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RECIPES

RECIPES. The essential parts of a recipe are…. Yield List of ingredients Step-by-step directions for mixing and handling Container size and type Temperature and time Nutritional analysis (optional). Recipe Resources. Cookbooks – books that contain recipes

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RECIPES

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  1. RECIPES

  2. The essential parts of a recipe are… • Yield • List of ingredients • Step-by-step directions for mixing and handling • Container size and type • Temperature and time • Nutritional analysis (optional)

  3. Recipe Resources • Cookbooks – books that contain recipes • Magazines – publications containing recipes (Bon Appetite, Southern Living, Better Homes and Gardens) • Newspapers – favorite recipes sent by subscribers or seasonal recipes by advertisers • Package labels – recipes on back of packaged food • Grocery ads – circulars or newspaper inserts with recipes for foods on specials • Internet sites – Google for recipes or go to www.foodnetwork.com • Family recipes – favorite recipes pased down through generations

  4. Recipe FACTS… • The yield of a recipe tells the number of servings. • An oven should be preheated for 10minutes when the recipe says to “preheat oven.” • The most commonly used recipe format is standard.

  5. Recipe Abbreviations Measurement TermAbbreviation Ounce oz. Tablespoon Tbsp. or T Teaspoon Tsp. or t Fluid ounce fl. oz. Cup c. Pound lb. or # Gallon gal. Pint pt. Quart qt. Degrees Fahrenheit F.

  6. Other measurements…. • Heaping – a very full or large amount; measuring cup that is overflowing • Pinch – less than 1/8 tsp. or the amount of an ingredient that can be held between the thumb and the forefinger.

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