Instructional Recipes

Recipes published in cookbooks and textbooks are different from standardized recipes, because they are not designed for use in a single specific kitchen. The recipes in this book are used in a great variety of situations and in different ways.

The purpose of a standardized recipe is to direct and control the production of a particular food item. Directions must be as complete and exact as possible.

The purpose of the instructional recipes in this book is to teach basic cooking techniques. They provide an opportunity for you to practice, with specific ingredients, the general procedures you have learned.