Recipe formats and their use.
Background for Teachers
A recipe, no matter its format, gives ingredients and instructions for a specific food so that the food item tastes the same every time.
A good recipe lists the following:
- complete list of ingredients with specific amounts in the order they are to be used
- step-by-step, logical instructions that are stated clearly.
- kind/size equipment to be used
- temperature terms such as simmer or chill
When choosing a recipe you must consider your cooking skills, time, budget, and likes/dislikes. You save money by choosing recipes with common ingredients. For example, if a recipe calls for 2 Tbsp. chutney, you will have to buy a whole jar and may never use it again. Also, you may make substitutions if you don't have a particular ingredient. Good cookbooks have a substitution list.
If you want more or less servings than listed on the recipe you can increase/decrease the recipe. For example: if you want three servings and a recipe makes six servings divide the recipe in half. Or if you wanted twelve servings, you'd multiply by 2. It doesn't work as well to roast small amounts of meat - it dries out. You must know equivalents to decrease and increase a recipe. Example: half of 1/4 cup is 1/8 cup. Some measuring cup sets do not come in 1/8 cup size so you must use 2 Tbsp.
- Write the items a good recipe must have on the board. Have the students write in ways to improve the three recipes on RATING RECIPE FORMATS. Debrief in class.
- Have students prepare chocolate chip cookies (or another recipe of choice) in the lab to give them practice in measuring, reading a recipe, using equipment, work habits, etc.
- Have students practice increasing/decreasing three different recipes. They could double, increase by 2 1/2 times, cut in half, etc.
- Give students some recipe ingredients and have them write the instructions for assembling the ingredients. If desired students could make the product according to their instructions and compare the results.
- Have students take the LAB MANAGEMENT/COOKING BASIC TEST as an evaluation of unit knowledge.
- Content from Food for Today, 1990. pp.224-228
- "Rating Recipe Formats" created from the three recipes given in Food for Today, 1990, p.225