1. Recipe and Measuring Basics

2. Recipe Basics Recipe: set of directions for making food or beverage. Success with a recipe: Cook’s skill Well written

3. Components of a Recipe Ingredients: listed in the order they are used Yield: number of servings or amount the recipe makes Temperature, time, and equipment Ex pan size and type, oven temperature, and cooking time

4. Continued Step by step instructions clear and easy to follow Nutrition information new recipe books and websites more conscious of what we are eating

5. Recipe Formats Standard: list the ingredients first step by step directions for assembly Less common: combine the ingredient followed by the assembly, and so on

6. Examples Standard 1c butter ½ sugar 1 c flour 1 c choc chips Cream butter and sugar together. Add in flour, mix well. Stir in choc chips. Other Cream 1c butter and ½ sugar together. Add 1 c flour and mix well. Stir in 1 c choc chips.

7. Where can you find recipes?

8. Is the recipe accurate? Analyze it: Are basic ingredients missing? Are descriptions of ingredients clear? Is a direction included for each ingredient? Do you have all the information needed to prepare the recipe?

9. Measuring

10. Units of Measurement Volume- amount of space it takes up Most ingredients Ex: ¼ c Weight Ex: 1 lb chicken Ex: 8 oz package chocolate chips Number of items Ex: 2 eggs

11. Customary Units Volume Teaspoon, tablespoon, cup, fluid ounce, pint, quart, gallon Weight Ounce, pound Temperature Degrees Fahrenheit Length inches

12. Customary Unit Abbreviations: Volume Teaspoon__________ Tablespoon__________ Cup__________ Fluid Ounce__________ Pint__________ Quart__________ Gallon__________

13. Customary Unit Abbreviations: Weight, Temperature, Length Ounce______ Pound______ Degrees Fahrenheit______ Inches______

14. Equipment for Measuring Liquid measuring cups Dry measuring cups Measuring spoons Spoon Straight edge spatula

15. Equipment for Measuring Dry measuring cups sets of several sizes Liquid measuring cups Transparent, have measurement markings on the side Measuring spoons come in sets of 4 or 5

16. Measuring Liquids Set cup on level surface Pour liquid into measuring cup Bend down, check measurement at eye level for an accurate reading Add more or pour off excess Pour into mixing container

17. Measuring Dry Ingredients Fill cup with ingredient, using the spoon method Level off the top of the cup using a straight edge spatula Pour into mixing container

18. Measuring Small Amounts Use measuring spoons for amounts smaller than ¼ c Level off dry ingredients “Heaping” teaspoon- do not level Dash or pinch- amount that will fit between your thumb and finger

19. Measuring Sifted Ingredients Mainly flour 1c sifted flour 1c flour, sifted

20. Measuring Fats Butter or shortening can be measured in several ways Stick method: ¼ pound sticks, markings on wrapper Dry measuring cup method: Pack fat down into cup, level off, empty as much as possible