Greetings C-CAP Teachers, We are very excited to announce our first C-CAP/AICR SUPER FOODS DESSERT CONTEST. American Institute of Cancer Research (AICR), which funds cutting edge research to promote practical tools and information to help people prevent and survive cancer is giving C-CAP students an exciting opportunity to win $10,000 in scholarships. The first place winner will receive $5,000. The second place winner will receive $3,000 and third place winner, $2,000. This is an opportunity for your senior high school students to demonstrate their creative culinary talents and create an original healthy dessert recipe. The winning students and recipes will appear on social media venues related to AICR and C-CAP, including each organization’s websites, Facebook pages, blogs, newsletters and twitter feeds. We have attached a copy of the Entry Form and Official Rules together with Recipe Writing Tips from Cornell University, AICR Dessert Guidelines, 7 Most Common Recipe Writing Errors, Super Foods Information Sheet and a catchy flier to distribute to your students. Each C-CAP School can submit only one student Entry Form to your local C-CAP Program Coordinator in accordance with the Official Rules. The completed Entry Form, Recipe and photo of the completed dish must be submitted to your local C-CAP Program Coordinator no later than 5:00 P.M., your local time, on January 25, 2013. If you have any questions at all about the entry requirements or the recipe contest, please don't hesitate to contact your local C-CAP Program Coordinator. Regards,

Susan Robbins

President[ C-CAP

C-CAP /AICR SUPER FOODS DESSERT CONTEST

Entry Form ***Entry Form Must Be Submitted by January 25, 2013 as per Official Rules***

Student Name: Student Phone Number:

Student Email: School Name:

School Address: Teacher:

Teacher Phone Number: Teacher Email:

Name of Superfoods Dessert Recipe: Recipe must be attached to this Entry Form Recipe must be an original healthy dessert recipe that feeds six people. Digital photograph of recipe must be attached to this Entry Form. Certification: By signing below, I hereby certify to the best of my knowledge that the information in this Entry Form is true and correct, and I have read and understand the Official Rules. ___________________________________ C-CAP Student signs here ___________________________________ Parent/Guardian signs here ___________________________________ C-CAP Teacher signs here By signing above, each student, parent and school agrees to the following: 1) Entries and Recipes will not be acknowledged or returned. 2) C-CAP will not be responsible for misdirected mail. 3) All entries are the property of C-CAP and AICR and may be used by C-CAP and AICR for any purpose. 4) C-CAP and AICR may change the name of any recipe. 5) We give C-CAP and AICR permission to use our name, photographs of our image and entry, and recipe for publicity purposes and will, if requested by C-CAP or AICR, cooperate with C-CAP’s and AICR’s reasonable scheduling of a photo shoot. 6) We represent that no other party has any rights to the recipe and image submitted with this entry, and that the use, publication, distribution, exhibition and/or other exploitation of the recipe and image submitted with this entry do not violate, misappropriate, or infringe any copyright, trade secret, trademark or other intellectual property right of any other party. 7) We represent to C-CAP and AICR that, in submitting this recipe, C-CAP, AICR, and the selected judging committee, their sponsoring organizations, and their employees, agents and assigns are released from any claim or liability of any nature whatsoever arising out of this selection, judging and awards process.

C-CAP/AICR SUPER FOODS DESSERT CONTEST

OFFICIAL RULES Recipe Contest Open only to C-CAP High School Students.

Each C-CAP School May Submit only one Student Recipe per School.

HOW CAN I ENTER? An Entry Form is attached to these Official Rules. Each C-CAP school can submit only one Entry Form for a student recipe. Each C-CAP school’s best student recipe and fully completed Entry Form must be submitted in one of three ways: By Email: A school entry may be submitted by completing the Entry Form (which will include the best student recipe), scanning it and returning it via email on or before January 25, 2013, to your local C-CAP Program Coordinator as follows: • For New York – clee@ccapinc.org • For Los Angeles – Mitz207@aol.com • For Chicago – ncopeland@ccapinc.org • For Philadelphia – vlgrant@verizon.net • For Arizona – jsmith@ccapinc.org • For Prince George County and D.C. – yvettew530@hotmail.com • For Virginia – TJaxtheimer@ccapinc.org

By Fax: A school entry may be submitted by completing the Entry Form (which will include the best student recipe) and returning it via facsimile transmission on or before January 25, 2013, to your local C-CAP Program Coordinator as follows: • For New York – 212-974-7117 • For Los Angeles – 818-715-9522 • For Chicago – 773-305-0906 • For Philadelphia – 215-806-1001 • For Arizona – (no fax option) • For Prince George County and D.C. – 301-782-4361 • For Virginia – (no fax option)

By Mail: A school entry may be submitted by completing the Entry Form (which will include the best student recipe) and returning it by mail, postmarked on or before January 25, 2013], to your local C-CAP Program Coordinator as follows: • For New York: 250 W. 57th St., Suite 2015 New York, NY 10107

• For Los Angeles: 20863 Betron St. Woodland Hills, CA 91364

• For Chicago: 1329 W. Touhy Ave., #3N Chicago, IL 60626

• For Philadelphia: 415 Gate Lane Philadelphia, PA 19119

• For Arizona: 4948 W. Buckskin Trail

Phoenix, AZ 85083

• For Prince George County and D.C.: 8608 Loncera Ct. Brandywine, MD 20613

• For Virginia: 2405 Verano Circle Virginia Beach, VA 23456

WHAT ARE THE ENTRY AND RECIPE REQUIREMENTS?

