The Standard Recipe Session VIII
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Transcript of The Standard Recipe Session VIII
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The Standard RecipeSession VIII
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Today’s Agenda
The Standard RecipeTitle and DescriptionThe Ingredient ListInstructions
Recipe Writing ChallengePresentations
Course Evaluations Homework
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The Standard Recipe
• Should be:– Complete– Coherent– Accurate
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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
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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
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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
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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?
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“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:
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Recipe Challenge
Brushing Your Teeth
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Wrap Up
One Cool ThingHomework
Write a recipe (keep it simple and manageable)
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Course Evaluation
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Next Sessions AgendaProgram Planning