2. 12
Recipes and Work Plans

3. Objectives
Identify abbreviations and define cooking terms used in recipes.
Measure liquid and dry ingredients and fats for use in recipes.
Change the yield of a recipe.
Plan time-work schedules.
Follow a recipe to prepare a sandwich, snack, or beverage.

4. Choosing a Recipe Recipes should
include ingredients (listed in order they will be combined) and measurements
be written in a clear, concise manner
include directions
include baking and cooking times and pan size
yield
Knowing recipe abbreviations will help you use the right amounts of ingredients
Recipe adjustments may be needed when cooking at high altitudes

5. Reading A Recipe Read through the recipe before you begin
Make sure you have all needed utensils and ingredients (you can substitute some ingredients see figure 12-2)
As you read through the recipe remember the four basic steps to keeping food safe??
Before you begin, reread the recipe
Follow directions carefully
Know abbreviations (page 235)

6. Following A Recipe Why is it important to follow a recipe?
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Acids that react with baking soda:
Honey, molasses, vinegar, cocoa, buttermilk, lemon juice, cream of tarter, brown sugar, applesauce, sour cream

7. Cooking Terms
Chop, dice, or slice? Boil, simmer, or steam? Being familiar with specific cooking terms will help you know exactly how to handle ingredients. Pages Choose 5 and make a sentence using each.
© Olga Utlyakova/Shutterstock
© Graham Braid/Shutterstock

8. Using Microwave Recipes
Required cooking time depends on how many watts the microwave oven uses
Most microwaves produce 600 to 1100 watts
More watts mean more power
Start with the shortest required cooking time stated in the recipe and then check to see if more time is needed
Failure to allow for standing time can result in dehydration
continued

9. Using Microwave Recipes
Covering Foods
Covering distributes heat more evenly and helps foods retain moisture
Steam held in by the cover can help speed cooking time and tenderize foods
Covers also help prevent spatters
Wax paper, paper towels (designed for microwave use), plastic wrap (designed for microwave use can all be used as covers

10. Using Microwave Recipes
Evenness of Cooking
Microwaves are not always distributed evenly throughout the microwave
Stirring foods partway through cooking will redistribute the heat and promote more even cooking
Rotating foods (like baked potatoes) helps
Foods in the center of a container cook slower

11. Using Microwave Recipes
Browning Techniques
Many foods cook so quickly in the microwave they do not have time to brown
Browning does not affect the quality and flavor of food, only appearance
Read Food Science High-Altitude Cooking Page 240

12. Using Microwave Recipes
Stir, rotate, and arrange foods to help promote even cooking
Use metal only as directed by the manufacturer and keep it away from oven walls to prevent arcing
Use sauces to cover a lack of browning if the microwave oven does not have a browning unit

13. Did You Know?
Years ago, a recipe might have been called a receipt and included such measurements as
butter the size of a walnut (1 tablespoon)
1 teacupful of milk (slightly less than 3/4 cup)
a tumbler-ful of water (slightly less than 1 cup)
© 5AM Images/Shutterstock

14. Measuring Ingredients
Measuring each type of ingredient correctly will help food products turn out well
Using a kitchen scale gives the most precise measurements
© Gtranquility/Shutterstock

15. Measuring Dry Ingredients
1. Spoon ingredient into measuring cup or spoon until it is overfilled
2. Use a straight- edged spatula to level off any excess
© Mike Neale/Shutterstock

16. Measuring Liquid Ingredients
1. Set a liquid measuring cup on a flat surface and view the desired measurement at eye level
2. Slowly pour the ingredient into the measuring cup until it reaches the mark for the desired amount
VIDEO DEMO (allrecipes)
© Phil Lewis/Shutterstock

17. Measuring Fats
1. Use a flexible spatula to press fats into a dry measuring cup, making sure to eliminate any air pockets
2. Overfill the measuring cup
3. Level it with a straight-edged spatula
You can also use the water displacement method
© Jiri Hera/Shutterstock

18. Changing Yield
Use measuring equivalents to increase or decrease amounts of each ingredient before beginning to cook
Write the adjusted amounts on the recipe as a reminder while you work
Can you convert grams to teaspoons? or tablespoons?
_sugars_into_teaspoons
© margouillat photo/Shutterstock
© Smit/Shutterstock

19. Think Further
Why is changing the yield of a metric recipe easier than changing the yield of a conventional recipe?
© karam Miri/Shutterstock

20. Using a Time-Work Schedule
Using a time-work schedule can help a meal manager have all the food items for a meal ready at the same time
Begin planning by gathering recipes and setting up a food preparation time chart that lists estimates for the time required to prepare, cook, and serve each menu item
continued

21. Using a Time-Work Schedule
Set up a schedule, working backward from the eating time, to determine when to begin serving and cooking each item
Work in 5- to 10-minute time blocks and remember to dovetail preparation tasks
When working as a team, the schedule should indicate who will do each task to facilitate cooperation in the kitchen

22. Preparing Simple Recipes
While developing your cooking skills, choose recipes with just a few ingredients and a short list of directions
You can move on to advanced preparation techniques as you gain experience
© Foodpics/Shutterstock

23. Sandwiches Keep sandwiches refrigerated until serving time
All sandwiches are made of some type of bread and a filling
Garnish sandwiches attractively
Keep sandwiches refrigerated until serving time
Serve hot sandwiches hot
Sandwich fillings are often a protein food
SEE PAGE 248
© Al Mueller/Shutterstock

24. Snacks Keep healthful snack ingredients on hand Yogurt
Whole-grain crackers
Cheese slices
Cut up fresh vegetables
Raisins
Nuts
Ready-to-eat cereal
© Svetlana Lukienko/Shutterstock

25. Beverages
Use fruit juices to make ice cubes and rings to keep drinks cold without dilution
To brew flavorful coffee, measure fresh cold water and the desired variety or blend, with caffeine or decaffeinated
Remove tea leaves before serving tea
Use low temperatures to avoid scorching milk when making hot chocolate or cocoa

26. Think Further
Read about preparing coffee and tea on pages In your own words, write instructions for how to prepare both
© Stuart Miles/Shutterstock

27. Review
What is the advantage of being familiar with recipe abbreviations and cooking terms?
to help you use the right amounts of ingredients and know exactly how to handle them

28. Review What is the first step for measuring liquid ingredients?
set a liquid measuring cup on a flat surface and view the desired measurement at eye level

29. Review
When changing the yield of a recipe, what should be done before beginning to cook?
use measuring equivalents to figure increased or decreased amounts of each ingredient and write the adjusted amounts on the recipe

30. Review
What information should be included on a time-work schedule for use by a team working in the kitchen?
the schedule should indicate who will do each task

31. Review
Name four ingredients that might be kept on hand for making healthful snacks.
(Name four:) yogurt, whole-grain crackers, cheese slices, cut up fresh vegetables, raisins, nuts, ready-to-eat cereal