The Art of Cooking UNIT 6

Transcription

1 The Art of Cooking UNIT 6 CHAPTER 23 Using Recipes CHAPTER 24 Preparation Techniques CHAPTER 25 Cooking Methods CHAPTER 26 Develop a Work Plan CHAPTER 27 Creative Additions Activate Prior Knowledge Explore the Photo There are many different ways to prepare foods. With what cooking methods are you familiar? 354 Unit 6 The Art of Cooking

2 Unit Thematic Project Preview Create a Work Plan While studying this unit, you will learn about recipes, preparation techniques, and cooking methods. In your unit thematic project you will create a work plan that will help you organize a cooking project. My Journal Food Preparation Write a journal entry about one of these topics. This will help you prepare for the unit project at the end of the unit. Describe a time when you prepared a food dish. Discuss a time when you tried to prepare a food dish and things did not turn out well. 355

3 CHAPTER 23 Using Recipes Writing Activity Personal Narrative Learning to Cook Write a personal narrative, or story, about your experience learning to cook. For example, you may write about a funny or challenging moment you had in the kitchen, the first recipe you ever prepared, or another anecdote. Format your narrative like a one-page essay. Writing Tips Follow these steps to write a personal narrative: Narrate a true story from your life from a first-person perspective. Use details and description to bring the narrative to life. Format your narrative like an essay, with organized paragraphs. Activate Prior Knowledge Explore the Photo Recipes are step-by-step formulas for making food and beverages. How does a recipe help? 356 Unit 6 The Art of Cooking

4 Reading Guide Before You Read Preview Before you read, locate a recipe online or in a cookbook. As you read, refer to the recipe to see real-life examples of the topics discussed in this chapter. Read to Learn Key Concepts List the six types of information a recipe provides. Define the different units and systems of measurement used in recipes. Explain how and why a recipe might be modified. Describe ways to find and organize recipes. Main Idea Recipes are directions for preparing foods and beverages that are useful to cooks and offer helpful information. Content Vocabulary You will find definitions for these words in the glossary at the end of this book. recipe yield customary system metric system volume weight equivalent high-altitude cooking Academic Vocabulary You will find these words in your reading and in your tests. Use the glossary to look up their definitions, if necessary. omit compensate Graphic Organizer Use a graphic organizer like the one below to list and explain four steps for decreasing the yield of a recipe. Academic Standards English Language Arts NCTE 12 Use language to accomplish individual purposes. Mathematics NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. NCTM Number and Operations Compute fluently and make reasonable estimates. Science NSES A Develop understandings about scientific inquiry. Social Studies NCSS VIII B Science, Technology, and Society Make judgments about how science and technology have transformed the physical world and human society DECREASING RECIPE YIELD NCTE National Council of Teachers of English NCTM National Council of Teachers of Mathematics NSES National Science Education Standards NCSS National Council for the Social Studies Graphic Organizer Go to this book s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 23 Using Recipes 357

