1. Recipe Skills
Have you every had a taco with too much hot pepper or a dry, tough hamburger? What went wrong? The secret of successful food preparation is knowing how to use recipes correctly. A recipe is you guide to help you prepare a certain food. It explains how to put the right amounts of food and seasonings together in just the right way. 1

2. 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. 2

3. 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!

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

5. Parts of a Recipe A recipe usually includes:
Name What the recipe is called.
Parts of a Recipe
A recipe usually includes:
Yield Number of servings the recipe makes.
Time
How long will
this take you
to make?
Directions Steps you follow to make the recipe.
Ingredients Food products you need to make the recipe.
Equipment
Found by reading
in the directions 5

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

7. Ingredients Food products you need to make the recipe.
Items you need to make the recipe
Listed in the Order of Use
Amounts of ingredients given
Ingredients Food products you need to make the recipe. 7

8. Yield Number of servings the recipe makes.
Number of Servings or Amount the Recipe Makes.
Yield can be Increased or Decreased.
Yield Number of servings the recipe makes. 8

9. Time How long it will take to prepare the recipe
Length of Cooking Time
Why is it important to know?
Time
How long will
this take you
to make?
The standard, or most common, format for a recipe lists the ingredients first, followed by the assembly directions, the step-by-step procedure that explains how to combine the ingredients in a recipe. Recipes that we use in this class are in the standard format. A less common recipe format combines the ingredients and assembly directions. You may see a recipe written this way on a food package, for example. This format takes less space than the standard format. 9

10. Time Prep Time - How long it will take you to prepare the ingredients
How long will
this take you
to make?
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.

11. Temperature Oven Temperature Stove Top Temperature
Before using a recipe analyze it. 11

12. Equipment What size pan, pot or baking dishes is needed
Special cooking or preparation utensils
A reliable recipe source is a basic cookbook that gives standard recipes for common foods. Other relibale recipe sources a re magazines, newspapers, package labels, and Web sites.
Equipment
Found by reading
in the directions 12

13. Directions Steps you follow to make the recipe.
Step by Step
Clear and Easy to Follow
Steps Numbered
Conventional Method vs. Microwave Method
Directions Steps you follow to make the recipe.

14. Directions Steps you follow to make the recipe.
Always read the directions from start to finish before starting
By doing this you will avoid errors
Directions Steps you follow to make the recipe. 14

15. 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

16. 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. 16

17. Collecting Recipes Basic Cookbook Magazines Newspapers Package Labels
Web Sites 17

18. 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 18

19. Review Name one of the Six components that make up a good recipe. Name
Ingredients
Equipment, Time, Temperature
Directions
Yield
Nutritional Information 19

20. You now have the basic knowledge of a recipe.
You are on your way to being a GREAT Cook! 20

21. QUESTIONS? 21

22. The End