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Chapter 13 Getting Started in the Kitchen

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2 Chapter 13 Getting Started in the Kitchen
Part 2 The Management of Food Note: This chapter covers recipe abbreviations, cooking terms, measuring techniques, yield adjustments, time-work schedules, and simple recipes. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.

3 Objective Discuss: What problems could occur if you did not understand the abbreviations and cooking terms used in a recipe you were preparing? Identify abbreviations and define cooking terms used in recipes.

4 Abbreviations These abbreviations are often used in recipes to indicate the amounts of ingredients required. Abbreviation Meaning tsp. or t. teaspoon Tbsp. or T. tablespoon c. or C. cup pt. pint qt. quart oz. ounce lb. or # pound What abbreviations might appear in recipes to indicate cooking times and temperatures? Discuss: What abbreviations are used in recipes that have ingredients measured in metric units?

5 Cooking Terms combine peel roll section
Discuss: What are three specific terms that describe each of the following: ways ingredients might be combined? ways ingredients might be cut? ways foods might be cooked? roll section

6 Objective Discuss: Why is it important to measure ingredients accurately when preparing food products? Measure liquid and dry ingredients and fats for use in recipes.

7 Measuring Dry Ingredients
Spoon ingredient into measuring cup until it is overfilled. (When measuring brown sugar, pack it into the measuring cup with the back of the spoon.) Use a straight-edged spatula to level off any excess. Discuss: What are some examples of ingredients that would be measured by this method? What type of measuring tools should be used to measure dry ingredients? Why? How can you avoid wasting excess ingredients that you level off with the spatula? How would you measure less than 1/4 cup of a dry ingredient?

8 Measuring Liquid Ingredients
Set a liquid measuring cup on a flat surface. Bend down so the desired measurement marking is at eye level. Slowly pour the ingredient into the measuring cup until it reaches the mark for the desired amount. Discuss: What are some examples of ingredients that would be measured by this method? Why is it important to measure liquid ingredients at eye level?

9 Measuring Fats Use a rubber spatula to press fats into a dry measuring cup, making sure to eliminate any air pockets. Overfill the measuring cup. Level it with a straight-edged spatula. Discuss: What are some examples of ingredients that would be measured by this method? What is another method for measuring fats?

10 Objective Change the yield of a recipe.
Discuss: Why might you want to change the yield of a recipe? Change the yield of a recipe.

11 Changing Yield Measure Equivalent 3 teaspoons 1 tablespoon 2 tablespoons 1/8 cup 4 tablespoons 1/4 cup 5 1/3 tablespoons 1/3 cup 8 tablespoons 1/2 cup 10 2/3 tablespoons 2/3 cup 12 tablespoons 3/4 cup 16 tablespoons 1 cup 2 cups 1 pint 4 cups 1 quart When changing the yield of a recipe, use these measuring equivalents to figure the adjusted amounts of each ingredient before you begin cooking. Write the adjusted amounts on your recipe so you will remember them as you work. Discuss: What are the approximate metric equivalents of the measures listed here? Why is changing the yield of a metric recipe easier than changing the yield of a conventional recipe?

12 Apply It! A salsa recipe calls for 3 cups chopped tomatoes, 1 1/2 cups chopped green pepper, 2/3 cup chopped onion, 1 1/2 teaspoons salt, 1/2 teaspoon minced garlic, 1/3 cup vinegar, and 1 teaspoon hot sauce. Discuss: How much of each ingredient would you need if you were halving this recipe to prepare a trial batch? How much of each ingredient would you need if you were doubling this recipe for a party?

13 Objective Plan time-work schedules.
Discuss: What is the value of having a schedule for completing meal preparation tasks? Plan time-work schedules.

14 Preliminary Planning Menu Item Prep. Time Cooking Time Serving Time
Total Time Rank Chicken casserole 20 min. 45 min. 1 min. 66 min. 1 Green beans 10 min. 2 min. 22 min. 2 1. Set up a food preparation time chart and list menu items in the first column. 2. List estimates for the time required to prepare, cook, and serve each food. 3. Calculate and list total time required for each item. 4. Rank menu items in order of the total time required to prepare them. Discuss: What supplies should you gather to help you write a time-work schedule? What should be listed in the first column of the chart besides menu items? How can you identify preparation tasks for which you need to estimate time in step 2?

15 Making a Schedule Time Tasks
4:15 Start boiling water. Cut up chicken and broccoli. 4:25 Start cooking pasta. Mix ingredients for sauce. 4:35 Assemble casserole and put it in the oven. 1. Set up a chart and write the time you plan to begin eating at the bottom of the time column. 2. Work backward from your eating time to determine when you need to begin serving. 3. Identify the time at which you need to begin cooking each item. 4. Group preparation tasks in 5- to 10-minute blocks. Discuss: What does it mean to dovetail tasks? Why is it important to keep your schedule flexible?

16 Objective Follow a recipe to prepare a sandwich, snack, or beverage.
Discuss: What types of simple recipes have you prepared? Follow a recipe to prepare a sandwich, snack, or beverage.

17 Preparing Sandwiches Use a variety of breads and fillings.
Use butter, margarine, or mayonnaise to keep filling from soaking into bread. Garnish sandwiches attractively. Keep sandwiches refrigerated until serving time. Serve hot sandwiches hot. Discuss: What are some popular breads and fillings for sandwiches? What types of garnishes might be added to sandwiches? When sandwiches will not be eaten until later, how should they be packed to keep them safe and appealing? photo courtesy of Fleischmann’s Yeast

18 Snack Ideas Healthful snack foods to keep on hand include yogurt
whole grain crackers cheese slices cut up fresh vegetables ready-to-eat cereal Discuss: In which of the five main food groups do each of the snack foods listed here belong? How can you use each of these foods to prepare a simple snack recipe? Wheat Foods Council

19 Beverage Tips Use fruit juices to make ice cubes and rings to keep cold drinks cold. When brewing coffee, start with fresh, cold water and a clean pot. Remove tea leaves before serving tea to keep it from becoming bitter. When making hot cocoa, combine cocoa with sugar to prevent lumping when the hot water is added. Discuss: When serving punch for a party, how can you keep it from getting “flat”? Why is it important for coffee to be prepared in a clean pot? How is iced tea prepared? What is the difference between hot chocolate and cocoa? photo courtesy of Fleischmann’s Yeast

20 Key Question Note: Encourage students to use this question to help them review chapter information and apply it to their lives. How can recipe information and basic cooking and planning techniques help you prepare foods for your family?

21 Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore? Are there any tips for using microwave recipes? How do recipes need to be adjusted when cooking at high altitudes? How can I make a substitution if I do not have a needed ingredient?

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