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Getting Started in the Kitchen

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Presentation on theme: "Getting Started in the Kitchen"— Presentation transcript:

1 Getting Started in the Kitchen

2 Choosing a recipe Recipe: set of instructions for preparing a specific food Yield: number of average servings the recipe makes Always read through the recipe before you start

3 Abbreviations t or tsp – teaspoon T or Tbsp – Tablespoon C or c – cup
pt – pint qt. – quart oz or OZ – ounce lb or # - pound min. – minute (60 seconds) hr – hour (60 minutes) mL – milliliter L – liter g – gram kg – kilogram

4 Cooking terms See your 6 worksheets

5 Using Microwave Recipes
Cooking time: microwave recipe refers to the total amount of time food is exposed to microwave energy Shorter time and in intervals Watts: microwave cooking power, the higher the faster it will cook Dehydration: dry out - over cooking the food Standing time: time during which foods finish cooking by internal heat after being removed from a microwave oven Covering food Distributes heat more evenly Help retain moisture Steam helps speed up cooking time and tenderize foods

6 Using Microwave Recipes cont.
Browning techniques Browning will not happen without browning agents Evenness of cooking Food round and same size will cook evenly Turntable helps distribute microwaves evenly to food Hot spots: uneven distribution of microwaves may cause some foods cooked in a microwave oven Stir food partway Shielding - covering corners with aluminum foil

7 Using Microwave Recipes cont.
Converting recipes for microwave use Reduce amount of liquid by 1/3 Eliminate cooking oils and fats unless they provide flavor or consistency Half the amount of seasonings Power level - most foods are on high Medium-high - delicate foods (cheese, eggs, and milk products) 1/4 of the conventional cooking time

8 High-altitude Cooking
Pressure decreases Water boils at lower temp therefore will require more cooking time Water evaporates quicker Cakes and beads tend to rise more

9 Measuring Ingredients
Dry ingredients Example - flour Spoon ingredient into cups until it over flows Do not shake or tap the cup Use straight edge spatula to level off Sifted - use the sifter before you spoon in Brown sugar - need to be packed, needs to keep its shape - sandcastle

10 Measuring Ingredients cont.
Liquid ingredients Set on flat level surface Look at the cup at eye level Pour liquid into cup slowly

11 Measuring Ingredients cont.
Fats Example - butter, Crisco Use dry measuring cups - fill with rubber spatula , level off, use rubber spatula to remove Water displacement method - use 1 cup of water, then fill with fat until the water level reaches the increased level that you want Sticks - cut off the number of tablespoon of butter you need Not the most accurate

12 Adjusting recipes 4 Tbsp = ¼ c 5 1/3 Tbsp = 1/3 c 8 Tbsp = ½ c
3 tsp = 1 Tbsp 4 Tbsp = ¼ c 5 1/3 Tbsp = 1/3 c 8 Tbsp = ½ c 16 Tbsp = 1 c 2 c = 1 pt 2 pt = 1 qt 4 qt = 1 gal 16 oz = 1 lb 8 fl oz = 1c 2 Tbsp = 1 fl oz Changing yield Measuring equivalents May need to double or cut a recipe in half

13 Conventional Equivalent Approximate Metric Equivalent
Conventional Measure Conventional Equivalent Approximate Metric Equivalent ¼ tsp 1 ml ½ tsp 2 ml 1 tsp 5 ml 3 tsp 1tbsp 15 ml 2 tbsp 1/8 c 30 ml 4 tbsp ¼ c 50 ml 5 1/3 tbsp 1/3 c 75 ml 8 tbsp ½ c 125 ml 10 2/3 tbsp 2/3 c 150 ml 12 tbsp ¾ c 175 ml 16 tbsp 1 c or ½ pt 250 ml 2 c 1 pt 500 ml 4 c 1qt 1 L

14 Ingredient substitutes
Missing a recipe ingredient – use a substitute Need 1 tablespoon cornstarch for thickening? Use 2 tablespoons all-purpose flour. Need 2 cups tomato juice? Use 1/2 cup tomato sauce plus 1/2 cup water. Need 1 small onion? Use 1/8 teaspoon onion powder or 1 tablespoon dried minced onion. Need 1 garlic clove? Use 1/8 teaspoon garlic powder. Need 1 tablespoon fresh shipped herbs? Use 1 teaspoon dried herbs, crushed. Need 1 square (1 oz.) unsweetened chocolate? Use 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening. Use internet for more ideas

15 Using a time-work schedule
Time-work schedule: written plan that list time for ding specific tasks to prepare a meal or food product Look at your recipe and break everything up into steps Then give each of these steps a time frame Take the time that you want your food to be served and work backwards - look at the last step you need to do and write down the time that it needs to be started at

16 Using a time-work schedule cont.
Dovetail: means to overlap tasks to use your time more efficiently Have help in the kitchen, when more people are working more things get done

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