1. RECIPES and COOKING TERMS

2. What is needed for a good recipe?
Ingredients
Directions
Equipment
Temperature Terms
Servings/Yield
Ingredients
Complete list of ingredient with specific amounts in the order they are to be used.
Directions
Step-by-step logical instructions that are stated clearly.
Equipment
Kind and size of equipment to be used.
Temperature Terms
Such as simmer or chill.
Servings/Yield
How much does this recipe make?

3. When choosing a recipe Likes/Dislikes Time Ingredients on Hand
Cooking Skill
Budget
Likes/Dislikes
Why put forth all the effort to make something no one likes!
Time
How much time do you have? 30 minutes or 2 hours?
Ingredients on Hand
Do you want to make a recipe with ingredient you already have, or are you going to have to make a special trip to the store?
Cooking Skill
Do you have the skill and know-how to make that particular recipe?
Budget
How much money do you have to spend on ingredients? Is it going to be a sirloin steak or potato bar?

4. Changing a Recipe
When cutting or doubling a recipe, what will happen to the:
Cooking Temperature
Amount of Ingredients
Length of Cooking Time
Size of Pan
Use appropriate math
When cutting a recipe in half, or doubling a recipe, the cooking temperature will remain the same. However, the amount of ingredients, length of cooking time and size of pan will be affected. Use appropriate math principles for increasing/decreasing fractions.
Quick review on fractions:
What is half of 2/3?
What is double of 2/3?

5. How To Tackle a Recipe Read the entire recipe Set out all ingredients
Set out all equipment
Preparation
Follow the recipe
to the letter!
Read the entire recipe.
Read the recipe all the way through before you do anything! Every word!
Ingredients
Set out all ingredients onto the counter to make sure you have all that is needed.
If you are not familiar with an ingredient listed, look it up so you will recognize it the next time.
Equipment
See if you have the right equipment to work with.
There is nothing more frustrating than to be in the middle of a recipe and find you do not have the right pan or pot!
Preparation
Do as much preparation prior to combining ingredients as you possibly can—following exactly, of course, recipe directions.
Follow the recipe to the letter!
All recipes published today are thoroughly tested, and the directions given should be followed meticulously.
Once you are more experienced with cooking, making changes and taking liberties with a recipe can be appropriate.

6. Video Clip Sleeping Beauty Sleeping Beauty Video Clips Scene 10
Begin – The fairy godmothers send Aurora out to pick berries. They then begin to cook and sew.
End – The fairy godmothers begin to reminisce about Aurora and their 16 years together.
Scene 15
Begin – The beginning of the scene, to see how the cake turns out.
End – When the cake runs down the broomstick handle.

7. Cooking Terms
Group together in your kitchen units and complete the Cooking Terms worksheet.
We will review these when you are done.
Have the students complete the Cooking Terms worksheet in their kitchen units.
Review the answers together as a class.

8. Review of Cooking Terms
To finely divide food in various sizes by rubbing it on surface with sharp projections.
To cut into very small cubes.
To beat rapidly to introduce air bubbles into food.
GRATE
DICE
WHIP

9. Review of Cooking Terms
To cut or chop food as finely as possible.
To cut into small pieces.
To sprinkle or coat with a powdered substance, often with crumbs of seasonings.
MINCE
CHOP
FLOUR

10. Review of Cooking Terms
To remove or strip off the skin or rind of some fruits and vegetables.
To work sugar and fat together until the mixture is soft and fluffy.
To brown or cook foods with a small amount of fat using low to medium heat.
PEEL
CREAM
SAUTÉ

11. Review of Cooking Terms
To coat food heavily with flour, bread crumbs or cornmeal.
To cook by the vapor produced when water is heated to the boiling point.
To mix ingredients by gently turning one part over another.
DREDGE
STEAM
FOLD

12. Review of Cooking Terms
To cut fat into flour with a pastry blender or two knives.
To work dough to further mix the ingredients and develop the gluten.
To cook just below the boiling point.
CUT IN
KNEAD
SIMMER