5 What is a Recipe? A recipe is a set of directions for making a food or beverage. Recipes are useful for all cooks, from beginner to expert. A well-written recipe offers six types of information. List of Ingredients Ingredients are given in exact amounts and they are listed in the order that they are used. Yield The yield is the amount or the number of servings that the recipe makes. Cooking Method, Temperature, and Time Recipes tell you how long to cook or chill food and at what temperature. The temperature describes the control settings for cooking equipment used during preparation. Some recipes give temperatures and times for both conventional and microwave ovens. Recipes may remind you to preheat the oven. Temperature and time may also be written with instructions such as fry until golden or chill until set. Container Size and Type Containers are described in as much detail as needed. A brownie recipe may specify a large bowl for mixing or an 8-inch square pan for baking. Step-by-Step Directions Good recipes have clear, easy-to-follow directions that describe all of the steps in a logical order. Some recipes number the steps to help you keep your place. Nutrition Analysis Choose recipes that provide the calories and nutrients you need. Information on the nutrient and calorie content in a recipe can help you choose recipes that fit your eating plan. Many recipes list the number of calories and grams of fat, sodium, and fiber per serving. Some recipes include information on carbohydrates, protein, cholesterol, vitamins, and minerals. Explain Why do some recipes provide information on nutrient and calorie content? Step by Step Recipes tell you how much of each ingredient to use and give instructions for preparing and cooking. What are the six types of information in a good recipe? Recipe Trends Today s fast-paced world has led to a trend for 30-minute meals recipes that take just thirty minutes or less to prepare. Another recipe trend is one-dish meals meals such as casseroles that combine an assortment of ingredients and nutrients in one container. Other trends have centered around low-fat recipes. Sometimes trends can introduce consumers to styles of cooking, such as ethnic recipes, that they would not have otherwise tried. Trends in cooking, like in fashion, tend to come and go, but certain qualities good nutrition, flavor, ease of preparation are always valued. Challenge Visit a bookstore or library that contains recently published cookbooks and cooking magazines. What recipe trends to you perceive? Share your findings with the class. 358 Unit 6 The Art of Cooking

6 Figure 23.1 Units of Measurement Customary and Metric Customary and metric measurements describe tools, ingredients, and cooking methods by volume, weight, dimensions, and temperature. What is the difference between volume and weight? Type of Measurement Customary Units of Measurement Metric Units of Measurement Volume teaspoon (tsp.) tablespoon (Tbsp.) cup (c.) pint (pt.) quart (qt.) gallon (gal.) fluid ounce (fl. oz.) milliliter (ml) liter (L) Weight ounce (oz.) pound (lb.) milligram (mg) gram (g); kilogram (kg) Dimensions inches (in.) centimeter (cm) Temperature degrees Fahrenheit ( F) degrees Celsius ( C) Weights and Measures Recipes usually turn out best when you use each ingredient in exactly the right amount. Ingredient amounts are written in different ways, depending on whether the recipe uses customary or metric measurements. The customary system, also called U.S. standard or English, is a system of measurement used in the United States. Cups, tablespoons, and teaspoons are customary measures. Most other countries use the metric system, a system of measurement based on multiples of ten. For instance, just as one dollar contains 100 pennies, one meter contains 100 centimeters. Grams and liters are metric measures. The United States is gradually converting to metric. Metric measurements are easy to find. Scientists work in metric. Food service operations often measure in metric. Beverages are sold by the liter, and food labels indicate weight in grams. You can use recipes written in either system. You just need measuring tools that are sized or marked for the particular system, and a kitchen scale to weigh ingredients. Units of Measure The customary and the metric systems use different units of measurement for volume, weight, dimensions, and temperature. Volume Volume is the amount of space an ingredient takes up. For example, a salad recipe might list ½ cup chopped celery or 250 ml milk. A bread recipe might ask for tsp. of yeast. Weight Weight measures the heaviness of an ingredient, as in 1 lb. ground beef or 50 g chopped walnuts. A can of tomatoes may be labeled Net wt. 24 oz. Dimensions Dimensions are used to describe bakeware lengths and widths. A baking pan might be described as 8.5 in. round or 20 4 cm. Some recipes even ask for the height of a pan, Temperature Temperatures in the customary system are given in degrees Fahrenheit ( F). Temperatures in the metric system are given in degrees Celsius ( C). Figure 23.1 compares several basic customary and metric units of measurement and shows common abbreviations. Chapter 23 Using Recipes 359

