1. FOOD PREPARTION MANAGEMENT
Reading a Recipe

2. D. Reading a Recipe and Measuring
List the FOUR parts of a recipe:
List and amounts of ingredients
Step-by-step instructions
Essential info about temperature and equipment
Number of servings

3. 2. What are the EIGHT steps to following a recipe correctly?
Read the recipe carefully before beginning
Check to see if you have all the ingredients
Pre-heat the oven if needed
“Gather” all equipment needed
Complete preparation of specific ingredients (EX: Chopped Nuts, Melted Chocolate, etc.)
Measure exactly!
Mix carefully, following each direction
Bake or cook at temperature and time directed

4. What is the most important step and why?
#1! (Reading the recipe)-so you know what you need to do and what ingredients you need
Before cooking, you should wash your hands for at least how long?
20 seconds

5. 5. What should you NEVER do when measuring flour?
Pack or tap the cup (it releases the air needed in the measurement)
How should you measure flour instead?
Spoon in the flour then level it off

6. 6. What is the most efficient way to measure the following measurements of dry ingredients?
4 Tbsp. = ___________________
3/4 c. = ___________________
3 tsp. = ___________________
1/8 c. = ___________________
1/4 c.
1/2 c. + 1/4 c.
1 Tbsp.
2 Tbsp.

7. When cutting a recipe in half, or when doubling a recipe:
The cooking TEMPERATURE remains the same, but the SIZE of the cooking pan and the length of TIME will be affected.
8. When baking with a glass dish, you need to reduce (lower) the oven temperature by:
25⁰

8. C. Measurements 1. The 2 Types of Standard Measuring Tools (Coffee mugs, soup spoons and glasses vary in size and can’t give accuracy)
DRY INGREDIENTS
LIQUID INGREDIENTS

9. 2. MEASURING Flour: spoon into dry measuring cup-level off
Sift into dry measuring cup-level off
NEVER tap or pack!
Sugar/Salt:
Scoop into dry measuring cup-level off
Brown Sugar:
Pack into dry measuring cup (with spoon, NOT hands!), level off. Should look like a sand castle
Shortening/Peanut Butter:
Line dry measuring cup with plastic wrap. Scoop into cup, cut through to eliminate air bubbles, level off. Lift plastic wrap to remove contents.
Fill liquid measure cup with water to a certain level, add certain amount of ingredient, ie: half cup water, half cup PB=water at 1 cup mark. Pour off water, add ingredient to product.
Oil, Milk, Water:
Pour liquid into liquid measuring cup. Come down to eye level to see the measurement. NEVER pick up the liquid measuring cup to check.
Margarine:
Use wrapping to measure Tbsps or cups.
1 cube = ½ cup or 8 Tbsp
Eggs:
Recipes usually call for Large eggs unless specified. 1 large egg= ~2 Tbsp.

10. Measuring 3. Standard measuring cups come in what 4 sizes?
___1/4____ __1/3___ __1/2__ ___1__
4. Standard measuring spoons come in what 4 sizes?
__1/4_tsp__ __1/2_tsp__1 tsp_ _1_Tbsp_
What two cups are need to measure ¾ cup?
___1/2____ + ___1/4____ = ¾ cup
The bigger the bottom fraction number, the SMALLER the amount. ¼ vs 1/ /16 vs 1/3

11. 5. Equivalents & Abbreviations
Min. = minute
Oz. = ounce
Qt. = quart
Pt. = pint
Gal. = Gallon
Hr. = hour
Doz. = dozen
T., Tbsp., or tbsp = tablespoon
t., or tsp. = teaspoon
C. = cup
lb. or # = pound
Pkg. = package

12. GOOP LAB How did it go? What’s your evaluation of it?
Was it a positive experience?
Does it matter to have a complete recipe?

