RECIPE
Composed by K. Crum
Discuss:
What would it be like if there were no titles on
recipes?
What if recipes were only shared by word of
mouth?
What would happen if there were no standard
measurements given to follow?
What do the written forms of a recipe look like?
Does the vocabulary in a written recipe matter?
What is the purpose of a recipe?
The oldest surviving recipes are probably those
impressed into three clay tablets over 3,700 years
ago somewhere in what is now Iraq. These tablets
were recorded by Babylonians scribes on behalf of
the male cooks of a temple or palace. These tablets
of the listed the chief ingredients, the basic steps,
and the name which was derived from the main
ingredient in the recipe.
Europe’s oldest recipe collections were written at the
end of the fifth century B.C.E. by Greeks in southern
Italy.
The oldest surviving collection in the
west , “The Art of Cooking ,” which was
attributed to a Roman Gourmet called
Apicious and was compiled around year
400 C.E. The word “receipt” was used then
instead of the word recipe.
The ancient Egyptians painted hieroglyphics
depicting the preparation of food.
The Romans introduced many herbs and spices
into western cuisine: thyme, bay leaf, basil,
fennel, rue, mint, parsley, and dill were all
common to Roman cooking.
The most important change to recipes came
in the early nineteenth century, was toward using
rigid measures and cooking times instead of being
left to the knowledge-experience of the cook.
In 1817, English author, William Kitchiner wrote
his cookbook with “scientific precision!” Quantities
were written in numbers, weights, and measures.
His book explained the cooking methods of boiling,
baking, roasting, deep frying, and broiling.
Many hand written recipes were passed on from
generation to generation as personal memory
aids rather than a modern type recipe.
The elements of effective recipe writing would
vary according to the intended purpose and
audience.
“Just like a rotten apple in a barrel, one missing
ingredient, mistaken measurement, or misleading
instruction can spoil the whole recipe.”
By the 1800’s cooking had become a passion throughout
the
World!
The American Fannie Farmer devoted herself to cooking ,
published her famous book in 1896, The Boston Cooking
School Cookbook,” containing some 1,849 recipes.
A recipe became the official set of instructions that
showed how to prepare or make something! Even so, no
two cooks seem to produce the exact results! . . . . . .Why?
Recipes done in test kitchens today, work to eliminate
guesswork, and put directions in a clear , easy-to-follow
Culinary Arts = the knowledge and skill of food preparation
The word culinary means something connected to cooking or
kitchens.
Culinarian is a person who works in the culinary arts!
Recipes needed to be:
A straight forward descriptive name
Preparation and cooking times listed
Choose available ingredients or substitutions
Clearly written measures
Specify needed equipment
Size of print to make it easier to read
Photograph of finished dish is helpful
Include all preparation steps in order
Stop here, close student notes, and hand out
Slips of paper for the quiz on the next slide.
Collect them before going on to the next
slide
On the piece of paper given by your teacher, answer the
following questions: (on your own)
1. Write three different definitions of a RECIPE?
2. Why was the recipe developed in ancient times?
3. Early Egyptians left depictions of recipes where?
4. Romans introduced ____________ and _________.
Name four of them:
5. Define Culinarian.
Parts of a Complete Recipe
Title
Yield (Recorded by: _________ or ____________)
Oven
Ingredients
Specific Amounts
Mixing Directions
Pan Size and Pan Type
Time
Cooling and Storage
Nutritional Values
RECIPES are written in one of three formats for the
home culinarian. . . . . .
1. STANDARD. . . . . . . .
2. NARRATIVE . . . . . . .
3. ACTION . . . . . . . . . .
The home culinarian needs to read with understanding
and the ability to properly apply what they have read
to the ingredients!
Understanding each of the written formats goes along
way to help the cook successfully prepare the dish!
STANDARD FORMAT:
____________
____________
_________
_________
_________
_________________________
_________________________
_________________________
Title
Yield
Measure
Ingredient
_____________________________________
_____________________________________
_____________________________________
_____________________________________
_____________________________________
Mixing-Preparation
Directions
The Better Homes and Gardens Cookbook has about 95%
of their recipes written in this format. Remember this!
NARRATIVE FORMAT:
_________________
_________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
_____________________________________________
Title
Yield
Amounts
Ingredients
Mixing and
Preparation
Directions
This style of written recipe is much like a paragraph in a book!
The cook must pay attention when reading and following directions.
so the amounts, ingredients, and mixing/preparation directions are all
written out in this paragraph. Better Homes and Gardens Cookbook
is about 5% this written format.
ACTION FORMAT:
_________
_________
__________________________:
______
____________
______
____________
__________________________:
______
____________
______
____________
__________________________:
______
____________
__________________________
__________________________.
Title
Yield
Ingredient
Amount
Mixing/Preparation
Directions
The JOY of Cooking Cookbook is about 97% this written format.
This format is very similar to the professional written format.
Assignment: Using three recipe cards like the one shown below
and the two class cookbooks; Joy of Cooking and
Better Homes and Gardens Cookbook find and
completely copy one recipe for each of the three
formats.
Assignment Scoring: Your Name
Cookbook Name and page number
Recipe Title
Yield
Ingredients
Ingredient Amounts
Mixing/Preparation Directions
Oven/Cooking Temperature
Pan Size and Pan Type
Each recipe worth
25pts. for a total
assignment value
Of 75 points.
Besides being able to recognize the recipe format
. . . . .a COOK needs to understand the VOCABULARY
used in recipes!
Jot down in your notes, as you read these recipes, any
Cooking vocabulary that you are not sure what it means?
The more you know and understand, the more success
you can have in doing for yourself! BON APPETTIT. . . . . .