1. INGREDIENTS

2. EGGS FUNCTION / PURPOSE
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.

3. EGGS TYPES Grades A AA B 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. EGGS HOW TO MEASURE
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. FAT or OIL FUNCTION / PURPOSE
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.

6. FAT or OIL TYPES 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. FAT or OIL How to Measure
SOLID FATS – 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. How opinions have changed!
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

9. FLAVORING FUNCTION / PURPOSE
Enhance natural flavors
Add new flavors
Salt 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.

10. FLAVORING TYPES 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.

11. SALT
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

12. Table SALT
type used most often; mined and processed to form small, uniformly shaped cubes. Additives are added to prevent caking and some medical problems. Typical processing forms cubes that don’t dissolve very well. Because of this, the crystals tend to linger on the surface of the tongue and 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.

13. Kosher SALT
Made by compacting granular salt between roller which produces large irregular flakes. Unlike table salt, kosher salt contains no additives. The large surface area allows it to dissolve easily and impart plenty of 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.

14. Sea SALT
Created when ocean water flood shallow beds along coastlines. During summer months, the water evaporates leaving large salt crystals. Different water and minerals from the surrounding land lend their flavors to these flaky salts. Can cost up to $30 pound!!
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

15. FLAVORING HOW TO MEASURE
SOLIDS or GRANULES – scoop
into proper size measuring spoon.
LIQUIDS – small amounts are measured into proper sized 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.

16. FLOUR FUNCTION / PURPOSE
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.

17. FLOUR TYPES 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.

18. FLOUR HOW TO MEASURE
Sift or stir to incorporate air (sifting insures accurate measurements). Scoop gently into dry measuring cups, and then level off top with a spatula.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

19. LEAVENING AGENT FUNCTION / PURPOSE
React with moisture or with sweetening agents to produce carbon dioxide which causes small bubbles to form within the product and makes it rise or increase in volume
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

20. LEAVENING AGENT TYPES 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.

21. LEAVENING AGENT HOW TO MEASURE
Scoop with the correct size measuring spoon, level off top with spatula.
Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

22. LIQUID FUNCTION / PURPOSE
Add moisture
Help ingredients to 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.

23. LIQUID TYPES 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.

24. LIQUID HOW TO MEASURE
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.

25. SWEETENING FUNCTION / PURPOSE
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.

26. SWEETENING TYPES 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.

27. SWEETENING HOW TO MEASURE
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.