RECIPE READING

Activities

1. To prepare students, first explain that they will be reading recipes to answer reading questions.
2. Explain to students that before they begin working on their own, they will practice reading a recipe
as a class.
3. Ask students if they have ever read a recipe. If they have not, go to step four. If yes, ask what a
recipe includes, and write their answers on the board (e.g., ingredients, directions, oven
temperature, etc.). Explain to students that you will now look at a recipe and see if they missed
anything.
4. Distribute recipe for FUDGE BROWNIES
5. Have students read aloud the different sections of the recipe.
6. Ask students to point out the different parts of the recipe and to describe what information these
parts provide. If you have a whiteboard, you may ask students to write the names of the parts on
the board that they came up with (e.g., ingredients, directions, number of servings, etc.). It is not
necessary for the students to know exact vocabulary or terms for parts of the recipe, just that they
know where to find the information.
7. Project one of the recipe reading passages. Have student volunteers read the recipe. Go over the
questions together and answer any questions.
8. Pass out copies of the worksheet(s) you would like your students to work on. Instruct students to
begin working. Circulate around the room to monitor and assist students as necessary.

Reading a recipe isn't like reading a book. It's a set of instructions for preparing a food or drink.
Once you know how to follow a recipe, you can get cooking!

Recipe Name

The recipe name tells you what you'll be making. Some recipes also give a few words of
description about the food or drink. For example, it might say, "Tropical Fruit Smoothie — a
healthy and refreshing summer drinks."

Some recipes also include a picture or drawing to show you what the food or drink will look like
when it's done.

Servings

The number of servings is important because you probably want to know how much the recipe will
make. For instance, will you have enough muffins for the whole class?
Most kids' recipes make just a few servings because it's easier for kids to work with smaller
amounts of food. But it's easy to make more (a double or triple batch) or to make less (cut the
recipe in half). Ask an adult to help you figure out how much of each ingredient you'll need.

Nutritional Analysis

Some people look at the nutritional analysis (say: noo-TRISH-uh-nul uh-NAL-uh-sis) of a recipe
before deciding to make it. This tells you how many calories one serving of the recipe contains. It
also might list:

 fat
 protein
 carbohydrates
 fiber
 minerals (such as calcium or iron)
 vitamins (such as vitamin C)

This information can be especially important for kids and adults who must follow special diets to
stay healthy.

Time

Time tells you about how long it will take to prepare the recipe. This is good to know because then
you'll know how much time you'll need. And, if you're making dinner, you'll know how early you'll
have to start making it.

Most recipes for kids don't take a lot of time to prepare. Some recipes will have the time divided
into two parts: prep time and cooking time. Prep (short for "preparation") time is when you'll be
busy in the kitchen. You'll be mixing, mashing, stirring, and doing whatever else the recipe's
instructions say to do.

Cooking time is when the food is actually in the oven or on the stove top. (Remember that when a
recipe uses the oven or stove top, you'll need your adult assistant.) With some recipes, you don't
need to do anything during the cooking time. You can hang out nearby, do homework, or set the
table. But with other recipes, you might need to stir or check on something every so often.

Ingredients

This is a list of all the items you'll need to make the recipe. Most ingredient lists in kids' recipes are
easy to follow. Some even have drawings, so there might be a picture showing exactly how many
cups of flour or eggs you will need.

Sometimes a recipe will also include special ingredient information like:

 optional ingredients, which aren't critical for the recipe, but can be used for added flavor or to
make the recipe a little bit different
  ingredients without a specific measurement. It might say, "Salt, to taste." This means you can
add as much or little as you like to the recipe. A little usually goes a long way. And if it's not
enough, you can always add more. You can't, however, take it back if you put in too much.

Some ingredient lists may tell you what you need to do before you even get to the directions. For
example, "one cucumber, thinly sliced" or "one egg, beaten."

Finally, some recipes may suggest ways that you can change the recipe by using different
ingredients. This can be helpful if you're out of a certain ingredient or you're allergic to an
ingredient (a kid who is allergic to nuts can make cookies with raisins in them instead, for
example).

Directions
The directions tell you the steps you need to take to make the recipe. Always read the directions
first, from start to finish. Doing this will tell you:
 if you need your adult assistant's help
 if there's anything you don't understand

Preheating the oven is an important first step and you'll need an adult to help you. In many
recipes, the directions are numbered or written on separate lines to make them easier to
understand and follow. Some kids' recipes will have drawings here, too. For example, these
drawings may show you how to roll out dough, grease a pan, or mix batter.

Serving Suggestions

Some recipes suggest ways of serving the dish you are making or other foods to serve alongside
it. For example, a homemade salsa recipe might say, "Serve with whole-grain tortilla chips for
dipping." A grilled chicken recipe might say, "Serve with brown rice and asparagus spears."

But you are the chef, so you can decide how you want to serve your creation. Good luck and bon
appétit — that's French for "enjoy your food"!
 FUDGE BROWNIES
Ingredients
 1 cup unsalted butter , melted
 2 tablespoon cooking oil
 2 cup granulated sugar
 4 large eggs
 4 teaspoons vanilla extract
 1 cup all purpose flour
 1 cup unsweetened cocoa powder
 1/2 teaspoon salt

Instructions
1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with
parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk
well for about a minute. Add the eggs and vanilla; beat until lighter in colour
(another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet
ingredients until JUST combined (do NOT over beat as doing so well affect the
texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top
with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer
jiggles and is just set to the touch (the brownies will keep baking in the hot pan
out of the oven). If testing with a toothpick, the toothpick should come out dirty
for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.

OPTIONAL ADD INS:

Recipe Notes
TIPS AND TRICKS:
1. Whisk your butter and sugar really well.
2. Beat in your eggs for a good minute. This step is crucial for that crackly top
3. Do NOT over beat your batter once the flour and cocoa powder are added. THAT
creates air pockets in the batter which will give you cake-like textured brownies.
4. Do NOT over bake them! I like mine at exactly 21:30 minutes. You can go a little
bit over if you like them set a bit more, but I don't recommend it if you're looking for
the fudgiest brownies in this lifetime.
5. I bake my brownies on the top shelf in the oven. I find the middle shelf cooks
them a lot faster and dries them out.
ANSWER THE FOLLOWING QUESTIONS FOR FUDGE BROWNIE THE RECIPE:

1. What will you bake?

1.

2.

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5.

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7.
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4. https://www.facebook.com/watch/live/?v=828014000941173&ref=watch_permalink