1. © Livestock & Meat Commission for Northern Ireland 2015 Recipes

2. Lesson objectives To identify the purpose of a recipe. To explain the four main parts of a recipe along with any additional information. To describe how to write a clear and easy to follow recipe. © Livestock & Meat Commission for Northern Ireland 2015

3. What is a recipe? A recipe is a set of instructions for how to prepare and cook a dish. There are many variations in style, but they all seek to ensure the user can prepare and cook the recipe successfully. Definitions (noun) a list of ingredients and directions for making something, especially food preparation; a method for achieving some desired objective ⇒ a recipe for success. Source: http://www.collinsdictionary.com/http://www.collinsdictionary.com/ © Livestock & Meat Commission for Northern Ireland 2015

4. Recipe structure A recipe is made up of 4 parts: a title; a list of the ingredients needed (in order of use); a list of equipment (in order of use); the method, i.e. how to make the dish. © Livestock & Meat Commission for Northern Ireland 2015

5. Other parts of a recipe A recipe may also include: a picture of the final dish; serving suggestions, e.g. serve with a salad; number of portions; preparation and cooking time; food skills demonstrated; nutrition information; use of alternative ingredients, e.g. swap mushrooms for peppers. © Livestock & Meat Commission for Northern Ireland 2015

6. A recipe must be clear and easy to follow: Ingredients list Ingredients must be listed in the order that they will be used. Make sure that you include every ingredient, even seasoning, although there is no need to include water for cooking. If you are giving an instruction in the method to grate, peel or chop an ingredient, do not include this in the ingredient list, e.g. 150g cheese not 150g grated cheese. © Livestock & Meat Commission for Northern Ireland 2015

7. A recipe must be clear and easy to follow: Quantities should be exact and ideally in metric, e.g. 2 x 15ml spoon mayonnaise rather than ‘a dollop’ of mayonnaise. If the recipe requires an ingredient to be used more than once, e.g. in a marinade and a dressing, use sub headings; be specific – describe the type of ingredient, e.g. 250g lamb mince rather than 250g mince. © Livestock & Meat Commission for Northern Ireland 2015

8. A recipe must be clear and easy to follow: Equipment list List the equipment in the order that they will be used. Check that you have included everything that will be needed, e.g. different coloured boards for raw meat and cooked food. Give alternatives if a piece of equipment may be hard to find or expensive, e.g. a bowl and the end of a rolling pin works just as well to grind spices as a pestle and mortar. © Livestock & Meat Commission for Northern Ireland 2015

9. A recipe must be clear and easy to follow: Method Make sure that the instructions are in a logical order and are correct. Include every stage of the process, such as pre- heating the oven, boiling water for stock, grating cheese and draining pasta. Include hygiene and safety points, e.g. wash hands thoroughly after touching raw meat or use an oven glove when putting food in a hot oven. Images or photos could be included to make instructions clearer. © Livestock & Meat Commission for Northern Ireland 2015

10. Additional information Top tips or additional information could also be included, for example: ingredients – consider selecting for health, e.g. low fat alternatives, lean beef mince, no salt, wholemeal pasta for added fibre; method – consider healthier cooking methods, e.g. steaming, grilling or microwaving; further information about the ingredients, e.g. look out for the Northern Ireland Farm Quality Assured logo when buying beef and lamb. © Livestock & Meat Commission for Northern Ireland 2015

11. Lastly Test the recipe, test it again and then retest it! © Livestock & Meat Commission for Northern Ireland 2015

12. Acknowledgement For further information, go to: www.food4life.org.uk © LMC 2015 © Livestock & Meat Commission for Northern Ireland 2015