Sara Jane Strecker, FACS Educator Learning Zone Express

Size: px
Start display at page:

Download "Sara Jane Strecker, FACS Educator Learning Zone Express"

Transcription

1 = = 1 Sara Jane Strecker, FACS Educator

2 Introduction Most cooks use recipes. A recipe is a list of ingredients that gives you directions for preparing a specific food. If you know how to follow recipes, then you will be successful in the kitchen. Who knows! You may become a famous chef! 2

3 Introduction Successful cooks know: How to read a recipe Abbreviations Measuring Techniques Equivalents How to Change a Recipe 3

4 What s in a recipe? A formula! Read the recipe before you cook. The parts of the recipe tell you: Name Ingredients Equipment Directions Yield (number of servings) Sometimes - Nutritional Analysis 4

5 Parts of a Recipe A recipe usually includes: Yield Number of servings the recipe makes. Equipment Directions Steps you follow to make the recipe. Quesadillas (Serves 4-2 per person) 8 flour tortillas 1 cup grated cheese 1. Heat a frying pan over medium heat. 2. Place a tortilla in the pan. Name What the recipe is called. 3. Sprinkle 1/4 cup cheese on the tortilla. 4. Cover the cheese with another tortilla. 5. Cook about 1 minute, until brown and crisp. Then turn the quesadilla over. Cook until the cheese melts. 6. Place on a serving plate. Cut into pie shaped wedges. 7. Repeat process with remaining ingredients. Ingredients Food products you need to make the recipe. 5

6 What s an Abbreviation? Understanding the language of recipes takes the guesswork out of cooking. Abbreviation - The shortened form of a word. Abbreviations in measuring units: Save space on the cookbook page. Make recipes easier to read. 6

7 Name the Abbreviations The U.S. uses the English system: Teaspoon tsp. or t. Tablespoon Tbsp. or T. Cup c. Pint pt. Quart qt. Gallon gal. Ounce/fluid ounce oz./ fl. oz. Pound lb. 7

8 Name the Abbreviations Most other countries use the Metric system: Milliliter Liter Grams Kilogram ml L g kg 8

9 Name the Abbreviations More abbreviations: Few grains, dash, pinch f.g. Dozen doz. Pound lb. Inch in. Second sec. Minute min. Hour hr. Degree Fahrenheit/Celsius F. / C 9

10 Abbreviations Pop Quiz What do these stand for? lb. L tsp. or t. F. qt. fl. oz. 10

11 Name That Utensil Serving spoons & cups vary in size. Only use these standard measuring utensils Can you name them? 11

12 The Right Measuring Utensil What are two ingredients that you d measure with when using: measuring spoons? dry/solid measuring cups? a liquid measuring cup? Which measuring utensil would you use to measure each of these ingredients? 1 1/3 cups flour 1 1/2 teaspoons baking powder 1/2 cup milk 2 tablespoons cooking oil 12

13 Measuring Liquid Ingredients Liquid ingredients can include: Milk, water, oil, juice, vanilla extract, etc. To measure 1/4 cup or more of a liquid ingredient, use a clear, liquid measuring cup. Place the cup on level surface and read measurements at eye level. For smaller amounts use measuring spoons. Fill the spoon until a slight dome is visible. 13

14 Measuring Dry Ingredients A standard set of dry/solid measuring cups is made of four cup sizes. What amount does each cup measure? 14

15 Measuring Dry Ingredients Dry ingredients can include: Flour, sugar, brown sugar, salt, and baking powder. To measure 1/4 cup or more of a dry ingredient use a measuring cup. Measuring cups generally come in 1/4, 1/3, 1/2, and 1 cup sizes. 15 To measure less than a 1/4 cup use a measuring spoon. Measuring spoons generally come in 1/4, 1/2, & 1 teaspoon & 1 tablespoon sizes. To measure 1/8 tsp. measure 1/4 tsp. & then remove half.

16 Measuring Dry Ingredients Measuring flour: Do not pack the flour into the measuring cup or spoon because you will end up with more flour. Instead, scoop flour into the cup and level with a spatula or knife. Measuring brown sugar: Pack the brown sugar tightly into the measuring cup or spoon. Once it is packed down, level it with a straight edge or knife. Measuring granulated sugar: Fill the cup with sugar. Level with the back of a spatula or knife so that sugar is even with top of measuring cup or spoon. 16

17 Pass the Cup Dry/solid measure check-up: Which of these amounts is greater? Write the amount. 1/2 cup or 3/4 cup 1/4 cup or 1/3 cup 1/4 cup or 2 Tbsp. 1/2 cup or 1/4 cup 1/4 cup or 3 tsp. 1 1/3 cup or 1 1/4 cup 17

18 Measuring Solid Ingredients Sticks of butter and margarine have measurements marked on the wrapper. One stick = 1/2 cup or 8 tablespoons Measure solid fats, such as shortening or peanut butter, in a dry measuring cup. Pack it into the cup and level it with a spatula. Then use a plastic scraper to remove it from the cup. 18

19 Measuring Techniques Checklist Can you do these things? 3/4 cup sugar 1 cup flour 1 Tbsp. water 1 tsp. salt 1 Tbsp. flour 1 1/3 cups water 1/4 cup brown sugar Ingredients & tools properly cleaned and stored. Demonstrate proper measuring techniques by completing the checklist. Name: Checked by: 19

20 Measuring Just With Spoons This chart shows some amounts that you ll often see in recipes. And it shows how to measure those amounts with measuring spoons. 1 Tbsp. 1 tsp. + 1 tsp. + 1 tsp. 3/4 tsp. 1/4 tsp. + 1/4 tsp. + 1/4 tsp. or 1/2 tsp. + 1/4 tsp. 1/8 tsp. half of 1/4 tsp. 1/8 cup 1 Tbsp. + 1 Tbsp. 20

