The Standard RecipeSession VIII

Today’s Agenda

The Standard RecipeTitle and DescriptionThe Ingredient ListInstructions

Recipe Writing ChallengePresentations

Course Evaluations Homework

The Standard Recipe

• Should be:– Complete– Coherent– Accurate

The Standard Recipe - Components

• Name of the Dish– Should include Kitchen Jargon

• Description of the Dish – Where are you supposed to end up (May

be unnecessary depending on how well number one went)

• Yield– Quantity and portion size

The Standard Recipe - Components

• Ingredients– Avoid calling for advanced preparation in

the ingredient listing– Parallel Structure– Connected to AP Unit descriptions

Should be related to the “shopping list”• Instructions

– See Handout

The Standard Recipe - Components

• See 6-13 on the assignment– Cooling, etc– Photos and diagrams dish and critical

steps– Serving suggestions– Safety and sanitation issues– Equipment– Deeper process description– Additional tips, etc

Sautéed Spinach6 ounces baby spinachAs needed peanut oil2 tablespoons butter, softenedTo taste salt and freshly ground pepper 1. Blanch spinach in highly salted boiling water until evenly

wilted and deep green. Shock.2. Drain spinach and dry in a cloth until needed.3. In a small sauté pan over medium-high heat oil until it

shimmers, sauté spinach.4. Once spinach is heated through, season with salt and

mount with butter.5. Serve immediately.

What looks good?What’s Missing or Wrong?

“Recipe” Challenge

• Organize into Groups• Determine official author and official

presenter• Be prepared to begin writing a recipe• Each group will also present their final

recipe to the class• The recipe that each team will write in

the next 10 minutes is:

Recipe Challenge

Brushing Your Teeth

Wrap Up

One Cool ThingHomework

Write a recipe (keep it simple and manageable)

Course Evaluation

Next Sessions AgendaProgram Planning