1. Navigating in the kitchen
HFN Ms. Maharaj

2. Using a cookbook
Supplies directions for cooking- a map almost to the final destination (the dish)
The list of directions for a particular dish is called a recipe
Cookbooks usually have components/sections
APPETIZERS
SOUPS
SALADS
MAIN MEAL (ENTRÉE)
DESSERTS
BEVERAGES

3. Other information included in Cookbooks
Tips for buying produce or cuts of meats
Storage of food items/finished products
Preparation tips
Nutritional information (per serving etc)
Special instructions for alternative “diets” (E.g. diabetic options, high protein options –substitutions, low sodium/salt diets)
Historical information on food origins

4. How are recipes created and formatted?
Chefs of all vocations (areas) try out their recipes in a TEST KITCHEN
-They revise the listing of ingredients– they are usually placed in list order (the sequence they are used)
The point is to make it easier for you!
-They are usually placed in this format with ingredients at the top and directions to follow
A picture of the finished dish accompanies the recipe
-YIELD: How many people/servings can be made in 1 recipe

5. Unit of Measuring Volume (ml or l) Weight (g or kg)
The Majority : Volume
Canada: Metric System
Refers to the amt. of space the ingredient takes up
E.g. 500 ml of cabbage
Some is measured by Weight (pounds, kilograms etc)
Volume (ml or l)
Weight (g or kg)
Temperature (degrees Celsius)
Food Energy (kJ or calories)

6. However…
Canada used Imperial Measurements before we switched over to metric
So…. Sometimes recipes have to CONVERTED
Imperial units are VERY common in recipes world wide
Volume
Tsp. Tbsp.
Cup (c)
Fluid Ounces (fl. Oz)
Pint (pt)
Quart (qt)
Gallon (gal)

7. Imperial Unit continued
Weight
Ounce (oz) and pound (lbs)

8. Imperial Unit continued
Temperature
Degrees (C)
Fahrenheit (F)

9. Measuring in the Kitchen
Dry Measures
Comes in a set of containers
Spoons or Cup-like
Some will be in metric and imperial so no conversions necessary-- -Yeah!
Take a look at this video: what tips do they offer?

11. Dry ingredients Include flour, sugar, dry beans etc
Take a heaping spoon/container, then level off with a spatula
When measuring small amts. Use the measuring spoons for accuracy
Dash or pinches are also measurements!
If recipe calls for “sifted” ingredients, do so before measuring
E.g. flour

12. Measuring by weight
Food scale can be used

13. Measuring Fats Margarine, shortening and oil Sticks method (butter)
Wrapper is usually marked

14. Measuring Fats continued….
Dry measuring cup method
- pack “fat” down in a measuring cup

15. Water Displacement Method
Subtract amount of fat to be measured from 1 cup- marker in the measuring cup
The difference in the amt of water to pour into the measuring cup
When the water reaches the 1 cup level in the measuring cup when you combine fat and water, you have the correct measurement
It’s super complicated, but makes sense when you sit down to figure it out!

16. Measuring cannot be under-estimated!
It can wreck a recipe if you don’t‘ follow it carefully!
Here are some useful tips… make notes as you go!

17. On your own…
Use the text Food for Today
On p. 154 answer question 6