1. The 5 Parts of a Recipe Obj. F2.01 Remember recipe parts & resources.

2. 1. Yield 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

3. 2. List of Ingredients & Amounts List of Ingredients & Amounts Ingredients are listed in the exact amount as needed. The specific form of ingredient is also stated. Ingredients should be listed in the order they are used in the recipe in order o prevent leaving out any ingredients.

4. 3. Step By Step Directions for Mixing & Handling 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.

5. 4. 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

6. 5. Temperature & Time Some recipes give you exact cooking temperatures and times – ie. 375°F 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.

7. 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.

8. Identifying the Parts of a Recipes 1. Use the Chocolate Chip Cookie recipe handout. 2. You will need 2 colors: ie. a red & blue pen/colored pencils, or a pencil and a pen, etc. & a highlighter to do this activity.

9. 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter or margarine, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ounce package) Nestle Toll House semisweet chocolate morsels 1 cup chopped nuts Preheat oven to 375 degrees. Combine flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. Nestle Toll House Chocolate Chip Cookies

10. Recipe Sleuth ???????? 1.Put brackets around the ingredients. 2.Circle the ingredient amounts. 3.Place a star beside the yield. 4.Put a box around the cooking temperature. 5.Underline the cooking time. 6.Put an asterisk * * on either side of the cooking container. 7. Highlight nutritional analysis (if given).

11. A good recipe has two parts 1.A list of ingredients with the amounts required 2.The directions for mixing the ingredients It also includes the following things 1.Ingredients listed in the order of their use 2.Exact measurements (amounts) of each listed ingredient 3.Simple, step-by-step directions (steps listed in sequence) 4.Cooking time 5.Cooking temperature 6.Size of correct cooking equipment to use 7.Number and size of servings the recipe makes 8.That the recipe be a tested one

12. Reading Ingredients  The way ingredients are listed matters!  What’s the difference between:  ½ cup flour, sifted  ½ cup sifted flour  Know your terms!  Chopped, Minced, Diced, Sliced, Sifted, etc.

13. Adjusting Recipes When changing the yield of a recipe, use the measuring equivalents to figure the adjusted amounts of each ingredient before you begin cooking. Write the adjusted amounts on your recipe so you will remember them as you work. To adjust recipes you want to use the following formula: – Want/yield = multiplying factor – Take the multiplying factor and multiply it by each ingredient amount.

14. Lasagna from slide 3 It yields 6 and you need it to feed 18 18/6= 3 (multiplying factor)  Take 3 and multiply by each ingredient – 1 jar of Prego (3)=3 jars of Prego – 6 lasagna noodles (3) = 18 lasagna noodles – 2 cups shredded mozzarella (3) = 6 cups of mozzarella – ¼ cup of grated Parmesan (3) = ¾ cup of grated Parmesan

15. Write down your favorite recipe, or create your very own. Make sure you add ALL parts of a well written recipe. After, have a partner read over your recipe and see: – What were you missing? – Would they be able to follow this recipe? – Did you include all equipment & measurements needed?