1. Getting Started in the Kitchen

2. Choosing a recipe
Recipe: set of instructions for preparing a specific food
Yield: number of average servings the recipe makes
Always read through the recipe before you start

3. Abbreviations t or tsp – teaspoon T or Tbsp – Tablespoon C or c – cup
pt – pint
qt. – quart
oz or OZ – ounce
lb or # - pound
min. – minute (60 seconds)
hr – hour (60 minutes)
mL – milliliter
L – liter
g – gram
kg – kilogram

4. Cooking terms
See your 6 worksheets

5. Using Microwave Recipes
Cooking time: microwave recipe refers to the total amount of time food is exposed to microwave energy
Shorter time and in intervals
Watts: microwave cooking power, the higher the faster it will cook
Dehydration: dry out - over cooking the food
Standing time: time during which foods finish cooking by internal heat after being removed from a microwave oven
Covering food
Distributes heat more evenly
Help retain moisture
Steam helps speed up cooking time and tenderize foods

6. Using Microwave Recipes cont.
Browning techniques
Browning will not happen without browning agents
Evenness of cooking
Food round and same size will cook evenly
Turntable helps distribute microwaves evenly to food
Hot spots: uneven distribution of microwaves may cause some foods cooked in a microwave oven
Stir food partway
Shielding - covering corners with aluminum foil

7. Using Microwave Recipes cont.
Converting recipes for microwave use
Reduce amount of liquid by 1/3
Eliminate cooking oils and fats unless they provide flavor or consistency
Half the amount of seasonings
Power level - most foods are on high
Medium-high - delicate foods (cheese, eggs, and milk products)
1/4 of the conventional cooking time

8. High-altitude Cooking
Pressure decreases
Water boils at lower temp therefore will require more cooking time
Water evaporates quicker
Cakes and beads tend to rise more

9. Measuring Ingredients
Dry ingredients
Example - flour
Spoon ingredient into cups until it over flows
Do not shake or tap the cup
Use straight edge spatula to level off
Sifted - use the sifter before you spoon in
Brown sugar - need to be packed, needs to keep its shape - sandcastle

10. Measuring Ingredients cont.
Liquid ingredients
Set on flat level surface
Look at the cup at eye level
Pour liquid into cup slowly

11. Measuring Ingredients cont.
Fats
Example - butter, Crisco
Use dry measuring cups - fill with rubber spatula , level off, use rubber spatula to remove
Water displacement method - use 1 cup of water, then fill with fat until the water level reaches the increased level that you want
Sticks - cut off the number of tablespoon of butter you need
Not the most accurate

12. Adjusting recipes 4 Tbsp = ¼ c 5 1/3 Tbsp = 1/3 c 8 Tbsp = ½ c
3 tsp = 1 Tbsp
4 Tbsp = ¼ c
5 1/3 Tbsp = 1/3 c
8 Tbsp = ½ c
16 Tbsp = 1 c
2 c = 1 pt
2 pt = 1 qt
4 qt = 1 gal
16 oz = 1 lb
8 fl oz = 1c
2 Tbsp = 1 fl oz
Changing yield
Measuring equivalents
May need to double or cut a recipe in half

13. Conventional Equivalent Approximate Metric Equivalent
Conventional Measure
Conventional Equivalent
Approximate Metric Equivalent
¼ tsp
1 ml
½ tsp
2 ml
1 tsp
5 ml
3 tsp
1tbsp
15 ml
2 tbsp
1/8 c
30 ml
4 tbsp
¼ c
50 ml
5 1/3 tbsp
1/3 c
75 ml
8 tbsp
½ c
125 ml
10 2/3 tbsp
2/3 c
150 ml
12 tbsp
¾ c
175 ml
16 tbsp
1 c or ½ pt
250 ml
2 c
1 pt
500 ml
4 c
1qt
1 L

14. Ingredient substitutes
Missing a recipe ingredient – use a substitute
Need 1 tablespoon cornstarch for thickening? Use 2 tablespoons all-purpose flour.
Need 2 cups tomato juice? Use 1/2 cup tomato sauce plus 1/2 cup water.
Need 1 small onion? Use 1/8 teaspoon onion powder or 1 tablespoon dried minced onion.
Need 1 garlic clove? Use 1/8 teaspoon garlic powder.
Need 1 tablespoon fresh shipped herbs? Use 1 teaspoon dried herbs, crushed.
Need 1 square (1 oz.) unsweetened chocolate? Use 3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening.
Use internet for more ideas

15. Using a time-work schedule
Time-work schedule: written plan that list time for ding specific tasks to prepare a meal or food product
Look at your recipe and break everything up into steps
Then give each of these steps a time frame
Take the time that you want your food to be served and work backwards - look at the last step you need to do and write down the time that it needs to be started at

16. Using a time-work schedule cont.
Dovetail: means to overlap tasks to use your time more efficiently
Have help in the kitchen, when more people are working more things get done