Sauce Zabaglione Minted Melon Soup Fishcakes Summer Fruit

CuriosIT
Description Sheet
Activity 0097 - Create a recipe database Time: Dependent

using Microsoft Access on tutor
Hardware PC, Printer Software Access 97 or

higher
Pre-Requisites Experience with Access, such as in the CD database

activity.
Description of Activity
Create a database of your favourite recipes

using Microsoft Access.
This activity will enable the user to create a database to record and search
for their favourite recipes. The database will also contain pictures of the
finished dish.
In addition to this document a User Workbook has been prepared which can
be handed to the users for them to copy as they work through the various
sections of the activity.
Tutor Notes: Owing to size restrictions and time to download, the sample
recipe database already completed does not have the pictures inserted.
Follow the notes on page 8 of this document to insert. NB it is
recommended you take a copy of the database prior to inserting the
pictures. Even if you remove the pictures after adding them, the size of the
database remains huge and therefore transferring the database to different
locations will be unwieldy.
This activity requires that the tutor is competent in the use of Microsoft
Access.
This is a suggestion for a suitable activity for visitors to a UK online Centre. Tutors may choose to use it at their
own discretion taking suitable precaution where appropriate.
DirectSupport is a voluntary sector led project funded by UFI to provide support and guidance to UKonline centres
May 2006
2
Create a new Table in Design View.
The table should contain the following fields (also shown on page 2 of
the User Workbook).
Field name Attribute

RecipeID Autonumber, Primary key
RecipeName Text
Course Lookup (see note below)
FoodCategory Lookup (see note below)
Vegetarian Yes/No
TimeToPrepare Text
NumberofServings Number
Instructions Memo
Notes Memo
Picture OLE Object
Set a Lookup table for the Course field : Lookup Wizard>I will type
the values I want: (Shown on page 2 of the User Workbook).
<Space> for blank

Starter
Main
Dessert
May 2006
3
Create a table: FoodCategory
Create a table containing a single field, FoodCategory. The fields

should be as follows (also shown on page 2 of the User Workbook).
<full stop> for blank*

Beans
Cheese
Cream
Fish
Fruit
Meat
Pasta
Salad
Soup
Sweet
* - it is always useful to leave the first record in a lookup table blank

to avoid errors. (NB a primary key cannot be set to blank using a
space).
Return to the Recipes Table and set the Lookup on the FoodCategory
field.
Move to the FoodCategory field and select “Lookup Wizard” from

the options.
Select the first option “I want the lookup column to look up the
values in a table or query”.
Select “FoodCategory” as the table.
Select the “FoodCategory” field to be displayed.
May 2006
4
Create a table “Ingredients”.
Again this should have a single field – Ingredient (assign as Primary

Key).
Input the following into this table or import the file Ingredients.xls
(File-Get External Data-Import): (Shown on page 3 of the User
Workbook).
Lettuce - Cos Steak - Fillet

Dill Parsley
Cucumber Asparagus
Buttermilk Melon
Eggs Nectarines
Caster Sugar Blueberries
Lamb - Fillet Wine - Sparkling White
Kiwi Fruit Flour
Mushrooms - Oyster Parmesan
Olive Oil Cream - Whipping
Garlic Cloves Salmon - Steaks
Rosemary Butter - Unsalted
Milk Vinaigrette
Water Watercress
Flour - Plain Rocket
Sugar - Caster White Wine Vinegar
Butter Marsala
Grand Marnier Egg - Yolks
Sugar - Icing Nutmeg
Orange Lemon
Cream - Double Mint
Lime Potatoes
Gruyere Vegetable Oil
Wine - White Bacon - Smoked
Brandy Haddock - Fillets
Chicken stock Breadcrumbs - White
Balsamic Vinegar Summer fruits
Sugar Bread – White
Peppercorns
May 2006
5
Create an input form called Recipes.
This form will have two parts, the main form (linking to the table
Recipes and a subform Recipe Ingredients (to be created
later)). It is difficult to guess exactly how many ingredients
each recipe will have therefore by using a subform it is possible
to enter as many or as few ingredient records as are required.
Although it is possible to use a wizard, there is frequently so

