1. RECIPES

2. IMPORTANCE To produce good results consistently
To enable one to share with other cooks

3. FORMATS Standard Action Narrative All formats give:
Ingredients needed somewhere in recipe
Directions for combining ingredients to make product

4. NUMBER OF SERVINGS RECIPE WILL MAKE
YIELD:
NUMBER OF SERVINGS RECIPE WILL MAKE

5. STEPS FOR FOLLOWING A RECIPE
Read it!
Check ingredients.
Check utensils.
Do preliminaries.
Measure accurately.
Follow step-by-step as directions indicate.
Use correct temperature.

6. INCREASING, DECREASING A RECIPE
Halve a recipe
Double a recipe
Helpful tips

7. Use exactly ½ the amount of each ingredient
To halve a recipe:
Use exactly ½ the amount of each ingredient

8. To halve an egg: Crack egg into a custard cup, beat with a fork
Measure with measuring spoon into 2 separate cups until divided into 2 equal parts

9. Pans should measure ½ area/size of that for the whole recipe
BAKING PANS
When halving a recipe:
Pans should measure ½ area/size of that for the whole recipe

10. The baking time may be a little shorter.
OVEN TEMPERATURE
When halving a recipe:
The baking time may be a little shorter.

11. Use twice as much of each ingredient
TO DOUBLE A RECIPE
Use twice as much of each ingredient

12. To double a recipe: Beat an extra minute.
CAKES
To double a recipe:
Beat an extra minute.

13. Use twice as many pans or double the area with same depth.
To double a recipe:
Use twice as many pans or double the area with same depth.

14. Same time… same temperature.
TIME TEMPERATURE
Same time…
same temperature.

15. HELPFUL TIP: 2/3 cup= ½ cup + 2 2/3 Tbsp.
(so: 1/3 cup = ¼ c /3 Tbsp.)
(so: 1/3 cup = 5 Tbsp. + 1 tsp.)

16. HELPFUL TIP:
5/8 CUP =
½ CUP + 2 Tbsp.

17. HELPFUL TIP:
7/8 CUP =
¾ CUP + 2 Tbsp.

18. For consistent results every time… use a recipe!
REMEMBER
For consistent results every time… use a recipe!