1. INGREDIENTS

2. Eggs  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. Functions

3. Grades and Sizes of Eggs Grades AA  AA BB C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. Using Eggs in a Recipe  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.  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. Fats or Oils Function

6. Types of FAT or OIL  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. Measuring Fats or Oils  Solid Fat  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. Flavorings  Enhances natural flavors  Adds new flavors  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. Functions

9. Types of Flavoring  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.

10. Table Salt  Used most often  Mined and processed to form small, uniformly shaped cubes - additives are added to prevent caking and some medical problems.  Processed in a manner so the crystals tend to linger on the surface of the tongue - 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.

11. Kosher Salt  Produced by compacting granular salt between rollers which produce large irregular flakes  Produced with no additives  Dissolves easily and imparts a pleasing 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.

12. Sea Salt  Produced when seawater or water from saltwater lakes evaporates  Requires very little processing  Concentrates the minerals in the water which adds color and flavor to the salt Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

13. Measuring Flavoring  Solid or granular flavoring  scoop into appropriate measuring spoon  Liquids  pour into appropriate 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.

14.  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. Flour Functions

15. Types of Flour  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.

16. Measuring Flour  Sift or stir to flour incorporate air (sifting insures accurate measurements).  Scoop gently into dry measuring cups and level off with a straight edge. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

17. Leavening Agents  Incorporate air into food products  React with moisture or with sweetening agents to produce carbon dioxide which will eventually create bubbles which will increase volume of a food product Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. Functions

18. Leavening Agents Used in Food Preparation  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.

19. Measuring Leavening Agents  Scoop with an appropriate measuring spoon  Level off with a straight edge Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

20. Liquid  Add moisture  Help ingredients 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. Functions

21. Liquids Used in Food Preparation  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.

22. Measuring Liquid Ingredients  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.

23. Sweeteners  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. Functions

24. Various Sweeteners  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.

25. Measuring Sweeteners  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.