FOOD PREPARTION MANAGEMENT Reading a Recipe

D. Reading a Recipe and Measuring List the FOUR parts of a recipe: List and amounts of ingredients Step-by-step instructions Essential info about temperature and equipment Number of servings

2. What are the EIGHT steps to following a recipe correctly? Read the recipe carefully before beginning Check to see if you have all the ingredients Pre-heat the oven if needed “Gather” all equipment needed Complete preparation of specific ingredients (EX: Chopped Nuts, Melted Chocolate, etc.) Measure exactly! Mix carefully, following each direction Bake or cook at temperature and time directed

What is the most important step and why? #1! (Reading the recipe)-so you know what you need to do and what ingredients you need Before cooking, you should wash your hands for at least how long? 20 seconds

5. What should you NEVER do when measuring flour? Pack or tap the cup (it releases the air needed in the measurement) How should you measure flour instead? Spoon in the flour then level it off

6. What is the most efficient way to measure the following measurements of dry ingredients? 4 Tbsp. = ___________________ 3/4 c. = ___________________ 3 tsp. = ___________________ 1/8 c. = ___________________ 1/4 c. 1/2 c. + 1/4 c. 1 Tbsp. 2 Tbsp.

When cutting a recipe in half, or when doubling a recipe: The cooking TEMPERATURE remains the same, but the SIZE of the cooking pan and the length of TIME will be affected. 8. When baking with a glass dish, you need to reduce (lower) the oven temperature by: 25⁰

C. Measurements 1. The 2 Types of Standard Measuring Tools (Coffee mugs, soup spoons and glasses vary in size and can’t give accuracy) DRY INGREDIENTS LIQUID INGREDIENTS

2. MEASURING Flour: spoon into dry measuring cup-level off Sift into dry measuring cup-level off NEVER tap or pack! Sugar/Salt: Scoop into dry measuring cup-level off Brown Sugar: Pack into dry measuring cup (with spoon, NOT hands!), level off. Should look like a sand castle Shortening/Peanut Butter: Line dry measuring cup with plastic wrap. Scoop into cup, cut through to eliminate air bubbles, level off. Lift plastic wrap to remove contents. Fill liquid measure cup with water to a certain level, add certain amount of ingredient, ie: half cup water, half cup PB=water at 1 cup mark. Pour off water, add ingredient to product. Oil, Milk, Water: Pour liquid into liquid measuring cup. Come down to eye level to see the measurement. NEVER pick up the liquid measuring cup to check. Margarine: Use wrapping to measure Tbsps or cups. 1 cube = ½ cup or 8 Tbsp Eggs: Recipes usually call for Large eggs unless specified. 1 large egg= ~2 Tbsp.

Measuring 3. Standard measuring cups come in what 4 sizes? ___1/4____ __1/3___ __1/2__ ___1__ 4. Standard measuring spoons come in what 4 sizes? __1/4_tsp__ __1/2_tsp__1 tsp_ _1_Tbsp_ What two cups are need to measure ¾ cup? ___1/2____ + ___1/4____ = ¾ cup The bigger the bottom fraction number, the SMALLER the amount. ¼ vs 1/8 1/16 vs 1/3

5. Equivalents & Abbreviations Min. = minute Oz. = ounce Qt. = quart Pt. = pint Gal. = Gallon Hr. = hour Doz. = dozen T., Tbsp., or tbsp = tablespoon t., or tsp. = teaspoon C. = cup lb. or # = pound Pkg. = package

GOOP LAB How did it go? What’s your evaluation of it? Was it a positive experience? Does it matter to have a complete recipe?

