1. FOOD PREPARATION BASICS CHAPTER 39
FACS I
FOOD PREPARATION BASICS
CHAPTER 39

2. FOOD PREPARATION BASICS
KEY TERMS
yield
volume
equivalent measurement
moist heat cooking
dry heat cooking
arcing
standing time
dovetail

3. FOOD PREPARATION BASICS
Have you ever watched someone on TV prepare food?
How would you describe your impression of the cooking?

4. FOOD PREPARATION BASICS
WHAT YOU WILL LEARN
You will be able to identify basic information provided in recipes.
You will be able to describe methods for measuring, cutting, and mixing ingredients.
You will be able to compare different cooking techniques.

5. FOOD PREPARATION BASICS
WHAT YOU WILL LEARN
You will be able to explain procedures for microwave cooking.
You will create a schedule for meal preparation.

6. FOOD PREPARATION BASICS
THE RECIPE
What can the word "recipe" be used for other than it's usual reference to cooking?
What kinds of recipes are there?
Where do you go to get food recipes?

7. FOOD PREPARATION BASICS
THE RECIPE
A recipe is like a road map - follow ti to get where you are going.
Recipes come in many different formats.
Recipes can come from a variety of sources.

8. FOOD PREPARATION BASICS
THE RECIPE
In order to make sure you have success and do not waste ingredients, you will need to:
- read the ENTIRE recipe before you start
- check to make sure you have enough of ALL ingredients

9. FOOD PREPARATION BASICS
THE RECIPE
- make sure you have all the required equipment
- make sure you have all the SKILLS you need.

10. FOOD PREPARATION BASICS
THE RECIPE
What is YIELD?
Why does a recipe specify yield?

11. FOOD PREPARATION BASICS
USING RECIPES
If you want to make changes to the recipe, you must know measurement equivalents.
You must be familiar with measuring equipment.
You must know the methods for measuring.

12. FOOD PREPARATION BASICS
MEASURING TECHNIQUES
The ability to measure correctly is an important part of success in the kitchen.
You will need to know the following:
units of measure
equivalent measures
measuring equipment
methods for measuring

13. FOOD PREPARATION BASICS
UNITS OF MEASURE
There are two basic units of measurement that may be used to measure ingredients in a recipe.
They are:
CUSTOMARY MEASURE
METRIC SYSTEM

14. FOOD PREPARATION BASICS
MEASUREMENT
The customary system is the system of measurement used in the United States.
Examples of customary measurements are:
- 1/2 cup ounces
- 1/4 teaspoon 8 fluid ounces
On page 564 in your book there is a list of the customary measurements and their abbreviations.

15. FOOD PREPARATION BASICS
EQUIVALENT MEASURE
When working with recipes it is useful to be able to change the yield.
You will need to double or half a recipe.
See the chart of page 565 of your book for a list of common equivalents.

16. FOOD PREPARATION BASICS
METRIC SYSTEM
The metric system in the system of measurement used in most of the world.
It is used by scientists and health care professionals.
It is based on units of rementsconversions/a/scaling.htm

17. FOOD PREPARATION BASICS
MEASURING EQUIPMENT
Basic measuring equipment includes:
liquid measuring cups
dry measuring cups
measuring spoons
scales

18. FOOD PREPARATION BASICS
MEASURING DRY INGREDIENTS
Dry ingredients include:
flour
sugar
baking powder
baking soda
dry/powdered spices
salt
etc.

19. FOOD PREPARATION BASICS
DRY INGREDIENT MEASUREMENT
- Select the correct dry measuring utensil
- hold the utensil over waxed paper to catch spills
- fill the measuring utensil slightly higher than the brim
- use a straight edge to level off the top

20. FOOD PREPARATION BASICS
Measuring brown sugar is a little different.
To measure brown sugar, pack it into the measuring cup until the cup is full.
It should hold the shape of the cup when you dump it out.

21. FOOD PREPARATION BASICS
MEASURING SOLID FAT
Examples of solid fat are:
butter
margarine
shortening (crisco)
There are 3 methods that can be used to measure solid fat.

22. FOOD PREPARATION BASICS
MEASURING SOLID FAT
1. pack into a dry measuring cup and level off
2. Use the markings on the wrapper and cut with a sharp knife
3. water displacement

23. FOOD PREPARATION BASICS
MEASURING SOLID FAT
basics

24. FOOD PREPARATION BASICS
MEASURING LIQUID INGREDIENTS
For small amounts of liquid use the measuring spoons.
Do not hold the measuring spoon over the bowl of ingredients when you measure.

25. FOOD PREPARATION BASICS
MEASURING LIQUID INGREDIENTS
For larger amounts of liquid ingredients, pour the liquid into the liquid measuring cup until the liquid reached the correct mark on the side of the cup.
Make sure you check the level at eye level.
Make sure the container is on a level surface.

26. FOOD PREPARATION BASICS
MEASURING BY WEIGHT
If a recipe calls for a measurement by weight, you can use a scale to measure.
Make sure to zero out or "tare" the scale before adding the ingredient.
Some containers list the ingredient by weight.

