FAQs
Start by creating broad categories such as “Breakfast,” “Appetizers,” “Main Courses,” “Desserts,” and “Beverages.” These overarching categories will serve as the foundation for organizing your recipes. Subdivide into subcategories. Within each broad category, further divide your recipes into specific subcategories.
How should I categorize my recipes? ›
Start by creating broad categories such as “Breakfast,” “Appetizers,” “Main Courses,” “Desserts,” and “Beverages.” These overarching categories will serve as the foundation for organizing your recipes. Subdivide into subcategories. Within each broad category, further divide your recipes into specific subcategories.
What are the three types of recipes? ›
Most recipes are written in one of three forms: standard, narrative or action. The standard form (shown on the next page) first lists ingredients, then directions.
What are the 3 main parts of a recipe briefly explain? ›
A recipe really only needs either ingredients or directions ( the preparation method) to be considered complete. At a minimum most recipes have a title, ingredients list, and preparation method.
What are the 7 common recipe categories? ›
Recipe Categories
- Breakfast recipes.
- Lunch recipes.
- Dinner recipes.
- Appetizer recipes.
- Salad recipes.
- Main-course recipes.
- Side-dish recipes.
- Baked-goods recipes.
For example:
- Big salads.
- Meat/Poultry + veggies.
- Fish + veggies.
- Pasta/grain dishes.
- Beans/lentils.
- Soups.
- Quick meals (scrambled eggs, quesadillas, tacos, etc.)
There are three types of cooking methods: dry heat cooking, moist heat cooking, and combination cooking. Each method describes how chefs use heat to cook food and bring out unique flavors and textures.
What are the 3 main food categories? ›
The three major groups of food are energy-providing foods, body-building foods, and protective foods. Energy-giving foods: These are composed of carbohydrates and fats.
What are the 15 different ways of cooking food? ›
Let's Start Easy with an Overview of Cooking Methods by Heat
- Dry Heat Cooking. Dry heat cooking happens when heat is transferred to the food without relying on moisture or liquids, namely water. ...
- Moist Heat Cooking. ...
- Combination Cooking. ...
- Electrical Cooking. ...
- Baking. ...
- Roasting. ...
- Grilling. ...
- Broiling.
- Yield. The yield tells the number and size of servings the recipe will make.
- List of Ingredients & Amounts.
- Step By Step Directions for Mixing & Handling.
- Equipment (Container Size & Type)
- Temperature & Time.
Chef Calls 'Salt, Fat, Acid, Heat' The 4 Elements Of Good Cooking : NPR. Chef Calls 'Salt, Fat, Acid, Heat' The 4 Elements Of Good Cooking Chef Samin Nosrat talks with NPR's Rachel Martin about what she calls the four essentials of good cooking.
What are the 3 cooking terms? ›
Basic Cooking Terms Defined
- Al dente – Cooking pasta (or rice) so it's firm to the bite.
- Baste – To spoon or brush a liquid (melted butter, stock, marinate, etc.) ...
- Blanch – Immerse a food in boiling water for a short time then transferring it to ice water to stop it from continuing to cook.
Built with the at-home cook in mind, RecipeBox allows you to save your favorite recipes in one place. It's your all-inclusive kitchen assistant. With RecipeBox, you can organize recipes, plan your upcoming meals, create your grocery list, and even grocery shop in the app.
How do you organize meal prep recipes? ›
To best organize your prep and cook times, start with the recipe requiring the longest cook time. This is often the soup or oven meal. Once that meal is underway, focus on the rest. Reserve the cold meals for last since they can easily be made while the other meals are cooking.