• The recipe must be a healthy dessert recipe that feeds at least 6 people. • Each C-CAP school’s best student recipe must be submitted via email, fax or mail as provided under the

section “How Can I Enter?” on or before January 25, 2013. • The best student recipe in each C-CAP school to be submitted to the Program Coordinator will be selected by

the respective school’s C-CAP teachers. • A digital photograph of the completed recipe must be attached to the Entry Form. • The recipe must be new and original. • Each entry must include a name for the recipe. • Each entry must comply with the AICR Dessert Guidelines • The recipe must be typed on an 8 ½” x 11” inch paper and list ingredients in order of use and in exact,

standard U.S. measurements. • Each student entry sent to the Program Coordinator must include the C-CAP media release form for the

participating C-CAP Student.

HOW WILL I BE JUDGED?

• Each Program Coordinator will choose the best student recipe in her location submitted by each C-CAP school and submit this student’s completed Entry Form, Recipe and photo to AICR via email to the C-CAP New York office, Attn: Emily Hewitt on or before February 15, 2013.

• A panel of judges selected by AICR will review each submitted recipe and choose a First, Second and Third Place Winner of the C-CAP/AICR SUPER FOODS DESSERT CONTEST.

• Recipes will be judged on originality, flavor, nutritional value, compliance with Dessert Guidelines, ease of preparation and writing ability.

• AICR will notify C-CAP of its winning students on or before March 8, 2013. • Nutritional value can be tested by students using the following online tool: Food.com. On this site,

students can create free accounts and add recipes privately.

SCHOLARSHIP AWARDS

AICR will announce the following three scholarship awards at the C-CAP Awards Breakfast in the location of the winning student: First Place: $5,000 Scholarship Second Place: $3,000 Scholarship Third Place: $2,000 Scholarship Winning recipes and photos will be featured in social media forums, including the C-CAP and AICR websites, newsletters, related blogs and twitter. C-CAP scholarships can ONLY be used towards post-secondary education in culinary arts, hospitality, tourism and nutrition.

By entering this contest, each student and school agrees to the following: 1) Entries and Recipes will not be acknowledged or returned. 2) C-CAP will not be responsible for misdirected mail. 3) All entries are the property of C-CAP and AICR and may be used by C-CAP and AICR for any purpose. 4) C-CAP and AICR may change the name of any recipe. 5) We give C-CAP and AICR permission to use our name, photographs of our image and entry, and recipe for publicity purposes and will, if requested by C-CAP or AICR, cooperate with C-CAP’s and AICR’s reasonable scheduling of a photo shoot. 6) We represent that no other party has any rights to the recipe and image submitted with this entry, and that the use, publication, distribution, exhibition and/or other exploitation of the recipe and image submitted with this entry do not violate, misappropriate, or infringe any copyright, trade secret, trademark or other intellectual property right of any other party. 7) We represent to C-CAP and AICR that, in submitting this recipe, C-CAP, AICR, and the selected judging committee, their sponsoring organizations, and their employees, agents and assigns are released from any claim or liability of any nature whatsoever arising out of this selection, judging and awards process.

7 Most Common Recipe Writing Errors by DIANNEJACOB on MAY 17 , 2010

In the last week I’ve been editing recipes for two books by food bloggers. Both have short deadlines, and I’ve been working long hours. That’s okay. It’s so much fun to see such creativity and invention, to fantasize about which recipes I’m going to try, and –yes– to nitpick. Such is the job of an editor. For one book, I make comments in pen and add little colored stickies to the paper copy. For the other, I make comments using Track Changes within the Word document. And here’s what I’m finding: errors and inelegant phrasings. I thought you might want to know about the most common mistakes. First though, let’s review the terminology: The list of ingredients is called (funnily enough) the “ingredients list,” and the directions are called the “method”:

