1. U NDERSTANDING R ECIPES Prepared by: Ms. E. Leslie

2. W HAT M AKES A G OOD R ECIPE ?

3. R EQUIRED I NFORMATION All good recipes share the same characteristics

4. Y IELD the amount that the finished recipe produces

5. I NGREDIENT L IST the ingredients that are required to make the final product

6. Q UANTITIES how much of each ingredient is needed

7. INSTRUCTIONS/DIRECTIONS what steps need to be taken in order to complete recipe

8. T EMPERATURE & T IME Cooking temperature & time- if the food needs to be cooked

9. O PTIONAL I NFORMATION Although not essential, many good recipes will also include the following pieces of information:

10. E QUIPMENT L IST The tools needed to prepare the recipe What equipment is needed for this recipe?

11. P ICTURES visuals of foods needed and/or the final product

12. M ETRIC & I MPERIAL Ingredient quantities in metric & imperial format- eg. cups and millilitres Change the imperial measurements into metric.

13. P REP T IME Preparation time- how long it will take you to prepare recipe How long do you think it would take to prepare these cookies?

14. N UTRITION I NFORMATION the nutrients and amounts of them that this food item contains

15. I S T HIS A G OOD R ECIPE ? Baked Salmon with Tomatoes, Spinach & Mushrooms prep time : 10 min total time : 35 min makes : 4 servings, 1/4 recipe (163 g) each Ingredients: 4 salmon fillets (1 lb./450 g) 2 cups chopped fresh spinach leaves 1 cup sliced mushrooms 1 tomato, chopped 1/4 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray. MIX remaining ingredients until blended; spoon over fish. BAKE 20 to 25 min. or until fish flakes easily with fork.

16. T HIS O NE ?

17. I S T HIS ?

18. R ECIPE S TYLES There are 5 main styles of recipes 1. Conventional 2. Demonstration 3. Step by Step 4.Active 5.Narrative

19. C ONVENTIONAL R ECIPES This is the most common recipe style. You will be able to tell it is a conventional recipe because … Ingredients are listed at the top Instructions are written in paragraph form

20. Alices Chocolate Chip Cookies Yield: 4 dozen 1 cup (2 sticks) salted butter, softened 1/2 cup sugar 1 1/2 cup brown sugar 2 eggs 2 tsp. vanilla extract 3 cups (12 oz) all-purpose flour 1 tsp. smallish-medium coarse sea salt 1 tsp. baking soda 1 1/2 tsp. baking powder 2 cups/16 oz of semi-sweet chocolate chips Preheat oven to 350 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy. Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

21. S TEP B Y S TEP R ECIPES Most people find this style of recipe very easy to follow. A step by step recipe has… A list of ingredients at the top Written in numbered steps

22. Alices Chocolate Chip Cookies Yield: 4 dozen 1 cup (2 sticks) salted butter, softened 1/2 cup sugar 1 1/2 cup brown sugar 2 eggs 2 tsp. vanilla extract 3 cups (12 oz) all-purpose flour 1 tsp. smallish-medium coarse sea salt 1 tsp. baking soda 1 1/2 tsp. baking powder 2 cups/16 oz of semi-sweet chocolate chips 1. Preheat oven to 350 degrees. 2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy. 3. Add the eggs and vanilla and beat for an additional 2 minutes. 4. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. 5. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. 6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. 7. Bake for 12-14 minutes until the edges are nice and golden brown. 8. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. 9. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

23. A CTIVE S TYLE While this style of recipe is easy to follow when you are preparing the recipe, it is more difficult to use when preparing a shopping list. No list of ingredients Step by step method Ingredients listed within each step

24. Alices Chocolate Chip Cookies Yield: 4 dozen 1. Preheat oven to 350 degrees. 2. Cream 1 cup (250 mL) salted butter, ½ cup (125 mL) sugar, and 1 ½ cups (375 mL) brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy. 3. Add 2 eggs and 2 tsp (10 mL) vanilla and beat for an additional 2 minutes. 4. Add 1 tsp (5 mL) baking soda, 1 ½ tsp (7 mL) baking powder, 1 tsp (5 mL) coarse sea salt, and 3 cups (750 mL) all purpose flour until cookie batter is fully incorporated. 5. Finally add 2 cups (500 mL) chocolate chips until well distributed. The cookie batter should be somewhat thick. 6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. 7. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. 8. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

25. D EMONSTRATION S TYLE This style of recipe is a favourite of visual learners, and is also helpful for those who are learning to cook. A demonstration style recipe contains… A list of ingredients at the top A method with diagrams

26. Alices Chocolate Chip Cookies Yield: 4 dozen 1 cup (2 sticks) salted butter, softened 1/2 cup sugar 1 1/2 cup brown sugar 2 eggs 2 tsp. vanilla extract 3 cups (12 oz) all-purpose flour 1 tsp. smallish-medium coarse sea salt 1 tsp. baking soda 1 1/2 tsp. baking powder 2 cups/16 oz of semi-sweet chocolate chips Preheat oven to 350 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy. Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough and plop the batter onto a baking sheet lined with parchment paper.

27. N ARRATIVE S TYLE A narrative style works best with short and simple recipes with few steps and ingredients. It is easy to follow when cooking, but is difficult when preparing a shopping list. No list of ingredients Written in paragraph form

28. Alices Chocolate Chip Cookies Yield: 4 dozen Preheat oven to 350 degrees. Cream together 1 cup (250 mL) salted butter, ½ cup (125 mL) sugar, and 1 ½ cups (375 mL) brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy. Then add 2 eggs and 2 tsp (10 mL) vanilla. After beating for 2 minutes, add 1 tsp (5 mL) baking soda, 1 ½ tsp (7 mL) baking powder, 1 tsp (5 mL) coarse sea salt, and 3 cups (750 mL) all purpose flour. Beat again until cookie batter is fully incorporated. Finally add 2 cups (500 mL) chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake the cookies for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.