27. FOOD PREPARATION BASICS
After you have learned to measure correctly, there are a few other techniques to learn. One of the first ones that will be helpful are cutting techniques.
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28. FOOD PREPARATION BASICS
CUTTING TECHNIQUES
Review the cutting techniques on page 567 of your textbook, write down the cutting technique that would be used in each of the following situations.
1. Preparing a roast beef sandwich
2. Preparing an uncut loaf of bread to be used for stuffing,
3. Making mashed potatoes

29. FOOD PREPARATION BASICS
CUTTING TECHNIQUES
4. Preparing cabbage for coleslaw
5. Taking the skin off a peach
6. Preparing parmesan cheese for pasta
7. Cutting parsley into irregular pieces to sprinkle on rice

30. FOOD PREPARATION BASICS
MIXING TECHNIQUES
On page 568 of your textbook are the mixing terms and techniques.
What is the difference between stirring and beating?
What techniques add air to ingredients making them puffier or lighter?

31. FOOD PREPARATION BASICS
MIXING TERMS AND TECHNIQUES
Using the information on page 568 identify the technique that would be used for each of the following:
1. Cookie dough - batters
2. dry ingredients for muffins, cakes and quick breads
3. eggs when making an omelet
4. Cream for the top of cake

32. FOOD PREPARATION BASICS
MIXING TERMS AND TECHNIQUES
5. used to combine butter and sugar for some cakes
6. add shortening to flour to make biscuits
7. mix salad ingredients

33. FOOD PREPARATION BASICS
COOKING TECHNIQUES
Cooking involves applying heat to food. Most cooking techniques fall into one of three categories:
- moist heat
- dry heat
- cooking with fat

34. FOOD PREPARATION BASICS
MOIST HEAT COOKING
Moist heat cooking is the use of liquids or steam to cook food.
Use the chart on page 596 to answer the following questions.
1. How are boiling, simmering and poaching similar?
2. How are they different?

35. FOOD PREPARATION BASICS
MOIST HEAT COOKING
3. How are braising and stewing similar?
4. How are they different?
5. Why is the pot or pan kept covered when steaming?
6. Why isn't boiling suitable for many foods?
7. Why is braising appropriate for less tender cuts of meat?
8. Why is pressure cooking useful for foods that take a long time?

36. FOOD PREPARATION BASICS
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37. FOOD PREPARATION BASICS
COOKING WITH DRY HEAT
Dry Heat Cooking is cooking food uncovered without adding liquid.
Foods cooked with dry deat get brown and crisp on the outside but stay tender and moist on the inside.

38. FOOD PREPARATION TECHNIQUES
DRY HEAT COOKING
There are two main techniques for cooking with dry heat:
- roasting and baking
- broiling

39. FOOD PREPARATION TECHNIQUES
What food preparation technique could be successfully used to prepare the following?
1. whole chicken
2. broccoli florettes
3. chicken filets
4. eggs
5. cubes of a less tender cut of meat
6. ravoli
7. potatoes

40. FOOD PREPARATION TECHNIQUES
COOKING WITH FAT
Cooking with fat is a quick method that produces a flavorful product.
Cooking with fat adds fat and calories to the diet so should be used with discretion.
When cooking with fat, use low unsaturated oils or cooking sprays.

41. FOOD PREPARATION TECHNIQUES
COOKING WITH FAT
Some methods of cooking with fat are:
- sauteing
- pan frying
- deep-fat frying
- stir frying

42. FOOD PREPARATION TECHNIQUES
MICROWAVE COOKING
Microwave cooking is fast. It can be more economical than using conventional methods, and are suited for small amounts of food or reheating.
Be sure to use cookware suited to the microwave.

43. FOOD PREPARATION TECHNIQUES
MICROWAVE COOKING
Arcing - metal pans and bowls can cause sparks that can damage the oven and cause fire.
Things to remember about microwave cooking.
- covering defrosting
- puncturing standing time

44. FOOD PREPARATION TECHNIQUES
MICROWAVE SAFETY
- use potholders to remove items from the microwave
- lift the cover away from you
- don't use an extension cord to plug in the microwave
- keep the microwave clean

45. FOOD PREPARATION TECHNIQUES
ORGANIZATION AND MEAL PREPARATION
Timing and efficiency are important to meal preparation. You should be able to:
- make a schedule
- work efficiently

46. FOOD PREPARATION TECHNIQUES
MAKING A SCHEDULE
1. read all recipes throughly
2. make a list of all the equipment you will need
3. make a list of all the food items you will need
4. make a list of the tasks to accomplish
5. dovetail tasks and group similar ones
6. propare some items ahead of time

47. FOOD PREPARATION TECHNIQUES
WORKING EFFICIENTLY
1. use your schedule to prepare in advance
2. clear the kitchen counters to give yourself space to work
3. assemble all the needed items
4. clean up as you work