How to Tackle a Recipe

I. There are 3 commonly used recipe formats:

• Standard• Action• Narrative

A. Standard Form

1. All ingredients are listed in the order they will be used, followed by the instructions.

2. Easiest & most popular to use.

Rice Krispy Treats3 T. Butter1 jar of marshmallow crème6 cups of Rice Crispies* Cereal

Melt butter in a large saucepan over low heat. Add marshmallow crème and stir until completely melted. Remove from heat.

Add Rice Crispies* Cereal. Stir until well coated.

Using buttered spatula, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2” squares when cool

B. Action Form

1. Directions are given followed by the ingredients used in that step.

Rice Krispy TreatsMelt butter in a large saucepan over low heat. marshmallow crème and stir until completely melted. Remove from heat.

Add Cereal.

Stir until well coated.

Using buttered spatula, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2” squares when cool

3 T. Butter1 Jar Marshmallow Creme

6 Cups Rice Crispies

C. Narrative Form

1. Amounts of ingredients are stated along with directions in paragraph form.

2. Hard to follow unless recipe is short.

Rice Krispy Treats

Melt 3 T. butter in a large saucepan over low heat. Add 1 jar of marshmallow crème and stir until completely melted. Remove from heat.

Add 6 cups of Rice Crispies* Cereal. Stir until well coated.

Using buttered spatula, press mixture evenly into a 13 x 9 x 2 inch pan coated with cooking spray. Cut into 2” squares when cool

II. There are 6 things that a well written recipe should include:

List of ingredients Yield Cooking Time & Temperature Container size & type Clear directions Nutritional analysis

III. Read the recipe!

A. Read the recipe all the way through before you do anything!!!

A. Check for listed ingredients or emergency substitutions

A. Check for proper equipment: pots, pans, utensils

A. Get everything out before you begin

B. Follow the recipe exactly!

Commonly Used Cooking Terms

You are about to receive a list of commonly used cooking terms

Using either the Guide to Good Food (pages 235 to 237) or Food for Today, write the following cooking terms with their definitions in your notebooks.

• Measurements are given by volume (the amount of space something takes up)

• Or by weight

Standard Recipe AbbreviationsVolume• teaspoon tsp. or t.• tablespoon tbsp. or T.• cup c. or C.• pint pt.• quart qt.Weight• ounce oz.• pound lb. or #

Now You Do It!

Emergency Substitutions

• 1 c. sour cream 1 c. plain yogurt• 1 c. milk ½ c. evaporated milk plus

½ c. water• 1 c. fat-free milk 1 c. reconstituted nonfat

dry milk• 1 c. heavy cream¾ c. milk plus 1/3rd c. butter• 1 c. sour milk or 1 T vinegar or lemon juice

buttermilk plus enough milk to = 1 cup

Emergency Substitutions (cont.)

• 1 oz baking chocolate 3 T cocoa + 1 T butter• 1 c. corn syrup 1 ¼ c. sugar + ¼ c.

L liquid used in recipe

• 1 T. cornstarch 2 T flour• 1 c. cake flour 7/8 c. all-purpose

flour (3/4 c. + 2 T)• 1 c. butter 1 c. margarine• 2 egg yolks 1 whole egg

Now You Do It!