Chapter 24 Using Recipes.

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Presentation transcript:

Chapter 24 Using Recipes

List exact amount (1/2 cup, ¼ tsp, 8 oz) Ingredients are in order of use in the recipe List of Ingredients

Number of servings or amount the recipe makes Example: 12 muffins, 4 servings Yield

Oven temperatures and cooking/baking time will vary Specific: Bake at 375 Degrees for 15 minutes Descriptive: “Fry until golden” “Chill until set” Temperature and Time

Container Size and Type Described in as much detail as needed “large bowl for mixing” “8 inch square pan for baking” Size and container can have an effect on final product Container Size and Type

Step by Step Directions Logical order May be numbered (standard) or in paragraph form (narrative) Step by Step Directions

Nutrition Analysis NOT needed for preparation Helps you choose recipes that fit your eating plan Can tell how much fat, sodium, fiber, protein, and vitamins per serving Nutrition Analysis

Volume: Amount of space an ingredient takes up ( 250 mL of milk) Weight: Measures heaviness of an ingredient (lb., gram) Dimensions: Describe bakeware lengths and widths (13X9 in) Temperature: Indicate range settings and food temperatures Vocabulary

Converting Conversion charts and formulas can help Textbook Chart page 348 May need to convert recipes from one measuring system to the other Converting

Different units of equal measurement Equivalents

Dividing: Divide the desired yield by the recipe’s yield Increasing: Multiply each ingredient by desired amount Converting Measurements: Logical and manageable amounts Equipment, Temperature, and Time Adjustment: Depends on equipment measurements Changing the Yield

Substituting Ingredients Non essential: Little effect on end product Example: Substituting walnuts for raisins in cookie dough Basic Ingredients: Large effect on appearance, taste, and texture Flour Sugar Salt Substituting Ingredients

High Altitude Cooking Most recipes created for altitude 3,000 or below As altitude gets higher, air pressure gets lower Water boils at a lower temperature Gas bubbles in leavening agents escape mixtures more readily. Baked products may rise before batter is set causing a collapse in the middle High Altitude Cooking