7 Using Dry and Fluid Ounces In the customary system, an ounce (or dry ounce) is a measure of weight, and a fluid ounce is a measure of volume. What is the difference? Suppose you measure a cup of popcorn and a cup of brown rice. Both ingredients have the same volume, or number of fluid ounces. However, the popcorn is much lighter in weight than rice it weighs fewer ounces. You can use a kitchen scale to find out how many ounces each ingredient weighs. Calculating Equivalents Your math skills can help you succeed with recipes. What if you want to make a fruit salad recipe that calls for 1½ cups of blueberries, but the store only sells them by the pint? How many pints should you buy? Use equivalents to get the answer. An equivalent is a different way of measuring. For example, one cup is the equivalent of 16 tablespoons, and one pint is the equivalent of two cups. Figure 23.2 shows common volume and weight equivalents. Figure 23.2 Volume and Weight Equivalents Conversions You can convert measurements between customary and metric by using this chart. How many teaspoons are in 30 ml? Volume Customary Measurements Metric Measurements* Measurements fl. oz. Millileters ¼ tsp. 1 ml ½ tsp. 2 ml 1 tsp. 5 ml 1 Tbsp. (3 tsp.) ½ fl. oz. 15 ml ¹ ₈ c. (2 Tbsp.) 1 fl. oz. 30 ml ¼ c. (4 Tbsp.) 2 fl. oz. 50 ml ¹ ₃ c. (5 Tbsp.) 3 fl. oz. 75 ml ½ c. (8 Tbsp.) 4 fl. oz. 125 ml ² ₃ c. (11 Tbsp.) 5 fl. oz. 150 ml ¾ c. (12 Tbsp.) 6 fl. oz. 175 ml 1 c. (16 Tbsp.) 8 fl. oz. 250 ml 1 pt. (2 cups) 16 fl. oz. 500 ml 1 qt. (2 pints or 4 cups) 32 fl. oz. 1 L 1 gal. (4 quarts or 8 pints or 16 cups) 128 fl. oz. 4 L Weights Customary Measurements Metric Measurements* Pounds Ounces Grams/Kilo 1 oz. 28 g 1 lb. 16 oz. 448 g 2.2 lb. 35 oz g or 1 kg *Volumes have been rounded to correspond to metric measuring tools. Legend of Abbreviations Customary measurements tsp...teaspoon Tbsp...Tablespoon c...cup qt...quart pt...pint gal...gallon oz...ounce fl. oz...fluid ounce lb...pound Metric measurements ml..milliliter L..liter g..gram kg..kilogram 360 Unit 6 The Art of Cooking

8 Figure 23.3 Conversion Chart Convert International Recipes Learning the most common weights and measures in the customary and metric systems helps you to use and convert international recipes. Which is a greater volume, a quart or a liter? Volume To Convert From Multiply By To Get fl. oz. 30 ml ml 0.03 fl. oz. c L L c. pt L L 2.1 pt. qt L L 1.06 qt. gal. 3.8 L L 0.26 gal. Weights To Convert From Multiply By To Get oz g g oz. lb kg kg 2.2 lb. Converting Between Customary and Metric Knowing how to convert from one measuring system to the other helps you to use international recipes. Converted measurements are close, but not exact. For example, 8 fluid ounces equals ml, or 240 ml rounded. Metric markings on a liquid measuring cup do not list this measurement, so you would measure almost to the 250-mL mark. Inexact conversions are fine for most recipes. Converting precisely is more critical for baked goods than for most other recipes. To convert measurements, you will use multiplication. Conversion charts and formulas help with converting recipes. It also helps to have a calculator handy for conversions in the kitchen. Figure 23.3 shows formulas for converting amounts. Converting Temperatures You may also need to convert temperatures between Fahrenheit and Celsius. Here is how to convert quickly. Celsius to Fahrenheit Multiply the Celsius temperature by 9. Then divide by 5 and add 32. For example, to convert 175 C, multiply 175 by 9 to get 1,575. Divide 1,575 by 5, which yields 315. Now add 32 to get 347 F, or about 350 F. Fahrenheit to Celsius Subtract 32 from the Fahrenheit temperature. Then multiply by 5 and divide by 9. For example, to convert 350 F, subtract 32 from 350 to get 318. Multiply 318 by 5, which yields 1,590. Divide 1,590 by 9, which yields C, or about 180 C. Contrast In the customary system, what is the difference between a dry ounce and a fluid ounce? Chapter 23 Using Recipes 361