21 Basic Equivalents 21 Equivalents are amounts that are equal to each other. They are useful when you must alter or change a recipe to serve more or less people than the recipe yields. Dry/Liquid equivalents: Pinch or Dash = less than 1/8 teaspoon 1 Tablespoon = 3 teaspoons 1/4 cup = 4 Tablespoons 1/3 cup = 5 Tablespoons & 1 teaspoon 1/2 cup = 8 Tablespoons 3/4 cup = 12 Tablespoons 1 cup = 16 Tablespoons

22 Basic Equivalents To help you remember: 1 Tablespoon = 3 t e a spoons There are 3 letters in the word tea and 3 teaspoons in a tablespoon. 1/4 c. = 4 Tbsp. 22

23 Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup 16 ounces = 1 pound 23 1 pint = 2 cups 1 quart = 2 pints = 4 cups 1 gallon = 4 quarts = 8 pints = 16 cups

24 Basic Equivalents To help you remember: A formula 2 c. = 1 pt. 2 pt. = 1 qt. 4 qt. = 1 gal. 24

25 Equivalents at the Store At the store, many foods are sold by the pint or by the quart. Many recipes will ask you to measure those foods by the cup. Here is a helpful guide: 1 cup = 1/2 pint 2 cups = 1 pint 4 cups = 2 pints 4 cups = 1 quart 4 quarts = 1 gallon 25

26 Equivalents at the Store Answer the following questions with one of these amounts: 1/2 pint 1 pint 1 quart What size container will you buy if A recipe for salad calls for 2 cups of cottage cheese.? 2. A recipe for a fruit dessert calls for 1 cup of whipping cream? 3. You need 4 cups of milk for a pudding? 4. You need 2 cups of sour cream to make a dip? 5. A recipe for fruit salad says to mix 8 ounces of yogurt with fruit? 26

27 Equivalents at the Store Now that you know how many cups make up 1/2 pint, 1 pint, and 1 quart, try to figure out how many ounces are in these amounts: 1 cup = oz. 1/2 pint = oz. 1 pint = oz. 1 quart = oz. 1 gallon = oz. 27

28 Basic Equivalents Pop Quiz pint = cups gallon = quarts quart = cups cup = tablespoons tablespoon = teaspoons 28

29 Putting Cups Together Useful amounts to know: 2/3 cup = 1/3 cup + 1/3 cup 3/4 cup = 1/2 cup + 1/4 cup 1/8 cup = half of 1/4 cup 1 cup = 1/2 cup + 1/2 cup 1 cup = 1/3 cup + 1/3 cup + 1/3 cup 1 cup = 1/4 cup + 1/4 cup + 1/4 cup + 1/4 cup How would you measure these amounts? 1 1/4 cups 2/3 cup 3/4 cup 29

30 How Do You Measure Up? This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen. Write down the measurements you would use to double this recipe. Use correct abbreviations. Chocolate Chip Cookies Yields 3 dozen. 2 1/4 cup flour 3/4 cup brown sugar 1 teaspoon baking soda 1 teaspoon vanilla extract 1/4 teaspoon salt 2 eggs 1 cup margarine 2 cup chocolate chips 3/4 cup sugar 30

31 How Do You Measure Up? Your Grandma s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations. Chocolate Cake 2 cups sugar 2 teaspoons baking soda 1/2 cup butter 2 chocolate squares 2 eggs 1/2 teaspoon salt 1 cup buttermilk 2/3 cup warm water 2 1/2 cups cake flour 1 teaspoon vanilla extract 31

32 How Do You Measure Up? BONUS What is half of 2/3 cup? If a recipe calls for one egg and you want to cut the recipe in half, how might you half an egg? Answer: 1 large egg = 1/4 cup. Crack egg into bowl and mix with fork. Pour out approximately 1/2 or 2 tablespoons of egg. 32

33 You re the Expert Jenny is throwing a surprise birthday party for her best friend Katie. She has decided to make Katie s favorite dish, meat loaf. There will be a total of 40 people at the party. Answer the following questions: The recipe says it serves 8 people. By what number should Jenny multiply each ingredient to make enough meat loaf for everyone? The recipe calls for 1 1/2 lbs. of ground beef. How much ground beef will Jenny need to make enough meat loaf for everyone? Jenny will be serving milk with the meal. She plans on using 8 oz. glasses. How many gallons of milk does she need to make sure everyone gets one glass of milk? 33

34 Kitchen Math Quiz Write down the answers to the following questions tablespoon is equivalent to teaspoons and 1 fluid ounce is equivalent to tablespoons. a. a. 3, 4 b. b. 4, 1 c. c. 3, 2 d. d. 2, 3 2. How would you measure the following amounts? a. a. 2/3 cup b. b. 1/8 cup c. c. 1 2/3 cup d. d. 2 3/4 cups 34

35 Kitchen Math Quiz The number of servings a recipe makes is called its. a. a. serving size b. b. yield c. c. equivalent d. d. supply 4. Match the term on the left with the appropriate abbreviation on the right pounds a. c cups b. Tbsp tablespoons c. lb teaspoons d. tsp ounces e. oz.

