Recipes and Measuring. Ch. 35

Transcription

1 Recipes and Measuring Ch. 35

2 What is a recipe? A set of directions used in cooking

3 Where do you find recipes? Cookbooks Magazines Websites Blogs Apps (ex. Big Oven)

4 Choosing a Recipe Does this recipe sound good? Consider the likes and dislikes of others Any food allergies/intolerances? How long will the recipe take to prepare? Do you have enough time? Do I understand all the steps? Do I have the skills needed to prepare this recipe? Do I have all the necessary equipment? Will I be able to find all the ingredients?

5 Abbreviations Teaspoon t. or tsp. Tablespoon T or Tbsp Cup c. or C. Square sq Pint pt Quart qt minute min Hour hr Ounce oz Pound lb

6 Equivalents *Know the ones in red 3 teaspoons = 1 Tablespoon 2 Tablespoons = 1 fluid ounce 4 Tablespoons = 1/4 Cup 5 1/3 Tablespoons = 1/3 Cup 8 Tablespoons = 1/2 Cup 16 Tablespoons = 1 Cup 16 ounces = 1 pound 1 cup = 1/2 pint 2 cups liquid = 1 pound 2 cups = 1 pint 2 pints = 1 quart 4 cups = 1 quart 4 quarts = 1 gallon

7 The Big G

8 Measuring Dry Ingredients Sugar, flour, salt, and baking powder Spoon into a dry measuring cup and level off with a straight edge spatula

9 Sifting If you need to sift, do it first Then measure

10 Brown Sugar--pack it

11 Measuring Liquid Ingredients Milk, Water, or Oil Use liquid measuring cups Place the measuring cup on a flat surface and read the measurement at eye level

12 Measuring Fats Sticks of margarine or butter have measurements on wrapper 1 stick = 1/2 c. The dry cup method may also be used for solid fats

13 Mixing Terms Stir Use a spoon to make circular motions Blend, mix, combine Use a spoon to stir two or more ingredients together thoroughly Beat Use a quick over-and-over motion with a spoon or wire whisk to mixer to smooth the mixture Whip To beat rapidly to increase volume and to bring in air Cream Combine ingredients until soft and creamy Cut-in Use a cutting motion to mix solid fat with dry ingredients Fold Use a rubber scraper to gently combine ingredients in a delicate mixture, such as egg white.

14 Cutting Terms Chop To cut into small, irregular pieces Mince To cut into tiny pieces Cube To cut into evenly shaped pieces about ½ inch on each side Dice To cut into evenly shaped pieces about ¼ inch on each side Pare TO cut off the outside covering of a fruit or vegetable Grate Rub over a grater Shred Cut or tear food into long, thin pieces

15 Other Cooking Terms Baste Moisten foods while cooking to add flavor Brush Use a brush to cover the surface of one food with another Coat Cover the surface of a food with a dry ingredient (dredge) Garnish Decorate a food dish with a small food item Grease Rub lightly with fat Season Add seasoning, such as salt or pepper Drain Remove excess liquid by placing food in a colander or strainer

16 Changing the Yield of a Recipe Recipes may be converted to feed fewer or more people by dividing the ingredients or multiplying the ingredient. Not all recipes will work well when adjusted.

17 If the below recipe serves 12. How can it be changed to serve 24? 3 cups flour 1 tsp. baking powder 1 cup butter 2 cups sugar 1 egg

18 3 cups flour x 2 = 6 1 tsp. baking powder x 2 = 2 1 cup butter x 2 = 2 2 cups sugar x 2 = 4 1 egg x 2 = 2

19 To reduce to 6 servings 3 cups flour 2 = 1 ½ cups 1 tsp. baking powder 2 = ½ 1 cup butter 2 = ½ cup 2 cups sugar 2 = 1 cup 1 egg 2 = one egg would still be used

20 Making Substitutions If you don t have an ingredient, you may be able to make a substitution Substitutions that work: 1c. Whole milk = 1/2c. Evaporated milk + 1/2c. Water 1c. Buttermilk = 1c. Fresh milk +1 T. vinegar or lemon juice 1 square unsweetened chocolate = 3 T. unsweetened cocoa Powder + 1 T. butter or margarine

21 Making Creative & Healthy Changes After using a recipe several times, you may want to try Some variations 1) Seasoning can be changed -ex. Adding extra chili powder to make a recipe spicier 2) Recipe can be changed to be healthier -ex. Ground turkey instead of ground beef in a casserole Yogurt instead of sour cream in dips