Individual_Assignment

Critique and Revision – Assignment 4 Jeremy Turner August 15, 2011 One of my favorite snacks I like to make is candied almonds. They are very simple and easy to make and the cinnamon aroma that is emitted makes even those that don’t indulge in nuts to double take. The ingredients only calls for 4 ingredients and by the time you are done you will have made quality homemade candied almonds. While the recipe is very simple on paper, it took several times of interpreting the instructions before I was able to fully perfect it. The problem is, the instructions are too vague and leaves much room for improvement. One of the criteria’s that one must consider when writing technical instructions is the audience in which will be written to. The recipe calls for 4 common ingredients. Even though the recipe does not call for many ingredients, it can be considered a bit of a challenge when trying to first complete this item. The recipes to the Candied Almonds are listed below in its entirety. The directions have a few shortcuts that unfortunately leaves room for interpretation. According to the text, usually people that purchase items already have a basic knowledge of how it works or how to assemble it. While this recipe does meet the minimum requirements, the instructions its self could be written with a little more description and graphics for each step. Under the ingredients, it mentions the quantity needed to properly make the dish. The recipe calls for 2 cups of whole almonds. The term “whole” can be interpreted many ways. There are several types of almonds and the term “whole” is too vague. The proper terms should be something more specific such as “raw” or “unsalted.” When I prepare to cook this dish, I purchase raw almonds so that way I can feel more in control of how they will turn out. Under the directions, the format in which it was written is in a form of a paragraph. Each sentence should ultimately be separated into numerical steps or bullets. This will make it easier to stay on track. The first line of directions asks for you to combine 3 of the ingredients into a saucepan. There are several different sizes of saucepans. This recipe would yield better results with a large saucepan. Smaller saucepans may not work as well. They may end up being too small to be able to fit everything into the pan. Another reason why it is more beneficial to use a large saucepan is to ensure that the ingredients cook evenly. This rule of thumb actually one of the basic cooking rules and applies across the board. It also needs to state whether it should be a stick or non-stick saucepan. The material in which the saucepan is made of can affect how the ingredients fuse together. While all of the ingredients are listed at the top prior to getting into the directions, it would be beneficial to add a section for items needed. In the set of directions, it requires the preparer to place the finished almonds onto a sheet of wax paper. The wax paper should be listed at the top of the under a subsection labeled “Materials Needed.” The graphics used in this recipe are not enough to assure you that the almonds are being cooked properly. I have incorporated some of the pictures and text needed to bridge the gap in this recipe from allrecipes.com. Ingredients: * 2 cups of almonds * 1 tablespoon of cinnamon * 1 cup of sugar * ½ cup of water Materiaals Needed: * Wax paper on baking sheet | * Mix the cinnamon, sugar, and water on medium heat into a medium saucepan. | * Add almonds and continue to cook and stir the mixture occasionally on medium heat until all of the liquid evaporates. Approx. 15 min | * Once the liquid evaporates and crystalizes onto the almonds, remove them from the heat and transfer them onto the wax paper. | * Separate the almonds with a utensil to prevent them from lumping up. Let them cool for 15 min and then they are ready to serve! |