36 Kitchen Math Quiz 5. True of False? a. a. Liquids should always be measured at eye level. b. b. When measuring flour you should scoop it into a dry measuring cup, pack it, and level it with a straight edge. c. c. One stick of butter is equal to 1 cup. 6. Look at each of the following measurements and determine which amount is larger: a. a. 1/3 cup or 1/4 cup b. b. 1 pound or 18 ounces c. c. 1 tablespoon or 4 teaspoons d. d. 1 pint or 3 cups 36

37 Applying What You Know Choose one of the following assignments to complete outside of class. Create a worksheet of math word problems based on kitchen measurements. Be sure to create an answer sheet. Trade worksheets with a classmate and grade each other s work. Create an easy-to-read poster of common abbreviations and basic equivalents. Be sure to include visuals and display accurate information. 37

38 Exploring the Web Here are some suggested sites you and your class may want to investigate for more information on measuring: Basic kitchen measurements and abbreviations. Measurements and substitutions. Teachers: Please note that web sites are constantly changing and being updated. You may need to revise this list. 38

Sara Jane Strecker, FACS Educator Learning Zone Express

Sara Jane Strecker, FACS Educator Learning Zone Express = = 1 Sara Jane Strecker, FACS Educator Name the Abbreviations The U.S. uses the English system: Teaspoon tsp. or t. Tablespoon Tbsp. or T. Cup c. Pint pt. Quart qt. Gallon gal. Ounce/fluid ounce oz./

More information

Reading and Using Recipes

Reading and Using Recipes Reading and Using Recipes Just FACS Beginning to Cook Cooking and baking may seem like an easy task to some, but in essence, millions of things can go wrong. This PowerPoint will give you the basics so

More information

Measuring Ingredients. Whitehall School District FCS Department Mrs. Stendahl

Measuring Ingredients. Whitehall School District FCS Department Mrs. Stendahl Measuring Ingredients Whitehall School District FCS Department Mrs. Stendahl Objectives Identify standard units of measure Identify measuring tools Describe the proper procedures to measure various kinds

More information

Name: Hour: Review: 1. What are the three elements that you need to measure to guarantee a successful recipe?

Name: Hour: Review: 1. What are the three elements that you need to measure to guarantee a successful recipe? #302600 Name: Hour: VIDEO WORKSHEET Review: After watching Kitchen Math: Measuring, answer the following review questions. 1. What are the three elements that you need to measure to guarantee a successful

More information

Baking Math. Before working in the kitchen it is important to wash your hands. What is the threestep procedure to washing your hands?

Baking Math. Before working in the kitchen it is important to wash your hands. What is the threestep procedure to washing your hands? Baking Math NAME Equivalents HOUR Video Worksheet 1. The term equivalent means. 2. 1 Tablespoon = Teaspoons 3. 1 Cup = Tablespoons 4. 4 Tablespoons = Cup 5. Cups = 1 Pint 6. Pints = 1 Quart 7. Quarts =

More information

Recipes and Measuring. Ch. 35

Recipes and Measuring. Ch. 35 Recipes and Measuring Ch. 35 What is a recipe? A set of directions used in cooking Where do you find recipes? Cookbooks Magazines Websites Blogs Apps (ex. Big Oven) Choosing a Recipe Does this recipe sound

More information

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

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

More information

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.

More information

FOOD PREPARTION MANAGEMENT. Reading a Recipe

FOOD PREPARTION MANAGEMENT. Reading a Recipe FOOD PREPARTION MANAGEMENT Reading a Recipe I.E. Granola Yield-8 cups (16 ½ c servings) Ingredients 3 c rolled oats 1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat) 1 c crisp

More information

FCS Lesson Plans: student Guide Meals in Minutes

FCS Lesson Plans: student Guide Meals in Minutes Thai Pork Pizza Recipe from PorkBeInspired.com Prep Time: 15 minutes Cook Time: 25 minutes Yield: Serves 4 2 boneless pork chops, 3/4-inch thick 2 teaspoons vegetable oil 1 15-oz package prepared pizza

More information

Chapter 19. Learning ZoneXpress

Chapter 19. Learning ZoneXpress 1 Chapter 19 2 Learning the Basics What you need to know before you cook! Safety and Sanitation Clean-up Know Your Kitchen Work Centers Appliances, Tools & Equipment How to Follow a Recipe Cooking & Mixing

More information

What Is This Module About?

What Is This Module About? What Is This Module About? Do you enjoy shopping or going to the market? Is it hard for you to choose what to buy? Sometimes, you see that there are different quantities available of one product. Do you

More information

Foods and Nutrition. Unit 2 Notes: Measuring, Preparation, and Cooking Methods

Foods and Nutrition. Unit 2 Notes: Measuring, Preparation, and Cooking Methods Foods and Nutrition Unit 2 Notes: Measuring, Preparation, and Cooking Methods Coffee Cake Recipe Terms Mix, Combine, Blend: To mix ingredients thoroughly using a spoon, wire whisk, rotary beater, or electric

More information

Parsnip Pancakes Revised By Mikaela Taylor, FoodCorps

Parsnip Pancakes Revised By Mikaela Taylor, FoodCorps Parsnip Pancakes Revised By Mikaela Taylor, FoodCorps Theme: Science, Cooking, Math Grade Level: 4th - 5th Subject Area : Science, Math, ELA Summary: Students learn about solids, liquids, and gases using

More information

Compare Measures and Bake Cookies

Compare Measures and Bake Cookies Youth Explore Trades Skills Compare Measures and Bake Cookies Description In this activity, students will scale ingredients using both imperial and metric measurements. They will understand the relationship

More information

I know what capacity is and can estimate the capacity of items using known items as a personal reference.

