1. I can identify the process for writing & reading recipes. I can understand the purpose of equivalents in the cooking process.

2. Reactions to the lab

3.  First Recipes  Verbal – passed down by doing.  Cookbooks  Early American ▪ Paragraph style ▪ Ingredients and directions together ▪ Ingredients were often in bold.

4.  Modern Style  Ingredient list  Direction paragraphs  Often have nutrition information  Alternative  Picture  Video  Audio

5.  A great recipe has…  Clear and descriptive title  Complete ingredient list  Specific amounts  Correct abbreviations  Utensils and their sizes stated  Clear directions with times  Yield  Serving suggestions

6.  Fits into the planned menu  Gives complete easy directions  Uses ingredients and equipment that are available  Fits into the food budget  Can be made in time available  Gives temperature and time  Uses standard measures

7.  Read the recipe  If needed – Set oven temperature  Gather the ingredients, check supplies  Assemble equipment  Measure accurately  Do any pre-preparation of ingredients  Mix carefully  Cook/Bake as directed