Recipe Skills Theres a saying If you can

Recipe Skills

• There’s a saying: “If you can read, you can cook”. • That’s only true after you have had a little experience! • Reading a recipe is not like reading a book. • It’s a set of instructions for preparing a food or beverage.

Introduction • Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef!

What is a Recipe? • A chemical formula! • A set of directions for making a food or beverage.

What the recipe is called. • A recipe usually includes: Name Parts of a Recipe Yield Numbe r of servin g recipe s the makes. Dire c tion s Step s yo to m u follow ake reci the pe. t en m p ui Eq und by Fo ng i d a re e in th ns tio Time How long will this take you to make? Ing red ient s Foo dp you roduct s mak need to e th e re cipe.

• Tells what you are making • May also give a description of the food or beverage • Example: Tropical Fruit Smoothie What the recipe is called. Name Recipe Name

Ingredients • Items you need to make the recipe • Listed in the Order of Use • Amounts of ingredients given In gr ed Fo od s y ma ou pro ke ne du the ed cts re to cip e. ie n t

Yield • Number of Servings or Amount the Recipe Makes. • Yield can be Increased or Decreased. Yield Numbe r of servin g recipe s the makes.

Time • How long it will take to prepare the recipe • Length of Cooking Time e ll m wi u Ti long e yo w tak ke? a Ho is th to m • Why is it important to know?

• Prep Time - How long it will take you to prepare the ingredients • Cooking Time – When food is actually in the oven or on the stove. H Ti o th w l m is o e to tak ng w m e y il ak o l e? u Time

Temperature • Oven Temperature • Stove Top Temperature

Equipment • What size pan, pot or baking dishes is needed • Special cooking or preparation utensils nt e m ip Equ d by n Fou ing read e in th ns io

Directions n io ct re w Di s ollo u f the yo ps ake. Ste m ipe o t rec • Step by Step • Clear and Easy to Follow • Steps Numbered • Conventional Method vs. Microwave Method

Directions • Always read the directions from start to finish before starting • By doing this you will avoid errors io Direct s n follow u o y s Step the to make pe.

Nutrition Information • Not essential but useful • Vital nutrients • Number of Calories • Amount of Fat or Sodium • Serving Size • Include Information about: • Carbohydrates • Fiber • Protein • Cholesterol • Fats • Vitamins • Minerals

Recipe Formats • Standard Recipe: anyone can cook this recipe – List ingredients First – Assembly direction • Restaurant Recipe: made to make large amount, often uses weights for measurements • Family/heirloom recipes: not standardized, often difficult to reproduce exact results without repetetive experiences with the originator.

Collecting Recipes • • • Basic Cookbook Magazines Newspapers Package Labels Web Sites

Analyze a Recipe • • Basic Ingredients Missing Descriptions of Ingredients Clear Directions for each Ingredient All Information needed to prepare Recipe • If the Answer to any of these questions is NO – look for another Recipe

Review • Name one of the Six components that make up a good recipe. • Name • Ingredients • Equipment, Time, Temperature • Directions • Yield • Nutritional Information

• You now have the basic knowledge of a recipe. • You are on your way to being a GREAT Cook!

QUESTIONS?

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