9 Changing Recipes You can personalize recipes for many reasons. You may need to increase or decrease the yield. You may want to substitute an ingredient for health reasons or because you want a certain flavor. You might want to be creative and try something new. Some recipes handle change better than others. Substitutions usually work fine in recipes where the ingredients act more or less independently of each other fruits in a salad, for example, or vegetables in a stir-fry. You can experiment with different flavors and textures. Other recipes, including most recipes for baked goods, require exact ingredients and precise measurements. Recipes for baked items are like chemical formulas. Ingredients blend together to create a certain effect. If you change one amount or omit (leave out) one ingredient, the food may be ruined. Metric Conversions A popular restaurant chain sells a quarter-pound hamburger in the United States. However, in Europe and elsewhere around the world, the hamburger goes by a different name, since those countries use the metric system and are unfamiliar with pounds. How much does a quarter-pound (4 oz.) hamburger patty weigh in grams? If the weight of the beef after cooking is g, how much is that to the nearest ounce? Math Concept Converting Weights To convert ounces into grams, multiply ounces by To convert grams into ounces, divide grams by Starting Hint To find the weight of a 4-ounce hamburger patty in grams, multiply 4 by 28.35, and round to the nearest gram. To convert grams into ounces, divide by Round to the nearest ounce. Math Appendix For math help, go to the Math Appendix at the back of the book. NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. Changing the Yield Most recipes, including those for baked goods, can be doubled. Multiply the amount of each ingredient by two and follow the same steps. You may need to cook the food for a longer time, because there is more of it. You will also need larger bowls and cookware for mixing and cooking. For a double recipe of a baked product, use two baking pans of the original size rather than one large pan. Recipes for casseroles, stews, and other mixtures can usually be decreased as well. Do not decrease the yield of baked goods unless a recipe for a baked product can be cut in half exactly. What should you do if decreasing a recipe is not workable? Prepare the original amount and freeze the leftovers for another meal or share them with friends. Here are four steps to follow to decrease the yield of a recipe. 1. Divide. Divide the desired yield by the recipe s yield. Suppose a lasagne recipe yields 12 servings and you want only 6. Divide 6 by 12, which gives 0.5, or ½. 2. Multiply. Multiply each ingredient amount by fraction or decimal you got in Step 1. This keeps the ingredients in the same proportion as in the original recipe. Suppose the lasagne recipe calls for 16 ounces of tomato sauce. Multiply 16 ounces by 0.5 to get 8 ounces. 3. Convert. Convert the measurements into logical, manageable amounts. You may need to use equivalents. Suppose the lasagne recipe calls for ¼ cup of parsley. Half of ¼ cup is 1 8 cup. Since 1 8 cup equals 2 tablespoons, you can measure the parsley easily by using a tablespoon. 4. Adjust. Make any needed adjustments in equipment, temperature, and time. Try to use a pan that maintains the depth and shape of the original recipe. If a 13 9 inch baking dish holds the larger lasagne, a 10 6 inch dish will hold your 6-serving version proportionally. Because the amount is smaller, however, you may still need to decrease the oven temperature or cooking time. If this is a recipe you plan to cut in half again, pencil in your calculations so that you do not have to figure them again. 362 Unit 6 The Art of Cooking

