1. UsiUsi USING A RECIPE 16-3

2. RECIPES Recipe is a list of ingredients with a complete set of instructions for preparing a food product Learning to use a recipe correctly is the key to good meals. Format is the style in which a recipe is written Standard Action narrative

3. Understanding how to use a recipes Parts of a recipe Title Ingredients and amounts Directions Pan size Time and temperature Yield Nutritional information Smart cooks use simple recipes as they first learn to cook. As they develop their cooking skills try more involved recipes

4. Steps for using Recipes Read the entire recipe carefully before you start to cook Abbreviations Gather all the ingredients and cooking utensils before you start Preheat oven Follow recipe directions exactly for successful results Accurate timing

5. Abbreviations Teaspoon-tsp./t Tablespoon-Tbsp./T Cup C/c Pint-pt. Quart-qt. Gallon-gal Ounces-oz. Pound-lb Recognizing the abbreviations used in recipes will assist you in measuring ingredients accurately

6. Using recipes Substitutions Measuring techniques Knowing recipes terms Cream Blend Baste reconstitute

7. Using a Recipe Changing the yield/servings Measurement equivalents are amounts that are equal to other amounts 1 tbsp=3 tsp. 1/8 c= 2tbsp ¼ c = 4tbsp ½ c = 8tbsp ¾ c = 12 tbsp 1 c= 16 tbsp 1 pt=2 cups 1 quart=2 pts/4cups

8. Cooking Guidelines Microwave Boil/stew Braise Simmer steam Dry Heat Bake/roast Broil Deep-fry Grill Pan-broil Panfry Stir-fry

9. Microwaving Piercing Shielding Covering Venting Stirring Rearranging Rotating Standing time