I know what capacity is and can estimate the capacity of items using known items as a personal reference. Warm Up 1. Solve without a calculator. a) 1500 T1 = b) 1500-r 100 = c) 1500-r 1000 = 2. Solve without a calculator. a) 355 -r 1 = b) 591 -h 100 = c) 473 -r 1000 = 3. Describe the pattern for dividing the

More information

Activity List. Activity Type. Benchmark Muffin Demonstration Muffin Demonstration. Mrs. Dalto. Joy of Baking Muffins

Activity List. Activity Type. Benchmark Muffin Demonstration Muffin Demonstration. Mrs. Dalto. Joy of Baking Muffins Self-Assessment Code (SAC) 4=I am an expert and am proud. 3=I did it successfully. 2=I tried the Week activity, 1 but it was difficult. 1=I need help! Activity List Learning Objectives: SWBAT Understand

More information

Baker s Dozen Holiday Cookbook from your friends at. agents of science

Baker s Dozen Holiday Cookbook from your friends at. agents of science Baker s Dozen 2016 Holiday Cookbook from your friends at agents of science Dear Friends, The holidays are just ahead and our team would like to wish you and yours good health and much happiness. This year,

More information

Recipes for Tilting Skillets

Recipes for Tilting Skillets Recipes for Tilting Skillets Market Forge, 44 Lakeside Avenue, Burlington, VT 05401, www.marketforge.com Table of Contents Introduction... 2 Measurement Equivalents (u.s.)... 3 Breakfast Entrées... 4 Cereal

More information

1 pkg. (26 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers or thinly sliced Baguette

1 pkg. (26 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers or thinly sliced Baguette Cheryl Ann s Dried Cherries, Pecans & Rosemary Brie en Croute Thaw: 40 minutes Prep: 15 minutes Bake: 20 minutes Stand: 45 minutes Serves: 12 It s easy to impress your guests with this elegant appetizer

More information

Standardization Portion Control

Standardization Portion Control Standardization Portion Control Reduces customer discontent Ensures quantity and quality Eliminates excessive cost Ensures all kitchen employees have needed production information readily available Available

More information

Customary Units of Capacity

Customary Units of Capacity Customary Units of Capacity Choose the better estimate for each. 1. 2. 3. 4. Practice 15-1 1 c or 1 gal 3 qt or 3 gal 1 pt or 1 gal 10 qt or 10 gal 5. coffee pot 6. bowl of soup 7. tea kettle 8. small

More information

Foods Project Manual

Foods Project Manual Mini 4 H Program Foods Project Manual Purdue Cooperative Extension Service-Clay County 6656 North State Road 59 Brazil, Indiana 47834 (812) 448-9041 Project Exhibit Tag Mini 4 H Foods Name: Updated 2/2013

More information

Recipe Adjustment Factor Method

Recipe Adjustment Factor Method The recipes in this package are standardized to yield both 25 and 50 servings. For example, if you look at the recipe for Chicken or Turkey Salad (E-07), you will see directions to make either 25 servings

More information

Bunny Hoppers. Lizard Skins

Bunny Hoppers. Lizard Skins Bunny Hoppers ¾ cup margarine These Bunny Hoppers will jump right down 1 ¾ cups flour the rabbit hole your kids mouths. But ½ cup packed light don t tell them what that crunchy nutritious brown sugar ingredient

More information

Name Period. Unit 2 Packet. Unit Scorecard

Name Period. Unit 2 Packet. Unit Scorecard Name Period Unit 2 Packet Kitchen Safety and Management Unit Scorecard # Assignments Pts. Poss. 1 Following Directions 5 2 Lab Rules, Lab Safety and Measuring Techniques 15 3 Abbreviations, Equivalents

More information

Cooking Unit Study Guide Packet Applying Life Skills Book

Cooking Unit Study Guide Packet Applying Life Skills Book Cooking Unit Study Guide Packet Applying Life Skills Book Name Kitchen Equipment (Ch. 26; Pg. 419-433) 1. Measuring Utensils: Dry Measuring Cups: Measure dry ingredients Liquid Measuring Cups: Measure

More information

Diabetic Spinach and Cheese Omelets

Diabetic Spinach and Cheese Omelets Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper

More information

Seafood In Schools. Lesson: Basic Culinary Techniques

Seafood In Schools. Lesson: Basic Culinary Techniques Lesson: Basic Culinary Techniques Learning Outcomes Seafood In Schools Following this lesson, students will be able to: Understand basic culinary terms and measurements. Apply food safety best practices.

More information

BLBS015-Conforti August 11, :35 LABORATORY 1. Measuring Techniques COPYRIGHTED MATERIAL

BLBS015-Conforti August 11, :35 LABORATORY 1. Measuring Techniques COPYRIGHTED MATERIAL LABORATORY 1 Measuring Techniques COPYRIGHTED MATERIAL 1 LABORATORY 1 Measuring Techniques Proper measuring techniques must be emphasized to ensure success in food preparation. There are differences when

More information

MAKE AHEAD MASHED POTATOES

MAKE AHEAD MASHED POTATOES MAKE AHEAD MASHED POTATOES 3 lbs (1.5 kg) white or golden potatoes, peeled and quartered 6 oz (170 gm) cream cheese, cut into 1-inch (2.5cm) cubes 1 cup (259 ml) sour cream 2 tbsp (30 gm) butter or margarine

More information

Consumer and Family Sciences

Consumer and Family Sciences Purdue Extension Consumer and Family Sciences Department of Foods and Nutrition CFS-145-W Substitutions and s in Food Ingredients Original author: Jean Howe, Extension Specialist, Foods and Nutrition*

More information

Mastering Measurements

Mastering Measurements Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific

More information

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2

FOR PERSONAL USE. Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN ACTIVITY ASSESSMENT OPPORTUNITIES. Grade 3 Quarter 1 Activity 2 activity 2 Capacity BROWARD COUNTY ELEMENTARY SCIENCE BENCHMARK PLAN Grade 3 Quarter 1 Activity 2 SC.A.1.2.1 The student determines that the properties of materials (e.g., density and volume) can be compared

More information

Page 25. Recipe 1.3a. 1.3a Spicy Gingersnaps. Continued

Page 25. Recipe 1.3a. 1.3a Spicy Gingersnaps. Continued Page 25 Recipe 1.3a OneRoastChicken.com presents Spicy Gingersnaps Page 26 Recipe 1.3a Spicy Gingersnaps Ingredients ¹ ³ cup white sugar (80 ml) ¹ ³ cup packed brown sugar (80 ml) ¾ cup butter or margarine,

More information

Volume. Kathryn Robinson. Grades 3-5 VOLUME 15. From the Just Turn & Share Centers Series