10 Figure 23.4 Ingredient Substitutions Trade Offs The ingredient substitutions listed here give good results in most recipes. Based on the information in this chart, which would you predict to give a stronger flavor: one tablespoon of fresh herbs or one tablespoon of dried herbs? When You Don t Have Baking chocolate, unsweetened, 1 oz. Bread crumbs, fine, dry Buttermilk, 1 cup Cake flour, 1 cup Corn syrup, 1 cup Cornstarch (for thickening), 1 Tbsp. Garlic, 1 clove Herbs, 1 Tbsp. fresh, chopped Lemon juice Milk, fat-free, 1 cup Mustard, dry, 1 tsp. Onion, 1 small Tomato sauce, 1 cup Worcestershire sauce, 1 Tbsp. Substitute 3 Tbsp. cocoa + 1 Tbsp. butter, margarine, or vegetable oil Equal amount cracker or cornflake crumbs 1 Tbsp. lemon juice or vinegar + enough fat-free milk to equal 1 cup, or use 1 cup plain, nonfat yogurt ⁷ 8 cup (¾ cup + 2 Tbsp.) sifted all-purpose flour 1 cup granulated sugar + ¼ cup water 2 Tbsp. flour ¹ 8 tsp. garlic powder 1 tsp. dried, crushed herbs Equal amount vinegar ¹ 3 cup nonfat dry milk powder + ⁷ 8 cup water 1 Tbsp. prepared mustard 1 Tbsp. dried, minced onion or 1 tsp. onion powder 6 Tbsp. tomato paste + ½ cup water 1 Tbsp. soy sauce + dash red pepper sauce Substituting Ingredients Substituting, or changing, ingredients is another way of working with recipes. You might substitute ingredients if you do not eat a certain food, if you do not have a certain ingredient on hand, if you are trying to use up an ingredient you have on hand, or if you want to achieve a different flavor. For example, you may use strawberries instead of blueberries in pancakes or soy crumbles instead of ground beef in marinara sauce. You might also change a recipe to use an ingredient that is more healthful than one in the recipe. Figure 23.4 shows a list of reliable substitutions. Recipes for baked goods are sensitive to substitutions. Changing nonessential ingredients exchanging walnuts for raisins in cookie dough, for instance has little effect on the final product. Changing basic ingredients whole-wheat flour for cake flour, for example will change the recipe s appearance, taste, and texture. Experienced cooks often make these changes intentionally. A New Nutritional Value Substituting ingredients does not only change a recipe s flavor, texture, or appearance. It also changes its nutritional value. Incorporating ingredients different from those specified in a recipe can increase or decrease its calories, alter its fat, carbohydrate, sodium, protein, and sugar content, and change the types of vitamins and minerals it contains. It can also change the way a recipe tastes. For example, topping a salad with chopped walnuts rather than croutons will give the recipe a new nutritional value that is higher in protein and healthy omega-3 fatty acids. Think About It A cake recipe with 10 grams of fat calls for ½ cup of buttermilk. Buttermilk contains 2.2 grams of fat per cup. How would the fat content of the recipe change if you substituted lemon juice and fat-free milk for the buttermilk? Chapter 23 Using Recipes 363

