1. INGREDIENTS

2. EGGS FUNCTION / PURPOSE Add flavor Yolk helps emulsify oil and liquid elements of batter Provide moisture Help bind other ingredients together Aid in browning Help a coating adhere to food surfaces for frying Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

3. EGGS TYPES Grades A AA B C Sizes Small Medium Large Extra large Jumbo Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

4. EGGS HOW TO MEASURE Unless another size is designated in the recipe, use large eggs for food preparation. A large egg is the equivalent of 4 tablespoons. To measure half an egg, crack the egg open and place in a bowl. Beat the egg, and then measure out 2 tablespoons. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

5. FAT or OIL FUNCTION / PURPOSE Tenderize Add flavor Add moisture Maintain freshness and extend keeping quality Help produce a tender and/or flaky product Prevent foods from sticking to the pan Help transfer heat Add a degree of brownness Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

6. FAT or OIL TYPES Butter Margarine Oils Lard Shortening Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

7. FAT or OIL How to Measure SOLID FATS – use dry measuring cups, scoop, press firmly, then level off. LIQUIDS – pour into a graduated (liquid) measuring cup. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

8. How opinions have changed! Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

9. FLAVORING FUNCTION / PURPOSE Enhance natural flavors Add new flavors Salt slows growth of bacteria in bread products. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

10. FLAVORING TYPES Extracts – vanilla, almond, peppermint Spices – cinnamon, nutmeg Salt –Table –Kosher –Sea Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

11. SALT Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

12. Table SALT type used most often; mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Typical processing forms cubes that don’t dissolve very well. Because of this, the crystals tend to linger on the surface of the tongue and can taste really salty and bitter. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

13. Kosher SALT Made by compacting granular salt between roller which produces large irregular flakes. Unlike table salt, kosher salt contains no additives. The large surface area allows it to dissolve easily and impart plenty of flavor without over- salting. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

14. Sea SALT Created when ocean waters flood shallow beds along coastlines. During summer months, the water evaporates leaving large salt crystals. Different water and minerals from the surrounding land lend their flavors to these flaky salts. Can cost up to $30 pound!! Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

15. FLAVORING HOW TO MEASURE SOLIDS or GRANULES – scoop into proper size measuring spoon. LIQUIDS – small amounts are measured into proper sized measuring spoons. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

16. FLOUR FUNCTION / PURPOSE Provides bulk Provides structure Acts as a thickener Coats food Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

17. FLOUR TYPES All purpose Whole wheat Cake Bread Unbleached Pastry Instant Self-rising… Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

18. FLOUR HOW TO MEASURE Sift or stir to incorporate air (sifting insures accurate measurements). Scoop gently into dry measuring cups, and then level off top with a spatula. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

19. LEAVENING AGENT FUNCTION / PURPOSE React with moisture or with sweetening agents to produce carbon dioxide which causes small bubbles to form within the product and makes it rise or increase in volume Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

20. LEAVENING AGENT TYPES Baking soda Baking powder Yeast Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

21. LEAVENING AGENT HOW TO MEASURE Scoop with the correct size measuring spoon, level off top with spatula. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

22. LIQUID FUNCTION / PURPOSE Add moisture Help ingredients to react with each other Bind ingredients together Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

23. LIQUID TYPES Milk Buttermilk Water Juice Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

24. LIQUID HOW TO MEASURE Place graduated measuring cup on a level surface, pour liquid into the cup, read it at eye level. Scrape the cup with a rubber spatula after pouring. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

25. SWEETENING FUNCTION / PURPOSE Adds flavor Provides tenderness Adds crispness Browns as it melts during cooking (caramelizing) Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

26. SWEETENING TYPES Granulated sugar Superfine sugar Powdered sugar Brown sugar Raw sugar Honey Corn syrup Artificial sweeteners Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

27. SWEETENING HOW TO MEASURE GRANULATED SUGAR – spoon into a nested measuring cup, level off with a straight edge. BROWN SUGAR – pack firmly in a nested measuring cup, level with a straight edge. SYRUPS – pour into a graduated measuring cup. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.