French Toast with Cherry Sauce (A) USING A WORK PLAN A work plan is a list of all the tasks it takes to prepare a meal. Listed in chronological order based on the starting time. Begins with a detailed menu and every food you plan on serving SUNDAY BRUNCH Orange Juice Broiled Ham steak French Toast with Cherry Sauce Bran Muffins Milk

1. Read Recipes Beforehand 2. The Work Plan Steps Description 1. Read Recipes Beforehand Read through the list of ingredients and all instructions, including instructions on packages. NOTE: - Food and equipment needed - Oven temperature and cooking time - Food preparation techniques to use 2. List the Tasks List all task that will be involved including setting the table and cleaning up. How can you simplify the work? - What can you do ahead of time? 3. Develop a Timetable Show the total time needed to complete each task and the time to start the task. -Work backwards from when you want to have everything ready to serve. 4. Make and Carry Out the Work Plan Follow your start to finish road map 5. Evaluate the Work Plan Review the plan. Was the meal completed on time? Did you feel hurried? Was the plan flexible? What changes would you make?

WORK PLAN FOR SUNDAY BRUNCH Time Task 9:50 Mix frozen juice in pitcher and refrigerate 9:55 Set the table 10:05 Gather equipment and ingredients 10:15 Do pre-preparation: Open packages, measure ingredients, wrap muffins in paper towels, get cleanup area ready. 10:35 Start French Toast: Mix batter, heat skillet, dip bread, fry. 10:40 Put ham in broiler and set timer 10:45 Prepare cherry sauce and finish French toast 10:50 Warm bran muffins in microwave oven 10:55 Put food on plates in kitchen. Pour beverages. 11:00 Eat Orange juice needed time to chill in the fridge. Why was the time chosen to mix the orange juice? What other time management tasks were done?

Working in a School Lab takes: Organizing Jobs, tasks, and cleaning as you go. Cooperating, helping, and showing respect. Communicating Recipe tasks, warning of potential safety hazards, updating progress, and evaluating after. Taking responsibility For your assigned job and doing it carefully and efficiently. Accuracy and safety are a big part of taking responsibility. Assignment #3 Getting Started

Recipe Beat a good lump of butter with a teacup of sugar. Mix in 2 scoops of flour, a pinch each of salt and soda, 2 eggs, and enough milk to make a thin batter. Add a handful of nuts. Pour in the pan and bake in a quick oven until done. Any Questions?

6 Parts of a well written recipe DESCRIPTION LIST OF INGREDIENTS GIVEN IN EXACT AMOUNTS AND LISTED IN ORDER YIELD THE AMOUNT OR NUMBER OF SERVINGS THE RECIPE MAKES COOKING METHOD, TEMPERATURE, & TIME HOW LONG TO COOK, WHAT TEMPS, REMINDER TO PREHEAT, WELL WRITEN INSTRUCTIONS. CONTAINER SIZE & TYPE AS MUCH DETAIL AS NEEDED “A LARGE BOWL” OR “8-IN SQUARE PAN” STEP-BY-STEP DIRECTIONS CLEAR, EASY TO FOLLOW DIRECTIONS IN LOGICAL ORDER NUTRITION ANALYSIS CALORIES AND NUTRIENTS

I.E. Granola Yield-8 cups (16 ½ c servings) Nutritional Analysis per serving: 260 calories, 5 g protein, 36 g total carbohydrates, 3 g dietary fiber, 20 g sugars, 12 g total fat, 2 g saturated fat, 0 g trans fat, 15 mg sodium. Percent Daily Value: vit A 4%, vit C 6%, calcium 2%, iron 8% Ingredients 3 c rolled oats 1 c mixed seeds or grains (sunflower, sesame seeds, wheat germ, shredded wheat) 1 c crisp rice cereal ½ c vegetable oil ½ c honey 1 c raisins 1 c dried fruit Directions Preheat oven to 300 degrees. Mix all ingredients except raisins and dried fruit in a large bowl. Spread in single layer on baking sheet. Bake for 30 minutes, stirring often, or until golden brown. Remove from the oven and stir in raisins and dried fruit. Cool.

“ This is delicious! How did you make it?” A recipes success hinges greatly on putting the ingredients together in the right proportions and in the right order.  Ingredients are listed first Step by step directions come second. Two most common formats for recipes: 1st CUSTOMARY SYSTEM 2nd METRIC SYSTEM

Measuring by Weight

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