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Writing To Advise

The document outlines the structure and techniques for writing instructional texts, such as recipes and manuals. Key elements include the use of imperative verbs, prepositional phrases, active sentences, and a clear sequential order. A model recipe for a stew is provided, demonstrating these writing techniques, followed by a revision task to create a recipe for beans on toast.

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Iain Foreman
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2 views2 pages

Writing To Advise

The document outlines the structure and techniques for writing instructional texts, such as recipes and manuals. Key elements include the use of imperative verbs, prepositional phrases, active sentences, and a clear sequential order. A model recipe for a stew is provided, demonstrating these writing techniques, followed by a revision task to create a recipe for beans on toast.

Uploaded by

Iain Foreman
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Writing to advise

This type of writing would make up:

Recipes
Manuals

It should include the following techniques:

 Imperative verbs (verbs that give direct orders): e.g. ‘Put’, ‘Grate’

 Prepositional phrases (phrases that give an indication of position): e.g.


‘Above your head’, ‘Under your seat’

 Active sentences (Sentences which have the subject doing something to


an object): You peel the potato

 Use of colon prior to lists.

 Use of second person: You push, You cut, you open

 Sequential connectives, e.g. ‘First, ‘Secondly’ etc

 Sequential: The text follows a clear, structured order

 Clear unfussy central layout

 Easy to scan for next instruction


Model: Writing to advise

Ingredients:
1 ounce/25 g butter
2 pounds/900 g lamb or beef, cubed
1 large onion, coarsely chopped
2 carrots, chopped
1 Tbsp plain flour (optional)
1/2 pint/275 ml beef stock
2 Tbsp tomato puree
1/2 Tbsp sugar
2 potatoes, cubed (optional)
1 bottle of Guinness or a large glass of red wine
1 bouquet garni (sprig of parsley, sprig of thyme, 1 bay leaf tied up in muslin)
Salt and freshly ground black pepper
Tabasco sauce

Instructions:
Firstly, melt the butter in a large pan. Secondly, fry the meat in it until browned on all
sides. Do not crowd the pan; Thirdly, you, then, brown the meat in two or three
batches if necessary. Fourthly, after that, you remove the meat from the pan, add the
onion and carrots and cook until slightly softened.

At this time, you return the meat to the pan. Sixthly, add the flour, if using, then stir in
the stock, tomato puree and sugar. Seventhly, bring to the boil and then reduce the
heat to a simmer. Finally, add the potatoes, if using, the Guinness or the wine, the
bouquet garni and salt and pepper to taste.

You have to cook over a low heat for about 1 to 1 1/2 hours or until the meat is
tender. Finally, while the stew is simmering, add 4 or 5 drops of tabasco to taste.

Yield: 4 servings.

Revision task:

Write a recipe for making beans on toast. Don’t forget to lay out the text in
sequential order (the order that things should be done in).

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