11 Converting International Ingredients International recipes often use ingredients that differ from those used in the United States. For example, crème fraîche (=krem =fresh), which is used in European cuisine, has a texture like sour cream but is less tart. Thai eggplant tastes similar to other eggplants but has a different shape and texture. Using substitutions, or other similar ingredients, will affect the flavor of a recipe. Many recipes written for North American cooks specify what substitutes work well, and how they will affect the flavor or texture. High-Altitude Cooking Altitude, or elevation, makes a difference in cooking. A cook in Denver, which has an elevation of 5,280 feet, needs to cook differently than a cook in New Orleans, which is below sea level. Most recipes are developed for altitudes of 3,000 feet or below. Many recipes include directions to adjust for cooking at higher altitudes. As the altitude gets higher, air pressure gets lower. This has two affects. First, water boils at a lower temperature. Liquids come to a boil sooner, but foods simmered in them take longer to cook. For example, you may need to simmer soup for 40 minutes instead of 30, and you may also need to add liquid to replace evaporated water. You may need to do this more than once and may have to adjust seasonings as you go. Second, gas bubbles in liquids escape from mixtures more readily at high altitudes. Baked products may rise before the batter is set, causing them to collapse in the center. Cooks at high altitudes usually need to use less baking powder and sugar, increase the oven temperature, and add a little extra liquid to compensate for (make up for) the drier air. Adjusting for higher elevations is called high-altitude cooking. Many packaged foods include directions for high elevations. Describe Describe two ways that high-altitude cooking affects food preparation. in Food Natasha Miller Caterer Q: What does a caterer do? A: A caterer cooks and delivers food to any event that requires food being served, whether it is buffet style or plated meals. Q: What are the differences between a caterer and a chef? A: A traditional restaurant has a fixed menu. Caterers have more flexibility. We do what we need to do to fit the clients needs. Each event is unique in its own way, and so is the food we prepare for that event. Q: Does catering require specialized culinary skills? A: Caterers are responsible for preparation, transportation, and presentation. Some venues have kitchens, where I can heat certain dishes before serving, and some venues do not have kitchens. That is when I have to make sure food that needs to be hot is hot, and food that needs to be cold is cold. Elegance is only the beginning. You want to exceed expectations. Natasha Miller Executive Chef, Simply Soul Catering Indianapolis, IN Education and Training A culinary degree is valuable but it is also important to learn about entrepreneurship. Qualities and Skills Being able to make and follow a budget, make menu decisions, and cook good food. Related Career Opportunities Restaurant manager, restaurant owner, food and beverage manager, personal chef. 364 Unit 6 The Art of Cooking

12 Making It Your Own Some recipes handle changes and substitutions better than others. Which of the two dishes pictured here would be easier to change? Why? Collecting Recipes Now is a good time to start a recipe collection. What you learn in this course will help you choose recipes that you can prepare successfully, as well as troubleshoot problems that might arise. As you develop your skills, you can tackle more and more challenging recipes. Sources of Recipes You can find recipes in many places. Cookbooks are reliable sources. Basic cookbooks give a broad range of foods and help you to develop cooking skills. Your classroom or school library probably has at least a few cookbooks. The public library is another source. If you do not find a cookbook you like, ask your teacher for recommendations. You can also ask family and friends, look in magazines and newspapers, and browse package labels. Most newspapers devote space to cooking and recipes at least once a week. Millions of recipes are available for free on the Web, along with comments, tips, and ratings. Cooking magazines often have Web sites with searchable databases that contain thousands of recipes. TECHNOLOGY FOR TOMORROW Clicking Before Cooking With a quick click of a computer mouse, cooks can quickly access thousands of recipes and plenty of valuable information using recipe software programs. Using the software, cooks can search recipes by cuisine, food group, or occasion, and avoid recipes that use certain ingredients. They can save a photo with a recipe, convert between metric and customary measuring systems, and change a recipe s yield. The software also estimates the cost of ingredients for a recipe, does nutrition analysis, and suggests recipes based on ingredients the user enters. Cooks can also use the software to broaden their horizons and access online databases to swap recipes with people all over the world. Investigate Use the Internet to find one type of recipe software that is available, its cost, and its features. NCSS VIII B Science, Technology, and Society Make judgments about how science and technology have transformed the physical world and human society. Chapter 23 Using Recipes 365

