Lesson 1: Recipe Terminology
Duration of Days: 2
Lesson Objective
Students will be able to read and understand the terms in a written recipe. Students will apply principles of mise en place to properly prepare a product.
Students will be able to identify the parts of a recipe by annotating a recipe provided and identify the equipment list and or shopping list. Students will be able to write a basic recipe using all of the recipe components during a class demonstration..
Why is it important to understand all of the different parts of a recipe? What is the relationship between the yield, serving size, and cooking or baking time? What information do I need to know to create an equipment or shopping list from a recipe?
Omit, Yield, Serving Size, Prep Time, Ingredients List, Method, Nutritional Facts, Equivalent, Mise en Place, Scale, Volume, Weigh, and Metric
9.3.5 Analyze recipe/formula proportions and modifications for food production
Students will be able to choose and read recipes throughout the course.
Students will recall and execute various cooking and baking terms to produce a product.
Students analyze recipes to develop equipment organization and a shopping list to prepare products at home and in a food service establishment.
Students will be given a fill in the blank recipe with a word bank to achieve success in writing a recipe.
Students will work in small groups to write a basic recipe with the proper recipe heading and subheading information.
Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.
McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.