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Recipe Basics Whitehall School District FCS Department Mrs. Stendahl Objectives List the kinds of information in a good recipe Give guidelines for evaluation and collecting recipes Terminology Yield-the number of servings or amount a recipe makes Recipes

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recipe basics

Recipe Basics

Whitehall School District

FCS Department

Mrs. Stendahl

objectives
Objectives
  • List the kinds of information in a good recipe
  • Give guidelines for evaluation and collecting recipes
terminology
Terminology
  • Yield-the number of servings or amount a recipe makes
recipes
Recipes
  • A recipe is a set if directions on how to make a food or beverage
  • Your success in using it depends on how well it is written and your ability to understand and follow the directions
  • Recipes that are written well will provide specific information-list of ingredients and amounts, yield, essential information on temperature, time and equipment,
recipes5
Recipes
  • Step by step directions
  • Nutrition information
list of ingredients and amounts
List of Ingredients and Amounts
  • The ingredients are generally listed in the order in which they are used
  • This makes it easier for you to follow the recipe and not omit an item
  • The quantity or measure of the ingredient is given in standard measures
yield
Yield
  • The quantity of the servings or amount you will end up with is important
  • You need to know if the recipe will be enough to serve all your guests or if it will be more than you can consume
  • You may want enough for leftovers or you may wish to have nothing left
  • Wasting food by having to throw it away is costly
temperature time and equipment
Temperature, Time and Equipment
  • This will include pan size and type, oven temperature or power level, and the length of cooking time
  • The recipe should also indicate whether or not you need to preheat the oven
  • Preheating an oven should be indicated at the start of the recipe
step by step directions
Step-by-Step Directions
  • The directions should be clear and easy to follow
  • Steps may be numbered so you do not skip any or lose your place
  • Some recipes include more than one set of directions as in conventional and microwave methods
nutrition information
Nutrition Information
  • This information is not essential but can help you choose the most nutritious meals for your menu
  • Typical information gives you the calories, fat and sodium for each serving of the item prepared
nutrition information11
Nutrition Information
  • Some recipes also include carbohydrates, protein, cholesterol, saturated and unsaturated fat, fiber, vitamins and minerals.
standard format
Standard Format
  • Ingredients are listed first and in order of use
  • Assembly directions are given next and tell you how to put the ingredients together
  • This format is the clearest and easiest to use
other formats
Other Formats
  • Some recipes may combine the amounts and assembly directions together
  • Packages of ready to make items commonly use this method as it saves space on the package
  • This may not be the easiest format to use because one must take more time to read the recipe to determine all the ingredients needed
collecting recipes
Collecting Recipes
  • A basic cookbook is your most reliable source for standard recipes of common foods
  • You can expand your collection from family and friends, magazines, newspapers, labels found on basic foods and the internet
  • Not all recipes will be accurate or complete
collecting recipes15
Collecting Recipes
  • You will need to analyze the recipes you collect
  • Does it appear that all ingredients are listed?
  • Do the directions have details on every ingredient?
  • Do you have all the information you need to prepare the product?
collecting recipes16
Collecting Recipes
  • One should try new recipes and decide whether or not it is worth keeping
  • You may want to make comments about the recipe in the margins of the book so you remember your thoughts on it
  • You may want to paste recipes to index cards and file them in a recipe box or shoe box for storage