1. Recipes

2. What is a recipe?
A set of instructions for making or preparing something, especially a food dish: a recipe for a cake.

3. Procedural text type ( has three parts)
Aim or Goal
Ingredients and Equipment
Method

4. Other Things to Consider
Unfamiliar Terms
Yield
Measurements
Mise en Place
Temperature

5. First
Read the recipe all the way through, from beginning to end. This way you will know that you have all the ingredients and tools ready. For example, a recipe may call for 2 cups of cooked rice that has been chilled overnight, but you don’t realise it until you have already started the recipe. You will also be able to look up recipe terms you don't understand so cooking proceeds smoothly.

6. Yield (number of serves)
The yield tells the number and size of servings the recipe will make. Knowing the yield in advance helps one to know if more or less food is needed – whether or not to make more or less of the food.
Yield

7. Ingredients
Most good recipes start with the ingredient list, and the ingredients are listed in the order they are used. Ingredients are also listen in the form that they are measured, e.g. Onions, chopped Tomatoes,diced Flour,sifted

9. Measurements
Measurements in recipes are critical. When a recipe calls for a tablespoon or teaspoon, the author means for you to use actual measuring utensils, not spoons that you use for eating and serving.

10. Measurements Metric measurements include
millilitres (ml)
Litres(l)
Grams (gm)
Kilograms (kg)
Many recipes from the internet are from the USA where Imperial measurements are used
Imperial measurements include
Ounces (oz) = 30 mls
Quarts (qt) = 1 lt
Pound (pd) = 440 gm

11. Measurements
Even the order of words in a recipe ingredient list can change how you measure. For instance, if a recipe calls for "1 cup nuts, chopped", that is different from "1 cup chopped nuts".

12. Mise en Place (everything in its place)
After you have read the recipe, gather all the ingredients, pots, pans, bowls, and measuring utensils you will need. Go slowly and double check all the steps and ingredients

13. 3. Method = Step By Step Directions in Chronological Order
The recipe should have directions for how to prepare it.
The steps need to be listed in the order they should be done.
Numbered steps are easy to follow & help to prevent steps from being skipped.
However, some recipes are written in paragraph form, and should be read & followed VERY carefully.

15. Equipment (Container Size & Type)
Most recipes do not state ALL the necessary equipment; however, specific equipment such as a 8 x 8 square pan is sometimes listed. It is important to use the stated specific equipment so the food will not overflow or overcook.
Container Size

16. Temperature & Time
Some recipes give you exact cooking temperatures and times – ie. 375°F (180°C) for 15 minutes.
Others will tell you how to cook the food – ie. Heat liquid until it simmers.
Oven temperatures may vary and times are for conventional ovens unless otherwise stated.

17. Heating
Preheating – ensures the food can begin to cook as soon as it gets put into the oven
Temperatures
Low – used for light heating, simmering or keeping food warm
Medium - used for most general cooking tasks
High – Used for searing or boiling water
Many recipes are written for home use. Industrial stoves are more powerful. Most small amounts of food should cook correctly using low heat.

18. Optional: Nutrition Analysis
Nutrition information is not necessary for preparing a recipe, but it is very useful information when planning foods to fit into a particular eating plan. Some recipes include number of calories and/or grams per serving of various nutrients.

19. Identifying the Parts of a Recipes
1. Use the Apple Muffin recipe handout.

20. Apple Muffins 1 dozen 2 c. flour ¼ tsp. nutmeg
¾ tsp. salt 1 egg, beaten
4 tsp. baking powder 1 c. milk
¼ c. sugar 1/3 c. shortening, melted
¾ tsp. cinnamon ¾ c. apples, chopped
Preheat oven to 200 C.
Grease muffin pans.
In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients.
In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened.
Fold apples into batter.
Fill muffin pans 2/3 full.
Bake for 25 minutes, or until golden brown.
Leave slide up until all have copied the recipe.

21. Recipe Sleuth ???????? Put brackets around the ingredients.
Circle the ingredient amounts.
Place a star beside the yield.
Put a box around the cooking temperature.
Underline the cooking time.
Put an asterisk * * on either side of the cooking container.
Highlight nutritional analysis (if given).
Leave this slide up while they “hunt” for recipe parts.

22. Next Slide – Answer Key
After you have tried to label the parts, check it using the next slide!!!

23. Apple Muffins 1 dozen 2 c. flour ¼ tsp. nutmeg
¾ tsp. salt 1 egg, beaten
4 tsp. baking powder 1 c. milk
¼ c. sugar 1/3 c. shortening, melted
¾ tsp. cinnamon ¾ c. apples, chopped
Preheat oven to 200°C.
Grease *muffin* pans.
In large mixing bowl, sift together the flour, salt, baking powder, sugar, cinnamon, & nutmeg. Make a well in the dry ingredients.
In separate mixing bowl, blend together egg, milk, and shortening, and add to dry ingredients; stir until ingredients are just moistened.
Fold apples into batter.
Fill muffin pans 2/3 full.
Bake for 25 minutes, or until golden brown.
No Nutritional analysis given…….
Leave slide up until all have copied the recipe.