much editing after the form is created it is often easier to create
the form from scratch using the Design Form feature and the
Field List button ( )
Layout the form as shown below: (NB the Picture field should
be 6cm x 5cm (set through Properties – Height & Width).
(Shown on page 4 of the User Workbook).
This is a suggestion for a suitable activity for visitors to a UK online Centre. Tutors may choose to use it
at their own discretion taking suitable precaution where appropriate.
DirectSupport is a voluntary sector led project funded by UFI to provide support and guidance to UKonline
centres
May 2006
6
Do not add the “Recipe Ingredients” field at this point –

this is a subform – see later notes. Just leave a gap between
“Number of Servings” and “Instructions”.
In the gap between the Recipe description and the Instructions,

the subform will be inserted.
Exit from the Recipes form
Create a new table> Recipe Ingredients containing the following

fields: (Shown on page 4 of the User Workbook).
Field Name Attribute

RecipeIngredientID Autonumber, Primary
RecipeID Number
Ingredient Text
Quantity Text (remember
quantities say things
like 1 litre, 2 tsp so a
pure numeric field is
not feasible here)
Comments Memo
Create a new form>Recipe Ingredients
Use Form Wizard>from Recipe Ingredients.
Select only the following fields: Ingredient, Quantity,

Comments.
Select Datasheet layout; Standard style
Return to the main Recipes form.
Open the tool box toolbar (View-Toolbox).
Press the subform button .
Move to the form body and create an area for the subform. A
wizard will be activated.
centres
May 2006
7
Select Forms>Recipe Ingredients, then “Choose from List”

and the first line: “Show Recipe Ingredients for each record
in Recipes using Recipe id”.
This creates the link between the subform and the main form so
that when each record is displayed so also do the correct
ingredients.
Enter records into the Recipes form.
Start with Lettuce & Cucumber Soup shown below: (Also

shown on page 5 of the User Workbook).
Recipe Name Lettuce and Cucumber Soup

Course Starter
FoodCategory Soup
Vegetarian Yes
Time to prepare 10 mins
Number of 4
Servings
Recipe Ingredients Ingredient Quantity Comments
Lettuce – Cos 1 Roughly
shredded
Dill 2 tbsp chopped
Cucumber half chopped
Buttermilk 1 litre
Eggs 3
Sugar – Caster 1 tsp
Instructions Place all the ingredients except the dill fronds in a
blender, season with sea salt and freshly ground
black pepper and liquidise in a food processor or
blender. Adjust the seasoning to taste and
refrigerate until you are ready to serve. Serve the
soup chilled, garnished with dill fronts. If you want
to serve the soup quickly, just add ice cubes and
serve.
Notes This soup can be varied as much as you like.
Chicory, watercress, sorrel, any kind of salad leaves,
rocket and even young courgettes can be used.
Picture lettuce_and_cucumber.jpg.
centres
May 2006
8
When you get to the Ingredients subform you can just type the
first few characters of the ingredient and the system will fill in
the rest. Alternatively you can use the drop down list to make
your selection.
Inserting the picture it is not as straightforward as expected.

there is some kind of bug in Access that does not allow you to
enter a picture directly from the access screen.
Open up your graphics package and open the picture you

want to transfer to this record – in this case
lettuce_and_cucumber.jpg.
Select the picture using a select tool and press Copy.
Return back to the Access form “Recipes” and paste the

picture into your record for Lettuce & Cucumber Soup.
Notice that the font size in the subform appears to be larger.
Go into Design View in the Recipe Ingredients form and

change the font size to 8 (format –font).
Input the records Skewered Lamb & Orange Crepes (shown

on the following pages and also page 6 and 7 of the User
Workbook).
centres
May 2006
9
Recipe Name Skewered Lamb

