The Standard Recipe Session VII

Today’s Agenda The Standard Recipe Title and Description The Ingredient List Instructions Recipe Writing Challenge Brushing Your Teeth Presentations Homework

The Standard Recipe Should be: Complete Coherent Accurate

The Standard Recipe - Components Name of the Dish Should include Kitchen Jargon Description of the Dish Where are you supposed to end up (May be unnecessary depending on how well number one went) Yield Quantity and portion size

The Standard Recipe - Components Ingredients Avoid calling for advanced preparation in the ingredient listing Parallel Structure Connected to AP Unit descriptions Should be related to the “shopping list” Instructions See Handout

The Standard Recipe - Components See 6-13 on the assignment Cooling, etc Photos and diagrams dish and critical steps Serving suggestions Safety and sanitation issues Equipment Deeper process description Additional tips, etc

What’s Missing or Wrong? What looks good? Sautéed Spinach 6 ounces baby spinach As needed peanut oil 2 tablespoons butter, softened To taste salt and freshly ground pepper 1. Blanch spinach in highly salted boiling water until evenly wilted and deep green. Shock. 2. Drain spinach and dry in a cloth until needed. 3. In a small sauté pan over medium-high heat oil until it shimmers, sauté spinach. 4. Once spinach is heated through, season with salt and mount with butter. 5. Serve immediately.

“Recipe” Challenge Organize into Groups Determine official author and official presenter Be prepared to begin writing a recipe Each group will also present their final recipe to the class The recipe that each team will write in the next 10 minutes is:

Recipe Challenge Brushing Your Teeth

Wrap Up One Cool Thing Homework Write a recipe (keep it simple and manageable)

Next Sessions Agenda Program Planning