1. FORMATS AND PARTS OF A RECIPE
CULINARY ARTS
FORMATS AND PARTS OF A RECIPE
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2. What makes a recipe a GOOD recipe?
Answer the following question on note paper.
What makes a recipe
a GOOD recipe?
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3. Objectives: 1. Define terms associated with reading recipes.
2. Distinguish between different formats of recipes.
3. Label the components of an effective recipe.
4. Select recipes which contain all necessary components.
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4. Terminology
Recipe: A precise set of directions for using ingredients, procedures, and cooking instructions for a certain dish.
Standardized Recipe: A set of written instructions used to consistently prepare a known quantity and quality of a certain food for a food service establishment.
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5. Terminology Continued
Ingredient: Something that enters into a compound or is a component part of any combination or mixture.
Yield: The number of servings or portions a recipe produces.

6. Terminology continued
Action Recipe Format: Each sentence begins with an action word. Ingredients are listed within each sentence.
Standardized Recipe Format: Ingredients are listed in order of use at top of recipe. Directions are listed below ingredients in paragraph form or in number list.
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7. Terminology continued
Narrative Recipe Format: Recipe is written in paragraphs like some is telling you how to make the food. The ingredients and directions are written in sentences.
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8. Recipe Formats Standard-ingredients at top and directions follow.
Action-ingredients and directions are given together.
Narrative-paragraph form or like someone is telling you have to make the product.
There are four basic formats for recipes. The most popular, Standard, is found in most cookbooks and websites. This recipe has the ingredients listed at the top of the recipe, with the directions following at the bottom. Some recipes number the steps in the directions at the bottom and have the ingredients listed at the top. These are the Sequential recipe format. The Action format for recipes has each preparation step include an action, such as stir, and the ingredient. In this format of recipe, the actions and ingredients are listed together in the same sentence. The most uncommon format of recipe is the narrative. The Narrative format is in paragraph form and is written like someone is telling you have to make the product.
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9. Parts of a Recipe 1. Ingredients listed in order of use.
2. Clear directions.
3. Time-can be exact (15 min.) or implied (until firm, until frozen, overnight or even approx).
4. Temperature-can be exact (350° F.) or implied (chill, freeze, boil, cooled).
5. Yield-how much it makes or how many people it serves.
6. Equipment-pan or bowl sizes, tools needed.

10. Baking Powder Biscuits
3/4 cup milk or diluted evaporated milk 2 cups all-purpose flour 4 tablespoons shortening 4 teaspoons baking powder 1 teaspoon salt
Preheat oven to 350° F. Sift flour once; measure; add baking powder, salt; sift again. Cut in shortening. Stir in milk. Turn out on lightly floured board or pastry cloth. Knead about 1/2 minute. Roll out 1/2 in. thick. Cut with floured biscuit cutter. Place on cookie sheet to bake. Makes 6.
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11. KEY-Baking Powder Biscuits
3/4 cup milk or diluted evaporated milk 2 cups all-purpose flour 4 tablespoons shortening 4 teaspoons baking powder 1 teaspoon salt
Preheat oven to 350° F. Sift flour once; measure; add baking powder, salt; sift again. Cut in shortening. Stir in milk. Turn out on lightly floured board or pastry cloth. Knead about 1/2 minute. Roll out 1/2 in. thick. Cut with floured biscuit cutter. Place on cookie sheet to bake. Makes 6.
Ingredients given in exact amounts and order of use
Temperature
Clear Directions
Time
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Yield
Equipment