1. RECIPE BASICS A recipe is a set of directions for making a food or beverage

2. INGREDIENTS The ingredients should be listed in the order in which they are used. This makes it easier to follow the recipe and not omit an ingredient. Amounts of ingredients are also given.

3. YIELD Yield is the number of servings or amount the recipe makes. The yield of a recipe can be increased or decreased

4. Temperature, Time, and Equipment This may include pan size and type,oven temperature or power, and cooking time. A well-written recipe will also tell you if a conventional oven needs to be preheated

5. Step by Step Directions The directions should be clear and easy to follow. Steps may be numbered so that you won’t skip a step Some include more than one set of directions

6. Recipe Example Homemade Granola 3 cups rolled oats 1 cup mixed seeds or grains 1 cup crisp rice cereal 1/2 cup vegetable oil 1/2 cup honey 1 cup raisins 1 cup diced dried fruits Preheat oven to 350 F. Mix all ingredients except raisins and dried fruit in a large bowl. Spread in a single layer on a baking sheet. Bake for 30 minutes, stirring often, or until golden brown. Remove from oven. Stir in raisins and dried fruit. Cool Makes 8 cups granola or 16 1/2 cup servings Ingredients and Amounts Temperature Equipment Time Yield

7. Abbreviations Volume Teaspoon (tsp.) Tablespoon (Tbsp) Cup (c.) Fluid ounce (fl. Oz) Pint (pt) Quart (Qt) Gallon (gal)

8. Measuring Ingredients Weight Ounce (oz) Pound (lb) Temperature Degrees Fahrenheit Length Inches (in)

9. Dry Measuring Cups Set usually includes 1/4 cup 1/3 cup 1/2 cup 1 cup What to do when you need 3/4 cup? Use 1/2 cup and 1/4 cup You can also use the 1/4 cup 3 times

10. Using Combinations of Measures How would you measure 5/8 cup? Closest to 5/8 cup is 1/2 (1/2=4/8) You still have 1/8 left Measuring spoons will need to be used There are 16 Tablespoons in 1 cup 1/8 cup equals 2 Tablespoons

11. Equivalents Chart in the Today’s Teen Book on page 474.

12. Measuring Liquids 1. Set the cup on a level surface Pour liquid into the measuring cup Bend down to check the measurement at eye level Add more liquid if necessary or pour off excess Pour the ingredient into the mixing container

13. Measuring Dry Ingredients 1.Put a piece of wax paper under your measuring cup Fill the cup with the ingredient Level top with a straight edge spatula Pour ingredients into mixture

14. Measuring Fats Stick Method The wrapper is marked in tablespoons and in fractions of a cup Cut off the amount you need Dry measuring cup method Pack fat down into the cup Level top Empty as much as possible

15. Changing a Recipe Changing the Yield 1. Determine the desired yield (the number of servings you need) 2.Use the formula: Desired Yield/Regular Yield=Number to multiple by Example: Your chili recipe serves 8 and you need to only serve 4: 4/8=.5

16. Changing the Yield Con’t 3. Multiple each ingredient amount by that number. 4. Convert measurements into logical, easy to manage amounts 5. Make any adjustments to equipment, temperature, and time

17. Understanding Recipe Terms Stir-Use a spoon to make circular motions Blend, mix, combine-Use a spoon to stir two or more ingredients Beat- Quick, over and under motion with a spoon or wire whisk or electric mixer

18. Understanding Recipe Terms Whip-Beat rapidly with wire whisk or electric mixer Cream- Use a mixer until soft and creamy Cut in-Pastry blender Fold-rubber scraper to gently combine ingredients

19. Understanding Recipe Terms Chop- Cut into small, irregular pieces Mince-Cut into pieces as small as possible Cube- Cut into evenly shaped pieces about 1/2 inch on each side Dice- Cut into evenly shaped pieces about 1/4 inch on each side

20. Understanding Recipe Terms Pare- Cut off the outside covering of a fruit or vegetable Grate- Rub food over a grater Shred- Cut or tear into long, thin pieces Baste- Moisten foods while cooking

21. Understanding Recipe Terms Brush-Use a brush to lightly cover the surface Coat- Cover the surface with a dry ingredient Garnish- Decorate a food dish Grease- rub lightly with fat

22. Understanding Recipe Terms Season- Add seasonings Drain- Remove excess liquids

23. Quiz Define the following: Cream Mince Fold Cube Pare Baste Coat