1. Chapter 23

2. What is a Recipe?  A recipe is a set of directions for making a food or beverage. Well written recipe offers 6 types of information. ○ 1. List of Ingredients ○ 2. Yield : amount or number of servings that the recipe makes. ○ 3. Cooking Methods, Temperature, Time ○ 4. Container Size and Type ○ 5. Step-by-Step Directions ○ 6. Nutrition Analysis

3. Weights and Measurements  Recipes turn out best when you use each ingredient in exactly the right amount.  Ingredients are written in different ways. Customary System: also called U.S standard or English. ○ Cups, tablespoons, and teaspoons Metric System: a system of measurement based on multiples of 10. ○ Meter, Centimeters, etc.

4. Units of Measure  The customary and metric systems use different units of measurement for volume, weight, dimensions, and temperature. Volume: is the amount of space an ingredient takes up. Weight: measures the heaviness of an ingredient. Dimensions: used to describe bake ware lengths, and widths Temperature: customary- F; metric C

5. Using Dry and Fluid Ounces  In the customary system, and ounce (dry ounce) is a measure of weight, and a fluid ounce is a measure of volume.  What is the difference? Measure a cup of popcorn and a cup of brown rice. ○ Both have the same volume (or fluid ounces) ○ Weight is different.

6. Calculating Equivalents  Math skills help you succeed with recipes.  Use equivalents to get the correct answer.  An equivalents is a different way of measuring.  For Example: One cup =16 Tablespoons One Pint = 2 cups

7. Converting between Customary and Metric  Converted measurements are close but are not exact.  For example: 8 fl. Oz equals 236.5 mL, or 240 mL rounded. Conversion charts and formulas help when converting recipes. (pages. 360-361 in textbook)

8. Converting Temperatures  Celsius to Fahrenheit Multiply Celsius temperature by 9. Then divide by 5 and add 32.  Fahrenheit to Celsius Subtract 32 from the Fahrenheit temperature. Then multiply by 5 and divide by 9.

9. Changing Recipes  You may want to personalize for many reasons. Increase/Decrease Yield Substitute for Health Reasons Certain Flavors Creativity  Some recipes handle change better than others. Other recipes, including recipes for baked goods, require EXACT amounts. ○ Baked items: chemical formula

10. Changing the Yield  Most recipes, including those for baked goods can be doubled.  Four Steps to follow to decrease the yield: 1. Divide: divide the desired yield by the recipes yield. Multiply: multiply each ingredient amount by the fraction or decimal you got in Step 1. Covert: convert measurements into logical, manageable amounts. Adjust: make any needed adjustments to equipment, temperature and time.

11. Substituting Ingredients (pg. 363)  Substituting or changing ingredients is another way to work with recipes. Don’t want to or can’t eat a certain food Use something you have on hand Don’t have a certain ingredient Nutritional Value  Recipes for baked good are harder to substitute. Essential ingredients.

12. High-Altitude Cooking  Altitude, or elevation makes a difference in cooking. Most recipes are developed for an altitude of 3,000 feet or below. ○ Recipes sometimes include directions to adjust to higher altitude. Higher the altitude- the lower the air pressure ○ 2 effects Water boils at a lower temperature- so liquids come to a boil sooner - Takes longer to cook food in the water Gas bubbles in liquids escape from mixtures more readily at high temperatures - Baked products rise faster - Increased oven temperature

13. Collecting Recipes  Sources of Recipes Cookbooks Internet Library Friends/Family Magazines  Organizing Being able to find what you need when you want it!