The Complete Recipe Writing Guide

Level 1 & 2 CPE

CPE Type: 740 Online/Web-based

Upon successful completion, the users will be able to:

1. Define and give two examples of each of the following: umami, cultural appropriation, and cultural sensitivity.
2. Define the food label claims for “light” fat content in a portion, “extra lean” fat content in a meat, “high” nutrient content as a percentage of what’s recommended in the Daily Value, “very low sodium” in a portion of food, and “natural” on a food label.
3. Describe the significance of the sense of smell to a
   person’s sense of taste.
4. Identify six plant-based high protein foods used as entrees, and describe the kinds of dishes in which they are used.
5. Identify at least five of the major food allergens mandated by the FDA to be listed on food labels.
6. Identify four gluten-containing flours and four ingredients that contain gluten but don’t mention it on their labels.
7. Define what a high FODMAP food is and how it physiologically causes issues with digestion for some people. Give four examples of high FODMAP
   foods.
8. Describe five recommended recipe guidelines to use when publishing a new recipe.
9. Describe three FDA protocols for food samples used for nutrient analysis.
10. Discuss four food styling recommendations to make the food appear its best for photos and videos.