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6 parts of a Recipe

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by

LeAnna Pettrey

on 8 April 2015

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Transcript of 6 parts of a Recipe

6 parts of a Recipe
Yield
The amount or the number of servings that the recipe makes.
Cooking Method
The recipe should tell you how you will be cooking the dish (name some examples).
Temperature and Time
The temperature describes the control settings for cooking equipment (high heat, oven to 350 degrees).
The time describes how long you will cook (Bake for 30 minutes, chill until set).
Container Size and Type
Containers described in detail (large bowl for mixing, 9x13 baking dish).
What is a Recipe?
A set of directions for making a food or beverage.
A well written recipe offers 6 types of information.
Your recipe should always have a name. The name should be eye catching and sound appealing.
Some names are more detailed, where others are basic (ex.-Granny Smith Apple Pie vs. Apple Pie).
List of Ingredients
Ingredients should be given in exact amounts.
They should also be listed in the order they are used.
Directions
Directions should be step-by-step.
Easy to follow.
Some recipes number the steps.
Nutrition Analysis
Provides calories and nutrients.
Some recipes will list calories or grams of fat, sodium, and fiber per serving.
This is something that is newer to recipe development.
Figure out what is missing on the following recipes and discuss them with the class.
What is missing?
Apple Pie Filling

9 cups- peeled and thinly sliced apples
1 ½ tbsp. lemon juice
2 ¼ cups white sugar
½ cup cornstarch
1 tsp. ground cinnamon
½ tsp. salt
1/8 tsp. ground nutmeg
5 cups water

Bake at 350* for 25 minutes


Serves 20

Butter Cake

1 yellow cake mix
1 sm. Box vanilla instant pudding
4 eggs
¾ cup oil
¾ cup milk
-------------------------------------------------
½ cup melted margarine
powdered sugar (about ½ cup)
Preheat oven to 350*


Lightly grease
Place first 5 ingredients in a large mixing bowl- beat on medium speed for 3 to 4 minutes.
Pour cake batter into prepared pan.
Bake 35 to 40 minutes. Test for doneness.
Remove from oven. Using a meat fork- poke holes into top of cake.
Pour ½ cup of melted margarine into holes.
Lightly coat the top with sprinkled (sifted) powdered sugar.
8 oz. grated cheese
12 corn tortillas
1/3 onion- finely chopped
Enchilada Sauce
Oil for frying

Sauce:
1. Melt ¼ cup butter in saucepan.
2. Add 2 tbsp. flour, 2 tbsp. chili powder, ½ tsp. salt, and ½ tsp. garlic
powder. Stir everything until thick.
3. Add 8 oz. can of tomato sauce.
4. Add 1 cup water- more if too thick.

Preparing:
1. Soft fry the corn tortillas.
2. Dip tortilla in enchilada sauce. Place small amount of cheese and onion
into center of tortilla. Roll and place in greased baking dish.
3. Repeat until all tortillas are rolled. Reserves some cheese for the top.
4. Cover rolled tortillas with enchilada sauce then sprinkle with cheese.

Pumpkin Pie

22 oz.
18 oz.
3
1 cup and 2 tbsp.
2 tbsp.
¾ tsp.
¾ tsp.
Mix together- then measure out 1 tsp. to use
½ tsp.
½ tsp.
¼ tsp.
1. Preheat oven to 425*
2. Mix all ingredients with electric mixer.
3. Pour mixture into prepared- unbaked pie shell.
4. Protect edges of crust.
5. Bake 15 minutes.
6. Reduce temperature to 350*- bake 35 minutes longer.
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