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Writing a Recipe

Writing a Recipe

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Writing a Recipe

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  1. Writing a Recipe

  2. A recipe is a set of instructions for making a particular dish, including a list of the ingredients needed.

  3. Elements in a Recipe • Title • Ingredients and Amounts • Servings • Time to Prepare • Materials • Directions

  4. Title The name of the recipe: • can be literal, • tell you something about the chef or • be fun. Normally has the most important ingredient in the name.

  5. Title Examples • Granny’s Apple Tart • Egg Salad Sandwich • Uncle Tom’s Toffee Pops • Bang Bang Chicken

  6. Ingredients and Amounts • List the most important ingredients first • Be clear with how much of each ingredient is required i.e. spoons, ounces etc.

  7. Ingredients and Amounts • If the recipe has different elements (a pie, for example has a crust, a filling), break up the ingredient list with headings such as "Crust" and "Filling.“ • Begin each new ingredient with a capital letter

  8. Servings • Add a line to your recipe telling how many people it will serve. • This will help people to know if they need to make more or less for their family or friends.

  9. Time to Prepare To make sure we know how much time we need to make the recipe it is important to include the time to prepare and cook.

  10. Time to Prepare • Time to prepare would include time it would take to chop vegetables. • Time to cook is the amount of time that the recipe needs to be in the oven/pan.

  11. Materials Materials are the non-food items required. Here are some examples: • Greaseproof paper • Frying Pan • Baking Tray • Wooden Spoon It is also helpful to include the size of the material where applicable such as a large mixing bowl.

  12. Directions • Keep each step of the directions as short as possible. • Be sure to include the heat settings for any cooking steps, such as a medium heat on the hob. • Include cooking times at each step, for example simmer on a medium heat for 20 minutes.

  13. Directions • If there are two elements to the recipe such as a filling and a crust, have two separate directions for these. • The last step should be serving instructions such as serve on a large plate with a green salad.

  14. Directions • If applicable include storage instructions, for example "Cookies will keep at room temperature in an airtight container for 3-4 days."

  15. Sample Recipe

  16. Charlie’s Chicken Pot Pie Recipe Filling: Chicken breast - 1 1/4 pound Chopped onion - 1/2 cup Carrots - 2 medium Celery - 2 stalks Frozen green peas - 1 cup Unsalted butter - 2 tablespoons Whole wheat flour - 1/4 cup Dried thyme - 1/4 teaspoon Salt - 1/2 teaspoon Chicken stock - 2 cups Milk - 1 cup Ingredients Crust: Whole wheat flour - 1 cup Salt - 1/8 teaspoon Dried thyme - 1/4 teaspoon Garlic powder - 1/8 teaspoon Unsalted butter - 1/4 cup Water - 1/4 cup

  17. Charlie’s Chicken Pot Pie Recipe 4 Servings Preparation Time: 15 minutes Cooking Time: 75 minutes Materials Medium mixing bowl Wooden Spoon Fork Medium ovenproof dish Cling film Chopping board - two Sharp knife - two Frying pan Small bowl Rolling pin Baking paper Oven safe casserole dish

  18. Charlie’s Chicken Pot Pie Recipe 4 Servings Preparation Time: 15 minutes Cooking Time: 75 minutes Materials Medium mixing bowl Wooden Spoon Fork Medium ovenproof dish Cling film Chopping board - two Sharp knife - two Frying pan Small bowl Rolling pin Baking paper Oven safe casserole dish

  19. Directions • Ensure that you have the correct amounts of all the required ingredients Crust Directions • Make the crust by mixing flour, salt, and seasonings in a medium bowl. • Use a fork to mash the butter into the dry mixture. The butter should now look like little chunks in the mixture. • Add cold water and mix until a rough dough forms. • Press the dough into a flat pizza shape. Cover it with cling film and place it into the fridge for use later.

  20. Filling Directions • Preheat oven to 190* C (150*C for a fan oven). • Chop up chicken and vegetables into small pieces. • Heat a frying pan over a medium heat. • Cook the chicken in 1 tablespoon of butter until white. Then remove the chicken from the pan and place in a small bowl. • Add the second tablespoon of butter to the pan. Cook the onion, celery, and carrot for five minutes, until the onions become translucent. • Add the peas and cook for one more minute or so, until the peas are no longer frozen. Mix the chicken back in. • Sprinkle seasonings and flour on top of vegetables and chicken and stir until evenly distributed. • Pour in stock and milk and simmer until thickened.

  21. Pie Directions • Move the chicken mixture from the frying pan to an oven safe casserole dish. • Take the crust out of the fridge and roll it out on a floured surface until it is large enough to cover the oven safe casserole dish. • Carefully place the crust on top of the oven safe casserole dishand remove excess crust. Cut a few slits in the top so that air can escape. • Place your oven safe casserole dishinto the preheated 190* C oven and bake for 40-50 minutes, until crust is well cooked. • Serve with a green side salad.

  22. Activity

  23. Activity • Read the article from Irish Newspaper Archive’s on the next slide. • This article was published in the Irish Independent on 20 February 1914. • Rewrite the recipe in the correct format.

  24. Irish Independent 20 February 1914