Volume. Kathryn Robinson. Grades 3-5 VOLUME 15. From the Just Turn & Share Centers Series 1 2 Volume From the Just Turn & Share Centers Series TM Kathryn Robinson From the Just Turn & Share Centers Series VOLUME 15 3 4 M Enterprises 5 6 WriteMath Enterprises 2303 Marseille Ct. Suite 104 Valrico,

More information

1/8 teaspoon freshly ground black pepper 1 cup half and half 1 green onion, green top only, chopped

1/8 teaspoon freshly ground black pepper 1 cup half and half 1 green onion, green top only, chopped Pumpkin Soup 3/4 cup water 1 small onion, chopped 1 can (8 ounces) pumpkin puree 1 cup unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon freshly ground black

More information

WARM-UP 2/10/15. Take out your cooking for 2, 10, or 82!!! Wkst. If you want to make 6 muffins:

WARM-UP 2/10/15. Take out your cooking for 2, 10, or 82!!! Wkst. If you want to make 6 muffins: WARM-UP 2/10/15 Take out your cooking for 2, 10, or 82!!! Wkst Use that worksheet to help you answer the following questions: If you want to make 6 muffins: How much buttermilk will you need? How much

More information

Advanced Candymaking. County 4-H Project

Advanced Candymaking. County 4-H Project Advanced Candymaking County 4-H Project Advanced 4-H Candymaking Project Prerequisites Equipment 1. Minimum Age High School or above Candymaking is an old art which is based upon the scientific principles

More information

Life Skills: Cooking Name

Life Skills: Cooking Name Life Skills: Cooking Name Keep this form in the student portfolio for each child. It may take a few years before every item is checked. Define: Develop safe, sanitary, and practical skills for basic food

More information

Your Meal Plan. Day 1 BREAKFAST LUNCH DINNER. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Basic scrambled eggs. Directions Full Recipe

Your Meal Plan. Day 1 BREAKFAST LUNCH DINNER. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Basic scrambled eggs. Directions Full Recipe Your Meal Plan To make changes or re-build this plan, log in at www.eatthismuch.com Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 If these links don't work, scroll to the bottom to make sure the whole

More information

Morning Moo s Milk Alternatative

Morning Moo s Milk Alternatative Morning Moo s Milk Alternatative Regular Low Fat Milk Alternative Reconstituted, Morning Moo s Low Fat Milk Alternative performs like non-fat powdered milk with the real taste of milk. Morning Moo s is

More information

Food Technology. Food Technology. Year 7 Recipe Booklet Year 7 Recipe Booklet Walton High School. Walton High School

Food Technology. Food Technology. Year 7 Recipe Booklet Year 7 Recipe Booklet Walton High School. Walton High School Food Technology Year 7 Recipe Booklet 2013-2014 Food Technology Year 7 Recipe Booklet 2013-2014 Walton High School Walton High School Introduction Design and Technology is all about designing and making

More information

HEALTHY KID FRIENDLY HOLIDAY COOKING

HEALTHY KID FRIENDLY HOLIDAY COOKING HEALTHY KID FRIENDLY HOLIDAY COOKING Oklahoma State University Chellee Burson Family & Consumer Science/4-H 202 E. Main Stigler, OK 74462 918-967-4330 chellee.burson@okstate.edu www.countyext.okstate.edu/haskell

More information

Slice apples into pan. Sprinkle with sugar and cinnamon in layers. Add water. Mix sugar, butter and flour. Spread on top and bake.

Slice apples into pan. Sprinkle with sugar and cinnamon in layers. Add water. Mix sugar, butter and flour. Spread on top and bake. AUNT MAE BELLE'S APPLE CRISP PIE 8 apples 1/4 c. water 2/3 c. flour 1 tsp. cinnamon 1 c. sugar 1/3 c. butter Slice apples into pan. Sprinkle with sugar and cinnamon in layers. Add water. Mix sugar, butter

More information

COOKING FOR ONE OR TWO

COOKING FOR ONE OR TWO COOKING FOR ONE OR TWO Lack of variety and leftovers are real problems for many persons who fix food for a few. Here are some suggestions to help you have variety with a minimum of leftovers. 1. If you

More information

Measure. Convert. Cook.

Measure. Convert. Cook. TABLEAUX COOKING MEASUREMENTS & CONVERSION CHARTS to make your life easier Measure. Convert. Cook. Need help with cooking conversions? Make use of this handy dandy collection of cooking conversion charts

More information

Pathways. Food Service Behavioral Guidelines

Pathways. Food Service Behavioral Guidelines Pathways Food Service Behavioral Guidelines Offer skim or 1% milk Cook, drain, and rinse ground meat Purchase lower-fat vendor products: - entrees/main dish - low- or non-fat salad dressings Use lower-fat

More information

Concepts/Skills. Materials

Concepts/Skills. Materials . Overview Making Cookies Concepts/Skills Proportional reasoning Computation Problem Solving Materials TI-1 Student activity pages (pp. 47-49) Grocery store ads that show the cost of flour, sugar, and

More information

Food Technology. Year 7 Recipe Booklet Walton High School. Introduction

Food Technology. Year 7 Recipe Booklet Walton High School. Introduction Food Technology Year 7 Recipe Booklet 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic,

More information

Making Cookies: Problem Solving

Making Cookies: Problem Solving Making Cookies: First Things First Focus: Using proportions to solve problems. The Problem Cooks often change recipes to make more or less than the amount specified n the original recipe. If a cook wants

More information

websolutions.com/holidays2017 Preheat oven to 375 F and grease a baking tray.

websolutions.com/holidays2017 Preheat oven to 375 F and grease a baking tray. 2017 Recipe Cards Candied Nuts 1/2 cup water 1 cup white sugar 1 tbsp ground cinnamon 2 cups whole almonds This recipe can easily be doubled. You can also use pecans or walnuts. Combine the water, sugar,

More information

Sandy s Famous Chocolate Chip Cookies

Sandy s Famous Chocolate Chip Cookies Cookbook 2009 Table of Contents Sandy s Famous Chocolate Chip Cookies... 3 Apricot Butter Cookies... 4 Apple Cinnamon Muffins... 5 Chocolate- Butter Milk Loaves... 6 Snickersdoodles... 7 Jolly Cookies...

