2 D. Reading a Recipe and Measuring List the FOUR parts of a recipe:List and amounts of ingredientsStep-by-step instructionsEssential info about temperature and equipmentNumber of servings
3 2. What are the EIGHT steps to following a recipe correctly? Read the recipe carefully before beginningCheck to see if you have all the ingredientsPre-heat the oven if needed“Gather” all equipment neededComplete preparation of specific ingredients (EX: Chopped Nuts, Melted Chocolate, etc.)Measure exactly!Mix carefully, following each directionBake 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 needBefore 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 INGREDIENTSLIQUID INGREDIENTS
9 2. MEASURING Flour: spoon into dry measuring cup-level off Sift into dry measuring cup-level offNEVER tap or pack!Sugar/Salt:Scoop into dry measuring cup-level offBrown Sugar:Pack into dry measuring cup (with spoon, NOT hands!), level off. Should look like a sand castleShortening/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 TbspEggs: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 cupThe bigger the bottom fraction number, the SMALLER the amount. ¼ vs 1/ /16 vs 1/3
11 5. Equivalents & Abbreviations Min. = minuteOz. = ounceQt. = quartPt. = pintGal. = GallonHr. = hourDoz. = dozenT., Tbsp., or tbsp = tablespoont., or tsp. = teaspoonC. = cuplb. or # = poundPkg. = 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 PLANA 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 servingSUNDAY BRUNCHOrange JuiceBroiled Ham steakFrench Toast with Cherry SauceBran MuffinsMilk
14 1. Read Recipes Beforehand 2. The Work Plan StepsDescription1. Read Recipes BeforehandRead 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 use2. List the TasksList 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 TimetableShow the total time needed to complete each task and the time to start the task.-Work backwards from when you want tohave everything ready to serve.4. Make and Carry Out the Work PlanFollow your start to finish road map5. Evaluate the Work PlanReview 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 TimeTask9:50Mix frozen juice in pitcher and refrigerate9:55Set the table10:05Gather equipment and ingredients10:15Do pre-preparation: Open packages, measure ingredients, wrap muffins in paper towels, get cleanup area ready.10:35Start French Toast: Mix batter, heat skillet, dip bread, fry.10:40Put ham in broiler and set timer10:45Prepare cherry sauce and finish French toast10:50Warm bran muffins in microwave oven10:55Put food on plates in kitchen. Pour beverages.11:00EatOrange 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: OrganizingJobs, tasks, and cleaning as you go.Cooperating, helping, and showing respect.CommunicatingRecipe tasks, warning of potential safety hazards, updating progress, and evaluating after.Taking responsibilityFor your assigned job and doing it carefully and efficiently. Accuracy and safety are a big part of taking responsibility.Assignment #3 Getting Started
17 RecipeBeat 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 DESCRIPTIONLIST OF INGREDIENTSGIVEN IN EXACT AMOUNTS AND LISTED IN ORDERYIELDTHE AMOUNT OR NUMBER OF SERVINGS THE RECIPE MAKESCOOKING METHOD, TEMPERATURE, & TIMEHOW LONG TO COOK, WHAT TEMPS, REMINDER TO PREHEAT, WELL WRITEN INSTRUCTIONS.CONTAINER SIZE & TYPEAS MUCH DETAIL AS NEEDED “A LARGE BOWL” OR “8-IN SQUARE PAN”STEP-BY-STEP DIRECTIONSCLEAR, EASY TO FOLLOW DIRECTIONS IN LOGICAL ORDERNUTRITION ANALYSISCALORIES 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%Ingredients3 c rolled oats1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat)1 c crisp rice cereal½ c vegetable oil½ c honey1 c raisins1 c dried fruitDirectionsPreheat 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 firstStep by step directions come second.Two most common formats for recipes:1st CUSTOMARY SYSTEM2nd METRIC SYSTEM