Course Main
FoodCategory Meat
Vegetarian No
Number of 6
Servings
Lamb - Fillet 750g Cut into chunks
Kiwi Fruit 2
Mushrooms - 24 Can use other
Oyster exotic
mushrooms
Olive Oil 4 tbsp
Garlic Cloves 4 Crushed
Rosemary 1 tbsp Chopped
Instructions Extract the juice and pulp from the kiwi fruits with a
lemon squeezer and pour over the lamb in a shallow
dish. If there is time, leave to marinate for 203
hours. Thread the lamb on 8 skewers, alternating
with the mushrooms. Brush with oil, rub with garlic,
scatter over rosemary and salt, then grill or
barbecue for 10-15 minutes, turning occasionally
and basting with oil until cooked to taste. Serve
with a lemon slice, a rosemary sprig and grilled
courgettes.
Notes
Picture skewered_lamb.jpg
centres
May 2006
10
Recipe Name Orange Crepes

Course Dessert
FoodCategory Sweet
Vegetarian Yes
Number of 8
Servings
Milk 125 ml
Water 125 ml
Flour - Plain 125 g
Egg - Yolks 2
Butter 2 tbsp Melted
Sugar - Caster 2 tbsp
Grand Marnier 2 tbsp
Butter 1 oz For Frying
Sugar - Icing 2 tbsp Decoration
Orange slices 2 tbsp Decoration
Cream - Double 200 ml Filling
Grand Marnier 2 tbsp Filling
Orange 1 small Filling. Grate
rind & juice
Lime Half Juice
Sugar - Caster 2 tbsp
Instructions For the batter, put the milk, water, egg yolks, flour,
sugar, melted butter and liqueur in a food processor
and process thoroughly. If time, rest for 30
minutes. For the filling, beat the cream until it
starts to thicken, add the other ingredients and beat
again until thick. Melt a knob of butter in a heavy
20cm (8in) frying pan. Pour 3 tbsp of batter into
the pan, gently swirl until it coats the base of the
pan and cook 1 minute until the underside is golden
brown, turn and cook 1 minute until the underside is
golden brown, turn and cook for 30 seconds. Keep
warm while you make another 7 crepes in the same
way. To cill, spoon 2 tbsp of the cream filling onto
each crepe, roll up and sprinkle with icing sugar.
Serve decorated with thin slices of orange.
Notes
Picture orange_crepes.jpg
centres
May 2006
11
Input all other recipes:
Gougere with Gruyere Salad

Fillet Steak with Pink Peppercorn Sauce
Nectarines and Melon in Sparkling Wine
Truffled Souffles
Baked Salmon with Herb Sauce
Zabaglione
Minted Melon Soup
Fishcakes
Summer Fruit Pudding
They can either be typed in directly (details shown on the following

pages and on pages 8-16 of the User Workbook) or imported from a
text file using (File-Get External Data-Import) called Recipes.xls
(to the Recipes Table) and Recipe Ingredients.xls (to the Recipe
Ingredients table).
Please note that whatever method is used to input the data, the
pictures will still need to be inserted manually as previously described.
centres
May 2006
12
Recipe Name Gougere with Gruyere Salad

Course Starter
FoodCategory Salad
Vegetarian Yes
Number of 2
Servings
Butter 60g
Water 150ml
Flour - Plain 3oz
Eggs 2 Beaten lightly
Gruyere 90g Grated
Instructions Put the butter, water and a pinch of salt in a small
pan, heat gently to melt the butter, then bring to
the boil. Add the flour all at once, then lower the
heat and stir until you have a smooth mixture. Take
the pan off the heat and beat in the eggs, a quarter
at a time, until the mixture becomes smooth and
glossy. Stir in two-thirds of the grated Gruyere and
spoon the mixture on to a baking sheet lined with
baking parchment to make a ring about 25cm in
diameter. Sprinkle with the remaining grated
Gruyere and bake for about 20 minutes at
220/425/Gas 7 until puffed and golden. Serve with
a green salad.
Notes
Picture gougere_and_gruyere_salad.jpg
centres
May 2006
13
Recipe Name Fillet Steak with Pink Peppercorn Sauce