13 Before you decide to try a recipe, study it carefully. Does it suit your cooking skills and budget? Does it give all the needed information? Are directions clear? If ingredients are given without directions, or if directions refer to an ingredient that is not listed, look for another recipe. If you plan to use a new recipe for a special occasion, try it ahead of time. Practice helps you work out any problems. You can make sure the recipe turns out as expected and decide whether to add it to your collection. Organizing Recipes An organized recipe collection makes cooking easier and more enjoyable. Many cooks write or paste recipes on index cards and store them in a card file box. Recipe cards are specially designed with lines for the recipe s name, yield, and source, but plain ones work just as well. You can also write or type recipes on pages of a divided notebook or binder. Label each tab with a category based on food types or your interests, such as vegetarian, low-fat, or dessert recipes. An expanding file with tabbed, accordion-like pouches also holds clipped recipes. Expanding wallets fit smaller papers and cards. Photo albums not only store recipes but also display them conveniently under easyto-clean plastic film. Many people use recipe software or store their recipes online using bookmarks or recipe Web sites. You can then sort and search your recipes easily. Electronic recipes are handy for planing meals, writing shopping lists, and ing ideas to friends. You could even compile and print your own cookbook. Granola Ingredients 2 cups Old fashioned oats ½ cup Wheat germ ¼ cup Brown sugar ¼ cup Maple syrup 1 Tbsp. Water ½ tsp. Cinnamon 1 Tbsp. Canola oil 1 8 tsp. Salt Directions 1. Preheat oven to Lay parchment paper over a sheet tray. 3. In a large bowl, combine oats, wheat germ, brown sugar, cinnamon, and salt. Mix well. 4. Combine syrup, water, and oil bring to a simmer. Carefully pour the mixture over the oat mixture and mix well. 5. When the mixture cools enough to handle, use your hands to make small clumps and drop them onto the tray. Bake for 45 minutes, stopping once to turn the clumps over. 6. Store in an airtight container Granola makes a great, low-sugar addition to a cereal but can be expensive when purchased at a grocery store. Making it yourself is much less expensive. Yield 6 servings Nutrition Analysis per Serving Calories 219 Total fat 5 g Saturated fat 0 g Cholesterol 0 mg Sodium 52 mg Carbohydrate 36 g Dietary fiber 5 g Sugars 15 g Protein 7 g 366 Unit 6 The Art of Cooking

14 CHAPTER 23 Review & Applications After You Read Chapter Summary Recipes are directions for making foods and beverages that are useful for cooks. Recipes offer six types of information. Ingredient amounts in recipes are written differently depending on whether the recipe uses customary or metric measurements, which use different units of measurement. It is possible to convert between the two systems. Recipes can be changed for several purposes. Cooks can change the yield, substitute ingredients, or adjust a recipe for highaltitude cooking. Now is a good time to start collecting recipes. Recipes can be found in many places, and organized in different ways. Content and Academic Vocabulary Review 1. Use each of these key terms and academic vocabulary words in a sentence. Content Vocabulary weight (p. 359) recipe (p. 358) yield (p. 358) customary system (p. 359) metric system (p. 359) volume (p. 359) Review Key Concepts equivalent (p. 360) high-altitude cooking (p. 364) Academic Vocabulary omit (p. 362) compensate (p. 364) 2. List the six types of information a recipe provides. 3. Define the different units and systems of measurement used in recipes. 4. Explain how and why a recipe might be modified. 5. Describe ways to find and organize recipes. Critical Thinking 6. Describe the problems with Jen s apple pie recipe. Jen wrote the list of ingredients along with their exact amounts. What is missing? 7. List the challenges Anna might have when she travels to France. Anna is visiting her uncle and will bring her favorite cookbook of American recipes. What will Anna have to do when shopping for ingredients in France? 8. Explain whether it is better to decrease the yield for baked goods by exactly half or to make no changes to the yield. 9. Describe how you can create a great recipe collection without buying cookbooks and software. 10. Explain whether you think using recipe software takes the creativity from cooking. Chapter 23 Review & Applications 367

