Parts of a Recipe. Recipe Basics. Essential Steps. Standard Format. Measuring Equipment. Measuring Techniques 9/21/17

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Nelson Bradley
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1 9/21/17 Parts of a Recipe Recipe Basics List & Amounts Step-by-step directions Essential information about temperature & equipment Number of servings (Yield) Standard Format Lists ingredients separate from directions. 1/2 cup butter 1/4 cup sugar 1 1/4 cups crushed graham cracker crumbs Melt butter. Stir in sugar. Add cracker crumbs. Toss to mix well. Press evenly into a 9 pie plate. Chill 1 hour. What s missing? Essential Steps 1- Read before beginning 2- Check to see if you have all ingredients 3- Pre-heat oven if needed 4- Gather all equipment needed 5- Complete prep of ingredients 6- Measure accurately 7- Mix carefully, following the directions 8- Bake or cook at temperature & time as directed Measuring Equipment Measuring Techniques The standard measuring cup set comes with 4 cups: 1 cup, 1/2 cup, 1/3 cup, and 1/4 c. The standard measuring spoon set comes with 4 spoons (used to measure less than ¼ c.) 1 Tbsp., 1 tsp., 1/2 tsp., 1/4 tsp. 1

2 9/21/17 Types of Measurements Liquid Dry Solid Fats (Shortening/PB) Prepare Cup Pack Level if off (scrape container as needed) Solid Fats (Shortening/PB) Solid fats can be measured by displacement as well. Use a liquid measuring cup Fill with 1 c. cold water Spoon in amount to raise water level to desired amount. Brown Sugar Pack Level Sugar/Salt Scoop in Shake to Level Flour/Powdered Sugar Stir Chop Level 2

9/21/17 Liquids (Milk, Water, Oil) Place on flat, level surface Pour at eye level Fill to amount desired Abbreviations and Equivalents Abbreviations Abbreviations Shorter forms of long words Used a

3 9/21/17 Liquids (Milk, Water, Oil) Place on flat, level surface Pour at eye level Fill to amount desired Abbreviations and Equivalents Abbreviations Abbreviations Shorter forms of long words Used a lot in cooking!! Tablespoon = T., Tbsp. Teaspoon = t., tsp. Cup = c. Ounce = oz. Pound = lb. or # Gallon = gal. Quart = qt. Pint = pt. Hour = hr. Minute = min Rule of Equivalents When we measure it is best to use the most efficient measuring tool. The rule of equivalents is the LESS you measure the MORE accurate it is! Equivalents 1 tbsp. = 3 tsp. 1 c. =16 Tbsp. 1/2 c. = 8 Tbsp. 1/4 c. = 4 Tbsp. 1/8 c. = 2 Tbsp. 1 stick/cube butter = 1/2 c. 1 stick/cube butter = 8 tbsp. 2 c. = 1 pt. 2 pt. = 1 qt. 1 qt. = 4 c. 4 qt. = 1 gal. 1 gal. = 16 c. 16 oz. = 1 lb. 8 fl. oz.= 1 c. 3

4 9/21/17 Straight Edge Spatula Used to level or frost Peeler Used to remove a thin layer of skin from a fruit/veggie Bread Knife Used to cut bread/ softer items (has a serrated edge) Chef s Knife Used to cut/chop large food items Paring Knife Used to pare or cut up small items. Ladle Used to scoop/serve liquids (such as soup or hot water) Rolling Pin Used to roll or flatten dough Tongs Used to lift food items Plastic Serving Spoon Used to serve a variety of foods Dry Measuring Cup Used to measure dry ingredients 4

5 9/21/17 Measuring Spoons Used to measure dry or liquid ingredients in small amounts (less than ¼ c.) Liquid Measuring Cup Used to measure liquid ingredients Wire Whisk Used to blend or incorporate air into ingredients Wooden Spoon Used to stir ingredients (especially hot dishes!!) Grater Used to shred solid ingredients Mixing Bowls Used to mix and hold ingredients for cooking Turner Used to flip or serve flat items Rubber Scraper Used for folding, mixing, and scraping dough/batters out of bowls. Cutting Board Hard surface (preferably plastic) used for cutting up ingredients. Colander/Strainer Used to separate liquids from solids Sauce Pans Frying Pan Used to cook/warm Used to sauté liquid ingredients (most or fry foods. commonly) 5

6 9/21/17 Beat Cooking Terms Boil To cook a liquid until the bubbles rise and break the surface Cream To work sugar and fat together until the mixture is soft and fluffy To make a mixture smooth by stirring rapidly Chop To cut food into small pieces (similar random pieces) Cut-In To cut flour and fat together with a pastry blender 6

9/21/17 Dice To cut into very small cubes.

food into smaller pieces Mince To cut or

with the palm of your hand Peel To remove

7 9/21/17 Dice To cut into very small cubes. Grate To rub on a tool that shreds the food into smaller pieces Mince To cut or chop as finely as possible Fold-In To mix ingredients by gently turning one part over another Knead To work or press dough with the palm of your hand Peel To remove the skin or rind of a fruit or vegetable 7

8 9/21/17 Sauté To brown or cook foods in a small amount of fat using a low to medium heat. Simmer To heat to just below boiling. No bubbles break the surface. Whip To beat rapidly to introduce air bubbles into food. 8

Name: Unit 1. Introduction to Cooking Terms~Measuring~Equipment~Recipes~Equivalents

Name: Unit 1. Introduction to Cooking Terms~Measuring~Equipment~Recipes~Equivalents Name: Unit 1 Introduction to Cooking Terms~Measuring~Equipment~Recipes~Equivalents Kitchen Equivalents 1 gal. 1 qt. 1 qt. 1 qt. 1 qt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. c. c. c. c. c. c. c.