To lower the fat content in the butternut squash soup recipe, substitute what ingredient? Ingredients in recipe: 2 1/2 ld butternut squash, 1 med. onion, 3 cloves garlic, 5c water, 1T salt, 2 1/2c milk, 1 st. of butter or margarine?

The number of servings in a recipe is called the yield

Which recipe part tells the number of servings the recipe will make?

________________ Most recipes do not state ALL the necessary equipment: however, specific equipment, such as a "9x9 square pan," is sometimes listed. It is important ti use the stated specific equipment so the food will not overflow or overcook

__________________ the recipe should have directions for how to prepare it. The steps need to be listed in the order they should be done. Steps that are numbered are easy to follow and help to prevent steps from being skipped. However, some recipes are written in paragraph form. It is necessary to read and follow these directions carefully, as skipping steps is easier.

_____________________ is a necessary ingredient in a bread recipe

___________________ nutrition information is not necessary for preparing a recipe, but is very useful information when planning foods to fit into a particular eating plan. Some recipes include number of calories and/or grams per serving of various nutrients

_________________ some recipes give you exact cooking temperatures and times - EX: 375F for 15 minutes. Others will tell you how to cook the food - EX. Heat liquid until it simmers. Oven temperatures and times are for conventional ovens unless stated otherwise

_________________ tells the number and size of servings the recipe will make. Knowing the yield in advance helps one to know if more or less food is nneded, whether or not to make more or less of the food

A sweet potato casserole recipe calls for 1/4c of flour for 4 servings. To serve 16 people , how much flour is needed?

Which is an example of an essential ingredient in a recipe?

Which part of a recipe, usually given for conventional ovens, tells how to cook the food?

Which recipe part tells the number and size of servings the recipe will make?

Deborah is making cupcakes, and the recipe calls for 1 large egg. She only has medium eggs and would like to make a recipe with less cholesterol. What should she do?

_____________________ listed in the exact amounts needed. The specific form of ingredient is also stated. Ingredients should be listed in the order they are to be used in the recipe in order to prevent leaving out any ingredient.

Which is a recipe resource?

A green bean casserole recipe calls for 1 can of green beans for 2 servings. To serve 4 people, how many cans of green beans do you need?

Taylor is preparing chicken pie for dinner and uses a 9X13 glass baking dish. What part of the recipe helped her decide what pan to use?

A recipe for sweet potato casserole serves 12 and calls for 1/3 c of chopped pecans. How much pecans would be needed to make it serve 24?

A set of instructions for preparing a specific food is called the ____________

Which is an example of a nonessential ingredient in a recipe?