Course Main
FoodCategory Meat
Vegetarian No
Number of 4
Servings
Wine - White 250ml
Brandy 2 tbsp
Chicken stock 250ml Made with half
a cube
Balsamic 2 tbsp
Vinegar
Sugar 1 tsp
Peppercorns 30 Pink
peppercorns
ideally
Cream - Double 200ml
Steak - Fillet 8 x 90g
Parsley Flat leaved For serving
Asparagus Tips For serving
Instructions Bring the wine and brandy to the boil in a small pan
and cook until reduced by half. Add the stock and
reduce again to 150ml. In another pan heat the
vinegar and sugar until they just caramelize, 1
minute. Add this, with the peppercorns and cream
to the reduced stock and simmer gently for 5
minutes. Meanwhile, cook the steaks in a searing
pan or dry frying pan over high heat for 3 minutes
on one side. Turn, season and cook for another 3
minutes, or to taste. Serve 2 steaks per person
with the sauce poured over and garnish with
parsley. Serve with asparagus tips or seasonal
vegetables.
Notes
Picture steak_and_peppercorn.jpg
centres
May 2006
14
Recipe Name Nectarines and Melon in Sparkling Wine

Course Dessert
FoodCategory Fruit
Vegetarian Yes
Number of 4
Servings
Melon 1 sweet, ripe
Nectarines 2 ripe, stoned and
cut into thin
slices
Blueberries 60g
Wine - 350ml
Sparkling White
Instructions Half and seed the melon, then with a teaspoon
scoop out the melon flesh into a bowl. Arrange the
melon, slice nectarines and blueberries between 4
glasses. Pour over the sparkling wine and serve.
Notes Variation: This fresh dessert is as delicious as it is
easy. For a special occasion use champagne,
otherwise sparkling white wine is perfect; the wine
seems to intensify the flavours.
Picture nectarines_and_melon.jpg
centres
May 2006
15
Recipe Name Truffled Souffles

Course Starter
FoodCategory Cheese
Vegetarian Yes
Number of 4
Servings
Milk 250ml
Butter 60g
Flour 60g
Gruyere 60g grated
Parmesan 20g grated
Eggs 4 separated
Cream - 4 tbsp
Whipping
truffle 1 peeled and cut
into slivers
Instructions Put the milk, butter, a pinch of salt and the flour in a
small pan. Bring the mixture to the boil, stirring
continuously until the sauce is smooth. Remove
from the heat, allow to cool for a couple of minutes,
then stir in both cheeses and egg yolks. Beat the
egg whites until stiff peaks form. Stir a quarter of
the egg whites into the sauce, then gently fold in
the remainder. Three-quarters fill 4 well-buttered
10cm soufflé dishes. Bake for 12-15 minutes at
200/400Gas 6 until well risen and golden.
Meanwhile, gently warm the whipping cream with
the truffle slivers and a pinch of salt. To serve,
break the soufflé's' crusts and pour 1 tbsp of the
truffle sauce into each one.
Notes
Picture truffled_souffles.jpg
centres
May 2006
16
Recipe Name Baked Salmon with Herb Sauce

Course Main
FoodCategory Fish
Vegetarian No
Number of 4
Servings
Salmon - Steaks 4
Butter - Unsalted 60g
Vinaigrette 4 tsp
Watercress 90g
Rocket 60g Stalks removed
Lime Twists To garnish
Watercress 90g For the sauce,
stalks removed
Sorrel For the sauce,
stalks removed
Rocket 60g
Butter - Unsalted 60g
White Wine Vinegar 2 tsp
Instructions Lay the salmon on a baking sheet lined with
buttered foil, twisting it up at the corners. Dot with
butter and bake for 12 minutes at 200/400/gas 6,
then remove and keep warm. Heat a skewer and
sear a pattern on top, if liked. To make the sauce,
bring 600ml of water to the boil. Add the green
leaves, return to the boil, then drain, reserving 4
tbsp of the cooking water. Puree the leaves,
reserved water and remaining sauce ingredients into
a food processor. Process for 2 minutes then pour
into a small pan and keep warm. Place watercress
and rocket leaves in a salad bowl with the
vinaigrette, toss to coat well. Place the salmon on
warm plates with some salad and spoon over 2 tbsp
of sauce and garnish with lime twists. Serve with
the salad.
Notes
Picture salmon_herb_sauce.jpg
centres
May 2006
17
Recipe Name Zabaglione

