U NDERSTANDING BY D ESIGN : Module 5 – Getting Started with Lesson Design.
U NDERSTANDING R ECIPES Prepared by: Ms. E. Leslie.
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Transcript of U NDERSTANDING R ECIPES Prepared by: Ms. E. Leslie.
UNDERSTANDING RECIPES
Prepared by: Ms. E. Leslie
WHAT MAKES A GOOD RECIPE?
REQUIRED INFORMATIONAll good recipes share the same characteristics
YIELD the amount that the finished recipe
produces
INGREDIENT LIST the ingredients that are required to make the
final product
QUANTITIES how much of each ingredient is needed
INSTRUCTIONS/DIRECTIONS what steps need to be taken in order to
complete recipe
TEMPERATURE & TIME Cooking temperature & time- if the food
needs to be cooked
OPTIONAL INFORMATION
Although not essential, many good recipes will also include the following pieces of information:
EQUIPMENT LIST The tools needed to prepare the recipe What equipment is needed for this recipe?
PICTURES visuals of foods needed and/or the final
product
METRIC & IMPERIAL Ingredient quantities in metric & imperial
format- eg. cups and millilitres Change the imperial measurements into
metric.
PREP TIME Preparation time- how long it will take you to
prepare recipe How long do you think it would take to
prepare these cookies?
NUTRITION INFORMATION the nutrients and amounts of them that this
food item contains
IS THIS A GOOD RECIPE? Baked Salmon with Tomatoes, Spinach & Mushroomsprep time : 10 min
total time : 35 min
makes : 4 servings, 1/4 recipe (163 g) each
Ingredients:
4 salmon fillets (1 lb./450 g)
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/4 cup Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing
HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.
THIS ONE?
IS THIS?
RECIPE STYLES There are 5 main styles of recipes
1. Conventional
2. Demonstration
3. Step by Step
4.Active5.Narrative
CONVENTIONAL RECIPESThis is the most common recipe
style. You will be able to tell it is a conventional recipe because …
→ Ingredients are listed at the top
→ Instructions are written in paragraph form
Alice’s Chocolate Chip Cookies Yield: 4 dozen
1 cup (2 sticks) salted butter, softened1/2 cup sugar1 1/2 cup brown sugar2 eggs2 tsp. vanilla extract3 cups (12 oz) all-purpose flour 1 tsp. smallish-medium coarse sea salt 1 tsp. baking soda1 1/2 tsp. baking powder2 cups/16 oz of semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy.
Add the eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.
STEP BY STEP RECIPES
Most people find this style of recipe very easy to follow. A step by step recipe has…
→ A list of ingredients at the top
→ Written in numbered steps
Alice’s Chocolate Chip Cookies Yield: 4 dozen
1 cup (2 sticks) salted butter, softened1/2 cup sugar1 1/2 cup brown sugar2 eggs2 tsp. vanilla extract3 cups (12 oz) all-purpose flour1 tsp. smallish-medium coarse sea salt 1 tsp. baking soda1 1/2 tsp. baking powder2 cups/16 oz of semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy.
3. Add the eggs and vanilla and beat for an additional 2 minutes.
4. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.
5. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.
6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
7. Bake for 12-14 minutes until the edges are nice and golden brown.
8. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.
9. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.
ACTIVE STYLE While this style of recipe is
easy to follow when you are preparing the recipe, it is more difficult to use when preparing a shopping list.
→ No list of ingredients→ Step by step method→ Ingredients listed within each
step
Alice’s Chocolate Chip Cookies Yield: 4 dozen
1. Preheat oven to 350 degrees.
2. Cream 1 cup (250 mL) salted butter, ½ cup (125 mL) sugar, and 1 ½ cups (375 mL) brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy.
3. Add 2 eggs and 2 tsp (10 mL) vanilla and beat for an additional 2 minutes.
4. Add 1 tsp (5 mL) baking soda, 1 ½ tsp (7 mL) baking powder, 1 tsp (5 mL) coarse sea salt, and 3 cups (750 mL) all purpose flour until cookie batter is fully incorporated.
5. Finally add 2 cups (500 mL) chocolate chips until well distributed. The cookie batter should be somewhat thick.
6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
7. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.
8. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.
DEMONSTRATION STYLE This style of recipe is a
favourite of visual learners, and is also helpful for those who are learning to cook. A demonstration style recipe contains…
→ A list of ingredients at the top→ A method with diagrams
Alice’s Chocolate Chip Cookies Yield: 4 dozen
1 cup (2 sticks) salted butter, softened1/2 cup sugar1 1/2 cup brown sugar2 eggs2 tsp. vanilla extract3 cups (12 oz) all-purpose flour 1 tsp. smallish-medium coarse sea salt 1 tsp. baking soda1 1/2 tsp. baking powder2 cups/16 oz of semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream butter, sugar, and brown sugar until it is nice and fluffy
(approx. 5 minutes) Make sure the mixture gets VERY creamy.
Add the eggs and vanilla and beat for an additional 2 minutes.
Add baking soda, baking powder, salt, and flour until cookie batter
is fully incorporated.
Finally add chocolate chips until well distributed.
The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough and plop the batter onto a baking sheet lined with parchment paper.
NARRATIVE STYLE
A narrative style works best with short and simple recipes with few steps and ingredients. It is easy to follow when cooking, but is difficult when preparing a shopping list.
→ No list of ingredients→ Written in paragraph form
Alice’s Chocolate Chip Cookies Yield: 4 dozen
Preheat oven to 350 degrees. Cream together 1 cup (250 mL) salted butter, ½ cup (125 mL) sugar, and 1 ½ cups (375 mL) brown sugar until it is nice and fluffy (approx. 5 minutes) Make sure the mixture gets VERY creamy. Then add 2 eggs and 2 tsp (10 mL) vanilla. After beating for 2 minutes, add 1 tsp (5 mL) baking soda, 1 ½ tsp (7 mL) baking powder, 1 tsp (5 mL) coarse sea salt, and 3 cups (750 mL) all purpose flour. Beat again until cookie batter is fully incorporated. Finally add 2 cups (500 mL) chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake the cookies for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.