1. How to Tackle a Recipe

2. I.There are 3 commonly used recipe formats: Standard Action Narrative

3. A. Standard Form 1.All ingredients are listed in the order they will be used, followed by the instructions. 2.Easiest & most popular to use. Rice Krispy Treats 3 T. Butter 1 jar of marshmallow crème 6 cups of Rice Crispies* Cereal Melt butter in a large saucepan over low heat. Add marshmallow crème and stir until completely melted. Remove from heat. Add Rice Crispies* Cereal. Stir until well coated. Using buttered spatula, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2” squares when cool

4. B. Action Form 1.Directions are given followed by the ingredients used in that step. Rice Krispy Treats Melt butter in a large saucepan over low heat. marshmallow crème and stir until completely melted. Remove from heat. Add Cereal. Stir until well coated. Using buttered spatula, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2” squares when cool 3 T. Butter 1 Jar Marshmallow Creme 6 Cups Rice Crispies

5. C. Narrative Form 1.Amounts of ingredients are stated along with directions in paragraph form. 2.Hard to follow unless recipe is short. Rice Krispy Treats Melt 3 T. butter in a large saucepan over low heat. Add 1 jar of marshmallow crème and stir until completely melted. Remove from heat. Add 6 cups of Rice Crispies* Cereal. Stir until well coated. Using buttered spatula, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2” squares when cool

6. II.There are 6 things that a well written recipe should include: List of ingredients Yield Cooking Time & Temperature Container size & type Clear directions Nutritional analysis

7. III.Read the recipe! A.Read the recipe all the way through before you do anything!!!

8. A.Check for listed ingredients or emergency substitutions

9. A.Check for proper equipment: pots, pans, utensils

10. A.Get everything out before you begin B.Follow the recipe exactly!

11. Commonly Used Cooking Terms You are about to receive a list of commonly used cooking terms Using either the Guide to Good Food (pages 235 to 237) or Food for Today, write the following cooking terms with their definitions in your notebooks.

12. Measurements are given by volume (the amount of space something takes up) Or by weight

13. Standard Recipe Abbreviations Volume teaspoontsp. or t. tablespoontbsp. or T. cupc. or C. pintpt. quartqt. Weight ounceoz. poundlb. or #

14. Now You Do It!

15. Emergency Substitutions 1 c. sour cream1 c. plain yogurt 1 c. milk½ c. evaporated milk plus ½ c. water 1 c. fat-free milk1 c. reconstituted nonfat dry milk 1 c. heavy cream¾ c. milk plus 1/3 rd c. butter 1 c. sour milk or1 T vinegar or lemon juice buttermilkplus enough milk to = 1 cup

16. Emergency Substitutions (cont.) 1 oz baking chocolate3 T cocoa + 1 T butter 1 c. corn syrup1 ¼ c. sugar + ¼ c. L liquid used in recipe 1 T. cornstarch2 T flour 1 c. cake flour7/8 c. all-purpose flour (3/4 c. + 2 T) 1 c. butter1 c. margarine 2 egg yolks1 whole egg

17. Now You Do It!