Course Dessert
FoodCategory Sweet
Vegetarian Yes
Number of 6
Servings
Marsala 125ml
Egg - Yolks
Sugar - Caster 60g
Nutmeg 4 pinches
Nectarines 2 stoned and
thinly sliced
Instructions Put the Marsala, egg yolks, caster sugar and nutmeg
into a large bowl and whisk with a balloon which
until well combined. Next, place the bowl over a
pan of simmering water (the bottom should not
touch the water) and beat the mixture with a hand-
held electric whisk on medium speed for about 12-
15 minutes, or until the mixture forms soft peaks.
Arrange the nectarine slices on individual serving
plates and spoon the zabaglione into the centres.
Serve at once.
Notes Variation: Serve with other fresh fruits such as
peaches, blueberries, raspberries or loganberries.
Picture zabaglione.jpg
centres
May 2006
18
Recipe Name Minted Melon Soup

Course Starter
FoodCategory Soup
Vegetarian Yes
Number of 4
Servings
Melon 2 chilled, Charentais
Melons
Lemon Juice of 1
Mint 4 tbsp chopped
Sugar 2 tbsp
Mint sprigs Sprigs To decorate
Instructions Cut the melons in half, making a series of scalloped
cuts with a sharp knife. Carefully separate the
halves and remove the seeds. Scoop the melon
flesh into a food processor, reserving the shells.
Add the lemon juice, mint leaves and sugar to taste
and process for 2 minutes until smooth. Cut a sliver
off the base of the melon halves to that they will
stand upright. Pour the soup into the 4 shells and
decorate with mint sprigs.
Notes Variation: Use ripe Canteloupe, Ogen or Honeydew
melons for this fruity soup, if Charentais melons are
not available. An interesting variation is to add
250ml of chilled Chardonnay to the mixture when
processing: its woody flavour combines beautifully
with the melon.
Picture minted_melon_soup.jpg
centres
May 2006
19
Recipe Name Fishcakes

Course Main
FoodCategory Fish
Vegetarian No
Number of 6
Servings
Potatoes 500g Boiled &
mashed
Vegetable Oil 5 tbsp
Bacon - Smoked 125g Chopped
Haddock - Fillets 500g Skinned and
chopped
Dill 4 tbsp Chopped
Flour 60g
Eggs 1 large Lightly beaten
Breadcrumbs - White 125g
Butter 50g
Instructions Heat 1tbsp of oil and sauté the bacon until it just
begins to brown, then add the fish and cook gently
for 5 minutes. Flake the fish, and mix into the
potatoes with the bacon and 2tbsp dill. Form the
mixture into 8 balls, then flatten until 2cm thick.
Dust with flour, dip into the beaten egg, then pat
with breadcrumbs until evenly coated. Heat the
remaining oil in 2 large frying pans over a moderate
heat and fry and fishcakes on both sides until golden
brown. Meanwhile, gently heat the butter in a small
pan with the remaining dill. Serve the fishcakes
with the butter sauce, dill sprigs and steamed
mangetout.
Notes
Picture fishcakes.jpg
centres
May 2006
20
Recipe Name Summer Fruit Pudding

Course Dessert
FoodCategory Fruit
Vegetarian Yes
Number of 4
Servings
Summer fruits 750g Mixed summer fruits
such as
strawberries,
raspberries,
blackberries,
blueberries, red and
blackcurrants
Sugar 3 tbsp
Lemon 2 Grated rind and
juice
Bread - White 4 Slices Crusts removed
Instructions Cut large strawberries into quarters and pick over
the fruit. Put in a pan with the sugar, lemon rind
and juice, and bring to the boil. Simmer for 2
minutes, then strain off the liquid into a bowl. Taste
and adjust the sweetness to taste. Cut the slices of
bread into strips 1.5cm wide and dip into the fruit
juice. Using 4 large glasses or glass bowls, arrange
3 strips of soaked bread inside each. Spoon in half
the fruit, then arrange the remaining bread strips
and more fruit in the glasses or bowls.. Top up with
any remaining fruit juice and serve with double
cream, crème fraiche or Greek-style natural yogurt.
Notes
Picture summer_fruit_pudding.jpg
centres
May 2006
21
Searches
Demonstrate how to find a record in a

