1. A Cooks Book

2. Key Terms Assembly directions Assembly directions Desired yield Desired yield Equivalents Equivalents Recipe Recipe Test kitchen Test kitchen Volume Volume yield yield

3. Introducing a Cook Book Cookbook use: recipes, suggestions, Cookbook varieties: low-fat, vegetarian, gourmet, etc…

4. Cookbook Components Major Sections: AppetizersSoupsSalads Main meals (divided into chicken, beef etc..) DessertsBeverages

5. Additional Components What to look for when purchasing ingredients Storage of food items Preparation tips Nutritional Info Special Diets Historic info on food origin

6. Recipe Info Recipes should be tested by person creating the cookbook. Ingredients: listed in order which they are used Yield: number of servings or amount the recipe makes Info about temp, time and equipment Step by step instructions Nutritional info Other info

7. Recipe Format Most common format: 1 st ingredients 2 nd step by step procedure Less common format: Combines ingredients and assembly directions

8. Measuring Ingredients Units of Measurement: volume or weight SI metric units: Volume: millilitre (mL), litre (L) Weight: grams (g), kilogram (kg) Temperature: degrees Celsius ( 0 C) Food Energy: kilojoules (kJ) or kilocalorie (calorie)

9. Imperial Units Volume: teaspoon (tsp), tablespoon (Tbsp), cup (c), fluid ounce (fl. Oz.), pint (pt.) quart (qt.), gallon (gal.) Weight: ounce (oz.), pound (lb) Temperature: degrees Fahrenheit ( o F)

10. Measuring Equipment Dry measures Liquid measures Small liquid/dry measures

11. Measuring Fats Stick method: fats packaged in sticks (butter) Dry measuring cup method: Pack fat down in cup Water displacement method:

12. Measuring by Weight 1. Decide what container you will put the food in. Place empty container on scale. 2. Adjust the scale until it reads zero. Usually this is done by turning a knob. 3. Add the food to the container until the scale shows the desired amount.

13. Changing a Recipe Why? May be missing an ingredient. May want to increase/decrease the yield. Some easier (stews) then others (breads)

14. Changing the Yield 1. Determine the desired yield. 2. Use the formula. To adjust the yield of a recipe, multiply by the amount of each ingredient by the same number. Desired yield / regular yield = number to multiply by 3. Multiply each ingredient by that number. 4. Make necessary changes to equipment.

15. Tips For Healthier Recipes (Fat Substitutions)

16. Tips to Reduce Sodium

17. Tips to Reduce Sugars

18. Tips to Add Fibre

20. Standard Format ADVANTAGES: ADVANTAGES: Easy to follow Easy to follow Takes up the least space Takes up the least space Can easily determine if all ingredients are on hand Can easily determine if all ingredients are on hand Ingredients are listed in order of use & step by step method of combining follows Ingredients are listed in order of use & step by step method of combining follows DISADVANTAGES: DISADVANTAGES: None???? None????

22. Active Format Advantages Advantages Easy to follow step by step format Easy to follow step by step format Ingredients and instructions combined together in the steps of the recipe Ingredients and instructions combined together in the steps of the recipe Disadvantages Disadvantages Takes up more space Takes up more space Checking, at a glance, for necessary ingredients is not as convenient Checking, at a glance, for necessary ingredients is not as convenient

24. Narrative Format Advantages Advantages It works well for short recipes with few ingredients It works well for short recipes with few ingredients Disadvantages Disadvantages Written in a paragraph, harder to follow Written in a paragraph, harder to follow Not easy to check for required ingredients Not easy to check for required ingredients