1. MEASURING INGREDIENTS

2. SI METRIC UNITS
In Canada, we use the METRIC system Volume: mL, L Weight: g, kg Temperature: degrees Celsius

3. IMPERIAL UNITS
Before we switched to metric system, we used imperial units. *Most recipes still use IMPERIAL format* Volume: tsp, tbsp, cup, pint, quart Weight: oz, lb Temperature: degrees Fahrenheit

4. Conversions

5. CONVERTING RECIPES Step 1: Calculate the conversion factor
You can use a recipe as a baseline then convert the recipe to change its YIELD.
EXAMPLE: You have a recipe for 6 people but want to make it for 3 people instead. How can you do this?
Step 1: Calculate the conversion factor
Step 2: Multiply each ingredient by the conversion factor

6. Step 1: Desired servings Original servings
= 3 6
= 0.5
Step 2: Multiply each ingredient by 0.5

7. Multiply all ingredients by 0.6
Example 2
You have a recipe for 5 people but want to make it for 3 people instead. How can you successfully do this?
3/5
=0.6
Multiply all ingredients by 0.6

9. MEASURING
Stick method: Items that are packaged and have the measurements on the wrapper can be cut right on the wrapper itself Dry measuring cup method: Fill the measuring cup to the top and level off with a scraper. Use the same technique with a spoon

10. MAKING SUBSTITUTIONS
Some people decide to make ingredient substitutions because:
a) They don’t have the ingredient
b) They want to make it healthier
c) Allergies
d) Don’t like an ingredient
Some recipes are easier to change than others
For example: salads, stir fried foods, soups, and stews can be changed easily
Muffins, custards, pies, etc. can be harder to substitute because it can change the chemical formula and make the recipe not turn out right

11. questions
You are cooking spaghetti and salad for dinner. You have decided to make a meat sauce and the recipe calls for lean ground beef. What substitution could you make to allow for this to be more healthy?
What could you substitute for oil or butter to make it healthier?
What could you substitute for enriched white flour to make it healthier?
4) What type of human errors can cause a recipe to fail?