database by positioning the cursor in the field
to search on and then using CTRL-F to display
the find dialogue. For example:
Find and scroll through all the Starters
Find and scroll through Fish dishes.
Reports
Three reports will be created:
Print a recipe
List of recipes by course
List of recipes by food category
Sample reports are shown in the User Workbook document on pages

17 and 18.
Print a single recipe
Two reports are required to print an individual recipe: (a) Recipe

details and (b) Recipe Details SubReport.
Create new Report>Autoreport>Columnar : from

“Recipes” table.
Edit the form to match the printout shown on page 17 of the

User Workbook. The following are the changes to be made:
Remove the report title.
Move the RecipeName field to be the page header. Set

to Arial 24 green and adjust the field size to fit.
Set the text box of Vegetarian and Number of Servings

to Left Flush using the button on the toolbar.
May 2006
22
Move the Picture field to the top right. Change
dimensions to 6cm x 5cm
Increase the size of the Instructions and Notes text

boxes to align with the edge of the picture.
In the text box headings put spaces between the words.
Set borders of the text box to Transparent – Right Click –

Properties
Delete the page footer.
Exit and save the form as Recipes.
Create subreport>New report>Report wizard from table

Recipe Ingredients. It should be called Recipe Ingredients.
Use only the fields Ingredient, Quantity, Comments.
No grouping, no sorting.
Tabular, Portrait format.
Remove the heading “Recipe ingredients” and any lines.
Change the header font to Arial 10 Bold
Change the detail font to Arial 10
Reduce the size of the Quantity field both in the heading

and text.
Move the comments field.
Clear the page footer
Exit and save the report as Recipe Ingredients.
May 2006
23
Go back into the Recipes report and insert the subreport.
Move to the next line under the Notes field.
Open the toolbox and press the subform/subreport

button ( ).
Create an area for the subreport – about a line’s worth

is OK. A wizard will be activated.
Select “Reports and Forms” – Recipe Ingredients

Report
Select “Choose from List” and “show recipe

ingredients for each record in Recipes using
RecipeID.
An example of the completed report is shown in page 17 of the

User Workbook.
List of Recipes by Course
Create a Query for each course, namely:
List of Starters
List of Main Courses
List of Desserts
The Queries should contain Course; RecipeName;

TimetoPrepare, NumberofServings.
Against the “Course” field “Criteria” line type “Starter”. Also

deselect the “show” checkbox so it won’t show in a report.
Save the Query as “List of Starters”.
Create another two queries – “List of Main Courses” and “List

of Desserts” using the criteria “Main” and “Dessert”
respectively.
May 2006
24
Create a report from Query:List of Starters.
New>Report Wizard from “List of starters”,
Select all fields.
No grouping, no sorting.
Tabular, portrait, soft gray.
Edit the report’s layout (an example of the finished report is

shown on page 18 of the User Workbook). Make the following
changes:
Change the report heading to Starters
Insert spaces in the column headings.
Rearrange the “Time to prepare” and “Number of servings”

data fields so that they are centred under the headings.
Save the report as List of Starters.
Repeat the above to produce List of Main Courses and List of

Desserts reports.
May 2006
25
Create a list of recipes by category.
New>Report wizard use the Recipes table.
Fields to use:
RecipeName
Course
FoodCategory
Vegetarian
Timetoprepare
Numberofservings
Group by FoodCategory
Sort by Course
Select Landscape, Stepped, Soft Gray
Edit the report layout and make the following changes:
Change the heading to Recipes by Category
Insert spaces in the column headings.
Centre column headings and text beneath the headings for

all fields. Please see a finished example of the report on
page 18 of the User Workbook.
May 2006
26
Switchboard
The application is now complete, however, to make it even more simple to

use the next stage is to create a Switchboard which is a front end to an
Access database.
The Switchboard will display a menu of all the different features of the
database so that the user doesn’t have to jump around between forms and
reports to use a particular function.
The switchboard will look like this (also shown at page 19 of the User
Workbook).
May 2006
27
Create the Switchboard
Tools>Add-Ins>Switchboard Manager.
Use the default switchboard “Main Switchboard (Default)”.
Select Edit.
Add the following items (in this order) to the switchboard using the
New button (also shown on page 20 of the User Workbook).
Text: Update Recipe Database