15 CHAPTER 23 Review & Applications 11. Altering Recipes By altering recipes, cooks can change their nutritional value. Care must be taken, however, to maintain the recipe s appeal, taste, and texture when changes are made. Procedure Choose a recipe and change it in some way to improve its nutritional value. Depending on the recipe, you might reduce or replace some ingredients or increase others. Prepare and evaluate your modified recipe. Analysis Write the original recipe and your modified version. In a paragraph, explain how you improved the recipe nutritionally. Was this recipe a good choice for the change you made? Why or why not? 12. Recipe Resource Kate is on a low-fat, lowsodium diet to maintain her heart s health. While shopping for cookbooks, she finds one that provides a nutritional analysis with each recipe, and one that does not but is titled Healthy Recipes. Which should she choose and why? Conduct research to find a healthy recipe and examine it to see if it really is healthy. Write a paragraph outlining your conclusion. 13. Online Options Millions of recipes are available online at no cost. Identify two ingredients that you have a craving for. Conduct an online search for a recipe that contains both ingredients. How many recipes came up on your search? How many recipes come up when you search for both ingredients separately? Which recipe would you be most likely to try and make? Share your findings with the class. Real-World Skills ProblemSolving Skills 14. Cake in the Mountains The Sanders family is celebrating a birthday party at their mountain cabin, which is at an elevation of 3,600 feet. They plan to bake a cake from scratch, but do not want the elevation to ruin it. What can they do? Interpersonal and Collaborative Skills 15. Collaborative Conversion Follow your teacher s instructions to form pairs. Work with your partner to find a recipe that contains a minimum of 12 ingredients. Then work together to convert each ingredient from the customary measurement system to the metric measuring system, or vice versa. Write out your converted recipe, and check it for accuracy. Financial Literacy Skills 16. Bake Sale Leah baked brownies for her school s bake sale. The recipe yielded 24 brownies measuring 3 inches square. She sold them for $1.50 each. How much more money would she earn if the recipe had yielded 36 brownies of the same size? 368 Unit 6 The Art of Cooking

16 CHAPTER 23 Review & Applications Academic Skills Food Science 17. Measurements The old adage, a pint is a pound the world round, is true only for water and other liquids like it. For most ingredients, it is far more accurate to weigh rather than use volumetric measurements. Procedure Weigh 8 ounces of flour, 8 ounces of sugar, and 8 ounces of water, each put in its own labeled container. Then measure 1 cup of each ingredient. Check your classmates results by exchanging the measured ingredients. Analysis Which measurements were in agreement, and which were not? Explain why 8 ounces might mean two different things. NSES A Develop understandings about scientific inquiry. Mathematics 18. Changing Recipe Yield A recipe for homemade granola calls for 4 cups of rolled oats, 1 cup of wheat germ, ½ cup of almonds, ½ cup of coconut, ½ cup of raisins, ½ cup of sesame seeds, 1 cup of honey, and ¼ cup of oil. The recipe makes 8 cups of granola. Rewrite the recipe so that it yields 6 cups instead. Math Concept Multiplying Fractions Convert any mixed or whole numbers to improper fractions. Then multiply all numerators to get the new numerator, and multiply the denominators to get the new denominator. Reduce to lowest terms. Starting Hint The new recipe yields 6 8, or ¾, of the original recipe. To reduce each ingredient by the same proportion, multiply each ingredient amount by ¾. English Language Arts 19. Writing Recipes Right Choose a snack that you usually prepare without a recipe, such as a fruit smoothie, sliced apples and peanut butter, or cheese and crackers. Write a recipe for the snack in correct form. Include the six types of information that a well-written recipe features. Make sure your directions are clear and easily understandable. Use computer software to organize all the information on one-half page. NCTE 12 Use language to accomplish individual purposes. STANDARDIZED TEST PRACTICE MULTIPLE CHOICE Read the question and select the best answer. 20. What is an equivalent? a. a substitute used to replace a recipe ingredient b. an identical way of measuring a volume or a weight c. a different way of measuring a volume or a weight d. a metric volume that matches a customary weight Test-Taking Tip Multiple-choice questions may prompt you to select the best answer. They may present you with answers that seem partially true. The best answer is the one that is completely true, and can be supported by information you have read in the text. NCTM Number and Operations Compute fluently and make reasonable estimates. Chapter 23 Review & Applications 369