More information

Objective: Decompose a liter to reason about the size of 1 liter, 100 milliliters, 10 milliliters, and 1 milliliter.

Objective: Decompose a liter to reason about the size of 1 liter, 100 milliliters, 10 milliliters, and 1 milliliter. NYS COMMON CORE MATHEMATICS CURRICULUM Lesson 9 3 2 Lesson 9 Objective: Decompose a liter to reason about the size of 1 liter, 100 milliliters, 10 milliliters, and 1 milliliter. Suggested Lesson Structure

More information

Southern Style S. Meridian St. Greenwood, IN Sept. 14, 2015

Southern Style S. Meridian St. Greenwood, IN Sept. 14, 2015 Southern Style Sept. 14, 2015 310 S. Meridian St. Greenwood, IN 46143 317.885.5036 www.greenwoodlibrary.us Aubrey s Recipe 1 Buttermilk Biscuits Tip: If you don't have self-rising flour, you can substitute

More information

On The Road Recipe Adjustment Course Workbook

On The Road Recipe Adjustment Course Workbook On The Road Recipe Adjustment Course Workbook National Food Service Management Institute The University of Mississippi CN_128_0412 2012 This project has been funded at least in part with Federal funds

More information

Grocery List (Step 2)

Grocery List (Step 2) Section 3 Food Purchasing for Child Care Centers (Step 2) Developing the grocery list (Step 2) is time-consuming, but it is an important step to achieving purchasing success. The grocery list is divided

More information

TWO-CHEESE PIZZA. Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can. 1 can ¼ can 1/8 can 18

TWO-CHEESE PIZZA. Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can. 1 can ¼ can 1/8 can 18 TWO-CHEESE PIZZA Ingredients 8 servings 2 servings 1 serving Whole wheat flour 2 Tbsp 1½ tsp ¾ tsp 1 Refrigerated pizza crust, 10-oz can 1 can ¼ can 1/8 can 18 Olive oil 2 Tbsp 1½ tsp ¾ tsp 0 Ricotta cheese,

More information

The following dishes are featured in my novel, Carissima.

The following dishes are featured in my novel, Carissima. The following dishes are featured in my novel, Carissima. Biscotti d Anise (Anise Cookies) 1 ½ cups all-purpose flour ½ teaspoon baking powder ¼ teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened

More information

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half.

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half. DIY Instant Oats 1/2 cup instant (quick cooking) oats 1 tsp brown sugar Dash of cinnamon and nutmeg Nuts Walnuts, sliced almonds, Scoop - Dates, raisins, cranberries Healthy Holiday Cooking Webinar 12/11/17

More information

Apple-Fig Crumble. Makes 8 servings. Ingredients

Apple-Fig Crumble. Makes 8 servings. Ingredients Apple-Fig Crumble Makes 8 servings Ingredients 1 package (8-ounce) Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stemmed and quartered 3 tablespoons apple juice or more if needed 3

More information

MUSHROOM PHYLLO TARTS

MUSHROOM PHYLLO TARTS 155093 -- MUSHROOM PHYLLO TARTS 3/4 c. dairy sour cream 1 (3 oz.) pkg. cream cheese, softened 1/4 c. dry bread crumbs 1 tbsp. dried dill weed 1/2 tsp. salt 1-2 tbsp. lemon juice 1 (4.5 oz.) jar Green Giant

More information

What s. CACFP Chinese, Vietnamese, Malaysian, Indonesian Style. Around the World TryDay for Family Child Care. By National CACFP Forum

What s. CACFP Chinese, Vietnamese, Malaysian, Indonesian Style. Around the World TryDay for Family Child Care. By National CACFP Forum United States Department of Agriculture What s Cooking USDA MIXING BOWL Cookbook CACFP Chinese, Vietnamese, Malaysian, Indonesian Style Around the World TryDay for Family Child Care By National CACFP Forum

More information

April Fool's Day Recipes

April Fool's Day Recipes April Fool's Day Recipes Brandied Peach Fool For Brandied Peach Fool, use peeled and sliced peaches, mix with a little sugar and brandy and cook. When cool, stir into whipped topping and garnish with a

More information

Preparation. Ingredients

Preparation. Ingredients Blueberry Ebleskivers Ingredients 2 cups Bisquick 1-1/2 cups milk 6 egg yolks 6 egg whites 1-1/4 tsp. baking powder 2 tsp. sugar 1 cup blueberries Preparation Beat egg yolks; add sugar and milk, then bisquick

More information

100% WHOLE WHEAT BREAD MARY S WHOLE WHEAT BREAD

100% WHOLE WHEAT BREAD MARY S WHOLE WHEAT BREAD 8 to 8 ½ cups whole wheat flour 2 pkgs. yeast (4 ½ tsp.) 2 ½ tsp. salt 1 ½ cups water 1 ½ cups milk ¼ cup honey ¼ cup vegetable oil 100% WHOLE WHEAT BREAD In a large bowl combine 3 ½ cups flour, yeast,

More information

Healthy Freezer Meals

Healthy Freezer Meals Healthy Freezer Meals Freezer Tips - Label well. Be sure to label each package with the date prepared, the name of the recipe, and preparation instructions so you don t need to scramble for the recipe

More information

Baking Mix. This mix is like store bought biscuit mix at a much lower cost.