1. Ingredients out of order - This is by far the biggest error. List ingredients in the order of use. If the first thing you’ll do is sauté the onions, don’t list the steak first, even if it’s the star of the recipe. 2. Missing ingredient - Make sure you use every item in your ingredients list, in order. Otherwise you’ll get a little note that says, “What were you planning to do with the lime zest?” Similarly, if you refer to an ingredient in the method, make sure it’s in your ingredients list. 3. Wrong amounts - I saw a recipe for 30 cookies that called for 2 1/2 pound of flour (10 cups) and 3 cups of honey. I don’t think so. I’ve also seen measurements in the ingredient list that don’t match the amount called for in the method. Not that you should be calling for amounts in the method most of the time anyway. (See next item about when to do so.) 4. Overuse of the term “divided” in the ingredients list - “Divided” comes into play when you use an ingredient more than once. But’s such an imprecise word, and recipe writing is all about precision. “Divided” doesn’t tell the reader anything other than that they will have to pay attention when it comes to using the ingredient. And as we know, readers don’t pay full attention. Better yet, most of them don’t even read the whole recipe first. I’m guilty too. How many times have I dumped in all the sugar, only to read later that I need a “remaining” half-cup? Here are a few workarounds:

- Use subheads - Let’s say you’re making a steak salad. You’re using vinegar twice: once when marinating the steak and once when making the salad dressing. Use subheads such as “Marinade” and “Dressing” so you can give the appropriate amount of vinegar for each use. - State just the ingredient, not the amount - Let’s say you use salt and pepper three times: once when seasoning the meat, then in the marinade, then add it at the end for flavoring. Just say “salt and freshly-ground pepper” in the ingredients list. Give amounts in the method. - State both amounts, starting with the largest - Such as “1/2 cup olive oil + more to grease the pan.”

If you must use “1/2 cup vinegar, divided,” state the first amount in the method (1/4 cup vinegar). Write “remaining” ¼ cup of vinegar” when you use it the second time. The word “remaining” has a purpose. 5. Listing water as an ingredient - Just bring it up in the method and state the amount. Such as “Add 1 cup of ice water, a few splashes at a time, until the dough comes together.” 6. Calling for prepped ingredient in both ingredient list and method - If the ingredients list says “Grated Parmesan,” there’s no reason to say “Grate Parmesan over pizza” at the end of the method. 7. Saying “season to taste” when it’s not the right time to taste it - If your pasta sauce simmers for two hours, it won’t help readers to season it beforehand. Also don’t ask them to taste batter, raw meat and other uncooked things to season them. It’s not the right time to taste, and people won’t want to anyway. Just provide the correct amount of salt and pepper when you need it.

I could go on about the excessive use of bacon and chocolate in desserts, or about photos that don’t show what the recipe said, or particularly, about overuse of the word “mixture.”

© photo courtesy of Ruhlman.com. This post also appeared at BlogHer.

Writing Recipes The following are general guidelines for writing and editing recipes. A standardized recipe is one that has been tested and is written to increase the probability that multiple people will achieve the same acceptable, standard product. It is written simply and clearly so that the process is easy to read, interpret, and do. It is also presented in a format that adds clarity and is visually appealing. Many published recipes are not standardized.

Ingredients • List all ingredients in order of use, as described in step-by-step instructions. • List the most important ingredients first, if it can be consistent with order of use. • List ingredients in order of quantity, if they are added at the same time. • Make sure all ingredients are listed. • Make sure all listed ingredients are included in instructions. • Use generic names of ingredients; avoid brand names. • Use common units of measure. (2 tablespoons instead of 1/8 cup) • Use the largest unit of measure. (1/4 cup instead of 4 tablespoons) • Use words, not abbreviations. (teaspoon instead of tsp) • State market unit with unit of measure in parenthesis. (onion.. one (1 cup sliced)) Preparation Instructions • Include all tasks in preparation instructions. (Wash and slice celery; Preheat oven.) • State the size of pans and bowls. (large mixing bowl; 9-inch round pan) • Choose the most appropriate term for the task. (mince, chop, cube, slice) • Use concise, short sentences. Avoid unnecessary words such as “the”. • Sequence steps of preparation to increase efficiency. (Prepping all fresh vegetables together). • State the level of heat on a stovetop. (cook over high heat; simmer on low heat) • State the power level of a microwave. (Microwave on HIGH.) • State the approximate cooking times. (Bake 18 to 20 minutes; Microwave 3 to 5 minutes) • State internal temperature for doneness of meat. (until thermometer registers 160) • State any visual tests for doneness. (until lightly brown; until toothpick comes out clean)

Other Information • State the number of servings and serving size. (four 1/2 cup servings) • Make sure the title accurately describes the product. (Apple Muffin or Apple Cupcake) • Cite the source of a recipe. (“Recipe from” or “Recipe adapted from”) Additional Guidance • Use an easy-to-read format. • Use a standard 12-point, sans-serif type. Avoid italics and unusual type faces. • Use lower case letters in ingredient list except for proper names. (onion; Swiss cheese) • Test all recipes. Revise ingredients as needed to increase product quality. Revise instructions as needed

to increase clarity. • Ask others to test recipes. Repeat testing and revision, as needed. • Proofread recipes.