Objective 2.04 Understand how to interpret food label information and adjust recipes.

Convenience Foods Convenience foods, also called processed foods, are those that have been either completely or in-part commercially prepared. These foods have been canned, frozen, cured, dried, or freeze-dried. These types of processing help keep perishable foods from spoiling by destroying or slowing down the growth of harmful microorganisms. Convenience foods can be stored at room temperature and for longer periods of time than “fresh” foods.

Food Labels By following directions found on convenience food labels, the inexperienced cook can quickly prepare tasty, nutritious meals with confidence. Most of these foods do not require special skills or equipment to prepare, which the inexperienced cook may not have. Directions and ingredients on convenience food labels give clues as to how the food can fit into a balanced, healthful diet or meal plan.

Advantages of using convenience foods. Saves time and energy Shorter/easier meal preparation leads to families eating at home more often Foods are sold year round An inexpensive way to add variety and creativity Many products have suggestions for “light” preparation methods to reduce fat, calories, etc.

Disadvantages of using convenience foods. Higher costs than homemade or semi-homemade Some nutrients are lost during processing Products may contain higher amounts of fat, sugar, sodium, and calories Products may contain additives – preservatives, coloring, etc. Products may lack appeal of foods prepared at home Packaging may negatively impact the environment

To be successful… It is important for inexperienced cooks to understand the classifications of information and interpret directions on convenience foods and in recipes. The information includes: Yield Ingredients and their amounts Step-by-step directions Container size and type Temperature and time Following the directions on convenience food labels and in recipes is important because they help: Ensure successful food preparation Avoid frustration Avoid wasting ingredients and money Allow the cook to combine a few convenience foods with basic “fresh” ingredients for easier and quicker meal preparation

INCREASING AND DECREASING RECIPE YIELDS After a beginning cook understands the food label or recipe directions, a decision must be made whether to prepare the food as stated, resulting in the indicated yield, or if one wants less or more than the recipe makes. In order to avoid the frustration inexperienced cooks often feel when they desire a different yield than the recipe produces, they must know how to increase and decrease the yields of recipes. Good math skills, including knowledge of equivalent measurements as discussed in Objective 2.03, are essential for this task.

Remember… When changes are made to the recipe yields and ingredients, it is usually necessary to make additional changes in: Equipment size (Ex. 2-quart vs. 4-quart saucepan) Equipment shape (Ex. Square vs. rectangular) Temperature (Ex. Higher or lower than indicated on the recipe) Time (Ex. Longer or shorter than indicated on the recipe)

To change the yield of a recipe Step 1 Divide the desired yield by the recipe’s original yield. The result is called the conversion factor. Simple yield conversions are: Doubling recipes – multiply all ingredients by 2 Halving recipes – divide all ingredients by 2 (multiply by ½) Step 2 Multiply all recipe ingredients by the conversion factor. Step 3 Change all measurements into the logical, manageable amounts (Ex. 3 tsp. = 1 Tbsp. and 4/3 c. = 1 1/3 c.)

Applying Your Math Skills… Instructions: A group member should report from your group to receive a handout for all on kitchen math. You should answer questions completely using your notes or with help from your classmates.

Changing Ingredients Conventional recipes must be adjusted for high-altitude cooking. Recipes are usually written for altitudes of 3,000 feet and below. If cooking at higher altitudes, the recipes will need to be changed because: As altitude get higher, air pressure gets lower and liquids will boil at a temperature below F. Foods simmering in the liquid will take longer to cook, so they require more liquid and longer cooking times. Because the gas bubbles formed by the liquid in baked goods rise more quickly, the batter will rise before set. To prevent the center of the baked goods from collapsing, use less baking powder and sugar than indicated in the recipe and increase the oven temperature.

Watch and Learn… Following the video answer:  What is a general high altitude issue? What is the outcome?

Easier said than done.. Some recipes are easier to adjust than others. Recipes with NON- ESSENTIAL ingredients are easily adjusted, while those containing ESSENTIAL ingredients are really difficult to change. NON-ESSENTIAL ingredients are those that act independently of each other. They are found in recipes for soups, stews, salads, casseroles, stir-fry, etc. These can be substituted without changing the recipe’s appearance, taste, or texture. ESSENTIAL ingredients are those that have specific functions in a recipe. These ingredients, including flour, salt, sugar, fat, and leavening agents, work in exact proportion to each other, almost like a chemical formula. They are found in recipes for cakes, cookies, breads, and other baked goods. Because the recipes are so sensitive to changes in these ingredients, the appearance, taste, or texture are affected.

The Essential Questions: What are convenience foods? What are the advantages/disadvantages of convenience foods? Why should inexperienced cooks follow directions on convenience food labels? What are the classifications of information on convenience food labels and recipes and why are they important? How is a recipe yield increased or decreased? When should recipe ingredients be changed? What are essential and non-essential ingredients, and how do they affect recipes when making substitutions?