Baking Mix. This mix is like store bought biscuit mix at a much lower cost. 158 Baked Goods & Desserts 159 Baking Mix This mix is like store bought biscuit mix at a much lower cost. 9 cups flour 2 L + 250 ml 5 Tbsp baking powder 75 ml 1 Tbsp salt 15 ml 1 lb vegetable shortening,

More information

Ml to grams oil conversion

Ml to grams oil conversion Ml to grams oil conversion Just what I was looking for measuring. The sunflower oil volumes v weights converter. Ta very much, Rob. What is calorie content in 1 teaspoon of sunflower oil? 1 tsp = 40.1

More information

COOKING BASICS JOB AIDS

COOKING BASICS JOB AIDS COOKING BASICS JOB AIDS Table of Contents You can click on any one of these subjects to go to it, or use the menu to your left. How to Use a Sharpening Steel How to Use a Sharpening Stone Can Sizes and

More information

Week 2 Citrus cleanse

Week 2 Citrus cleanse Grains (LIST A) ¼ cup quinoa** 2 limes 1 lemon 1 small apple 1 ½ cups spinach DAY 1 2 large zucchini (2 cups chopped, ½ cup grated) ½ cup diced cucumber ¼ cup diced tomato 2 cups diced bell peppers (2

More information

The Art of Cooking UNIT 6

The Art of Cooking UNIT 6 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

More information

Ingredients: Directions:

Ingredients: Directions: Corn Pudding Oven Temp: 400 F Cook Time: 30-35 mins. Servings: 8-10 3 eggs (beat eggs) 3/4 cup Splenda 1 ½ tbsp. flour 1 can fat free evaporated milk 1 tsp. vanilla extract 1 can cream style corn 1. Pre-heat

More information

Lesson 4. Choose Your Plate. In this lesson, students will:

Lesson 4. Choose Your Plate. In this lesson, students will: Lesson 4 Choose Your Plate In this lesson, students will: 1. Explore MyPlate to recognize that eating a variety of healthful foods in recommended amounts and doing physical activities will help their body

More information

http://suratiundhiyu.wordpress.com/ PIZZA Boboli type pizza crust 02 Broccoli boboli pizza 02 Roasted Vegetable Pizza 03 Thin and Crispy Pizza 04 Chicago Style Stuffed Pizza 04 Stuffed Spinach Pizza 05

More information

St. Genevieve s High School. Year 9 Recipe Booklet

St. Genevieve s High School. Year 9 Recipe Booklet St. Genevieve s High School Year 9 Recipe Booklet Baked Potato Ingredients: 1 large baking potato Choice of fillings: Cheddar cheese, baked beans, ham, tuna, onion Remember to use oven gloves for hot trays

More information

HELPFUL HINTS: Bring enough to feed 12 people Don t cut your dishes ahead of time Bring a serving utensil Have FUN!

HELPFUL HINTS: Bring enough to feed 12 people Don t cut your dishes ahead of time Bring a serving utensil Have FUN! ; Calvary MOPS Recipe and Brunch Idea Book 2018-2019 Favorite, easy and affordable recipes Quick In-A-Pinch ideas for when you re busy life-ing Tips on portions and quantities needed HELPFUL HINTS: Bring

More information

This Month s Features: Southwest Tri-Tip Salad and Chinese Chicken Salad

This Month s Features: Southwest Tri-Tip Salad and Chinese Chicken Salad A good recipe for home cooking doesn t always work out when you attempt to replicate it in the restaurant. Startup restaurateurs find out quickly that a recipe intended to yield four, six or even 10 servings

More information

BRISKET, TENDER. Shelf Life: 2 days cooked. Hold Time: N/A QTY INGREDIENTS UTENSILS. Aluminum Foil 3 Cups Water

BRISKET, TENDER. Shelf Life: 2 days cooked. Hold Time: N/A QTY INGREDIENTS UTENSILS. Aluminum Foil 3 Cups Water BRISKET, TENDER 2 days cooked N/A 3 Pounds Brisket Fully Cooked Aluminum Foil 3 Cups Water Chef knife Cutting board Scale 1 Slice Brisket in half crosswise to yield equal pieces (approx 3lbs each). 2 Slice

More information

Apple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced

Apple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Breakfast Apple Brie Omelet 1/2 apple, peeled, cored and thinly sliced 2 1/2 tbs butter, divided 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Melt 1 tablespoon butter in

More information

With. Annette Reeder. BS Nutrition. Designed Healthy Living ~ Page 1

With. Annette Reeder. BS Nutrition. Designed Healthy Living ~ Page 1 With Annette Reeder BS Nutrition Designed Healthy Living ~ 804-798-6565 Page 1 Quinoa Cranberry Scones Ingredients: 1 cup quinoa flour (grind fresh in Nutrimill) 1 cup spelt flour 1/3 cup maple syrup ½

More information

8 th grade Cookbook. Mrs. Rosenbaum Ms. Galante Ms. Strajanekova

8 th grade Cookbook. Mrs. Rosenbaum Ms. Galante Ms. Strajanekova 8 th grade Cookbook Mrs. Rosenbaum Ms. Galante Ms. Strajanekova Baked Ziti Penne or any tube-shaped pasta can be substituted if you can t find ziti. 1/2 pound uncooked whole-wheat ziti 1/2 teaspoon garlic

More information

A Taste of the Holidays

A Taste of the Holidays A Taste of the Holidays Everyone has that one dish that makes every holiday gathering complete. We asked that you share some of those recipes with us. We hope you enjoy these recipes shared with us from

More information

Crawfish Stew... 2 Spiced Fig Cake... 2 Fig Filling... 3

Crawfish Stew... 2 Spiced Fig Cake... 2 Fig Filling... 3 Crawfish Stew... 2 Spiced Fig Cake... 2 Fig Filling... 3 Doberge Cake... 3 Lemon Filling... 4 Jumbo Pralines... 5 French Bread... 5 Cajun Crab Stuffed Pepperoncini... 6 Sweet Potato and Apple Salad...

