Recipes

Lesson
objectives
•To identify the purpose of
a recipe.

•To explain the four main

parts of a recipe along
with any additional
information.

•To describe how to write a

clear and easy to follow
recipe.
What is a
recipe?
•A recipe is a set of instructions for
how to prepare and cook a dish.
There are many variations in style,
but they all seek to ensure the user
can prepare and cook the recipe
successfully.

•Definitions (noun)
•a list of ingredients and directions
for making something, especially
food preparation;
•a method for achieving some
desired objective   ⇒ a recipe for
success.
•Source: http://www.collinsdictionary.com/
Recipe
structure
•A recipe is made up of 4 parts:

• a title;

• a list of the ingredients

needed (in order of use);

• a list of equipment (in order

of use);

• the method, i.e. how to

make the dish.
Other parts of
a recipe
•A recipe may also include:
• a picture of the final dish;

• serving suggestions, e.g. serve with a

salad;

• number of portions;

• preparation and cooking time;

• food skills demonstrated;

• nutrition information;

• use of alternative ingredients, e.g. swap

mushrooms for peppers.
A recipe must be clear and easy to follow:

•Ingredients list
• Ingredients must be listed in the order that they will be
used.

• Make sure that you include every ingredient, even

seasoning, although there is no need to include water
for cooking.

• If you are giving an instruction in the method to grate,

peel or chop an ingredient, do not include this in the
ingredient list, e.g. 150g cheese not 150g grated
cheese.
A recipe must be clear and easy to follow:

• Quantities should be exact and ideally in metric, e.g.

2 x 15ml spoon mayonnaise rather than ‘a dollop’ of
mayonnaise.

• If the recipe requires an ingredient to be used more

than once, e.g. in a marinade and a dressing, use sub
headings;

• be specific – describe the type of ingredient, e.g.

250g lamb mince rather than 250g mince.
A recipe must be clear and easy to follow:

•Equipment list
• List the equipment in the order that they will be used.

• Check that you have included everything that will be

needed, e.g. different coloured boards for raw meat
and cooked food.

• Give alternatives if a piece of equipment may be hard

to find or expensive, e.g. a bowl and the end of a
rolling pin works just as well to grind spices as a pestle
and mortar.
A recipe must be clear and easy to follow:
•Method
• Make sure that the instructions are in a logical order and
are correct.

• Include every stage of the process, such as pre-heating the

oven, boiling water for stock, grating cheese and draining
pasta.

• Include hygiene and safety points, e.g. wash hands

thoroughly after touching raw meat or use an oven glove
when putting food in a hot oven.

• Images or photos could be included to make instructions

clearer.
 Additional information

•Top tips or additional information could also be included,

for example:

• ingredients – consider selecting for health, e.g. low fat

alternatives, lean beef mince, no salt, wholemeal pasta
for added fibre;

• method – consider healthier cooking methods, e.g.

steaming, grilling or microwaving;