THE PARTS OF A THE PARTS OF A

RECIPERECIPE

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Before you Begin . . . . .Before you Begin . . . . .Recipes are guides to help you cook.

Beginning cooks, have the best results when they use tested recipes from well-known, reliable sources.

Always read a recipe from beginning to end before you start to cook. Be sure it gives you ALL the information you need.

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Parts of a RecipeParts of a RecipeYieldList of ingredients and amountsStep-by-step directions for

mixing and handlingContainer (pan/pot/baking

pan/baking dish) size and typeTemperature and timeNutritional analysis

Key TermsKey Terms

Cooking temperature and time

EquipmentIngredients

DirectionsYield

Nutritional analysis

First Part of a Recipe:First Part of a Recipe:

YieldYield-number and size of servings the

recipe will make. -information is important because

it tells you how many people you can feed with that recipe.

If you have more people to feed, you can increase the yield by doubling or tripling the amount.

If you have less people to feed, you can decrease the yield by cutting the amount in half.

Second Part of a Recipe:Second Part of a Recipe:

List of Ingredients and List of Ingredients and AmountsAmounts

Well written recipe will have theingredients listed in the order in

which they have to be used.

Third Part of a Recipe:Third Part of a Recipe:

DirectionsDirections

contain the steps to execute the recipe.

listed in the order in which they have to be done

As you read, look for special cooking skills you might need to execute the recipe

Fourth Part of a Recipe:Fourth Part of a Recipe:

Container Size and Container Size and TypeType

A well written recipe should tell you what size bowl you need to mix the ingredients or what size pan you need to use.

Fifth Part of a Recipe:Fifth Part of a Recipe:

Temperature and TimeTemperature and TimeA well written recipe will have

cooking temperatures and times. Example: a recipe will ask you to bake a cake at 350º F for 15 minutes.

Temperature may be indicated with a cooking term, such as “heat water until it boils.”

OptionalOptional Part of a RecipePart of a Recipe::

Nutritional InformationNutritional Information

Nutritional information is not necessary to execute a recipe, but very useful for your health.

Information includes:◦Number of calories per serving◦Amount of nutrients, such as fat,

carbohydrates, vitamins, or proteins◦Recommended amounts of nutrients

needed per day

Cheese-Tomato Cheese-Tomato MacaroniMacaroni

2T. Butter or Margarine¼ c. finely chopped onion2 T. flour1 can (12 fl. Oz) cocktail vegetable juice1/8 t. pepper3 c. cooked , drained elbow macaroni1 ½ cups shredded sharp Cheddar Cheese

Melt the butter or margarine in a 2 quart saucepan. Cook the onion in the butter until tender. Gradually blend in the flour. Slowly stir in the vegetable juice. Cook, stirring until; thickened. Stir in the pepper, cooked macaroni, and 1 cup of the shredded cheese. Mix carefully and thoroughly. Pour into a 11/2 quart casserole. Bake at 350˚ F. for 20-25 minutes or until the mixture is bubbling hot. Remove from oven and stir. Sprinkle the remaining ½ cup of grated cheese over the top. Return to the oven. Bake only until the cheese melts about 1 minute. Make about 4 cups.

Exact amounts

Kind of ingredients clearly stated

Ingredients listed in order of use

Pan Size

Time

Yield

Description of what it looks like when it is done

Clear step-by-step instructions

Temperature