More information

Y OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight!

Y OLI OLIY I. WHAT CAN I EAT? 14 meals that are ideal for losing weight! I I I I I I I I TM INGREDIENTS ACTIVE THEIVE, BETTER BD CMPAN WHAT CAN I EAT? 14 meals that are ideal for losing weight! 14 meals that are ideal for losing weight; they can be used on meal days, and several

More information

EGGstra, EGGstra Read All About It

EGGstra, EGGstra Read All About It Food Storage Tips All eggs need to be refrigerated. Refrigerate raw eggs for no longer than 1 month. Refrigerate hard-cooked eggs for no longer than 1 week. Use raw leftover yolks and whites within 4 days.

More information

Cleo s Cookies. Kisses Candy Cane Blossoms

Cleo s Cookies. Kisses Candy Cane Blossoms Star 2 nd Ward Cookie Exchange 2011 Cleo s Cookies 1 Can Eagle Brand Sweetened Condensed Milk ½ C. Chunky peanut butter (can also use creamy) 2 ½ C. Cut up Dates 2 ½ C. Walnuts, chopped Jeanette Warren

More information

2 P 3 C 3 S 4 I 5 P 6 O 7 M

2 P 3 C 3 S 4 I 5 P 6 O 7 M - Table of Contents Table of Contents..1 Snickers Doodles... 2 Personal Pizza... 3 Cheesy Quesadillas...3 Sandy s Famous Chocolate Chips Cookies... 4 Ironed Grill Cheese Sandwiches... 5 Potato Chips Cookies...

More information

MEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM

MEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM Holiday MEMBER-EXCLUSIVE recipes TOP 0 FESTIVE APPETIZERS & DESSERTS FROM Simple Turtle Cookie Cups PREP TIME: 45 min TOTAL TIME: hr 5 min MAKES: 6 cookie cups pouch ( lb.5 oz) Betty Crocker double chocolate

More information

A FAMILY TRADITION ALL NATURAL PRODUCT TAP

A FAMILY TRADITION ALL NATURAL PRODUCT TAP A FAMILY TRADITION ALL NATURAL PRODUCT TAP FROM THE A Family Tradition In 1928, Paul Anderson first shared the distinct taste of Wisconsin s delicately sweet Pure Maple Syrup he created with friends and

More information

LESSON 5 HANDOUT 1 My Garden Plan

LESSON 5 HANDOUT 1 My Garden Plan LESSON 5 HANDOUT 1 My Garden Plan Use this template to plan your garden and determine what fruits and vegetables you want to grow. Think about what plants grow well together (see Garden Companions for

More information

Basic Cooking Study Guide READ ONLINE

Basic Cooking Study Guide READ ONLINE Basic Cooking Study Guide READ ONLINE Kitchen Cheat Sheet Guide On Basic Cooking Techniques - Here are awesome kitchen tools reference and basic guide chart to various cooking techniques. CTHSS Culinary

More information

Farmers Market Gazpacho

Farmers Market Gazpacho Farmers Market Gazpacho Farmers Market Gazpacho Yield 4 servings 2 cucumber (diced into 1/4 inch pieces) red bell pepper (seeded and diced into 1/4 inch 3 pieces) 3 green pepper (seeded and diced into

More information

Inside Out Roller. Ingredients 1 slice of ham for each person 1 slice of American cheese for each person 1 breadstick for each person

Inside Out Roller. Ingredients 1 slice of ham for each person 1 slice of American cheese for each person 1 breadstick for each person Inside Out Roller 1 slice of ham for each person 1 slice of American cheese for each person 1 breadstick for each person 1. Everyone wash their hands in warm water for at least 20 seconds. 2. Wrap your

More information

GOLDEN DISCS unleavened bread. 2 cups unbleached plain wheat flour. pinch of salt. 2 Table spoons of sugar (raw if available) 1/4 cup olive oil

GOLDEN DISCS unleavened bread. 2 cups unbleached plain wheat flour. pinch of salt. 2 Table spoons of sugar (raw if available) 1/4 cup olive oil GOLDEN DISCS unleavened bread 2 cups unbleached plain wheat flour pinch of salt 2 Table spoons of sugar (raw if available) 1/4 cup olive oil 1 1/2 cup water or you can use milk here! Combine the flour

More information

Cinnamon French Toast Internet

Cinnamon French Toast Internet Blackfoot Fried Yeast Bread (Spirit of the Harvest: North American Indian Cooking by Cox and Jacobs) Ingredients: 1 cup lukewarm water 1¼ ounce package active dry yeast 2 tablespoons softened butter 1

More information

COLONIAL EASY COOKIES

COLONIAL EASY COOKIES Colonial Food Recipes (You must make enough for all 30 of your classmates) *If Student does not have ALL assignments turned in, extra credit will not be awarded. COLONIAL EASY COOKIES 1 c. sugar 1 c. butter

More information

Grandma s Favourite Cookies

Grandma s Favourite Cookies Grandma s Favourite Cookies Your grandmother (who has always been great to you) is turning 80 next weekend. You ve decided to throw a birthday party for her and invite your entire family. When you ask

More information

Your Meal Plan. Day 1. Day 2 BREAKFAST LUNCH DINNER BREAKFAST. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Scrambled Eggs with Spinach and Feta

Your Meal Plan. Day 1. Day 2 BREAKFAST LUNCH DINNER BREAKFAST. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Scrambled Eggs with Spinach and Feta Your Meal Plan To make changes or re-build this plan, log in at www.eatthismuch.com Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 If these links don't work, scroll to the bottom to make sure the whole

More information

Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie

Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie Standardized recipes provide a list and amounts of ingredients, yield, equipment needed, cooking time, cooking temperature, and sometimes the calorie count per serving. These recipes ensure the same result

More information