct temperature. You don’t used a tested recipe. You add something and then your lab partner adds it again. Place a next to the mistakes you’ve made before!

STYLES OF RECIPES: STANDARD Ø Lists all the ingredients first. Ø Separately describes the method/directions. Note: • This style is the most common. • This style works especially well when there are several ingredients.

STANDARD RECIPE EXAMPLE: OF S Scotch Shortbread Ingredients: 1 cup butter ¾ cup brown sugar 2 ¼ cup sifted cake flour Directions: Cream butter and sugar together and work in flour. Chill. Roll out about ¼ inch thick on lightly floured surface. Cut with pastry wheel, small fancy cutters, or cut into diamonds. Bake for 15 minutes at 325 degrees. Makes 7.

STYLES OF RECIPES: NARRATIVE Ø Includes the amounts of the ingredients WITH the method. Note: • This style is especially good for short recipes.

NARRATIVE RECIPE EXAMPLE: Chocolate Candies Melt 6 oz. package of chocolate chips in 3 T. corn syrup and 1 T. water over low heat. Remove from heat. Stir in ¾ cup peanuts and ¾ cup raisins. Drop by teaspoonfuls on waxed paper on a cookie sheet. Chill until hardened. Makes 23 candies.

STYLES OF RECIPES: ACTION ØCombines narrative action WITH listed ingredients. Note: • This style is the easiest to follow. • But takes more space and is difficult to arrange economically or attractively on paper.

ACTION RECIPE EXAMPLE: ~ Egg Nog Beat together. . . 1 egg well beaten 2 T. sugar Beat in. . . 1 C. chilled rich milk ¼ tsp. Vanilla Serve cold in tall glass sprinkled lightly with nutmeg.