Command: Open Form in Edit Mode.
Form: Recipes
Text: Update Food Category

Form: Food Categories
Text: Update Ingredients

Form: Ingredients
Text Print List of Starters

Command: Open Report
Report: List of Starters
Text Print List of Main Courses

Report: List of Main Courses
Text Print List of Desserts

Report: List of Desserts
Text Print Recipes

Report: Recipes
Text Print List of Recipes by Category

Report: Recipes by Category
Close.
May 2006
28
The Switchboard form should be edited (through the usual
Form>Design View function) so that it looks as shown on the
previous page (and on page ** of the User Workbook).
Set startup options
To make the switchboard open when you open the database (rather than
having the database screens displayed, select Tools>Startup and then
Switchboard from the Display Form field.
You can also decide whether or not to have the database window shown at
all by unchecking the “Display Database Window” checkbox.
May 2006

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CuriosIT

Activity 0097 - Create a recipe database Time: Dependent

Hardware PC, Printer Software Access 97 or

Pre-Requisites Experience with Access, such as in the CD database

Create a database of your favourite recipes

Field name Attribute

<Space> for blank

Create a table containing a single field, FoodCategory. The fields

<full stop> for blank*

* - it is always useful to leave the first record in a lookup table blank

Move to the FoodCategory field and select “Lookup Wizard” from

Select “FoodCategory” as the table.

Select the “FoodCategory” field to be displayed.

Again this should have a single field – Ingredient (assign as Primary

Lettuce - Cos Steak - Fillet

Create an input form called Recipes.

Although it is possible to use a wizard, there is frequently so

Do not add the “Recipe Ingredients” field at this point –

In the gap between the Recipe description and the Instructions,

Exit from the Recipes form

Create a new table> Recipe Ingredients containing the following

Field Name Attribute

Create a new form>Recipe Ingredients

Use Form Wizard>from Recipe Ingredients.

Select only the following fields: Ingredient, Quantity,

Select Datasheet layout; Standard style

Return to the main Recipes form.

Open the tool box toolbar (View-Toolbox).

Press the subform button .

Select Forms>Recipe Ingredients, then “Choose from List”

Start with Lettuce & Cucumber Soup shown below: (Also

Recipe Name Lettuce and Cucumber Soup

Inserting the picture it is not as straightforward as expected.

Open up your graphics package and open the picture you

Select the picture using a select tool and press Copy.

Return back to the Access form “Recipes” and paste the

Notice that the font size in the subform appears to be larger.

Go into Design View in the Recipe Ingredients form and

Input the records Skewered Lamb & Orange Crepes (shown

Recipe Name Skewered Lamb

Recipe Name Orange Crepes

Input all other recipes:

Gougere with Gruyere Salad

They can either be typed in directly (details shown on the following

Recipe Name Gougere with Gruyere Salad

Recipe Name Fillet Steak with Pink Peppercorn Sauce

Recipe Name Nectarines and Melon in Sparkling Wine

Recipe Name Truffled Souffles

Recipe Name Baked Salmon with Herb Sauce

Recipe Name Zabaglione

Recipe Name Minted Melon Soup

Recipe Name Fishcakes

Recipe Name Summer Fruit Pudding

Demonstrate how to find a record in a

Sample reports are shown in the User Workbook document on pages

Print a single recipe

Two reports are required to print an individual recipe: (a) Recipe

Create new Report>Autoreport>Columnar : from

Edit the form to match the printout shown on page 17 of the

Remove the report title.

Move the RecipeName field to be the page header. Set

Set the text box of Vegetarian and Number of Servings