13. French Toast with Cherry Sauce
(A) USING A WORK PLAN
A work plan is a list of all the tasks it takes to prepare a meal.
Listed in chronological order based on the starting time.
Begins with a detailed menu and every food you plan on serving
SUNDAY BRUNCH
Orange Juice
Broiled Ham steak
French Toast with Cherry Sauce
Bran Muffins
Milk

14. 1. Read Recipes Beforehand
2. The Work Plan Steps
Description
1. Read Recipes Beforehand
Read through the list of ingredients and all instructions, including instructions on packages. NOTE:
- Food and equipment needed
- Oven temperature and cooking time
- Food preparation techniques to use
2. List the Tasks
List all task that will be involved including setting the table and cleaning up.
How can you simplify the work?
- What can you do ahead of time?
3. Develop a Timetable
Show the total time needed to complete each task and the time to start the task.
-Work backwards from when you want to
have everything ready to serve.
4. Make and Carry Out the Work Plan
Follow your start to finish road map
5. Evaluate the Work Plan
Review the plan. Was the meal completed on time? Did you feel hurried? Was the plan flexible? What changes would you make?

15. WORK PLAN FOR SUNDAY BRUNCH
Time
Task
9:50
Mix frozen juice in pitcher and refrigerate
9:55
Set the table
10:05
Gather equipment and ingredients
10:15
Do pre-preparation: Open packages, measure ingredients, wrap muffins in paper towels, get cleanup area ready.
10:35
Start French Toast: Mix batter, heat skillet, dip bread, fry.
10:40
Put ham in broiler and set timer
10:45
Prepare cherry sauce and finish French toast
10:50
Warm bran muffins in microwave oven
10:55
Put food on plates in kitchen. Pour beverages.
11:00
Eat
Orange juice needed time to chill in the fridge.
Why was the time chosen to mix the orange juice? What other time management tasks were done?

16. Working in a School Lab takes:
Organizing
Jobs, tasks, and cleaning as you go.
Cooperating, helping, and showing respect.
Communicating
Recipe tasks, warning of potential safety hazards, updating progress, and evaluating after.
Taking responsibility
For your assigned job and doing it carefully and efficiently. Accuracy and safety are a big part of taking responsibility.
Assignment #3 Getting Started

17. Recipe
Beat a good lump of butter with a teacup of sugar. Mix in 2 scoops of flour, a pinch each of salt and soda, 2 eggs, and enough milk to make a thin batter. Add a handful of nuts. Pour in the pan and bake in a quick oven until done.
Any Questions?

18. 6 Parts of a well written recipe
DESCRIPTION
LIST OF INGREDIENTS
GIVEN IN EXACT AMOUNTS AND LISTED IN ORDER
YIELD
THE AMOUNT OR NUMBER OF SERVINGS THE RECIPE MAKES
COOKING METHOD, TEMPERATURE, & TIME
HOW LONG TO COOK, WHAT TEMPS, REMINDER TO PREHEAT, WELL WRITEN INSTRUCTIONS.
CONTAINER SIZE & TYPE
AS MUCH DETAIL AS NEEDED “A LARGE BOWL” OR “8-IN SQUARE PAN”
STEP-BY-STEP DIRECTIONS
CLEAR, EASY TO FOLLOW DIRECTIONS IN LOGICAL ORDER
NUTRITION ANALYSIS
CALORIES AND NUTRIENTS

19. I.E. Granola Yield-8 cups (16 ½ c servings)
Nutritional Analysis per serving: 260 calories, 5 g protein, 36 g total carbohydrates, 3 g dietary fiber, 20 g sugars, 12 g total fat, 2 g saturated fat, 0 g trans fat, 15 mg sodium.
Percent Daily Value: vit A 4%, vit C 6%, calcium 2%, iron 8%
Ingredients
3 c rolled oats
1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat)
1 c crisp rice cereal
½ c vegetable oil
½ c honey
1 c raisins
1 c dried fruit
Directions
Preheat oven to 300 degrees.
Mix all ingredients except raisins and dried fruit in a large bowl.
Spread in single layer on baking sheet.
Bake for 30 minutes, stirring often, or until golden brown.
Remove from the oven and stir in raisins and dried fruit. Cool.

20. “ This is delicious! How did you make it?”
A recipes success hinges greatly on putting the ingredients together in the right proportions and in the right order. 
Ingredients are listed first
Step by step directions come second.
Two most common formats for recipes:
1st CUSTOMARY SYSTEM
2nd METRIC SYSTEM

21. Measuring by Weight

22. Make your own recipe