1. THE PARTS OF A RECIPE

2. Beginning cooks need to know the essential parts of a recipe

3. Where can you find recipes?
Cookbooks
Magazines
Newspapers
Package labels
Grocery ads
Internet sites
Family recipes

4. Before you Begin . . . . . Recipes are guides to help you cook.
Beginning cooks, have the best results when they use tested recipes from well-known, reliable sources.
Always read a recipe from beginning to end before you start to cook. Be sure it gives you ALL the information you need.
Make sure you have all the ingredients.
Gather the equipment and ingredients together in one place.
Wash your hands and clean your fingernails

5. Parts of a Recipe Yield List of ingredients and amounts
Step-by-step directions for mixing and handling
Container (pan/pot/baking pan/baking dish) size and type
Temperature and time
Nutritional analysis

6. Key Terms
Cooking temperature and time Equipment Ingredients Directions Yield Nutritional analysis

7. First Part of a Recipe: Yield
-number and size of servings the recipe will make. -information is important because it tells you how many people you can feed with that recipe. If you have more people to feed, you can increase the yield by doubling or tripling the amount. If you have less people to feed, you can decrease the yield by cutting the amount in half.

8. Second Part of a Recipe: List of Ingredients and Amounts
Well written recipe will have the ingredients listed in the order in which they have to be used.

9. Third Part of a Recipe: Directions
contain the steps to execute the recipe.
listed in the order in which they have to be done
As you read, look for special cooking skills you might need to execute the recipe

10. Fourth Part of a Recipe: Container Size and Type
A well written recipe should tell you what size bowl you need to mix the ingredients or what size pan you need to use.

11. Fifth Part of a Recipe: Temperature and Time
A well written recipe will have cooking temperatures and times. Example: a recipe will ask you to bake a cake at 350º F for 15 minutes.
Temperature may be indicated with a cooking term, such as “heat water until it boils.”

12. Optional Part of a Recipe: Nutritional Information
Nutritional information is not necessary to execute a recipe, but very useful for your health.
Information includes:
Number of calories per serving
Amount of nutrients, such as fat, carbohydrates, vitamins, or proteins
Recommended amounts of nutrients needed per day

13. Cheese-Tomato Macaroni
Exact amounts
Kind of ingredients clearly stated
2T. Butter or Margarine ¼ c. finely chopped onion 2 T. flour 1 can (12 fl. Oz) cocktail vegetable juice 1/8 t. pepper 3 c. cooked , drained elbow macaroni 1 ½ cups shredded sharp Cheddar Cheese Melt the butter or margarine in a 2 quart saucepan. Cook the onion in the butter until tender. Gradually blend in the flour. Slowly stir in the vegetable juice. Cook, stirring until; thickened. Stir in the pepper, cooked macaroni, and 1 cup of the shredded cheese. Mix carefully and thoroughly. Pour into a 11/2 quart casserole. Bake at 350˚ F. for minutes or until the mixture is bubbling hot. Remove from oven and stir. Sprinkle the remaining ½ cup of grated cheese over the top. Return to the oven. Bake only until the cheese melts about 1 minute. Make about 4 cups.
Ingredients listed in order of use
Pan Size
Temperature
Description of what it looks like when it is done
Time
Clear step-by-step instructions
Yield